Best 7 Glazed Bonbon Cookies Recipes

GLAZED TOFFEE BONBONS

Steps:

• Heat oven to 325°F. In large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, baking soda and salt. Reserve 1/3 of the chopped candy for garnish. Stir remaining chopped candy into dough. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. Place cooling racks on waxed paper. Immediately remove cookies from cookie sheets to cooling racks.
• Meanwhile, in 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat, stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with wire whisk if necessary to remove lumps. Immediately dip tops of cookies into glaze, or spread glaze on tops of cookies. (Cookies don't need to be completely cooled, just firm and set.) Place on rack; let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with whisk until softened.
• Place chocolate chips and vanilla chips in separate small microwavable bowls. Microwave each on High 1 1/2 to 2 minutes, stirring every 30 seconds, until melted and smooth. Using tip of spoon, drizzle each flavor generously over cookies. Sprinkle with remaining candy. Refrigerate 20 minutes to set quickly.

GLAZED BONBON COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. (Dough will be crumbly.), Press a tablespoon of dough around five chocolate chips, covering completely. Repeat with remaining dough and chocolate chips. Place 2 in. apart on ungreased baking sheets. Bake 12-15 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., For glaze, place frosting in a microwave-safe bowl. Microwave on high 10-15 seconds or until melted; stir until blended. (Frosting may separate slightly when warmed but will become smooth after stirring.) Dip tops of cookies in glaze or spoon glaze over cookies; top with sprinkles. Let stand until set. Freeze option: Freeze unglazed cookies in freezer containers. To use, thaw cookies in covered containers and decorate as directed.

CHERRY BONBON COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to the creamed mixture. , Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool., For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.

ALMOND-GLAZE BONBON COOKIES

Steps:

• In medium bowl with hand, knead first 6 ingredients until mixed.
• Preheat oven to 350. Reserve 3 tablespoons semi-sweet chocolate pieces for later garnish. With hands shape about 2 rounded teaspoons cookie dough around about 6 semi-sweet chocolate pieces; roll into a ball. Place cookie on ungreased cookie sheet, pressing gently to flatten bottom of cookie and shaping dough with fingers into rounded peaks. Repeat with remaining dough and chocolate pieces, placing cookies 1 inch apart on cookie sheet. Bake 15 minutes or until cookies are set, but not brown. (Cookies become firm when cool.)Remove cookies to wire rack to cool, about 1 hour.
• When cookies are cool, prepare Almond Glaze. Dip cookies into glaze; let dry on wire rack over waxed paper, about 30 minutes.
• In heavy small saucepan over low heat, heat corn syrup and reserved chocolate pieces until melted. With Spoon drizzle mixture over glaze on cookies; allow to dry, about 15 minutes. Store cookies in tightly covered container.
• Almond Glaze: In small bowl with spoon, stir 2 1/4 cups confectioner's sugar, 3 tablespoons water, 2 tablespoons light corn syrup, 1 1/2 teaspoons vegetable oil, 3/4 teaspoon almond extract and 3 to 4 drops red food coloring until smooth.

VANILLA-GLAZED COOKIES

Steps:

• Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
• Let cool completely before dipping in the vanilla glaze. Let vanilla-glazed cookies set on a wire rack.

BON BON COOKIES

Steps:

• Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and food coloring. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk).
• For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 12 to 15 minutes; cool.
• Dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot, if desired.
• Glaze: beat 1 cup powdered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired.
• Chocolate glaze: beat 1 cup powdered sugar, 2 tablespoons milk, 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.
• Chocolate bonbon cookies: omit food color. Stir 1 ounce melted unsweetened chocolate (cool) into margarine mixture.

GLAZED CANDY CANE COOKIES

Steps:

• Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar, 1 cup butter, the vanilla and egg with electric mixer on medium speed until well blended. Beat in flour.
• Divide dough into 9 pieces. On floured surface, shape each piece of dough into 16-inch rope, slightly less than 1/2 inch in diameter. Cut each rope into 4-inch lengths; place on ungreased cookie sheet. Bend 1 end of each cookie into candy cane shape.
• Bake 10 to 14 minutes or until bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
• In small bowl, stir together powdered sugar, 3 tablespoons butter, the syrup, milk and food color. Spread on top and sides of cookies; let stand until set before drizzling with melted white chips.
• In small resealable plastic food-storage bag, place white baking chips and oil; seal bag. Microwave on High 1 minute. Gently squeeze bag until chips are smooth. Cut off tiny corner of bag. Squeeze bag to make stripes on cookies to look like candy canes. Let stand until frosting is set before storing.