Bon Bon Cookies
Bon Bon Cookies is a beloved Betty Crocker recipe from the 50s. They're as good today as it was then.
- 1 cup unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 1 tablespoon vanilla extract
- 3 tablespoons whipping cream
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Candied ginger, whole nuts, candied or maraschino cherries, chocolate
pieces, pitted dates or marzipan
Bon Bon Icing
- 2 cups confectioners' sugar
- 1/3 cup whipping cream
- 2 teaspoons vanilla or almond extract
- Food coloring
- Cookies: Mix the butter and sugar well, then add vanilla and
cream. Whisk together the flour and salt, then add to the butter mixture,
- Heat oven to 350 degrees F.
- For each cookie, pinch off a tablespoon of dough and press it into a
disc in the palm of your hand. Put up to a teaspoon of filling in the center
and wrap the dough. Place about one inch apart on baking sheet lined with
- Bake for 12 to 15 minutes or until set but not brown.
- Cool on a rack.
- When cool, add icing. Sprinkle with toppings of choice, if desired,
while the icing is still wet.
- Bon Bon Icing: Mix the sugar, cream and extract together. Divide into
three or four small bowls and add food coloring, preferably pastel.
Prep time: 25 min | Cook time: 5 min | Yield: 4 dozen
Chocolate Bon Bon Icing: Add two ounces of melted, unsweetened chocolate and
1 teaspoon of light corn syrup. A little extra cream may be necessary.
Chocolate Bonbons: Make Bonbon Cookies except blend in 1 square (1-ounce)
unsweetened chocolate, melted.
Penuche Bonbons: Make Bonbon Cookies except use 1/2 cup firmly-packed brown
sugar in place of confectioner’s sugar.
The recipe is from a 1958 Betty Crocker cookbook, and the photo is from the
Betty Crocker website.
This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.