Glazed Cherry Bonbon Cookies

It’s been years when you consider that I’ve baked them into cookies or bars and i used to be overdue for a brand new maraschino cherry recipe. The cookies have been well worth the wait and they’re just so a laugh.

Smooth, buttery, pink cookies with the marvel of a juicy, sweet maraschino cherry in the middle that still helps keep the cookies moist. The cherry juice glaze boosts the cherry taste even extra.

It’s a unique cookie recipe in that there’s no egg, no baking soda or baking powder, and in place of granulated or brown sugar, confectioners’ sugar is used.

INGREDIENTS

Cookies

• 1/2 cup unsalted butter, softened
• 3/4 cup confectioners’ sugar
• 2 tablespoons milk, plus more if needed, see step 3 below (I used cashewmilk)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• about 5 to 10 drops red food coloring or as desired, optional but recommended
• about 10 maraschino cherries

Glaze

• 3 tablespoons unsalted butter, melted
• 1 cup confectioners’ sugar (sifted if yours is particularly lumpy)
• 2 tablespoons maraschino cherry juice, or as needed for desired glaze consistency

INSTRUCTIONS

1. Cookies – To the bowl of a stand mixer outfitted with the paddle attachment (or huge bowl and handheld electric powered mixer), add the butter, confectioners’ sugar, and beat on medium-excessive velocity till mild and fluffy, approximately 3 mins. forestall and scrape down the edges of the bowl.
2. Upload the milk, vanilla, and beat on medium-excessive velocity to include, approximately 1 minute. (Mine didn’t comprise absolutely, but it become mixed in. It’ll fully include after adding the flour.) prevent and scrape down the edges of the bowl.
3. Upload the flour, salt, and beat on medium-low velocity till simply incorporated, approximately 1 minute. in case your dough is overly dry, crumbly, and no longer coming collectively, add a tiny splash of milk as wished until the dough comes together and is clean.
4. Optionally, upload purple food coloring to tint the dough as purple as desired and mix properly to contain. All food coloring types and types vary, as do preferences, so add as a consequence. Beat well after every drop or two since you could’t un-do it and once in a while the color intensity will sneak up on you.
5. The usage of a 2-tablespoon cookie scoop or your palms, form about 10 same-sized mounds of dough.
6. Use your thumb to make a shallow nicely, such as you’re making thumbprint cookies, and insert one cherry into each mound of dough. carefully seal and crimp the rims across the cherry and flatten mounds slightly, taking care not flatten an excessive amount of and squish the cherry.
7. Vicinity mounds on a huge plate or tray, cover with plastic wrap, and refrigerate for at least three hours, as much as five days. Do now not bake with unchilled dough due to the fact cookies will bake thinner, flatter, and be greater susceptible to spreading.
8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. place dough mounds on baking sheet, spaced at least 2 inches apart (I bake eight cookies in keeping with sheet). Bake for about 12 mins or till edges have set and tops are just set, even though barely undercooked and sleek inside the center; don’t overbake. Cookies firm up as they cool. It’s a chunk complex with red cookies to inform if they’re executed, but I err on the side of underbaking so they stay softer over the years. permit cookies to chill on baking sheet completely. I let them cool on the baking sheet and don’t use a rack.
9. Glaze – To a huge, microwave-safe bowl, add the butter and heat on excessive strength to soften, about 1 minute.
10. Upload the confectioners’ sugar, cherry juice, and whisk to mix. As vital, add additional cherry juice to gain preferred glaze consistency.
11. The use of a small spoon, add about 2 teaspoons of glaze to the top of every cookie, just enough so that a few will drip down the perimeters. You’ll have more glaze on the way to hold airtight inside the fridge for weeks and can be used for destiny baking. Cookies will hold airtight at room temp for up to one week. I’m comfortable storing glazed items at room temp however if you’re now not, keep them in the fridge noting cookies will be more liable to drying out.

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