Black Forest Christmas Cookies Recipe

Introduction

Black Forest Christmas Cookies combine rich chocolate, bright cherries, and silky ganache for a festive treat that’s sure to impress. These sandwich cookies are perfect for holiday gatherings or gifting to friends and family.

Ingredients

• 2 cups (250g) all-purpose flour, plus more for dusting
• ½ cup (50g) unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 (10-ounce) jar maraschino cherries, drained and chopped
• ¼ cup cherry preserves
• 1 tablespoon cornstarch
• 1 tablespoon Kirsch (cherry liqueur), optional
• 4 ounces (113g) semi-sweet chocolate, finely chopped
• ⅓ cup (80ml) heavy cream
• 1 tablespoon unsalted butter
• White chocolate shavings
• Sprinkles
• Powdered sugar

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
2. Step 2: In a large bowl or stand mixer, cream the softened butter with the granulated and brown sugars until light and fluffy, about 3-5 minutes.
3. Step 3: Beat in the egg, vanilla extract, and almond extract until combined.
4. Step 4: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing.
5. Step 5: Divide the dough in half, shape each into a disc, wrap well in plastic, and refrigerate for 1-2 hours.
6. Step 6: For the cherry filling, combine chopped maraschino cherries, cherry preserves, and cornstarch in a small saucepan.
7. Step 7: Cook over medium heat, stirring constantly until thick and glossy, about 3-5 minutes.
8. Step 8: Remove from heat and stir in Kirsch if using. Let cool completely.
9. Step 9: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
10. Step 10: Roll one dough disc on a lightly floured surface to ¼ inch thickness. Use a 2-inch round cutter to cut cookies.
11. Step 11: Use a smaller cutter (about 1 inch) to cut centers out of half the cookies for the sandwich tops.
12. Step 12: Transfer cookies to baking sheets spaced about 1 inch apart.
13. Step 13: Bake for 8-10 minutes until edges are lightly golden. Cool on sheets a few minutes, then transfer to wire racks.
14. Step 14: For the ganache, place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until it begins to simmer;
15. Step 15: Pour hot cream over chocolate and let sit 1 minute to melt, then stir gently until smooth.
16. Step 16: Stir in butter until melted and combined. Let ganache cool slightly until spreadable.
17. Step 17: Spread a thin layer of ganache on the flat side of each whole cookie (without cut-out centers).
18. Step 18: Spoon cooled cherry filling onto the ganache, but do not overfill.
19. Step 19: Gently press a cookie with a cut-out center on top to form a sandwich.
20. Step 20: If desired, drizzle remaining ganache over assembled cookies.
21. Step 21: Decorate with white chocolate shavings, sprinkles, or a dusting of powdered sugar.
22. Step 22: Chill cookies in the refrigerator at least 30 minutes to set the ganache before serving.

Tips & Variations

• Use Kirsch to enhance the cherry flavor, or substitute with a teaspoon of cherry or almond extract if preferred.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
• Make ahead and freeze assembled cookies; thaw in the refrigerator before serving.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to one week. Let them come to room temperature before serving for the best texture and flavor. You can also freeze the cookies for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before rolling and cutting the cookies. You can also freeze the dough for longer storage.

What if I don’t have Kirsch cherry liqueur?

Kirsch is optional. You can omit it or replace it with a teaspoon of almond extract or cherry extract to maintain the flavor in the filling.

Black Forest Christmas Cookies Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

Delightfully rich and festive, these Black Forest Christmas Cookies feature a tender cocoa-infused cookie sandwich filled with luscious cherry preserves and maraschino cherries, capped with a smooth chocolate ganache and festive decorations. Perfect for holiday gatherings or gifting, these cookies combine classic flavors of chocolate and cherries in a beautifully elegant treat.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 45 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 cups (250g) all-purpose flour, plus more for dusting
• ½ cup (50g) unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Cherry Filling

• 1 (10-ounce) jar maraschino cherries, drained and chopped
• ¼ cup cherry preserves
• 1 tablespoon cornstarch
• 1 tablespoon Kirsch (cherry liqueur), optional

Chocolate Ganache & Decoration

• 4 ounces (113g) semi-sweet chocolate, finely chopped
• ⅓ cup (80ml) heavy cream
• 1 tablespoon unsalted butter
• White chocolate shavings
• Sprinkles
• Powdered sugar

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to ensure even distribution.
2. Cream Butter and Sugars: In a large bowl or stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 5 minutes.
3. Add Eggs and Extracts: Beat in the egg, vanilla extract, and almond extract until fully combined and smooth.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined, being careful not to overmix.
5. Chill Dough: Divide dough in half, form each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, preferably 2 hours, to firm up.
6. Prepare Cherry Filling: In a small saucepan, combine chopped maraschino cherries, cherry preserves, and cornstarch. Cook over medium heat, stirring constantly, until thickened and glossy, about 3 to 5 minutes.
7. Add Kirsch: Remove from heat and stir in Kirsch if using. Allow filling to cool completely.
8. Preheat and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
9. Roll and Cut Dough: On a floured surface, roll one dough disc to ¼ inch thickness. Use a 2-inch cookie cutter to cut cookies. For half, use a smaller 1-inch cutter to cut centers out, making cookie tops.
10. Arrange and Bake: Place cookies on prepared sheets about 1 inch apart. Bake 8-10 minutes until edges are lightly golden brown.
11. Cool Cookies: Let cool slightly on sheets, then transfer to wire racks to cool completely.
12. Make Ganache: Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan until it just simmers. Pour over chocolate and let sit for 1 minute, then stir until smooth and glossy.
13. Add Butter to Ganache: Stir in butter until melted and fully incorporated. Allow ganache to cool slightly until spreadable but not too thick.
14. Assemble Cookies: Spread a thin layer of ganache on flat sides of whole cookies (without centers). Spoon a small amount of cherry filling on top.
15. Top Cookies: Place cookies with cut-out centers over the filling, gently pressing to adhere.
16. Decorate: Optionally drizzle remaining ganache over cookie tops and decorate with white chocolate shavings, sprinkles, or powdered sugar.
17. Chill: Refrigerate assembled cookies at least 30 minutes to set ganache for best texture.

Notes

• Kirsch is optional but adds a traditional cherry flavor; omit for non-alcoholic version.
• Make sure to chill dough well to prevent spreading while baking.
• Use a sharp smaller cookie cutter for clean cut-outs on cookie tops.
• Allow cherry filling to cool completely before assembly to prevent melting ganache.
• Store finished cookies in an airtight container in the refrigerator for up to one week.

Keywords: Black Forest cookies, Christmas cookies, chocolate cherry cookies, holiday desserts, cookie sandwiches, chocolate ganache, maraschino cherries