Bourbon Balls


  • ½ cup Maker’s Mark®
  • 2½ finely ground cookies such as Biscoff® (graham crackers will work too)
  • 1½ cups pecans, toasted and cooled (you can also use more cookie crumbs in case of allergies)
  • 1 cup powdered sugar
  • 1½ tablespoons molasses
  • ½ teaspoon nutmeg (adjust to taste)
  • ½ teaspoon cloves (adjust to taste)
  • ½ teaspoon cinnamon (adjust to taste)
  • Sprinkles, coarse sugar, chopped nuts or cookie crumbs to roll them in


  • Blend Maker’s Mark®, powdered sugar and molasses until smooth.
  • Add to cookie crumbs, spices and pecans and blend until just combined.
  • Set aside for 30 minutes to 1 hour so the crumbs can absorb the liquid.
  • Scoop dough into 1-inch balls and roll them in toppings of choice.
  • The balls can be stored at room temperature or in the fridge. If left out, you can leave them covered for more moisture or uncovered to develop their crust.