Description
Delight in the festive spirit with these Black Forest Cookies featuring a tender cocoa dough filled with luscious cherry jam and creamy white chocolate ganache. Enhanced with the optional splash of cherry schnapps and topped with rich melted chocolate and dark chocolate sprinkles, these cookies capture the classic flavors of the Black Forest in a perfect holiday treat.
Ingredients
Scale
Dough
- 2 3/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 packet vanilla sugar (approx. 1 tablespoon)
- 1 large egg
- 1 tablespoon cocoa powder
Filling
- 7 ounces white chocolate
- 3.4 fluid ounces heavy cream
- 10.5 ounces cherry jam (strained) or cherry jelly
- Optional: 1-2 tablespoons cherry schnapps
Additional
- 3.5 ounces milk or dark chocolate
- A small handful of chopped dark chocolate for sprinkling
Instructions
- Prepare the Dough: In a mixing bowl, combine the flour, softened unsalted butter, sugar, vanilla sugar, egg, and cocoa powder. Mix thoroughly until a smooth, homogenous dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for at least one hour to make it easier to handle and to develop flavor.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters or a small round cutter to cut out shapes. Place the shaped dough evenly spaced on a parchment-lined baking sheet.
- Bake the Cookies: Bake the cookies in the preheated oven for approximately 10-12 minutes or until they are firm around the edges but still soft in the center. Remove from the oven and allow to cool completely on a wire rack.
- Make the White Chocolate Ganache: Gently heat the heavy cream in a saucepan until just simmering. Remove from heat and add the white chocolate, stirring until the chocolate is fully melted and the mixture is smooth. Let the ganache cool slightly to thicken.
- Assemble the Cookies: Spread a small amount of cherry jam on one cookie, optionally add a teaspoon of cherry schnapps for extra flavor, then dollop white chocolate ganache over the jam. Top with a second cookie to form a sandwich. Repeat with the remaining cookies.
- Melt the Milk or Dark Chocolate: Using a double boiler or microwave in short bursts, melt the milk or dark chocolate until smooth. Dip or drizzle the top of each cookie sandwich with the melted chocolate. While still wet, sprinkle a small handful of chopped dark chocolate on top for added texture and decoration.
- Set and Serve: Place the assembled cookies in the refrigerator for about 30 minutes to allow the chocolate to set fully. Serve chilled or at room temperature as a delightful holiday treat.
Notes
- Chilling the dough before rolling helps with easier handling and better cookie texture.
- Straining the cherry jam removes any fruit pieces for a smoother filling.
- The cherry schnapps is optional but adds authentic Black Forest flavor.
- You can substitute dark chocolate for milk chocolate based on your preference.
- Store the cookies in an airtight container in the refrigerator for up to one week.
Keywords: Black Forest cookies, Christmas cookies, cherry jam cookies, white chocolate ganache, holiday dessert, cocoa cookies