Cherry Bonbon Cookies

READY IN: 50mins
Recipe by Kathy!!

These cookies have become a Christmas tradition in our family. They are easy to make ahead and freeze--just let them thaw THEN roll them in the powdered sugar. The cookies look like a typical tea cookie but there is always a surprise when you bite into it and discover the yummy cherry center. You will want to make a double batch.

Top Review by Jadelabyrinth

These turned out great! The store I shop only had jumbo maraschino cherries so I cut them in half and only used 12 cherries. The dough itself came together so easy and was just the right amount for 24 cookies. I baked them on parchment paper at 325 degrees for 18 minutes. I put the dough together first and then chilled it while cutting cherries and parchment paper, I was a little worried that they would spreading and leave a lump of cherry in the center, but they only spread a little. You would never guess there are cherries in them. Rather than roll them in powdered sugar, I drizzled Recipe #273428 over them, using the maraschino cherry juice instead of the liquid called for. Then I dusted them with powdered sugar.

Ingredients Nutrition


  1. Drain the cherries and place on paper towels to dry.
  2. Beat butter until creamy.
  3. Gradually add 3/4 cup powdered sugar, beating well.
  4. Stir in flour, salt, milk and vanilla.
  5. Shape into 24 balls. Press each ball around a cherry, covering completely.
  6. Place on ungreased cooke sheets.
  7. Bake at 350 degrees for 18-20 minutes. Transfer to a wire rack to cool completely.
  8. Roll each cookie in powdered sugar to coat.

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