Vegan Bon Bon Cookies

The classic bon bons recipe from Christmases past, only vegan (and easier to make than you think).

Course Dessert

Cuisine American

Keyword bon bon cookies, bon bons, vegan bon bons

Prep Time 20

Cook Time 15

Cooling & Icing 30

Total Time 1 5

Servings cookies

Calories 94kcal

Author Ari

Remove 1/4 cup of vegan butter from the fridge and allow it to sit out at room temperature for at least 20 minutes. (Cutting it into slices will warm it faster.)
Preheat oven to 350ºF.
Line a baking sheet with parchment paper.

Combine the flour and salt in one bowl. Sifting is optional.
Once the butter is soft, beat it in a large mixing bowl (I use a hand mixer).
Add the powdered sugar to the mixed butter and beat until combined.
Add the vanilla extract and beat until combined.
Gradually add the flour and salt mixture to the wet ingredients and continue to beat. The mixture will likely be crumbly. Add the milk and continue to beat until it comes together. You might have to use a wooden spoon or your fingers to combine the crumbles until it looks like dough.

Scoop up the dough using a measuring tablespoon. Scrape any dough off the top to make it level.
Remove the dough, press your finger into it to create a "bowl," and add a small amount of fillings to the dough. Don't overfill.
Close the dough around the fillings and roll into ball. (If the fillings are sticking out, you may have added too much.)
Place each ball onto the lined baking sheet a couple inches apart.
Place the sheet on center rack in oven and bake for 15 minutes.
After removing from oven, let the cookies cool for at least 30 minutes (or until room temperature) before icing.

When the bon bons are cooled, combine one set of glaze ingredients and use it immediately, dipping the top of each bon bon into the glaze. Place it on a wire rack.
Repeat with a second glaze if desired. (If you make the glaze ahead of time and let it sit for too long, it may start to harden, in which case you can add a tiny bit more milk to liquify it.)
Top bon bons with sprinkles within a minute of dipping, before the glaze hardens. Let the icing set before serving.
The bon bons can be cooled in the fridge. Covered, the bon bons will keep in the fridge for a few days, and even longer in the freezer.

Nutrition data is provided as a courtesy, calculated automatically, and may differ depending on your specific ingredients and amounts.
For this recipe, the nutrition data does NOT include any fillings. It is only for the dough and the icings listed.
I recommend weighing the flour. If you don't have scale, loosely place the flour into the measuring cup and level it off with the flat edge of a knife. Never pack the flour.
If the dough is too crumbly, even after adding the milk, you may need to use a wooden spoon or your fingers to bring the dough together at the end. Also, you can add a tiny bit more milk if needed.
This recipe should make exactly 12 bon bon cookies, provided each cookie uses one level tablespoon of dough. You can estimate this, but just know that if each cookie is more than one level tablespoon of dough, you may only wind up with 11 cookies (the horror!).