Orange Balls

Orange balls are the kind of no-bake holiday cookie that’s been showing up on Southern Christmas trays for generations, and there’s a good reason they stuck around. They’re built from crushed vanilla wafers, butter, powdered sugar, pecans, and the secret weapon: frozen orange juice concentrate.

Using concentrate instead of fresh juice is the move. It packs the orange flavor in tight without watering down the dough, which has to hold its shape when rolled into balls. A roll in flaked coconut gives them that snowy, festive look.

No oven, no eggs, no fuss. A quick chill in the fridge firms them up and the flavors deepen overnight.

Kitchen Tips

• Crush vanilla wafers in a food processor for the smoothest texture, or seal them in a bag and run a rolling pin over them for a chunkier bite.
• Thaw the orange juice concentrate but don’t dilute it. The undiluted concentrate is what carries the citrus punch.
• If the dough feels sticky to roll, refrigerate it for 20 minutes first. Damp hands also help.
• Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.

Variations

• Swap pecans for walnuts or toasted almonds for a different nutty character.
• Roll in finely chopped pecans, powdered sugar, or cocoa powder instead of coconut for varied looks on the cookie tray.
• Add 1 tablespoon orange zest or a splash of Grand Marnier to deepen the citrus flavor.