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Black Forest Cookies Recipe

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4.5 from 22 reviews

Delight in these indulgent Black Forest Cookies featuring a rich cocoa dough infused with kirsch, filled with luscious cherry preserves, and topped with a drizzle of melted white chocolate. Perfectly soft with slightly underbaked centers, these cookies bring the classic flavors of Black Forest cake into a handheld treat.

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. Add the granulated and brown sugars and mix until fully combined and fluffy, about 1 minute. Next, add the vanilla extract and eggs, mixing just until combined. Stir in the kirsch, then gradually add the dry ingredients – flour, cocoa powder, baking soda, and salt – mixing until the dough is slightly wet but well combined.
  2. Chill the Dough: Chill the dough in the refrigerator for 30 minutes to make it easier to handle. Then, scoop the dough into balls weighing approximately 60-65 grams each, and place them in an airtight container. Chill these pre-formed dough balls for at least 2 hours and up to 48 hours. This step is essential because once chilled, the dough will be too hard to scoop, so pre-scooping ensures ease of use.
  3. Fill & Bake the Cookies: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone mats. Pour 1/3 cup granulated sugar into a small bowl. If dough balls have chilled longer than 4 hours, allow them to sit at room temperature for 10 minutes before rolling. Roll each dough ball in the sugar to coat thoroughly. Using a teaspoon, create a small well in the center of each cookie and fill it with about 1 and 1/2 teaspoons of cherry preserves. Arrange 6 cookies per sheet and bake for 11 minutes, one tray at a time for even cooking. The edges should be set but centers slightly underdone; cookies will firm up upon cooling.
  4. Serve & Store: Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack. Drizzle the cooled cookies with melted white chocolate. Enjoy immediately or store in an airtight container refrigerated for up to one week.

Notes

  • Chilling the dough balls before baking is crucial to prevent spreading and to make them easier to handle.
  • Allow dough balls chilled longer than 4 hours to rest at room temperature for 10 minutes for easier rolling.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  • Do not overbake; cookies should look slightly underdone in the center to maintain softness.
  • Kirsch adds authentic Black Forest flavor but can be omitted or replaced with cherry extract for alcohol-free version.
  • White chocolate drizzle is optional but adds a lovely contrast and sweetness.

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