Christmas Goodies

Cherry Bonbon Cookies Recipe

Pinterest LinkedIn Tumblr

Cherries.  Bonbons. Cookies.  Put those three wonderful sweets together, and you get a beautiful cookie with a surprise inside!  These cookies offer a super simple cookie dough that compliments the maraschino cherry nestled inside.  These are really fun to eat, and even more fun to watch others eat.  They will be delightfully surprised by the cherry center, and the cherry/white chocolate frosting. Plus, these are really fun to make, too!

What you need:

  • 1/2 cup butter (softened) – do not use margarine for this recipe!
  • 3/4 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • pinch of salt
  • 1 jar (about 23-24) maraschino cherries
  • white chocolate or vanilla candy melt/candy coating OR cherry frosting in a can

Make them:

Preheat the oven to 350 degrees.

Cream the butter and sugar until it’s light and fluffy.  Add the milk and vanilla and blend in well.  Whisk together the salt and flour, then add that gradually to the creamy mixture.

Take about a tablespoon of the dough, and smash it in the palm of your hand.  Place a cherry in the middle, then roll it up into a ball between your palms, surrounding the cherry.  Try to get it as even as possible all around the cherry.  Place each cookie ball on a baking sheet lined with parchment paper and bake for about 20-22 minutes until they are lightly browned.  Let them cool on wire racks.

For the candy coating, you’ll want to eyeball it and make small batches at a time.  For about every cup of candy coating you melt, you’ll add 4-6 tablespoons of maraschino cherry juice.  Stir together until the juice has been completely incorporated.  Dip the tops of each bonbon cookie into the candy coating, then top with your choice of sprinkles!  Let the candy coating harden, and then dig in and enjoy!

You might also like these sweet treats:

Cherry Bonbon Cookies

These sweet little candy coated cookies have a delicious surprise inside - Maraschino cherries!

Ingredients

  • 1/2 cup butter softened – do not use margarine for this recipe!
  • 3/4 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • pinch of salt
  • 1 jar about 23-24 maraschino cherries
  • white chocolate or vanilla candy melt/candy coating OR cherry frosting in a can

Instructions

  • Preheat the oven to 350 degrees.
  • Cream the butter and sugar until it’s light and fluffy.
  • Add the milk and vanilla and blend in well.
  • Whisk together the salt and flour, then add that gradually to the creamy mixture.
  • Take about a tablespoon of the dough, and smash it in the palm of your hand. Place a cherry in the middle, then roll it up into a ball between your palms, surrounding the cherry. Try to get it as even as possible all around the cherry.
  • Place each cookie ball on a baking sheet lined with parchment paper and bake for about 20-22 minutes until they are lightly browned.
  • Let them cool on wire racks.
  • For the candy coating, you’ll want to eyeball it and make small batches at a time. For about every cup of candy coating you melt, you’ll add 4-6 tablespoons of maraschino cherry juice.
  • Stir together until the juice has been completely incorporated.
  • Dip the tops of each bonbon cookie into the candy coating, then top with your choice of sprinkles!
  • Let the candy coating harden, and then dig in and enjoy!

Hungry for more? Check out more fun recipes!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

2 Comments

  1. Why can’t I use margarine? It’s all I have in fridge right now lol

    • Jeni Hawkins Reply

      Hey Deanna! Good question – it’s because you need the fat content of real butter. Margarine in made with vegetable oil, instead of fat. It will make the cookies flatter and less flavorful than if you use butter.

Write A Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.