Cookie Bonbons

filed under: Cookies on August 12, 2010

For some reason when making these bonbon cookies, I decided to try and make them healthy.

Seriously, what was I thinking? Me and less sugar just don’t mix.

I have no idea what came over me but heres hoping it never happens again.

Cookie Bonbons
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

These are whole wheat almond lemon bonbon cookies.

Course: Dessert
Cuisine: American
Keyword: Cookie Bonbons
Servings: 6 servings
Author: Amanda Rettke
  • 1 stick unsalted butter
  • 1/2 cup powder sugar
  • 1/4 teaspoon almond extract
  • 1 lemon zested-as finely as possible
  • 1/8 teaspoon salt
  • 2 tablespoons milk
  • 1 2/3 cups whole wheat flour
  1. Preheat oven to 325
  2. In bowl combine butter and powder sugar on medium speed. Addalmondextract, lemon zest, and salt. Combine.

  3. Add mix and reduce speed to low. Slowly add flour and mix until dough comes together. (about 2 min)
  4. Roll out dough into two logs, about 12 inches long. Then cut 12 one inch pieces from each log. Roll each piece into a dome. Place domes on prepared baking sheet spaced about 1 1/2 inches apart.

  5. Bake until firm, about 25 minutes.



These are whole wheat almond lemon bonbon cookies.

I cannot believe I just said that.


They are pretty easy to do. And completely lend themselves to your creative side.


Oh joy.


Cookie Bonbon Glaze
Prep Time
3 mins
Cook Time
15 mins
Total Time
18 mins

These little treat are yummy. They really are.

Course: Dessert
Cuisine: American
Keyword: cookie bonbons glaze
Servings: 6 servings
Author: Amanda Rettke
  • 3 cups powder sugar
  • 1/4 cup hot water
  • 1/4 cup light corn syrup
  • 1 tablespoon canola oil
  • 1/2 teaspoon almond extract
  • (optiona1 tsp vanilla
  1. In a bowl stir powder sugar, water, corn syrup, oil and extract(s). Stir until smooth.
  2. After you have cooled bonbon cookies on wire rack that has been placed over a parchment lined baking sheet, pour half of the glaze mixture over the bonbons. Let sit at least 15 minutes, then pour remaining glaze.

  3. You can now decorate with my glaze icing or royal icing. (I used my glaze icing)
  4. You can also add color to the glaze if you want a colorful bonbon. (like orange for Halloween or red for Christmas)




These little treat are yummy. They really are.

It took a while for them to grow on me because they are not as sweet as I like, but they do have a really subtle, delicious sweetness that leaves you wanting more.


They dry hard so travel well… I can image these would be a delightful gift for a loved one.

I hope you try some!

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  • Maranda says:

    They look really pretty and delicious. Yum! Thanks for sharing!

  • Kristin Morris says:

    These are so tiny and cute!! You did a great job on these. They look great. Now, dipped in chocolate, would have put them over the top! LOL 😉

  • Alicia says:

    Oh my gosh…those look so good, and so addicting! How easy it is to just pop them in your mouth!!!

  • Kim says:

    I have a STRONG aversion to lemon. Is there another “healthy” recipe that you would suggest?

  • Jordan says:

    If life is a quilt, then love should be a thread.

  • Eliana says:

    They look awesome!!! I love all things lemon. so I can see myself devouring an whole batch of these.

  • Alice says:

    Wow. These look so simple yet so fancy. Looking at your other posts, I can see how talented you are at writing with icing. Must have taken a lot of practice!

  • ashleycupcakes says:

    Amanda! These are wonderful! I’m sorry I didn’t see them sooner! I’ve fallen off my baking wagon for the summer because it’s so dang hot. And because I would rather go to the lake and get sunburned :]

  • Erika Beth, the Messy Chef says:

    I made these last night and realized that the instructions don’t mention when to add in the milk for the cookie dough. I added it in before the flour. Seemed to work out ok.