Vegan Cherry Bon-Bon Cookies: A Sweet Nostalgic Treat

My grandmother, bless her soul, was the queen of holiday baking. Every Christmas, her kitchen transformed into a magical wonderland of sugar, spice, and everything nice. I vividly remember sneaking pinches of dough while she wasn’t looking, the sweet, buttery taste a forbidden delight. While her original recipes weren’t vegan, the memory of sharing those cookies with loved ones inspired me to recreate those cherished flavors with a plant-based twist, so everyone can share in the holiday joy. These Vegan Cherry Bon-Bon Cookies are a delicious ode to her legacy.

Recipe Overview:

• Prep Time: 40 minutes
• Cook Time: 18-20 minutes
• Total Time: 1 hour 20 minutes
• Servings: 24
• Yield: 24 cookies
• Dietary Type: Vegan

Ingredients:

For the Cookie:

• ½ cup vegan margarine (I recommend Earth Balance)
• ¾ cup vegan powdered sugar (see note below if you can’t find vegan powdered sugar)
• 2 tablespoons original soymilk (or almond milk for soy-free baking)
• 1 teaspoon vanilla extract
• 1 ½ cups unbleached all-purpose flour
• ⅛ teaspoon salt
• 24 maraschino cherries (I suggest Merry Cherry brand for a non-GMO, naturally colored, vegan option)

For the Icing:

• 1 cup vegan powdered sugar
• 1 tablespoon vegan margarine (Earth Balance)
• 2 tablespoons maraschino cherry juice (reserved from the jar)

Ingredient Notes:

• Vegan Powdered Sugar: Most commercially available powdered sugar is processed using bone char, making it non-vegan. Look for brands specifically labeled “vegan” or “organic.” If you can’t find it, simply pulverize an equal amount of unrefined cane sugar in a blender until it reaches a fine, powdery consistency.
• Soy Milk Alternatives: If baking for someone with a soy allergy, almond milk is a great substitute. You could also experiment with rice milk or hemp milk. The key is to choose a plant-based milk that isn’t overly flavored.

Equipment Needed:

• Large mixing bowl
• Separate mixing bowl
• Colander
• Small cup, bowl, or jar
• Paper towels
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Wire racks

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Proper oven temperature is crucial for even baking.

2. Drain the maraschino cherries in a colander, being careful to reserve the cherry juice in a small cup, bowl, or jar. This vibrant juice will add both flavor and a beautiful color to our icing. Dry the cherries thoroughly with paper towels. Gently toss them around in the colander to remove any excess juice that might have accumulated. Set the dried cherries aside. The drier the cherries, the better the dough will adhere.

3. In a large mixing bowl, cream the vegan margarine and vegan powdered sugar together until the mixture is light and fluffy. Using an electric mixer is ideal, but a sturdy whisk and some elbow grease will work too. The goal is to incorporate air into the mixture, creating a tender cookie. Add the soymilk (or almond milk) and vanilla extract to the creamed mixture and mix until well combined.

4. In a separate bowl, combine the unbleached all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cookie.

5. Gather any loose, moist crumbs with your hands and gently press them together to form a cohesive ball of dough. Divide the dough into 24 equal portions. One way to do this easily is to form the dough into a log and cut the log into 24 pieces. Shape each portion of dough around a maraschino cherry. Handle the dough lightly and as quickly as possible to prevent it from becoming greasy from the warmth of your hands. The dough should completely encase each cherry, leaving no air bubbles inside. Pinch and smooth the dough together, and then roll the cookie gently in your palms to create a smooth sphere. For a more perfectly domed “bon-bon” shape, press each cookie into a circular tablespoon, then gently remove it to retain the rounded shape. Place the shaped cookies onto a baking sheet lined with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.

6. Bake the cookies at 350 degrees Fahrenheit (175 degrees Celsius) for 18-20 minutes, or until they are lightly browned around the edges. Keep a close eye on them, as baking times can vary depending on your oven.

7. Remove the baking sheet from the oven and transfer the cookies to wire racks to cool completely. This allows air to circulate around the cookies, preventing them from becoming soggy.

8. While the cookies are cooling, prepare the glaze. In a small bowl, combine the vegan powdered sugar, melted vegan margarine, and maraschino cherry juice. Mix until smooth. If the glaze is too thick, add a tiny bit more cherry juice; if it’s too thin, add a bit more powdered sugar.

9. Once the cookies are completely cool, drizzle the glaze generously over each cookie. For an extra touch of sweetness and visual appeal, dust the glazed cookies with additional vegan powdered sugar, if desired.

Expert Tips & Tricks:

• For a richer flavor, try adding a pinch of almond extract to the dough.
• If your dough is too sticky to work with, chill it in the refrigerator for 15-20 minutes.
• Don’t overcrowd the baking sheet. Leave enough space between the cookies to allow for even baking.
• To melt the vegan margarine for the icing, microwave it in short intervals (10-15 seconds) until just melted, being careful not to overheat it.
• If you want to add a bit of crunch, sprinkle some chopped nuts over the glaze before it sets.

Serving & Storage Suggestions:

These Vegan Cherry Bon-Bon Cookies are delightful served as part of a holiday dessert platter, packaged as a thoughtful homemade gift, or simply enjoyed with a cup of tea or coffee. They are best enjoyed the same day they are made, but they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 2 months. Thaw them at room temperature before serving. I find they also pair wonderfully with some vegan vanilla ice cream, or a glass of almond milk.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	109.9 kcal	N/A
Calories from Fat	39 kcal	N/A
Total Fat	4.4 g	6%
Saturated Fat	0.9 g	4%
Cholesterol	0 mg	0%
Sodium	63.1 mg	2%
Total Carbohydrate	16.9 g	5%
Dietary Fiber	0.4 g	1%
Sugars	10.6 g	42%
Protein	0.9 g	1%

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

Variations & Substitutions:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Be sure to check the label to ensure it contains xanthan gum or another binder, as this is important for the texture of the cookies.
• Flavor Variations: Experiment with adding different extracts to the dough, such as almond, peppermint, or lemon.
• Chocolate Covered: Dip the cooled, glazed cookies in melted vegan chocolate for an extra decadent treat.

FAQs (Frequently Asked Questions):

Q: Why is it important to use vegan powdered sugar?
A: Standard powdered sugar is often processed using bone char, an animal byproduct. Vegan powdered sugar ensures your cookies are truly plant-based and cruelty-free.

Q: Can I use fresh cherries instead of maraschino cherries?
A: While you could, maraschino cherries provide a distinct flavor and vibrant color that are essential to this recipe. If using fresh cherries, pit and quarter them, and consider macerating them in a little sugar and cherry liqueur for a similar effect.

Q: My dough is too sticky. What should I do?
A: Chill the dough in the refrigerator for 15-20 minutes to firm it up. You can also lightly flour your hands when rolling the cookies.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature slightly before shaping the cookies.

Q: My icing is too thick/thin. How do I fix it?
A: If the icing is too thick, add a tiny bit more maraschino cherry juice. If it’s too thin, add a bit more powdered sugar.

Final Thoughts:

These Vegan Cherry Bon-Bon Cookies are a delightful treat that brings back all the warmth and nostalgia of holiday baking. Don’t be intimidated by the vegan aspect – the plant-based substitutes work beautifully, creating a cookie that’s just as delicious as the original. Gather your ingredients, preheat your oven, and get ready to create some sweet memories! I encourage you to try this recipe and share your creations with loved ones. Happy baking!