Print

Black Forest Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 96 reviews

These Black Forest Cookies are a delightful twist on the classic Black Forest cake, combining rich cocoa-infused dough with a sweet cherry preserve center and a drizzle of melted white chocolate. Perfectly soft and chewy with a hint of kirsch, they make an irresistible treat for any occasion.

Ingredients

Wet Ingredients

  • 1 cup salted butter, softened at room temperature (16 tbsp, 2 sticks, or 226 grams)
  • 1 and 1/2 tsp vanilla extract
  • 2 large eggs
  • 3 tbsp kirsch

Sugars

  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar, for rolling

Dry Ingredients

  • 2 and 1/2 cups all-purpose flour, spooned & leveled (325 grams)
  • 1/2 cup + 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Fillings & Toppings

  • One 12-ounce jar cherry preserves
  • 3 ounces white chocolate, melted (use white chocolate chips or melts)

Instructions

  1. Make the Cookie Dough: In a large bowl, cream the softened butter using an electric mixer on high speed until smooth. Add the granulated and brown sugars and continue mixing until fully combined and fluffy, about 1 minute. Add the vanilla extract and eggs, mixing just until fully incorporated. Stir in the kirsch, then gradually add the dry ingredients — flour, cocoa powder, baking soda, and salt — mixing until the dough becomes slightly wet but fully combined.
  2. Chill the Dough: Place the dough in the refrigerator and chill for 30 minutes to make it easier to handle. After chilling, scoop the dough into balls weighing approximately 60-65 grams each. Arrange the dough balls in an airtight container and chill for at least 2 hours and up to 48 hours. This pre-scooping step ensures the dough is easy to manage for when baking, since it hardens after prolonged chilling.
  3. Fill & Bake the Cookies: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper or silicone baking mats. Pour 1/3 cup granulated sugar into a small bowl for coating. If dough balls have chilled more than 4 hours, let them sit at room temperature for 10 minutes before rolling. Roll each dough ball thoroughly in the sugar. Using a teaspoon, create a small well in the center of each cookie and fill with about 1 and 1/2 teaspoons of cherry preserves. Place 6 cookies per sheet and bake one tray at a time for 9-11 minutes. The edges should appear set, and centers slightly soft, as cookies firm up while cooling.
  4. Serve & Store: Allow the cookies to cool briefly on the baking sheet before transferring them to a wire rack. Drizzle the cooled cookies with the melted white chocolate. Enjoy immediately or store the cookies in an airtight container in the refrigerator for up to one week.

Notes

  • Pre-scooping and chilling the dough balls is essential for easy handling and optimal texture.
  • Allow dough balls chilled longer than 4 hours to warm slightly at room temperature before rolling to prevent cracking.
  • Use parchment paper or silicone mats to prevent sticking during baking.
  • Cookies will firm up after baking; avoid overbaking to maintain softness in the center.
  • Kirsch adds a subtle cherry flavor but can be omitted or substituted with cherry juice or a splash of brandy if preferred.
  • Store cookies refrigerated in an airtight container for up to one week to maintain freshness.

Find it online: https://forkvista.com/black-forest-cookies-recipe/