Cherry Bonbon Cookies Recipe
Cherry Bonbon Cookies Recipe photo by Taste of Home

Cherry Bonbon Cookies Recipe

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4.5 27 32
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This is a very old recipe from my grandma. The sweet cherry filling surprises folks trying them for the first time. —Pat Habiger, Spearville, Kansas
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 48 servings


  • 1/2 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 24 maraschino cherries
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, melted
  • 2 tablespoons maraschino cherry juice
  • Additional confectioners' sugar

Nutritional Facts

2 each: 225 calories, 9g fat (5g saturated fat), 23mg cholesterol, 113mg sodium, 36g carbohydrate (23g sugars, trace fiber), 2g protein


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to the creamed mixture.
  2. Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool.
  3. For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar. Yield: 2 dozen.
Originally published as Cherry Bonbon Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p108

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Reviewed Dec. 20, 2014

"I make 2 batches. Use red food coloring and put cherries in the center and green food coloring with chocolate chips in the center. For the top I melt chocolate chips and dip the tops refrigerate and they travel very well."

Reviewed Dec. 23, 2013

"Great taste. Easy to make. At first my dough was crumbly, but I'm never terribly exact measuring flour or powdered sugar. I added about a teaspoon of water and that made the dough stick together."

Reviewed Dec. 22, 2013

"These were great, but I did change them up a bit. I only used 1/2 cup of confectioners' sugar in the dough, and added a few drops of red food coloring to tint the dough pink. I also added 1/2 teaspoon of almond extract. I was worried that these cookies wouldn't travel well with the frosting so I rolled them in additional confectioners' sugar."

Reviewed Dec. 11, 2011

"those who had trouble with crumbling maybe did not measure exactly, maybe too much flour. thought they were great."

Reviewed Nov. 29, 2011

"Did not have a problem with the dough being too dry & not holding together at all! I made the icing & put into a plunger type decorating tube, so that it would come out like the picture. Ended up with about double the icing I would have needed. Other than that, they are REALLY good."

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