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Glazed Cherry Bonbon Cookies
4.8 from 15 votes

Glazed Cherry Bonbon Cookies

Soft, buttery cookies with the fun surprise of a cherry baked in!! The cherry juice glaze boosts the cherry flavor even more!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 10
Calories: 294 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Cookies
  • ½ cup butter softened, unsalted
  • ¾ cup confectioners’ sugar
  • 2 tablespoons milk plus more if needed, see step 3 below (I used cashewmilk)
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • red food coloring optional but recommended, about 5 to 10 drops or as desired
  • maraschino cherry about 10
Glaze
  • 3 tablespoons butter melted, unsalted
  • 1 cup confectioners’ sugar sifted if yours is particularly lumpy
  • 2 tablespoons maraschino cherry juice or as needed for desired glaze consistency

Instructions

Cookies:
    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld electric mixer), add the butter, confectioners’ sugar, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl.
  2. Add the milk, vanilla, and beat on medium-high speed to incorporate, about 1 minute. (Mine didn’t incorporate fully, but it was mixed in. It’ll fully incorporate after adding the flour.) Stop and scrape down the sides of the bowl.
  3. Add the flour, salt, and beat on medium-low speed until just incorporated, about 1 minute. If your dough is overly dry, crumbly, and not coming together, add a tiny splash of milk as needed until the dough comes together and is smooth.
  4. Optionally, add red food coloring to tint the dough as pink as desired and mix well to incorporate. All food coloring types and brands vary, as do preferences, so add accordingly. Beat well after each drop or two since you can’t un-do it and sometimes the color intensity will sneak up on you.
  5. Using a 2-tablespoon cookie scoop or your hands, form approximately 10 equal-sized mounds of dough.
  6. Use your thumb to make a shallow well, like you’re making thumbprint cookies, and insert one cherry into each mound of dough. Carefully seal and crimp the edges around the cherry and flatten mounds slightly, taking care not flatten too much and squish the cherry.
  7. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  9. Bake for about 12 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool. It’s a bit tricky with pink cookies to tell if they’re done, but I err on the side of underbaking so they stay softer over time.
  10. Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don’t use a rack.
Glaze:
  1. To a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  2. Add the confectioners’ sugar, cherry juice, and whisk to combine. As necessary, add additional cherry juice to achieve desired glaze consistency.
  3. Using a small spoon, add about 2 teaspoons of glaze to the top of each cookie, just enough so that some will drip down the sides. You’ll have extra glaze which will keep airtight in the fridge for weeks and can be used for future baking.

Notes

  • Storage: Cookies will keep airtight at room temp for up to 1 week. I’m comfortable storing glazed items at room temp but if you’re not, store them in the fridge noting cookies will be more prone to drying out.
  • Adapted from Taste of Home.

Nutrition Information

Serving 1 Calories 294kcal (15%) Carbohydrates 43g (14%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g (24%) Cholesterol 34mg (11%) Sodium 72mg (3%) Fiber 1g (4%) Sugar 27g (54%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 294

% Daily Value*

Serving 1
Calories 294kcal 15%
Carbohydrates 43g 14%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Cholesterol 34mg 11%
Sodium 72mg 3%
Fiber 1g 4%
Sugar 27g 54%

* Percent Daily Values are based on a 2,000 calorie diet.