This recipe began as a holiday experiment at my kitchen island and quickly became the edible equivalent of a warm, nostalgic hug. Cherry Bourbon Balls combine lush maraschino cherries and a kiss of bourbon with a buttery base of crushed cookies and toasted nuts, then finish with a glossy chocolate coat. I first discovered this combination while trying to recreate a sensibly boozy confection I tasted at a winter market; the first batch vanished within an hour, relatives insisting they were ‘the best thing you’ve ever made.’ The texture is the charm: a tender, slightly crumbly interior that gives way to a pop of cherry and a satin chocolate shell. They travel well, slice neatly when bitten, and always look festive on a platter. I often make a double batch for parties because they store beautifully and improve in flavor after a day in the fridge — the bourbon and cherries mellow into the crumb, making each bite more integrated. The sweetness is balanced by the bittersweet chocolate and toasted nuts, and the tiny threaded pockets of bourbon are pleasantly warming rather than overpowering. These are the sort of treats guests remember: simple to portion, elegant enough for a cookie exchange, and nostalgic enough to spark conversation.

Ingredients

• Vanilla wafers (crushed): Use the classic vanilla sandwich wafers for sweet, biscuit-like structure. Buy a known brand or store brand and pulse in a food processor until fine crumbs form; they provide a light, neutral base that lets the bourbon and cherry flavors sing.
• Pecans or walnuts (toasted and chopped): Toasting (3–5 minutes in a 350°F oven) brings out oils and depth — pecans give a buttery finish, walnuts add earthiness; both work well with bourbon.
• Powdered sugar: Acts as both sweetener and binder. Use confectioners’ sugar for a silky texture that helps the centers hold shape without becoming greasy.
• Unsalted butter: Softened but not melted; butter adds tenderness and cohesion. Using unsalted lets you control the final seasoning.
• Bourbon: The star spirit — pick an approachable mid-range bottle (a 80–90 proof works beautifully) so flavor is present but rounded.
• Maraschino cherries (or finely chopped dried cherries): Maraschinos bring bright color and a soft pop; drain and pat very dry before chopping so they don’t add excess moisture.
• Semi-sweet chocolate: For coating — choose chips or chopped baking chocolate. Adding a small amount of neutral oil smooths the melt and gives a glossier finish.
• Optional finish: Powdered sugar, cocoa, or finely chopped nuts for dusting — each gives a distinct look and flavor contrast.

Instructions

Prepare the cherries and dry mix: Drain maraschino cherries very well and pat dry with paper towels, then finely chop. Place vanilla wafers in a food processor and pulse to fine crumbs; add toasted nuts and pulse briefly to combine. Visual cue: the mixture should resemble fine sand with small nut flecks. Combine dry ingredients: Transfer crumbs and nuts to a bowl, stir in powdered sugar and a pinch of salt. Mixing thoroughly ensures even sweetness and that the centers won’t be spotty or grainy. The powdered sugar will also absorb a little of the bourbon, helping the mixture hold together. Add butter and bourbon: Cut softened butter into small pieces and add to the dry mix, followed by bourbon and vanilla extract. Use a spatula or your hands to work until the mixture clumps together when pressed. If it seems dry, add bourbon 1 teaspoon at a time — you want a malleable, not wet, dough. Fold in cherries and chill: Gently fold in chopped cherries so they’re distributed but not crushed. Shape the mixture into a disk, wrap in plastic, and chill 20–30 minutes; chilling firms the fat and makes scooping consistent balls far easier. Shape into balls: Use a small cookie scoop or rounded teaspoon to portion about 1 tablespoon per ball, rolling quickly between your palms to form smooth spheres. Place on a parchment-lined baking sheet and chill again for 15 minutes to set the shape before dipping. Melt chocolate and coat: Melt chocolate chips with 1–2 teaspoons neutral oil in a microwave in 20-second bursts, stirring in between, or over a double boiler until just smooth. Keep the chocolate warm but not hot. Using a fork, dip each chilled ball, tap off excess, and return to parchment. For a mirror finish tap the fork gently to remove drips. Finish and set: Sprinkle chopped nuts or sift powdered sugar immediately if using. Refrigerate for 30–40 minutes so the chocolate sets completely. Serve at cool room temperature; if too cold, let sit 10 minutes for best flavor release.

Storage Tips

Store in an airtight container layered between sheets of parchment to prevent sticking. In the fridge they’ll keep for up to two weeks; in the freezer they remain excellent for three months. When freezing, flash-freeze the tray of dipped balls for an hour before transferring to a rigid container — this prevents them from squashing. To serve, transfer frozen balls to the refrigerator for several hours, then bring to cool room temperature so the chocolate sheen returns and aroma opens up.

Ingredient Substitutions

For a nut-free version, replace nuts with extra crushed wafers or toasted oats using a 1:1 swap by volume; the texture will be slightly less crunchy but still satisfying. Swap bourbon for dark rum or brandy for a different flavor profile. Use dried cherries rehydrated briefly in warm water if you prefer less sweetness than maraschinos — drain thoroughly and pat dry. For dairy-free, replace butter with firm coconut oil (measure the same) and use dairy-free chocolate.

Serving Suggestions

Arrange on a tiered dessert stand or small paper liners for an elegant presentation. Pair with strong coffee, espresso, or after-dinner port. These also make charming edible gifts — pack 8–12 in a small box with tissue and a ribbon. For a brunch-friendly spread, place near scones and citrus marmalade so guests can alternate flavors.

Cultural Background

Bourbon balls are a Southern American confection, historically rooted in Kentucky’s bourbon culture and popular around the holidays. Variations appeared in small-town church cookbooks and family exchanges where simple shelf-stable ingredients were transformed into festive sweets. Adding cherries is a modern approachable twist that echoes the classic brandied cherries of vintage European confections but with an American spirit edge.

Seasonal Adaptations

In winter use dark chocolate and toasted pecans with a sprinkle of flaky sea salt for a cozy vibe. Spring and summer favors include swapping bourbon for a lighter rum and using glacé cherries for color. For holiday gifting, press a whole toasted pecan half into the top before the chocolate sets for a decorative finish.

Meal Prep Tips

Make the centers up to 48 hours ahead and keep chilled. Dip in chocolate the day you plan to serve so the coating looks fresh and glossy. If you’re preparing many trays, line baking sheets with silicone mats and work in batches — keep bowls of warm (not hot) chocolate over a gentle heat source to maintain fluidity without overheating.

These bite-size confections are a blend of comfort and craft: small, satisfying, and full of personality. Share them, gift them, and tweak them until they feel like your own — that’s how recipes become family favorites.