Introduction

Black Forest Christmas Cookies bring together rich chocolate, sweet cherries, and a smooth ganache for a festive holiday treat. These sandwich cookies are perfect for sharing and sure to impress with their classic flavor and elegant presentation.

The image shows a close-up of a stack of two small round desserts, each with three main layers: a bottom chocolate cookie base, a middle layer of white creamy frosting with a ring of red jelly around the edges, and a top chocolate donut-shaped piece covered in glossy dark chocolate and sprinkled with dark chocolate shavings. A woman's hand is gently holding the top dessert, and additional similar desserts are blurred in the background, all placed on a white marbled surface with some chocolate shavings scattered around. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 2: In a large bowl or stand mixer, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3 to 5 minutes.
Step 3: Beat in the egg, vanilla extract, and almond extract until well combined.
Step 4: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing.
Step 5: Divide the dough in half, form each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 hours.
Step 6: For the cherry filling, combine chopped maraschino cherries, cherry preserves, and cornstarch in a small saucepan.
Step 7: Cook over medium heat, stirring constantly until thick and glossy, about 3 to 5 minutes.
Step 8: Remove from heat and stir in Kirsch, if using. Let the filling cool completely.
Step 9: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 10: On a floured surface, roll out one dough disc to ¼ inch thickness. Use a 2-inch cutter to cut out cookies.
Step 11: Use a smaller 1-inch cutter to cut centers out of half the cookies to make sandwich tops.
Step 12: Transfer cookies to baking sheets spaced 1 inch apart.
Step 13: Bake for 8-10 minutes until edges are lightly golden. Cool on sheets briefly, then completely on wire racks.
Step 14: Make ganache by placing chopped chocolate in a heatproof bowl. Heat cream until it simmers, then pour over chocolate.
Step 15: Let sit for 1 minute, then stir gently until smooth and glossy. Stir in butter until incorporated. Cool slightly.
Step 16: Spread a thin layer of ganache on the flat side of whole cookies (without cut-out centers).
Step 17: Spoon cooled cherry filling onto ganache, avoiding overfilling.
Step 18: Top with the cookies that have cut-out centers, pressing gently to adhere.
Step 19: Optionally, drizzle remaining ganache over the cookie tops.
Step 20: Decorate with white chocolate shavings, sprinkles, or dust with powdered sugar.
Step 21: Chill assembled cookies in the refrigerator for at least 30 minutes to set the ganache.

Tips & Variations

For extra cherry flavor, soak chopped cherries in Kirsch before cooking the filling.
Use different shapes for a festive twist, such as stars or hearts instead of rounds.
Swap semi-sweet chocolate for dark or milk chocolate ganache depending on your sweetness preference.
Ensure the dough is well chilled before rolling to prevent sticking and spreading during baking.

Storage

Store the cookies in an airtight container in the refrigerator for up to one week. Let them come to room temperature before serving for best texture. The ganache will firm up in the fridge, so chilling helps keep the sandwich cookies intact.

How to Serve

The image shows chocolate sandwich cookies with three clear layers: the bottom layer is a dark brown chocolate cookie with a rough texture, the middle layer is smooth white cream piped thickly with small swirls, and the top layer is another chocolate cookie covered with glossy melted chocolate and a bright red cherry in the center. The cookies are arranged on a surface with a white marbled texture, with a woman's hand holding one cookie from the side. Crumbs of chocolate cookie are scattered around. Photo taken with an iphone --ar 4:5 --v 7

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 or frozen for up to a month. Thaw thoroughly in the fridge before rolling and baking.

What if I don’t have Kirsch?

Kirsch is optional; you can omit it or substitute with another cherry or fruit liqueur, or simply leave it out without affecting the overall flavor much.