Bonbon Cookies are a perfect, pretty treat from the past that needs to make it to your holiday table! A simple melt-away tender cookie is filled with nuts and topped with colored glazes, ready to sit pretty in a cookie tin or on a cake stand.
These Bonbon cookies hail from Betty Crocker and are decorated like Bonbon chocolates, giving them a more decadent and elegant appearance. The recipe appeared in magazines, and cookbooks from 1955 all the way to 1960 and is advertised to be a simple cookie that can be customized with a variety of colors and fillings.
The dough is super simple and uses powdered sugar and ample butter, creating a tender and delicate melt-away texture.
After the dry ingredients are mixed in, divide the dough into four portions, leaving one portion uncolored, and then color the other three portions pink, green, and chocolate.
These cookies are small, requiring only a leveled tablespoon-sized scoop. While the cookies are baking, work on prepping the glaze.
A simple powdered sugar cream glaze is flavored with vanilla and a pinch of salt. The glaze then gets divided into four different portions, with three of the portions being colored pink, green, and chocolate. Let the cookies cool for five to ten minutes so they aren’t too hot. When they are warm to the tough. Dip the top of the cookies with the glaze, place them back onto the baking sheet, and let them cool completely.
Placed in a cookie tin or box, these Bonbon Cookies are ready to be served!
Wrapped in mini cupcake liners, these cookies look like decorative bonbon truffles. The cookie is tender and the glaze isn’t too heavy, making for an easy cookie to eat again and again. Their elegant appearance makes them a great gift or a wonderful way to end a special occasion.
Bonbon Cookies
For the cookies:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup sifted powdered sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon fine salt
- Pink and green food gel
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup nuts or chocolate covered nuts or dried fruit (hazelnut, pecans macadamia nuts, cashews, peanuts)
For the glaze:
- 1 1/2 cups sifted powdered sugar
- 2 tablespoons heavy cream, room temperature
- 1 teaspoon vanilla extract
- Pink and green food gel
- 2 teaspoons cocoa powder
- Nuts and sprinkles, for garnish
To make the cookies:
- Preheat oven 350°F and line 2 baking sheets with parchment paper, set aside.
- Cream butter, powdered sugar, and vanilla until light and fluffy, about 2 to 3 minutes, scraping the sides and bottom of the bowl frequently.
- Gradually add flour and salt until a dough forms. Divide the dough into four portions, separating them into different bowls. Tint dough different colors, pink, green, and chocolate. The fourth is left plain.
- Once the dough portions are colored use a 1-tablespoon scoop and portion the dough. While the dough is still in the scoop, press in the whole nut into the center of the dough. Scoop onto the prepared cookie sheet and repeat the process with the remaining dough.
- Bake for 15 minutes until set but not brown or golden. Let cool for 5 to 10 minutes.
To make the glaze:
- While the cookies are still warm make the glaze.
- Whisk powdered sugar, heavy cream, and vanilla extract.
- Divide glaze into 4 separate bowls and color with pink, green, and cocoa powder (leave one portion uncolored).
- Dip still warm cookie into the glaze, topping with nuts and sprinkles.
Recipe adapted from Pink Piccadilly and Teatime Magazine.