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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  • Jessica @ How Sweet says:

    These are whole wheat?! Amanda! That is amazing! Not only are they gorgeous but they are healthy too. I also like my desserts VERY sweet, but I think I could get used to these.

  • Kate says:

    Fabulous!! These would be great for my Bible study girls.

  • Jaerodriguez says:

    These are darling! :] They look like chic versions of doughnut holes! 😛 hehe

  • Carol says:

    Great recipe with the whole wheat and less sugar. Could you make the glaze without the corn syrup?

  • Renee says:

    Hmm might have to give these a try. Thanks for sharing. They are cute 🙂

  • Paula says:

    A healthy Bon Bon Cookie…Who Knew!? They look amazing Amanda.

  • Julie @ Willow Bird Baking says:

    So, so cute, like always!! I love ’em!

  • Londa says:

    Oh Yummy!!! Whole wheat flour and lemon…you’ve won my heart!
    Can’t wait to try these!
    *Hope your cute little guy is feeling better and healing quickly, too! Sometimes I feel like I’m living in fearful apprehension of when (not if) one of our boys is going to need stitched up! Hope your mommy heart is regaining strength too! 🙂

  • Elizabeth says:

    how much powdered sugar did you use for the glaze? =]

  • Heather says:

    I’m with you…bring on the sugar!!! Those are very cute though. And I’m trying to figure out if these would actually be less calories in the long run…just to add more to the “sugar is good!” campaign. If these leave you longing for more, would you eat more than you would the sugary versions? This wouldn’t work for me cause I’d eat them all either way.
    The real reason for this comment is to beg you to open an etsy shop so I can obtain your sugary, adorable cookies and what-nots!!! You haven’t yet?!

  • Debs says:

    Oh wow, these look so delicious & pretty too.

  • Joy Ellis says:

    awww…you put my name on one!! Were you thinking about me and how much I love lemon?? LOL They look good!

  • Lauren @ Crave. Indulge. Satisfy. says:

    Adorable cookies…love all the different piping techniques you used for the icing!

  • Amy K says:

    Oh, pretty, pretty! They look yummy!

  • Christina says:

    Gorgeous!! Can’t wait to try!

  • Amanda Rettke says:

    Oh, and its 3 cups by the way. 🙂

  • bridget {bake at 350} says:

    They are BEAUTIFUL! Can I have a box of these for breakfast…right NOW?!?

  • Libby says:

    Very cute! And yay for being a little bit healthier. 🙂 can’t wait to see what you come up with next.

  • Libby says:

    Oh I also agree with the comment above about opening an etsy shop! You so should!!

  • Yosha says:

    Oh wow these look fantastic!
    Quick question…would these freeze well? Is it better to freeze the cookie or the dough you think?

  • Elizabeth says:

    These look positively adorable!

  • Lisa says:

    I just made your sugar cookies and icing last night as a trial for cookies for my daughters birthday party….they are THE BEST EVER!

  • Diane {} says:

    They are so cute, and if you use 1/2 the sugar doesn’t that mean you can eat twice as many…I think so 🙂

  • grace says:

    if i’m gonna eat a cookie, it had better taste good. i’m okay with whole wheat in there as long as it doesn’t TASTE like whole wheat. 🙂

  • Jackiefo says:

    I just bookmarked these – i am always looking for healthy dessert recipes!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.