This batch of Cherry Bourbon Balls began as a holiday experiment the year I decided to pair two pantry favorites: jarred maraschino cherries and a small bottle of good bourbon. The first time I made them, the house smelled like toasted cocoa and warm spirits, and my skeptical neighbor popped over and left with a tin of them before they had a chance to set. Now they show up at holiday parties, birthday gatherings, and packed picnic baskets whenever I want something that feels festive and slightly grown-up. The contrast of firm chocolate, tender cookie crumb, and the pop of a boozy cherry in the center is what keeps everyone reaching for another.

What makes these treats special is texture and timing. The interior is soft and slightly fudgy because of crushed cookies and powdered sugar, but the chilled center cherry gives a surprising burst of juiciness. The bourbon lingers without overpowering — choose a midproof bourbon for balance — and the final glossy chocolate shell gives a crisp snap that makes these irresistible. I usually prepare them a day ahead: the flavors meld, the balls firm up, and they taste even better on the second day.

Ingredients

• Crushed cookies (Base): 3 cups of crushed vanilla wafers or 2 1/2 cups chocolate sandwich cookies finely processed — choose a crisp cookie like Keebler or Nabisco for a clean crumb and neutral sweetness.
• Powdered sugar (Sweetener): 1 cup sifted powdered sugar — provides structure and a smooth texture; sift to avoid lumps and measure by spooning into the cup.
• Cocoa powder (Flavor): 1/4 cup unsweetened Dutch-process or natural cocoa — Dutch-process gives a rounded chocolate depth, while natural cocoa adds tang.
• Bourbon (Liquor): 2 to 3 tablespoons of midproof bourbon such as Maker’s Mark or Buffalo Trace — start with 2 tablespoons and adjust to taste; it adds warmth and complexity.
• Light corn syrup (Binder): 2 tablespoons — helps bind crumbs without adding heaviness; you can substitute maple syrup for a different note.
• Maraschino cherries (Center): 24 large cherries, drained and patted dry — reserve a tablespoon of syrup if you prefer stronger cherry flavor in the mix.
• Semisweet chocolate (Coating): 10 ounces chopped or chocolate chips — use high-quality chocolate for a shiny, stable shell; add 1 teaspoon neutral oil if needed for thinning.
• Optional coating additions: 1/2 cup finely chopped pecans, toasted coconut, or extra cocoa powder for rolling.

Instructions

Prepare cherries and crumbs: Drain maraschino cherries well and place on paper towels to dry for at least 20 minutes; pat gently so they won’t add excess moisture. Pulse the cookies in a food processor until they resemble fine crumbs — total about 3 cups. If you don’t have a processor, place cookies in a resealable bag and crush with a rolling pin until no large pieces remain. Mix the base: In a large bowl combine the cookie crumbs, sifted powdered sugar, and cocoa. Add the bourbon and corn syrup and stir with a rubber spatula until the mixture holds together when pressed. If it seems dry, add an extra teaspoon of bourbon or syrup; if too wet, add more powdered sugar one tablespoon at a time. Chill the mixture: Cover the bowl and refrigerate for 20 to 30 minutes. Chilling firms the mixture, making it easier to shape and preventing the cherries from releasing juice into the base. Form around cherries: Using a small cookie scoop or tablespoon, portion about 1 tablespoon of the base, flatten it in your palm, place a dried cherry in the center, and wrap the crumb mixture completely around the cherry. Roll into a smooth ball between your palms. Place finished pieces on a parchment-lined baking sheet and repeat; you should get about 24 pieces depending on size. Freeze briefly: Place the tray in the freezer for 15 to 20 minutes until firm but not rock-hard. This step helps the chocolate adhere evenly and prevents the center from warming while dipping. Melt chocolate and dip: Melt the semisweet chocolate in a double boiler or microwave in 20-second bursts, stirring between intervals until smooth. If needed, stir in 1 teaspoon neutral oil to thin slightly. Using a fork or dipping tool, lower each chilled ball into the chocolate, tap off excess, and return to parchment. Sprinkle with chopped pecans or cocoa if desired. Set and store: Refrigerate the coated balls for at least 30 minutes to set the shell. Store in an airtight container between layers of parchment in the refrigerator for up to 2 weeks or freeze for longer storage.

Storage Tips

Store finished pieces in a single layer or separated with parchment in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze in a tightly sealed container for up to three months; separate layers with parchment and remove as many air pockets as possible. To serve from frozen, transfer to the refrigerator for a few hours, then bring to room temperature for 20 minutes before eating to restore the best texture. Avoid storing near strong-smelling foods to prevent flavor absorption.

Ingredient Substitutions

Swap bourbon for dark rum or brandy for a slightly different flavor profile, or omit alcohol entirely and add 1 tablespoon cherry syrup and 1 teaspoon vanilla for teens and non-drinkers. For a gluten-free version use certified gluten-free sandwich cookies or crushed gluten-free graham crackers in the same volume. To make dairy-free, use dairy-free chocolate and check the cookie ingredients. If you prefer a nuttier texture, fold 1/4 cup finely chopped toasted pecans into the base mixture before shaping.

Serving Suggestions

Present on a tiered dessert tray with a dusting of cocoa between layers or place individually in mini paper cups for gifting. Pair these with strong coffee or a port for an after-dinner experience, or serve alongside a cheese board where the sweet, boozy bite contrasts with savory cheeses and crackers. Garnish with a tiny curl of orange zest or a sprinkle of flaky sea salt for an elevated finish.

Cultural Background

Bourbon balls have roots in American holiday traditions, particularly in the South where bourbon is a staple. Classic versions often use pecans and graham cracker crumbs with generous bourbon. The cherry variation likely evolved as home cooks experimented with jarred cherries and chocolate throughout the 20th century, marrying fruit preserves and spirits in bite-sized forms for gift-giving and party trays.

Seasonal Adaptations

For winter holidays, increase cocoa and use dark chocolate with a sprinkle of edible gold dust. In spring swap maraschino cherries for chopped glazed cherries steeped in bourbon and drained. For a summer picnic, reduce chocolate thickness by using milk chocolate and roll in toasted coconut for a tropical twist. Add a pinch of ground cinnamon and orange zest for autumnal warmth.

Meal Prep Tips

Make the base up to 3 days ahead; store covered in the refrigerator and shape when ready to coat. Portioning with a small cookie scoop creates uniform pieces that chill and coat evenly. Keep extra melted chocolate warm in a thermos if dipping for a party, and have an ice bath nearby to quickly firm the dipped pieces on a tray if your kitchen is warm.

These Cherry Bourbon Balls are a small production with big payoff: festive, make-ahead friendly, and full of texture contrasts that keep people coming back. Pack a few in a box and you have an instant crowd-pleasing gift that says you put thought into the treat.