These cherry bonbon cookies are buttery, sweet and crispy with juicy maraschino cherries in the center. They’re old-fashioned shortbread style cookies with a subtle vanilla and almond flavor and are topped with a cherry flavored icing. One bowl, dairy free, vegan and eggless!
Why You’ll Love these Cherry Bonbon COokies
These Cherry Bonbon Cookies have an aromatic flavor and a crispy texture. They are so easy to make with just a handful of simple ingredients. I love the combination of vanilla, almond and cherry in these cookies…it’s a match made in heaven. Here are a few more reasons we love this recipe and you will too!
- Juicy Center: The maraschino cherry at the center provides a juicy texture and a burst of flavor.
- Buttery Texture: They have a classic shortbread texture.
- Super Easy Recipe: This is a one-bowl recipe, so it’s straightforward with minimal cleanup.
- Vegan and Dairy-Free: These cookies use dairy free butter but you won’t be able to tell!
- Special Treat for the Holidays: These cookies have a festive appearance and a delicious cherry almond flavor, making them perfect for Valentine’s Day, the holidays or Christmas.
What Are Bonbon Cookies?
Bonbon cookies are closely related to shortbread and snowball cookies. They share a similar buttery, crumbly texture but stand out with a unique filling—usually a fruit or nut. In this recipe, we’re using maraschino cherries to give the cookies a juicy, flavorful center.
To make these cookies, you’ll need a few key ingredients:
- Salted Vegan Butter: Provides a rich, buttery texture. Make sure it’s softened for easier mixing.
- Powdered Sugar: Adds the right amount of sweetness and contributes to the soft texture of the cookie.
- Pure Vanilla Extract and Almond Extract: Enhances the overall flavor.
- All-Purpose Flour: The structural base of the cookie. Be sure to use a digital scale to measure the flour for the best results!
- Maraschino Cherries: The centerpiece of each cookie, giving them a juicy and flavorful bite.
If you need to make some substitutions, here are a few options:
- Vegan Butter: Regular salted butter can be used if you’re not dairy-free or vegan.
- Almond Extract: It’s optional and can be omitted. You could also add maraschino cherry juice in it’s place or sub in another flavoring.
- Large Mixing Bowl
- Baking Sheet + Parchment Paper
- Wire Cooling Rack
Step By Step Instructions
STEP 1: Cream the softened vegan butter in a large bowl until it lightens in color. Add in the powdered sugar and continue to cream until well combined.
STEP 2: Incorporate the pure vanilla extract and, if using, the almond extract. Add the all-purpose flour and a pinch of salt to the creamed mixture. Mix until a crumbly dough forms.
📌 TIP: You can also use a stand mixer or a hand mixer to mix the dough on medium speed.
STEP 3: Take a tablespoon of dough, roll it into a ball, and flatten it. Place a maraschino cherry in the center.
📌 TIP: For cookies that are the same size, divide the dough into 12 equal-sized pieces prior to flattening them.
STEP 4: Encase the cherry with the dough and roll into smooth 1-inch balls. Place on a parchment-lined ungreased baking sheet.
STEP 5: Chill the dough for 20-30 minutes to help the cookies hold their shape. This step is optional, but does help prevent the cookies from spreading and becoming less domed.
STEP 6: Preheat the oven to 350°F and bake for 13-15 minutes, or until the bottoms are slightly golden. Allow the cookies to cool briefly on the baking sheet before transferring them to a wire rack.
STEP 7: Prepare the glaze by mixing the powdered sugar and maraschino cherry juice in a small bowl. Drizzle over the cooled cookies!
These cherry bon bons are SO good straight out of the oven. But they are extra tasty topped with the cherry icing. They can be paired with vegan vanilla ice cream or a classic glass of almond milk.
If you’re not a fan of iced cookies, you can also dust the them with powdered sugar to make them into cherry snowball cookies!
Store any leftover cookies in an airtight container for up to 5 days at room temperature.
For longer storage, they can be frozen for up to 3 months.
- Chilling the Dough: This step is recommended for the cookies to maintain their shape during baking.
- Glaze Consistency: If the glaze is too thick, a bit more maraschino cherry juice can be added to reach the desired consistency. If the glaze is too thin, add 1 tbsp of powdered sugar at a time until it reaches a spoonable consistency.
- Use a Digital Scale: For the best results, use a kitchen scale to weigh the ingredients. If you don’t have a kitchen scale, use the spoon and level method of measuring flour to ensure you don’t add too much to the dough.
Maraschino cherries are recommended for their distinct flavor and color, but fresh cherries can be used as a substitute.
The buttery, crumbly texture is similar to that of shortbread cookies, but the maraschino cherry center sets them apart. If you were to dust these cookies with powdered sugar, they would be very similar to cherry snowball cookies.
Did you make these old fashioned cherry bonbon cookies?
⭐️ I’d love to know! Leave a star rating and comment below! ⭐️
- ½ cup (115g) softened vegan butter, or salted butter of choice
- ¾ cup (90g) powdered sugar
- 2 tsp (7g) pure vanilla extract
- ¼ tsp (2g) almond extract, optional
- 1 ⅓ cup (180g) all-purpose flour
- ⅛ tsp salt
- 12 maraschino cherries
- ½ cup powdered sugar
- 1 tbsp maraschino cherry juice from the jar
- Line a baking sheet with parchment paper.
- In a large bowl, cream the softened vegan butter until it lightens in color. Add the powdered sugar and continue to cream until well combined.
- Stir in the vanilla and almond extracts, if using. Add the all-purpose flour and salt, then mix until you have a crumbly dough. If the dough seems too dry, add 1 teaspoon of water to help it come together.
- Take a tablespoon of dough, roll it into a ball, and flatten it into a disc. Place a maraschino cherry in the center, fold the dough over the cherry, and roll it back into a smooth ball. Place the cookie on the prepared baking sheet. Repeat with the remaining dough. You should be able to make 12 cookies.
- Optional: Chill the dough balls on the baking sheet in the refrigerator for 20-30 minutes. This helps prevent the cookies from spreading as much. They can be baked without chilling, but will be slightly less domed or round.
- Preheat the oven to 350°F (175°C). Bake the chilled cookies for 13-15 minutes or until the bottoms are slightly golden.
- Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to finish cooling.
- In a small bowl, mix together the powdered sugar and maraschino cherry juice to make the glaze. If it looks too thin, add 1 tbsp of powdered sugar. If it looks too dry or thick, add 1-2 tsp of cherry juice. Drizzle the glaze over the completely cooled cookies.
Nutrition Information:Yield: 12 Serving Size: 1 cookie without icing
Amount Per Serving: Calories: 161Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gSodium: 73mgCarbohydrates: 20gFiber: 0gSugar: 9.4gProtein: 2g
Nutritional info is an estimate.
Want to Save this Recipe for Later? Pin it to Pinterest!
DISCLAIMER: Links included in this post might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so I can continue to provide you with free content each week!