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Cherry Bonbon Cookies


  • 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


  • 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.

Nutrition Facts

1 cookie: 113 calories, 4g fat (3g saturated fat), 12mg cholesterol, 48mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein.


Average Rating: 4.727272
  • chfeca
    Dec 19, 2017

    I make these for Christmas every year. They disappear in a heart beat. They are soooooooooooo good! I had lost the recipe (or just couldn't find it) but remembered it was from Taste of Home...................So happy to find it again.

  • LisaxB
    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
    Dec 31, 1969

    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
    Dec 31, 1969

    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
    Dec 11, 2011

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

  • bobobearzoe
    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
    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
    Feb 13, 2011

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

  • vlhunsberger
    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
    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!

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