Danish Cherry Bon Bon Cookies

I remember vividly the first time I tasted these delightful little cherry bon bon cookies. It was during the holiday season at my Aunt Ingrid’s house, a whirlwind of cinnamon, pine needles, and endless chatter. Nestled amongst the gingerbread men and sugar plums on her overflowing dessert platter were these unassuming, perfectly round cookies, each crowned with a delicate swirl of pink frosting. One bite, and I was hooked. The buttery, melt-in-your-mouth dough, the burst of sweet cherry, and the sugary glaze created a symphony of flavors that instantly evoked feelings of warmth and nostalgia. Now, years later, I continue the tradition, baking these cookies every Christmas to share a piece of that magical holiday spirit with my own family and friends.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 35 minutes
• Yields: 36 cookies
• Dietary Type: Vegetarian

Ingredients

Cookie Dough:

• ½ cup butter, softened
• ¼ cup sifted confectioners’ sugar
• 1 teaspoon vanilla
• 1 ½ cups flour, sifted
• ⅛ teaspoon salt
• 36 maraschino cherries, well drained (reserve juice)

Frosting:

• 1 cup sifted confectioners’ sugar
• 1 tablespoon evaporated milk
• 1 tablespoon maraschino cherry juice (reserved from cherries)
• 1 teaspoon vanilla

Equipment Needed

• Mixing bowl
• Fork
• Cookie sheet
• Measuring cups and spoons

Instructions

1. Begin by preparing the cookie dough. In a mixing bowl, cream together the softened butter and sifted confectioners’ sugar until you achieve a light and creamy consistency. This step is crucial for ensuring a tender cookie, so take your time and ensure the butter is properly softened but not melted.

2. Add the vanilla extract to the butter and sugar mixture, stirring until well combined. The vanilla will enhance the overall flavor of the cookies, adding a touch of warmth and depth.

3. In a separate bowl, sift together the flour and salt. Sifting the dry ingredients ensures a lighter, more delicate texture in the final product. Gradually add the flour mixture to the wet ingredients, mixing with a fork until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. The dough should be smooth and easy to handle.

4. Now, it’s time to assemble the cherry bon bons. Take a small amount of dough, approximately one tablespoon, and form it into a ball in the palm of your hand. Flatten the ball slightly and place a well-drained maraschino cherry in the center. Carefully fold the dough around the cherry, ensuring it is completely covered and sealed. Roll the dough between your palms to create a smooth, round ball.

5. Place the formed cookie dough balls onto an ungreased cookie sheet, spacing them about an inch apart. This will allow for even baking and prevent the cookies from sticking together.

6. Bake the cookies in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them during the last few minutes of baking to prevent them from burning.

7. Once baked, remove the cookies from the oven and allow them to cool completely on the cookie sheet before frosting. Cooling them prevents the frosting from melting and ensures a neat finish.

8. While the cookies are cooling, prepare the frosting. In a small bowl, combine the sifted confectioners’ sugar, evaporated milk, reserved maraschino cherry juice, and vanilla extract. Mix thoroughly until you achieve a smooth and glossy frosting. Adjust the amount of evaporated milk if needed to reach your desired consistency. If you prefer a thinner frosting, add a little more cherry juice or evaporated milk. If you prefer a thicker frosting, add a little more confectioners’ sugar.

9. Once the cookies are completely cool, dip the top of each cookie into the prepared frosting, allowing the excess to drip off. You can also use a spoon or piping bag to spread the frosting evenly over the tops of the cookies.

10. Place the frosted cookies on a wire rack to allow the frosting to dry completely. This may take a few hours, depending on the humidity.

Expert Tips & Tricks

• To ensure the cherries are well-drained, pat them dry with a paper towel before wrapping them in the dough. This will prevent the cookies from becoming soggy.
• For a richer flavor, use European-style butter with a higher butterfat content.
• If the dough becomes too sticky to handle, chill it in the refrigerator for 15-20 minutes.
• Add a few drops of red food coloring to the frosting for a more vibrant pink color.
• Sprinkle the frosted cookies with chopped nuts or sprinkles for added decoration.

Serving & Storage Suggestions

These Danish Cherry Bon Bon Cookies are best served at room temperature. Arrange them on a festive platter for a delightful addition to any holiday gathering, or package them in decorative tins to share with friends and neighbors. They pair perfectly with a warm cup of coffee, tea, or hot cocoa.

Store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them in a freezer-safe container for up to 2 months. Thaw them completely at room temperature before serving. They taste great frozen too, for those who like a cooler bite.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	67.3 kcal	N/A
Calories from Fat	23 g	35%
Total Fat	2.6 g	4%
Saturated Fat	1.6 g	8%
Cholesterol	6.9 mg	2%
Sodium	31.5 mg	1%
Total Carbohydrate	10.3 g	3%
Dietary Fiber	0.3 g	1%
Sugars	6.1 g	24%
Protein	0.6 g	1%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to add 1/4 teaspoon of xanthan gum to the dough for better texture.
• Nut-Free: Ensure all ingredients, particularly the vanilla extract, are processed in a nut-free facility.
• Vegan: Substitute the butter with a vegan butter alternative and the evaporated milk with a plant-based milk alternative.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of maraschino cherries?
A: While you can use fresh cherries, maraschino cherries provide a distinct sweetness and texture that is essential to the recipe. If using fresh cherries, make sure to pit them and consider soaking them in a simple syrup for added sweetness.

Q: My cookie dough is too crumbly. What should I do?
A: Add a teaspoon or two of cold water to the dough and mix until it comes together. Be careful not to add too much water, as this can make the dough sticky.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Be sure to wrap it tightly in plastic wrap to prevent it from drying out.

Q: How do I prevent the frosting from cracking?
A: Adding a small amount of corn syrup to the frosting can help prevent it from cracking. Also, make sure the cookies are completely cool before frosting them.

Q: Can I freeze the frosted cookies?
A: Yes, you can freeze the frosted cookies, but the frosting may become slightly sticky when thawed. To prevent this, place the cookies in a single layer on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe container.

Final Thoughts

Now that you’re armed with this delightful recipe, I encourage you to try your hand at baking these Danish Cherry Bon Bon Cookies. They are sure to become a beloved tradition in your own home, bringing joy and sweetness to every occasion. Don’t hesitate to experiment with variations and substitutions to create your own unique twist on this classic treat. And most importantly, share your creations with loved ones and savor the delicious moments together. Happy baking!