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Powdered-sugar-coated Brandy Balls arranged on a vintage holly-patterned Christmas platter, with one ball opened to show the vanilla-wafer and walnut center.

Brandy Balls

These powdered-sugar-dusted bites carry a warm scent of brandy and rum without ever seeing the oven. They stay soft and nutty inside, ready for a holiday tin.

By Betty Lou Gardner1 hr 25 minUpdated 2026-08-25

These no-bake Brandy Balls combine finely crushed vanilla wafers and walnuts with honey, dark rum, and brandy. Easy to make ahead and even better after resting in the refrigerator, they are a classic Christmas treat that feels right at home on cookie trays and holiday dessert tables.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always thought these tasted better after they sat a day or two because the rum and brandy settled into the cookies more by then. Sometimes the powdered sugar disappears a little while they chill, so I roll them a second time before setting them out for company.

How to Make Brandy Balls

◆
Finely crushed vanilla wafers, ground walnuts, and powdered sugar arranged in a large vintage mixing bowl before mixing.
01

Mix the Dry Ingredients

Combine the finely crushed vanilla wafers, ground walnuts, and powdered sugar in a large bowl.

Honey, brandy, and dark rum mixed into vanilla-wafer crumbs and ground walnuts until the mixture becomes moist and moldable.
02

Add the Liquor and Honey

Stir in the honey, brandy, and dark rum until the mixture is evenly moist and holds together when pressed.

Hands shaping the vanilla-wafer and walnut mixture into a small round Brandy Ball beside a tray of uncoated balls.
03

Shape the Balls

Divide the mixture into approximately 60 equal portions and roll each one between your hands until round.

A freshly shaped Brandy Ball being rolled in powdered sugar before chilling, with finished coated balls on a holiday platter in the background.
04

Coat and Chill

Roll the balls generously in powdered sugar, then refrigerate until firm and the flavors have time to settle together.

Powdered-sugar-coated Brandy Balls arranged on a vintage holly-patterned Christmas platter, with one ball opened to show the vanilla-wafer and walnut center.

Brandy Balls

These powdered-sugar-dusted bites carry a warm scent of brandy and rum without ever seeing the oven. They stay soft and nutty inside, ready for a holiday tin.

By Betty Lou Gardner

Prep25 minCook0 minTotal1 hr 25 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Instructions

  1. 4 cups finely crushed vanilla wafer crumbs, 4 cups walnut pieces, 1 cup powdered sugar
  2. ½ cup honey, ¼ cup brandy, ¼ cup dark rum
  5. 1 cup powdered sugar

Nutrition (Approximate Per Serving)

Yield

60 cookie bites — Serving size: 1 brandy ball

Calories
110
Carbohydrates
12.5 g
Protein
1.5 g
Fat
6.1 g
Saturated Fat
0.8 g
Cholesterol
1 mg
Sodium
23 mg
Potassium
42 mg
Fiber
0.6 g
Total Sugars
8.9 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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