Vintage cookies are a lot of fun to make because of the nostalgia they have. My Grandmother loved to make these Cherry Bon Bon Cookies and it’s a recipe that’s been passed down through our family. I make them during the holiday season because the pinkish red color is such a festive touch. They’re a soft ball-like cookie that has a maraschino cherry in the center, then it’s finished with a cherry glaze topping.
Bon Bon Cookies have a delicate shortbread outer layer and then a surprise in the middle. Different flavors of bon bon’s (like Almond Bon Bon) will have different center fillings. The Cherry Bon Bon has the maraschino cherry which is a delightful surprise for people. The glaze topping adds even more cherry flavor and adds extra color.
Originally, bon bon cookies came from French royal courts. They considered anything that was a small confection, a bon bon. The word simply means “candy” and they’ve always come in numerous flavors. You might’ve even heard the popular phrase “sit around and eat bon bon’s all day” which was used a lot in the 1970’s to describe a lazy feeling.
Today, they’re a cherished cookie that we love to make during the holiday season. So grab your jar of maraschino cherries and get ready for a cute bite-sized cookie to come out of your oven!
Looking for even more great holiday cookie recipes? I’ve got you covered! Here are some of my most popular Christmas Cookie Recipes:
How To Make Classic Cherry Bon Bon Cookies
I like to make my Cherry Bon Bon Cookies in a stand mixer, but you can also use a hand mixer. All of my cookies are baked using a non-silicone baking mat. That helps provide even heat distribution and the cookies won’t stick to the baking sheet.
When To Make Cherry Bon Bon Cookies
I love to make these as part of my holiday baking. They add such a great touch of color and they’re unexpected. If I make a large cookie tray for friends and family, the bon bon’s are always included. They’re great for Christmas, but I think they’re cute for Valentines Day as well. The pinkish color is cute for V-day!
Tips For Working With Shortbread
The outer layer of the cookie is shortbread, which can sometimes be difficult to work with. If you find that your dough is crumbly, then try placing it in the refrigerator for a bit. That helps the butter come together a bit and makes it easier to work with.
As you wrap the shortbread around the cherry, let the warmth of your hands mold the shortbread. You’ll end up with some cracks or creases, but most of them are easy to smooth over by molding with your hands. Remember, you’ll be dipping the cookie into the glaze and that helps to cover any imperfections!
How To Store Your Cherry Bon Bon Cookies For Freshness
I like to keep my cookies in an airtight food storage container immediately after they’ve cooled. This will keep them fresh and soft. You want to maintain that soft buttery cookie on the outside. For best freshness, enjoy the cookies within 3-4 days of baking them.
Can You Freeze Cherry Bon Bon Cookies?
Yes! You can freeze your cookies for up to 3 months. Store them in a freezer bag to prevent any freezer burn. Let them thaw for a few hours until they come to room temperature, before serving. Making them a month or two before the holiday season and freezing them is a great way to get ahead on your holiday baking.
What You’ll Need:
- Powdered Sugar
- Vanilla Extract
- All-Purpose Flour
- Maraschino Cherries
Directions To Make Cherry Bon Bon Cookies
Preheat your oven to 350°. In a large bowl, or stand mixer, cream butter and sugar until light and fluffy. Add milk and vanilla. In a separate bowl, combine flour and salt; gradually add to the creamed mixture. Mix well.
Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on baking sheets with silicone baking mats. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, combine sugar, butter and cherry juice until smooth. Gently dip each cookie into the glaze and let it set.
Dust the cookies with powdered sugar or add sanding sugar to finish.
- 1/2 Cup Unsalted Butter, softened
- 3/4 Cup Powdered Sugar
- 2 Tablespoons Milk
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups All-Purpose Flour
- 1/8 Teaspoon Salt
- 24 Maraschino Cherries
For The Glaze:
- 1 Cup Powdered Sugar
- 1 Tablespoon Butter, Melted
- 3 Tablespoons Maraschino Cherry Juice
- Optional Garnish: Powdered Sugar or Sanding Sugar
1. Preheat your oven to 350°. In a large bowl, or stand mixer, cream butter and sugar until light and fluffy. Add milk and vanilla. In a separate bowl, combine flour and salt; gradually add to the creamed mixture. Mix well.
2. Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on baking sheets with silicone baking mats. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool.
3. For the glaze: combine sugar, butter and cherry juice until smooth. Gently dip each cookie into the glaze and let it set.
4. Dust the cookies with powdered sugar or add sanding sugar to finish.
Store leftover bon bons in an airtight food storage container. The cookies can be frozen for up to 3 months. Let them thaw to room temperature before enjoying again.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 135Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 22mgCarbohydrates: 23gFiber: 0gSugar: 17gProtein: 1g
Nutrition is calculated by a third party. Actual values may vary.