Description
These Black Forest Christmas Cookies combine rich cocoa-infused buttery cookies with a luscious cherry filling and smooth chocolate ganache, creating a festive and indulgent treat perfect for holiday celebrations. Enhanced with maraschino cherries and cherry preserves, these sandwich-style cookies are decorated with white chocolate shavings, sprinkles, and powdered sugar for a charming seasonal presentation.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour, plus more for dusting
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 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 and 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
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
- Cream Butter and Sugars: In a large bowl or stand mixer bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-5 minutes.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract until the mixture is well combined and smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing the dough.
- Chill Dough: Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or preferably 2 hours for better handling and texture.
- Prepare Cherry Filling: In a small saucepan, combine the chopped maraschino cherries, cherry preserves, and cornstarch. Cook over medium heat, stirring constantly, until thickened and glossy, about 3-5 minutes.
- Add Kirsch (Optional): Remove saucepan from heat and stir in Kirsch liqueur if using. Allow the cherry filling to cool completely before assembling.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Roll and Cut Cookies: On a lightly floured surface, roll one dough disc to approximately ¼ inch thickness. Use a 2-inch round cookie cutter (or preferred shape) to cut cookies.
- Cut Centers for Sandwich Tops: Use a smaller 1-inch cutter to cut out centers from half of the cookies, which will be the tops for the sandwich cookies.
- Arrange Cookies for Baking: Transfer cookies carefully to prepared baking sheets, spacing about 1 inch apart.
- Bake Cookies: Bake for 8-10 minutes or until edges are lightly golden. Avoid overbaking to keep them tender.
- Cool Cookies: Let cookies cool on the sheets for several minutes before transferring them to wire racks to cool completely.
- Make Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour hot cream over chocolate and let sit for 1 minute.
- Stir Ganache: Gently stir the mixture until smooth and glossy, then stir in butter until fully incorporated.
- Cool Ganache: Allow ganache to cool slightly until spreadable but not too stiff.
- Assemble Cookies: Spread a thin layer of chocolate ganache on the flat side of each whole cookie (without cut-out centers).
- Add Cherry Filling: Spoon a small amount of the cooled cherry mixture onto the ganache, taking care not to overfill.
- Top Cookies: Place a cookie with a cut-out center on top of each filled cookie, gently pressing to adhere.
- Decorate: Drizzle remaining ganache over tops if desired, then decorate with white chocolate shavings, sprinkles, or a dusting of powdered sugar.
- Chill Assembled Cookies: Refrigerate for at least 30 minutes to allow ganache to set firmly before serving.
Notes
- For best results, chill dough well before rolling to prevent spreading during baking.
- Kirsch is optional but adds an authentic cherry flavor to the filling.
- If you prefer, substitute semi-sweet chocolate with dark chocolate for a richer ganache.
- Allow cookies to cool completely before assembling to avoid melting the ganache.
- Store assembled cookies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert Cookies
- Method: Baking
- Cuisine: American
Keywords: Black Forest cookies, Christmas cookies, cherry cookies, chocolate ganache, festive holiday baking, sandwich cookies
