Cherry Bonbon Cookies
Indulge in the sweet nostalgia of Cherry Bonbon Cookies, a charming confection crafted with buttery shortbread dough wrapped around luscious maraschino cherries and topped with a delicate cherry-infused glaze. Perfect for holidays, parties, or anytime you crave a touch of elegance, these melt-in-your-mouth cookies offer a delightful balance of almond and vanilla flavors that complement the juicy burst of cherry hidden within. With just 20 minutes of prep time and a simple, fuss-free technique, this recipe is as effortless as it is impressive. Finished with a drizzle of vibrant glaze, these irresistible treats are as beautiful as they are delicious, making them a standout addition to any cookie platter.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 30 pieces Maraschino cherries, drained
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Maraschino cherry juice
- 1 tablespoon Milk
- 1 drop Red food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter and powdered sugar together until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and almond extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. If the dough feels too crumbly, knead it gently by hand until it holds together.
Pat the maraschino cherries dry with paper towels to remove excess moisture.
Using a heaping tablespoon of dough, shape it into a ball. Flatten it slightly in the palm of your hand, place a maraschino cherry in the center, and fold the dough around the cherry, rolling it back into a smooth ball.
Place the dough balls 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the cookies remain pale. Be careful not to overbake.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, maraschino cherry juice, milk, and optional red food coloring in a small bowl until smooth.
Drizzle the glaze over the cooled cookies or dip the tops of the cookies into the glaze for a smoother finish. Let the glaze set for about 15 minutes before serving.
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 496.3 g | 180% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 305.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 345 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
