No-Bake Tipsy Cookie Balls

NO-BAKE TIPSY COOKIE BALLS – about 3½ to 4 dozen cookies

Tipsy Cookie Balls have been especially popular at Christmas for over a hundred years.  

  • 2 cups crushed vanilla wafers/cookies (about 60 wafers/cookies)
  • 1½ cups sifted confectioners' sugar
  • 3 tablespoons unsweetened cocoa
  • 1½ cups finely chopped pecans
  • ½ cup bourbon whiskey
  • 1/4 cup light corn syrup
  • Granulated or confectioners' sugar or finely chopped pecans

In a medium bowl, combine crushed wafers, 1½ cups confectioners' sugar, and cocoa, mixing thoroughly.  Stir in 1½ cups finely chopped pecans.  Mix whiskey and corn syrup; stir into crumb mixture, mixing thoroughly.  Shape rounded teaspoonfuls of mixture into compact balls.

Roll balls in granulated or confectioners' sugar or finely chopped pecans twice.  Place balls on a  baking sheet lined with wax paper.  Allow cookies to stand, uncovered, for 2 hours in the refrigerator to dry.  Store in an airtight container in a cool dry area.  If possible, store for 4 to 5 days before serving to allow cookies to “ripen.”  These will keep for several weeks if wrapped tightly in foil and refrigerated.


Vanilla Bourbon Balls: Omit cocoa and use 2 1/4 cups crushed vanilla wafers.

Rum or Brandy or Liqueur Balls: Prepare as previously directed and substitute rum or brandy or orange or coffee or raspberry liqueur for bourbon.  

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