Black Forest Christmas Cookies (Printable Format)

Chocolate cookies filled with cherries and ganache, finished with festive toppings for holiday enjoyment.

# Needed Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour, plus extra for dusting
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1/2 teaspoon almond extract

→ Cherry Filling

11 - 1 jar (10 ounces) maraschino cherries, drained and chopped
12 - 1/4 cup cherry preserves
13 - 1 tablespoon cornstarch
14 - 1 tablespoon Kirsch cherry liqueur (optional)

→ Ganache

15 - 4 ounces semi-sweet chocolate, finely chopped
16 - 1/3 cup heavy cream
17 - 1 tablespoon unsalted butter

→ Decoration

18 - White chocolate shavings
19 - Sprinkles
20 - Powdered sugar

# Preparation Steps:

01 - Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl until well incorporated.
02 - In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3 to 5 minutes using an electric mixer.
03 - Add the egg, vanilla extract, and almond extract to the creamed mixture and beat until fully combined.
04 - Gradually mix the dry ingredients into the wet mixture on low speed just until the dough comes together; avoid overmixing. Divide the dough in half, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 hours for best results.
05 - In a small saucepan, combine chopped maraschino cherries, cherry preserves, and cornstarch. Cook over medium heat, stirring constantly until the filling thickens and becomes glossy, about 3 to 5 minutes. Remove from heat and stir in Kirsch if desired. Allow filling to cool completely.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper. On a lightly floured surface, roll one disc of dough to 1/4 inch thickness. Cut out cookies with a 2-inch round cutter. For half of the cookies, use a 1-inch cutter to remove the centers, creating rings for sandwich tops.
07 - Arrange cookies on prepared baking sheets, spacing them 1 inch apart. Bake for 8 to 10 minutes, until edges are set. Let cool on the tray for a few minutes before transferring to a wire rack to cool completely.
08 - Place finely chopped semi-sweet chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until just beginning to simmer. Pour the hot cream over the chocolate and let stand for 1 minute, then gently stir until smooth. Stir in 1 tablespoon unsalted butter until fully incorporated. Let ganache cool until thick yet spreadable.
09 - Spread a thin layer of ganache on the flat side of each whole cookie. Place a small spoonful of cooled cherry filling in the center, then top with a ring-shaped cookie, pressing gently to adhere.
10 - If desired, drizzle remaining ganache atop the cookies and sprinkle with white chocolate shavings, sprinkles, or a dusting of powdered sugar. For best results, refrigerate assembled cookies for at least 30 minutes to allow the ganache to set.

# Supplementary Details:

01 - Ensure cherry filling is fully cooled before assembly to prevent melting the ganache.
02 - Chilling the dough enhances flavor and improves cookie texture.

Go Back