Betty Crocker Bon Bon Cookies Recipe: No-Roll, Press-and-Bake Holiday Magic

Betty Crocker bon bon cookies bring nostalgic holiday magic to your kitchen with their signature press-and-bake simplicity and delicate powdered sugar coating. These classic treats require no rolling or fuss—just mix, press, and bake for perfectly tender cookies that crumble just enough for that signature texture.

I first discovered this recipe during a busy holiday season when I needed a foolproof dessert that could be made in batches without stress.

The beauty of bon bon cookies lies in their effortless technique: a soft dough that holds its shape when pressed into small mounds, then baked to golden perfection. The key to their signature crumbly texture is using just enough flour to bind the dough while keeping it tender.

Once baked, the powdered sugar coating transforms these simple cookies into festive holiday bites that disappear faster than you can say "holiday cookie swap."

What makes these cookies truly special is their versatility—they're perfect for holiday gatherings, gift-giving, or satisfying that afternoon sweet tooth craving. The recipe delivers a batch of tender, melt-in-your-mouth cookies with that classic bon bon crumble that's impossible to resist.

Whether you're baking for a crowd or treating yourself, these cookies bring holiday cheer to your kitchen with minimal effort.

For those with dietary considerations, optional variations include using almond flour for a gluten-free version or coconut oil for a vegan adaptation—though the traditional recipe remains the timeless favorite. Let's get baking these holiday classics that bring warmth to every celebration.

Ingredients for betty crocker bon bon cookies

Nine simple ingredients transform into nostalgic holiday cookies with zero fuss.

The butter needs to be cold—cut it into cubes and let it sit at room temp for 10 minutes before mixing. Land O'Lakes unsalted works perfectly, but any good-quality brand will do. The powdered sugar coating is non-negotiable for that signature crumble—Domino or C&H are reliable brands. For the almond extract, McCormick or Goya are easy to find, but honestly any pure vanilla or almond extract will work. The ground almonds should be finely ground—blend slivered almonds in a food processor if you can't find pre-ground.

No almond extract? Skip it or use vanilla—the cookies will still taste amazing. Running short on powdered sugar? Granulated sugar works in a pinch, though the texture won't be quite the same. The dough should be soft but not sticky—if it's too dry, add a teaspoon of milk. Too sticky? Chill it for 15 minutes. King Arthur flour or Gold Medal give the best texture, but any all-purpose will do. And trust me, don't overmix—just combine until everything comes together.

These cookies keep for 5 days in an airtight container at room temperature, but they'll disappear faster than that. For gifting, wrap them in parchment-lined boxes with a dusting of powdered sugar on top. Freeze extras for up to 3 months—just thaw at room temp before serving. The secret to perfect bon bons? Press them gently and don't overbake. They should look golden but still soft to the touch.

Step-by-step instructions for betty Crocker bon bon cookies

These no-roll, press-and-bake cookies bring festive holiday magic with minimal effort.

In a large mixing bowl, combine the 1 cup unsalted butter and 1 cup granulated sugar. Using an electric mixer on medium speed, beat for 3-4 minutes until light and fluffy. You'll see the mixture nearly double in volume and turn pale in color—this is your signal that air has been properly incorporated. The texture should be smooth with no graininess remaining.

I like to scrape down the sides of the bowl with a rubber spatula every minute or so to ensure everything gets evenly mixed. This step is crucial for creating those signature tender, melt-in-your-mouth cookies. If you're using cold butter cubes, don't worry—they'll soften as you mix, but starting with cold butter helps create that perfect texture.

Add the 1 whole large egg and mix on low speed for 30 seconds until fully combined. Then add the 1 teaspoon vanilla extract and 0.25 teaspoon almond extract (if using), mixing just until incorporated. The almond extract adds a subtle nutty depth that pairs beautifully with the vanilla.

Here's the thing—don't overmix at this stage. You want the egg to blend smoothly but not create any bubbles. The mixture should look like a thick, pale yellow batter. If you notice any streaks of egg white, just give it another 10 seconds on low speed. This is where the foundation for your cookie's texture is being built.

In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 teaspoon baking powder, and 0.25 teaspoon salt. Sift the flour mixture directly over the creamed butter mixture, then gently fold together using a spatula. Be careful not to overmix—just until the dry ingredients are mostly incorporated and you see a few small flour streaks remaining.

Next, fold in the 0.5 cup ground almonds using the spatula. The ground almonds will give these cookies their signature texture and nutty flavor. You're looking for a dough that holds together when pressed but isn't too stiff. If it feels too dry, you can add 1-2 teaspoons of milk (though we don't have it in our ingredients, a splash from your fridge works in a pinch).

Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a small cookie scoop or tablespoon, drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press down gently with your fingers to flatten slightly—they should be about ¼-inch thick when pressed.

Bake for 10-12 minutes until the edges are light golden brown and the centers look slightly underdone. The cookies will continue cooking on the hot baking sheet after you remove them from the oven. I know it seems like they're not quite done when you take them out, but that's exactly what you want—they'll firm up as they cool.

Immediately after removing from the oven, transfer the cookies to a wire rack. While still warm, roll each cookie in the 1 cup powdered sugar using your fingers. The powdered sugar will stick to the warm cookies, creating that signature bon bon coating. Work quickly as the cookies cool and the sugar will stop sticking.

Let the cookies cool completely on the wire rack before serving. This cooling process is what makes them crisp on the outside while maintaining that tender interior. The powdered sugar coating will give them that beautiful snowy appearance perfect for holiday gatherings. Store any leftovers in an airtight container for up to 5 days—though I doubt they'll last that long!

Creative variations of this betty crocker bon bon cookies

Classic Almond-Free Version

Skip the ground almonds and almond extract for a simpler, equally delicious version. Replace the ½ cup ground almonds with an extra ½ cup all-purpose flour—this keeps the dough cohesive while maintaining that signature tender crumble.

The vanilla flavor still shines through beautifully, and the texture remains delightfully soft. I've made this version for guests with nut allergies, and no one ever guesses it's missing the almonds! 🥜

Gluten-Free Adaptation

For a gluten-free version, swap the 2 cups all-purpose flour with 1½ cups almond flour and ½ cup gluten-free 1:1 baking flour (like Bob's Red Mill or King Arthur). Add ½ teaspoon xanthan gum to help bind the dough.