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When December rolls around these Black Forest Christmas Cookies are the highlight of my baking marathons. They blend that rich chocolatey base everyone loves with a burst of cherry echoing the classic German cake but packed into a festive handheld treat.
There is something about spooning cherry filling onto chocolate that makes me feel like a Christmas kitchen wizard. My mom used to sneak one every time she passed the cooling rack and I honestly do the same.
Ingredients
- All-purpose flour: Delivers structure and chewiness. Sift for best texture and always scoop and level for accuracy.
- Unsweetened cocoa powder: Brings that deep flavor. Choose a Dutch-process for fuller color and flavor.
- Butter: Should be room temperature and high quality for ultimate richness.
- Granulated sugar and light brown sugar: Create a soft but slightly chewy bite.
- Large egg: Binds everything together for perfect consistency.
- Vanilla extract and almond extract: Build on those Black Forest flavors. Look for pure extract instead of imitation for better taste.
- Maraschino cherries and cherry preserves: Essential for that classic juicy center. Bright red cherries make the cookies shine on any plate.
- Semi-sweet chocolate: Adds that classic Black Forest contrast to the sweet cherry. Use a bar and chop it yourself for the smoothest melting.
- Heavy cream: Gives the ganache that luscious finish. Fresh is best for clean flavor.
Instructions
- Make the Dry Blend:
- Sift together the flour cocoa powder baking soda and salt in a medium bowl. This step ensures a lump free mixture and an even chocolate base.
- Cream the Butter and Sugars:
- In a large bowl beat the softened butter with both sugars on medium speed. Mix 3 to 5 minutes until fluffy and pale which sets up a tender crumb.
- Add the Egg and Extracts:
- Crack in the egg add vanilla and almond extracts. Beat until silky and smooth scraping sides as needed for even mixing.
- Combine Wet and Dry:
- Turn the mixer to low and gradually blend in the dry ingredients. Stop when the dough is just mixed to keep cookies soft and delicate.
- Chill the Dough:
- Divide the dough in half. Flatten into discs wrap tightly and chill at least one hour. This makes shaping the cookies a breeze and prevents spreading.
- Simmer the Cherry Filling:
- In a saucepan blend maraschino cherries cherry preserves and cornstarch. Stir constantly on medium heat until thick and glossy which keeps the filling nestled inside.
- Cool the Filling:
- Take off the heat and mix in the Kirsch liqueur if using. Let sit until room temperature so it will not melt the cookie base.
- Roll and Cut:
- Set oven to 350 F and line your pans. Roll one disc of dough on a floured surface to quarter inch thick. Cut shapes with a two inch cutter and make little windows in half for that classic sandwich look.
- Bake and Cool:
- Space cookies apart on baking sheets. Bake 8 to 10 minutes until edges are set. Cool a few minutes then lift to racks for full cooling.
- Make Chocolate Ganache:
- Put finely chopped chocolate in a bowl. Heat heavy cream until just simmering then pour over the chocolate. Let it rest a minute before gently stirring until velvety.
- Finish Ganache with Butter:
- Stir in a small amount of butter which brings gloss and smoothness. Let ganache thicken a bit so it spreads easily but does not run.
- Assemble:
- Spread ganache on the flat side of each whole cookie. Drop a small spoonful of cherry filling in the center. Top with a windowed cookie and press very gently.
- Decorate:
- Use extra ganache to drizzle on top then shower with white chocolate shavings sprinkles or a dusting of powdered sugar for pure holiday magic.
- Chill to Set:
- Tuck assembled cookies into the fridge for 30 minutes so the ganache firms up and the flavors blend together.
The cherry filling is my favorite part. The first time I made these I doubled the filling and snuck extra into every cookie and I highly recommend it. My family loves guessing which ones have the biggest burst of cherry inside.
Storage and Leftover Tips
These cookies stay fresh in an airtight container for up to four days at room temperature. For longer storage place them in the refrigerator but let them return to room temperature for best texture. You can freeze them before or after assembly but wait to powder with sugar until ready to serve.
Easy Ingredient Swaps
If maraschino cherries are not your thing use morello cherries packed in light syrup for a tarter flavor. Almond extract can be left out for a milder taste. Swap semi sweet chocolate for dark or even milk chocolate depending on what your crowd likes.
Perfect Ways to Serve This
Plate on a festive tray with a sprinkle of powdered sugar and a scatter of cherry halves. Serve alongside mugs of spiced hot chocolate. They also make a standout edible gift packed in cellophane with a ribbon.
The Story Behind This Recipe
Every December I bake a batch of these on the night we put up our tree. The kitchen fills with chocolate and cherry aroma and everyone sneaks a taste of the ganache. My grandmother taught me to cut out tiny stars in the top so that the filling peeks through like stained glass.
Adapting for Every Season
Use raspberry preserves in place of cherry for a Valentine version. Try orange zest in the dough for a bright spring cookie. For summer cookouts make mini bite size versions and top with a dot of whipped cream.
These cookies will make your holiday platter shine and are sure to become a family favorite. Happy baking and enjoy each chocolate cherry bite.
Recipe Q&A
- → What gives these cookies a Black Forest flavor?
The combination of cocoa-rich dough, maraschino cherries, and cherry preserves mirrors classic Black Forest cake elements, delivering deep chocolate and bright cherry notes in each bite.
- → Can I use fresh cherries instead of maraschino?
Fresh cherries can be used if pitted and chopped, but maraschino cherries provide sweetness and consistent texture in the filling.
- → Is Kirsch necessary for the filling?
Kirsch is optional; it adds a traditional cherry liqueur note. Omit or substitute with a few drops of almond extract if desired.
- → How do I get perfectly shaped cookies?
Chilling the dough thoroughly and rolling on a floured surface helps prevent sticking and ensures crisp, clean edges with cookie cutters.
- → How should I store these cookies?
Store in an airtight container in the refrigerator to maintain freshness and keep the ganache set. Bring to room temperature before serving.
- → Can these cookies be decorated differently?
Absolutely! Try using various shapes, colored sprinkles, or drizzle with extra chocolate for a personalized festive touch.