Print

Black Forest Cookies Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

These Black Forest Cookies are a delightful twist on the classic Black Forest cake, transformed into charming, fudgy Christmas cookies. Featuring a rich cocoa dough filled with a luscious blend of white chocolate, cherry jam, and optional cherry schnapps, these cookies are topped with a smooth milk or dark chocolate glaze and a sprinkle of chopped dark chocolate for an extra festive touch. Perfect for holiday parties or gifting, they combine the iconic flavors of cherries and chocolate in a convenient, delicious cookie form.

Ingredients

Scale

Dough

  • 2 3/4 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 packet vanilla sugar (approximately 1 teaspoon)
  • 1 large egg
  • 1 tablespoon unsweetened cocoa powder

Filling

  • 7 ounces white chocolate
  • 3.4 fluid ounces heavy cream
  • 10.5 ounces cherry jam (strained) or cherry jelly
  • Optional: 1-2 tablespoons cherry schnapps

Additional Topping

  • 3.5 ounces milk or dark chocolate
  • A small handful of chopped dark chocolate for sprinkling

Instructions

  1. Prepare the Dough: In a large bowl, cream together the softened unsalted butter with granulated sugar and vanilla sugar until light and fluffy. Beat in the egg until fully combined. Sift together the all-purpose flour and unsweetened cocoa powder, then gradually add to the wet mixture, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
  2. Make the Filling: In a heatproof bowl, melt the white chocolate gently over a double boiler or in short bursts in the microwave, stirring until smooth. Heat the heavy cream until just simmering and slowly whisk into the melted white chocolate to create a glossy ganache. Stir in the strained cherry jam or jelly, and if desired, add 1 to 2 tablespoons of cherry schnapps for extra flavor. Mix until fully incorporated and smooth.
  3. Shape the Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes. Place half of the cookies on a baking sheet lined with parchment paper.
  4. Add the Filling and Assemble: On each cookie on the baking sheet, spoon a small amount of the cherry and white chocolate filling, spreading gently but leaving a border to prevent overflow when baking. Top each filled cookie with a second cookie, pressing gently around edges to seal.
  5. Bake the Cookies: Bake the assembled cookies in the preheated oven for 10 to 12 minutes, or until they are firm and the edges are slightly crisp. Remove from the oven and allow to cool completely on a wire rack.
  6. Prepare the Chocolate Coating: Melt the milk or dark chocolate in a heatproof bowl over a double boiler or in the microwave until smooth. Dip the cooled cookies halfway into the melted chocolate or drizzle it on top, then immediately sprinkle with the chopped dark chocolate for added texture and decoration.
  7. Set and Serve: Place the decorated cookies on parchment paper and allow the chocolate to set at room temperature or in the refrigerator. Once set, serve the cookies or store them in an airtight container to maintain freshness.

Notes

  • Straining the cherry jam ensures a smooth filling free of chunks that could cause leakage during baking.
  • Chilling the dough is essential for easier handling and to help cookies keep their shape.
  • You can substitute cherry schnapps with cherry juice or omit it for a non-alcoholic version.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For an extra festive look, use holiday-themed cookie cutters such as stars, trees, or snowflakes.

Keywords: Black Forest Cookies, Christmas Cookies, Cherry Chocolate Cookies, Holiday Baking, Festive Cookies, White Chocolate Ganache Filling

Find it online: https://busyrecipe.com/black-forest-cookies-recipe/