Danish Cherry Bon Bon Cookies (With Frosting Recipe)

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Yield: 36cookies
  • About This Recipe

    “Great holiday treats to take to work or share with friends and neighbors. Now a tradition in this family.”


    Cookie Dough

  • 1/2 cupbutter, softened
  • 1/4 cupsifted confectioners’ sugar
  • 1teaspoonvanilla
  • 1 1/2 cupsflour( sifted)
  • 1/8 teaspoonsalt
  • 36maraschino cherries( well drained, reserve juice)
  • Frosting

  • 1cupsifted confectioners’ sugar
  • 1tablespoonevaporated milk
  • 1tablespoonmaraschino cherry juice
  • 1teaspoonvanilla
  • Directions

  • Mix butter and sugar together to a creamy consistency, then add vanilla.
  • Add flour and salt gradually, mix with a fork.
  • Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough.
  • Place on an ungreased cookie sheet and bake at 350° for 12-15 minutes.
  • Cool cookies.
  • Make frosting, thoroughly mix together frosting ingredients.
  • Dip top of cookies into frosting and allow to dry.
  • Reviews

  • “Wonderful Cookie.. I made these cookies as a new addition to our cookies tray for Christmas! Very pretty also”

  • “These are really good. For Christmas you could put a few drops of red coloring in the frosting or use green cherries with green frosting. I will definately make these again.”

  • “This recipe is a perfect choice for a “Christmas in July” party. I have made Bon Bons at Christmas time for many years and they’re always a hit. I substituted margarine for butter and didn’t bother sifting any of the icing sugar. I also made just 14 Bon Bons with this recipe as that is how many cherries I had. I can’t imagine how tiny they would have been if I’d made 36 like the recipe says it makes.”

  • “i should mention that i am only reviewing the icing, i used it to ice my cherry 7up cupcakes and it was delicious! great glaze type frosting.”

  • “I think I will try rolling some of the dough into a thin sheet next time.. work with it from that state. It was pretty dry and crumbly and seemed to take some work to get it around the cherry.”

  • “I love this recipe!They always look so pretty on my cookie trays and are usually one of the first to disappear.They are not nearly as labor intensive as they look, the hardest part of this recipe is not licking your fingers after dipping the cookies.I have drizzled them with white chocolate, dipped them in coarse sugar, and also just left them as posted and they were beautiful no matter what.Thanks for posting this timeless treasure!!”

  • “Yummy! The dough was a little crumbly at first, but working with it for a while softened it up enough to mold around the cherries. I changed the frosting slightly to make it half vanilla and half almond extract – the almond complimented the cherry flavor well. For an added touch of prettiness, I drizzled a small amount of white chocolate over each one. Thanks Dawn!”

  • “I love this recipe, we’ve made it in my family every year at Christmas.We do use 3/4 cup confectionate sugar in our family as we got the recipe from another cookbook, the rest is exactly the same.I suspect it simply makes the dough a little sweeter.Add cocoa to the icing to get chocolate.”

  • “These cookies were great!!! I loved the flavor!Seemed very simple and easy, so I expected a good cookie.These were really, really good, though.The process was easier and faster than I thought.Just make sure you don’t wrap too thin a layer of dough, or they will crack.I only needed about half of the frosting recipe, and I frosted twice, so you may want to adjust accordingly.Again, great recipe!Thanks.”

  • “Thank you Dawn for posting this excellant recipe.It’s a keeper. I made these tender, crisp, tasty little cookies and rolled them in icing sugar twice. They turned out beautifully.”