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

Cookie Bonbons

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
These are whole wheat almond lemon bonbon cookies.

Ingredients

  • 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

Instructions

  • Preheat oven to 325
  • In bowl combine butter and powder sugar on medium speed. Addalmondextract, lemon zest, and salt. Combine.
  • Add mix and reduce speed to low. Slowly add flour and mix until dough comes together. (about 2 min)
  • 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.
  • Bake until firm, about 25 minutes.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

 

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These are whole wheat almond lemon bonbon cookies.

I cannot believe I just said that.

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

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Oh joy.

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Cookie bonbons

Cookie Bonbon Glaze

Prep Time 3 mins
Cook Time 15 mins
Total Time 18 mins
These little treat are yummy. They really are.

Ingredients

  • 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

Instructions

  • In a bowl stir powder sugar, water, corn syrup, oil and extract(s). Stir until smooth.
  • 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.
  • You can now decorate with my glaze icing or royal icing. (I used my glaze icing)
  • You can also add color to the glaze if you want a colorful bonbon. (like orange for Halloween or red for Christmas)

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

 

 

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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.

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

I hope you try some!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

  2. 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 🙂

  3. 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. 🙂

  4. 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 😉

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