Cherry Bonbon Cookies

Pin It

Print or download (PDF)

• Home
• Recipes
• Desserts
• Cherry Bonbon Cookies

• Preheat oven to 350°F.
• 24 maraschino cherries
• Drain cherries and reserve ¼ cup of juice for glaze. Set aside.
• ½ cup butter, softened
• Beat butter at medium speed until creamy.
• ¾ cup powdered sugar, sifted
• Gradually add powdered sugar, beating well.
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Add milk and vanilla.
• 1 ½ cups flour
• 1/8 teaspoon salt
• Combine the flour and salt in a separate bowl and gradually add to the creamed mixture. Mix well until dough is formed. Note that the dough should be soft and only slightly sticky. If the dough is too wet, add additional flour, one tablespoon at a time.
• If time permits, place dough in the fridge for 30 minutes to 2 hours to allow dough to chill.
• Divide dough into 24 portions, shape each around a cherry forming a ball. Use as little dough as possible as these cookies are best when there's only a thin layer of dough covering the cherry. Place cookies on an ungreased baking sheet.
• Bake at 350°F until golden brown, about 18 to 20 min. Remove from oven and cool on a wire rack.
• Once cookies have completely cooled (about 1 hour), drizzle with cheery glaze.
• Cherry Glaze
• 1 cup powdered sugar
• ¼ cup maraschino cherry juice
• 2 tablespoons butter, melted
• food coloring (optional)
• Combine sugar, cherry juice, butter, and food coloring in a small bowl. Pour into a small zip-lock bag and seal. Snip a tiny hole at one corner of the bag and gently squeeze in a zig-zag pattern over cookies. Let sit for 20 minutes for glaze to set.

• 24 maraschino cherries
• ½ cup butter, softened
• ¾ cup powdered sugar, sifted
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 ½ cups flour
• 1/8 teaspoon salt
• 1 cup powdered sugar
• ¼ cup maraschino cherry juice
• 2 tablespoons butter, melted
• food coloring (optional)

1. Preheat oven to 350°F.
2. Drain cherries and reserve ¼ cup of juice for glaze. Set aside.
3. Beat butter at medium speed until creamy.
4. Gradually add powdered sugar, beating well.
5. Add milk and vanilla.
6. Combine the flour and salt in a separate bowl and gradually add to the creamed mixture. Mix well until dough is formed. Note that the dough should be soft and only slightly sticky. If the dough is too wet, add additional flour, one tablespoon at a time.
7. If time permits, place dough in the fridge for 30 minutes to 2 hours to allow dough to chill.
8. Divide dough into 24 portions, shape each around a cherry forming a ball. Use as little dough as possible as these cookies are best when there's only a thin layer of dough covering the cherry. Place cookies on an ungreased baking sheet.
9. Bake at 350°F until golden brown, about 18 to 20 min. Remove from oven and cool on a wire rack.
10. Once cookies have completely cooled (about 1 hour), drizzle with cheery glaze.
11. Combine sugar, cherry juice, butter, and food coloring in a small bowl. Pour into a small zip-lock bag and seal. Snip a tiny hole at one corner of the bag and gently squeeze in a zig-zag pattern over cookies. Let sit for 20 minutes for glaze to set.