Cookies
DIY Bonbon Cookies

DIY Bonbon Cookies

I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at op40k@aol.com


I love Christmas and all that comes with it. Making cookies with Miss Sarah is a fun event and great memory for her to look back on. These DIY Bonbon cookies are easier than they look and make for an impressive host plate!

bonbon 1-2

Cookie Ingredients:

  • 5 C flour
  • 2 tsp baking soda
  • 2 cream of sugar
  • 2C C soft unsalted butter
  • 3C granulated sugar
  • 2 eggs
  • 2 tsp vanilla

Cookie cutter:

bonbon 1-1Candy

Icing Ingredients:

  • 2 egg whites
  • 1 C powder sugar
  • 1/2 tsp cream of tartar
  • red, yellow, green gel food coloring

Cookie Directions:

– Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
-Add all 2 eggs at one time…Continue to mix.
-Add the vanilla.. Continue mixing.
-Sift the four, baking soda and cream of tarter together.
-Add the dry mixture to the wet mixture.
-Continue mixing to make sure all ingredients are thoroughly blended.
-Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
-Put in the refrigerator for about 2 hours. Check to see if the dough is firm.
-Preheat oven to 325 degrees.
-Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
– Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into
the batter. (if needed)
-Roll the dough out on the cutting board and using the candy cookie cutter begin to make your cookies.
-Line the cookie sheet with parchment paper.
-Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
-Bake at 325 degrees for 8 minutes.  Check to see if the cookies are thoroughly baked.
-Take the candy cookies off of the cookie sheet and put on a wire rack to cool completely.bonbon 1-3
(About 10 minutes).

Icing Directions:

-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is  not stiff enough add 1/4 C powder sugar.
– Divide the icing between 4 bowls.  In the first bowl put 1/3 of icing leaving it white.
-Add several drops of red gel food coloring in the second bowl of icing (about 1/3). Stir well to mix the color.
-Add several drops of green gel food coloring in the third bowl of icing. Stir well to mix the color.

–Add several drops of yellow gel food coloring in the fourth bowl of icing. Stir well to mix the color.-Spoon each color of icing into individual  frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.

Basic Directions:

-Outline each of the round  cookies in white then fill in the top and bottom of the cookies in with the white thinner icing.

-using the other colors, pipe the colors onto the wet icing in a circular motion, like int the picture.
-Allow the cookies to dry from 5-10 hours.

bonbon 1-4

Leave a Reply

Your email address will not be published. Required fields are marked *