Cherry Bonbon Cookies Recipe
Cherry Bonbon Cookies Recipe photo by Taste of Home
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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, 0 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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LisaxB User ID: 8172968 215442
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."

annedovel User ID: 6363205 82238
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."

sugarcrystal User ID: 5836839 75157
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."

DG Chalmers User ID: 4135541 75156
Reviewed Dec. 11, 2011

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

bobobearzoe User ID: 1943623 33769
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."

old gramma User ID: 5779386 90168
Reviewed Feb. 13, 2011

"Sorry wil try these again trying to make the dough a little bit more so it is moister than it was. Will try that. Even though they did not turn out pretty they did taste good."

old gramma User ID: 5779386 94351
Reviewed Feb. 13, 2011

"I found the cookiee dough was to crumble would not form into a ball around the cherry"

vlhunsberger User ID: 4426504 94350
Reviewed Feb. 4, 2011

"I have a similar recipe froma very old betty crocker cookbook that my mom passed on to me. She made her bon bons with a hershey kiss inside too and topped with some chocolate ganache type icing. They are amazing!"

beccaod User ID: 5469288 75155
Reviewed Jan. 26, 2011

"These were amazing! I'm not a fan of maraschino cherries by themselves by this was a great recipe! Everyone loved them!"

Pollydoll User ID: 5651879 129792
Reviewed Jan. 24, 2011

"I'm decreasing the flour next time. They came together O.K. to bake but there was a flour aftertaste. The Mexican wedding cookie recipe I usually make uses 1 cup of butter to 2 cups of flour. Next time I will add a little cherry extract and use jumbo maraschino cherries. I don't even like cherry that much but these cookies are worth a second go around."

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