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Egg-Free Bonbon Cookies

Egg-Free Bonbon Cookies


Easy recipe with a surprise inside!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream butter or margarine, sugar and vanilla until mixture is light and fluffy. Slowly blend in the flour.
  3. For each cookie, shape one level tablespoon of dough around a cherry. Form each cookie into a ball and place them on an ungreased cookie sheet 1 inch apart.
  4. Bake 12 to 15 minutes.
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Jamie H.

These were absolutely delicious! I made half as directed by the recipe, using one cherry per cookie, and for the other half I chopped up the cherries and added them to the dough along with a little cherry juice and flour (they were pink, and very cute!) Both ways work equally well. However, I don't think a 10-oz jar of maraschino cherries is enough, especially if you use one cherry per cookie as the recipe directs. I used a 16-oz jar easily. I will definitely make these cookies again, perhaps experimenting with almond extract instead of vanilla, just for fun! This recipe would be a real beauty on a party platter.

J. Meyers

I dribbled a frosting made from Confectioner's sugar and water over the top of these cookies, so it tasted a lot like those cherry cordials. Several people came to me later and told me that these were the best cookies they've ever had!


With a few changes, this was great! They look so pretty too. I chopped up cherries and added them to the batter. My family likes nuts so I added walnuts as well. Before putting them in the oven, I mixed sugar and walnuts together and dipped the up side of the balls to the mixture. They look very festive! :)