Christmas Candy Recipes — Easy Cherry Bourbon Balls (No-Bake, Crowd-Pleasing)
Christmas Candy Recipes get a grown-up makeover with these Easy Cherry Bourbon Balls: boozy-tasting, no-bake bites that pair rich chocolate, tart cherry, and warm bourbon notes for a holiday treat that looks and tastes like you spent all day in the kitchen — but didn’t.
Why you’ll fall for these
These little gems hit all the right buttons: fudgy texture, deep chocolate, a pop of cherry, and that subtle bourbon warmth. They work as a last-minute gift, a showstopping addition to any dessert tray, or a stash-in-the-fridge sweet you’ll defend with pride. They’re fast, festive, and utterly addictive.
The story behind the recipe
I grew up around Southern tables where boozy confections signaled celebration. This version keeps that tradition alive but trims the fuss: no oven, no crusts, and no fussing. Using dried cherries and good bourbon (or bourbon extract if you prefer non-alcoholic) gives you the classic flavor without complicated technique. It’s smart, nostalgic, and perfectly suited to modern holiday life.
Ingredients — what each one does (short blurbs)
- Crushed vanilla wafers (3 cups) — the dry base that soaks up flavor and gives structure.
- Unsalted butter (1 cup / 2 sticks), softened — adds richness and helps bind the mixture.
- Powdered sugar (2 cups + extra for rolling) — sweetens and creates that classic outer dusting.
- Unsweetened cocoa powder (1/2 cup) — deep chocolate flavor and color.
- Finely chopped dried cherries (1 cup) — the bright, tangy cherry note—mince them small for even distribution.
- Finely chopped pecans or walnuts (1 cup, optional) — for crunch and nuttiness (toast first for more flavor).
- Bourbon (1/2 cup) — the signature warmth; sub with strong coffee or cherry juice for non-alcoholic versions.
- Pure vanilla extract (2 tsp) & almond extract (1 tsp) — vanilla smooths; almond amplifies cherry.
- Pinch of salt — balances sweetness and sharpens flavors.
- Optional coatings: flaked coconut, cocoa powder, melted chocolate, or crushed nuts.
How to make them — step-by-step
- Prep: Line a baking sheet with parchment. Set a shallow dish of powdered sugar nearby. If using nuts, toast and finely chop them. Finely chop cherries (a food processor pulse works nicely — don’t overdo it).
- Crush the wafers: Use a food processor or place wafers in a zip-top bag and crush with a rolling pin until they’re a fine, sand-like crumb. Transfer to a large bowl. Mix in cocoa powder and pinch of salt. Stir in nuts and cherries.
- Cream butter & sugar: In a separate bowl, beat the softened butter and powdered sugar until smooth and slightly fluffy — this helps the mixture bind and gives a silky mouthfeel.
- Add bourbon & extracts slowly: Pour the bourbon in small amounts while stirring so the butter emulsion doesn’t break. Stir in vanilla and almond extract. Add liquids gradually — this prevents a greasy or runny mix.
- Combine dry + wet: Pour the wet mixture into the dry crumbs and fold with a spatula. Mix until everything comes together like a thick, slightly sticky dough. If it feels crumbly, add a splash more bourbon or a teaspoon of water; if it’s too wet, add a little more crushed wafers or powdered sugar.
- Chill: Cover and refrigerate the dough for at least 2 hours (overnight is best). Chilling firms the mixture and deepens flavors.
- Form balls: Scoop portions with a small cookie scoop (about 1–1.5 tablespoons) and roll between your palms into smooth balls.
- Coat: Roll each ball in powdered sugar, cocoa, nuts, coconut, or drizzle with melted chocolate. Place on the parchment-lined sheet.
- Final chill: Pop the tray back in the fridge for 30–60 minutes to set before serving or packaging.
Pro tips for perfect results
- Use room-temperature butter so it creams evenly and binds the mixture.
- Pulse, don’t puree, cherries in the food processor — you want small pieces, not paste.
- Chill well — a cold mixture rolls more cleanly and keeps the powdered sugar from dissolving.
- If you’re making a large batch, work in small portions to keep the mixture cool.
- For clean slices or bites, use a cookie scoop to get uniform pieces that look professional.
- For an alcohol-free option, substitute strong brewed coffee + a splash of vanilla and extra almond extract to mimic bourbon’s depth.
- Bold tip: Add extracts last and taste — extracts pack a punch; adjust carefully.
Variations to try
- Chocolate-dipped: Dip half the balls in melted dark chocolate and chill until the shell sets — luxe and pretty.
- Coconut-coated: Roll in toasted shredded coconut for tropical notes.
- Nutty: Roll in finely chopped toasted pecans for extra crunch.
- Spiced: Add a pinch of cinnamon or cayenne for a warming twist.
- Fruit-forward: Swap cherries for finely chopped dried cranberries or apricots.
- Mini cookie sandwiches: Press two balls into each other for a festive sandwich bite.
Best ways to serve
- Dessert boards: Arrange these with cookies, chocolate truffles, and Soft Sugar Cookies for variety and color contrast.
- After-dinner treat: Pair one or two with espresso or demitasse of strong coffee — the bitterness complements the sweetness beautifully.
- Gifts: Pack in small boxes with parchment and a ribbon — they travel well and look elegant.
- Party trays: Place on a doily-lined platter with mint sprigs for color; these are perfect at a Christmas Desserts Party because they hold up well and look sophisticated.
Storage & make-ahead
- Refrigerator: Store in an airtight container with parchment layers for up to 2–3 weeks.
- Freezer: Freeze single-layer on a tray, then transfer to a freezer bag. Keeps up to 3 months. Thaw in the fridge.
- Make-ahead: These actually improve after sitting for a day as flavors mingle — excellent for prepping before big holiday events.
FAQs
Can I skip the nuts?
Absolutely — they’re optional. If you skip them, add a bit more chopped cherries or crushed wafers for texture.
My mixture won’t hold together. What now?
Add a splash more bourbon or a teaspoon of water, mix, then chill — chilling often saves a crumbly mix.
How boozy will these taste?
That depends on the bourbon. Use good-quality bourbon for true warmth; reduce amount for a milder profile or use extract for alcohol-free. These count as Boozy Desserts when you use real bourbon.
Can I roll them in cocoa instead of powdered sugar?
Yes — cocoa gives a less sweet, more intense chocolate finish.
Where these fit on the holiday table
These balls make a brilliant complement to Christmas Dinner Desserts because they’re portable and richly flavored. For a full board, include a mix of chewy cookies, buttery shortbreads, some Mint Desserts, and perhaps Peppermint Brownies to cover every flavor preference. They’re also great alongside classic Southern Desserts, bringing a luxe note to the spread.
Final thoughts
These Easy Cherry Bourbon Balls strike a perfect balance between indulgence and simplicity. They’re quick to assemble, endlessly adaptable, and they travel and store well — everything you want in a holiday candy recipe. Whether you call them bourbon balls, truffles, or festive bites, they earn a spot in your Christmas Desserts Party rotation and make a standout gift for friends and family. Ready to make a batch? Roll up your sleeves, crank the holiday tunes, and have fun — these are pure joy in every bite.
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Easy Cherry Bourbon Balls — Top Christmas Candy Recipes Pick
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 36 balls 1x
- Category: Dessert
Description
Treat yourself to fudgy, no-oven Cherry Bourbon Balls — a simple confection that pairs chocolate and cherries with a nutty crunch. This booze-free take uses cherry juice and maraschino cherries to give that classic flavor without any alcohol, and it’s ready to enjoy after a short chill.
Ingredients
- ¾ cup pecans, finely chopped
- ¼ cup cherry juice (use non-alcoholic cherry juice)
- ¼ cup maraschino cherries, finely diced
- ½ cup (1 stick) unsalted butter, softened
- 4 cups confectioners’ (powdered) sugar, divided
- 3 cups semi-sweet chocolate chips
- 2 tablespoons shortening or coconut oil
- 30 candied cherry halves (for topping)
Instructions
- Melt the chocolate: Place the chocolate chips and the shortening (or coconut oil) in a heatproof bowl and warm gently — either in short bursts in the microwave (stirring between bursts) or over a simmering pan of water — until the mixture is glossy and smooth. Set aside to cool a little.
- Beat the butter and sugar: In a large bowl, whip the softened butter with 3 cups of the powdered sugar until the mixture becomes light and somewhat airy.
- Add cherries and nuts: Stir the cherry juice, the finely chopped maraschino cherries, and the chopped pecans into the butter-sugar mixture until evenly distributed.
- Incorporate the chocolate: Pour the slightly cooled melted chocolate into the bowl and fold it in until the mixture comes together into a thick, cohesive mass — like a soft, chocolatey dough.
- Chill until firm: Cover the bowl and refrigerate for at least 1–2 hours so the mixture firms up enough to shape.
- Shape the balls: Using a small spoon or a cookie scoop (about 1 tablespoon), portion out the chilled mixture. Roll each portion between your palms into a smooth sphere.
- Coat with sugar and top: Put the remaining 1 cup of powdered sugar in a shallow dish. Roll each ball in the sugar to coat, then press a candied cherry half onto the top of each coated ball.
- Final set: Arrange the finished candies on a tray lined with parchment and chill for another 30 minutes so they set completely. Store in an airtight container in the fridge.
Notes
- Storage
- Keep these in the refrigerator for up to 2 weeks, or freeze for longer storage. If freezing, flash-freeze on a tray first, then transfer to a sealed bag; thaw in the fridge before serving.
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