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Cherry Bonbon Cookies

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
    2 dozen


  • 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


  • 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.
  • 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.
  • 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.
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Average Rating:
  • Dawn
    Feb 15, 2021

    No comment left

  • 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 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
    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.

  • Vocaloid_Lover
    Feb 28, 2013

    No comment left

  • kafaughn
    Dec 17, 2012

    No comment left

  • marshwhit
    Mar 27, 2012

    No comment left

  • schield
    Dec 21, 2011

    No comment left

  • DG Chalmers
    Dec 11, 2011

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