Black Forest Christmas Sandwich Cookies Recipe
Introduction
Black Forest Christmas Sandwich Cookies are a festive treat combining rich cocoa dough, a luscious cherry filling, and smooth chocolate ganache. Perfect for holiday gatherings, these cookies offer a delightful blend of flavors and textures that everyone will love.
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 (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 (10 oz) jar maraschino cherries, drained and chopped
- ¼ cup cherry preserves
- 1 tablespoon cornstarch
- 1 tablespoon Kirsch (optional)
- 4 oz (113g) semi-sweet chocolate, finely chopped
- ⅓ cup (80ml) heavy cream
- 1 tablespoon unsalted butter
- Optional: white chocolate shavings
- Optional: powdered sugar
- Optional: sprinkles
Instructions
- Step 1: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Step 2: In a stand mixer or large bowl, cream butter, granulated sugar, and brown sugar for 3–5 minutes until fluffy.
- Step 3: Add egg, vanilla extract, and almond extract. Mix until incorporated.
- Step 4: Gradually add dry ingredients, mixing on low speed just until combined.
- Step 5: Divide dough into two discs, wrap tightly, and refrigerate for at least 1–2 hours.
- Step 6: Meanwhile, in a small saucepan over medium heat, stir together chopped cherries, cherry preserves, and cornstarch until thick and glossy (3–5 minutes). Stir in Kirsch if using. Let cool completely.
- Step 7: Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Step 8: On a floured surface, roll dough to ¼ inch thick. Cut into 2-inch rounds. For half the cookies, cut a small shape from the center for the tops.
- Step 9: Place on baking sheets 1 inch apart and bake for 8–10 minutes. Let cool fully on racks.
- Step 10: For the ganache, heat cream until just simmering. Pour over chopped chocolate, let sit 1 minute, then stir until smooth. Add butter and mix. Cool slightly.
- Step 11: Spread ganache onto the bottoms of whole cookies. Top with a small spoonful of cherry filling.
- Step 12: Place a cut-out cookie on top and press gently to sandwich.
- Step 13: Optional: Dust with powdered sugar or white chocolate shavings, or drizzle with extra ganache.
- Step 14: Chill cookies for 30 minutes to set before serving.
Tips & Variations
- Use parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Substitute Kirsch with another cherry liqueur or omit for a non-alcoholic version.
- For a festive touch, add sprinkles on top before chilling the cookies.
- Roll dough between sheets of parchment paper to prevent sticking while rolling out.
- Store leftover ganache in the refrigerator and gently rewarm before using.
Storage
Store sandwich cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerated, bring to room temperature before serving to enjoy the ganache at its best. You can also freeze the cookies for up to 2 months; thaw in the refrigerator overnight and then bring to room temperature before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 2 days before rolling and baking. Just keep it tightly wrapped to prevent drying out.
What if I don’t have Kirsch?
You can omit Kirsch or replace it with another cherry-flavored liqueur or a teaspoon of almond extract for added flavor without alcohol.
Print
Black Forest Christmas Sandwich Cookies Recipe
- Total Time: 2 hours 45 minutes
- Yield: 24 sandwich cookies 1x
Description
These Black Forest Christmas Sandwich Cookies are a delightful holiday treat combining rich cocoa cookies with luscious cherry filling and smooth chocolate ganache. Inspired by the classic Black Forest cake, these sandwich cookies feature a tender cocoa cookie base, a sweet and tangy cherry preserve filling thickened with cornstarch and light Kirsch for authentic flavor, and a creamy ganache topping made with semi-sweet chocolate and heavy cream. Perfect for festive gatherings, these cookies are beautifully decorated with optional powdered sugar, white chocolate shavings, or sprinkles, and chilled for a perfect set.
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 (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Cherry Filling
- 1 (10 oz) jar maraschino cherries, drained and chopped
- ¼ cup cherry preserves
- 1 tablespoon cornstarch
- 1 tablespoon Kirsch (optional)
Chocolate Ganache
- 4 oz (113g) semi-sweet chocolate, finely chopped
- ⅓ cup (80ml) heavy cream
- 1 tablespoon unsalted butter
Optional Decorations
- White chocolate shavings
- Powdered sugar
- Sprinkles
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer or a large bowl with a hand mixer, beat the softened unsalted butter with granulated sugar and packed light brown sugar for 3 to 5 minutes on medium-high speed until the mixture is fluffy and pale.
- Add Egg and Extracts: Incorporate the large egg, vanilla extract, and almond extract into the creamed butter and sugar mixture. Beat until the ingredients are fully combined and the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 to 2 hours to firm up the dough, which makes it easier to roll and cut.
- Prepare Cherry Filling: While the dough chills, combine the chopped maraschino cherries, cherry preserves, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and becomes glossy, about 3 to 5 minutes. Remove from heat and stir in Kirsch if using. Set aside to cool completely.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll and Cut Dough: On a floured surface, roll each chilled dough disc to about ¼ inch thickness. Use a 2-inch round cookie cutter to cut out cookies. For half of the cookies, use a smaller cutter to cut a shape out of the center; these will be the sandwich tops showing the cherry filling.
- Bake Cookies: Place cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for 8 to 10 minutes. Once baked, transfer cookies to wire racks to cool completely.
- Make Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 1 minute to melt, then stir until smooth. Stir in the tablespoon of unsalted butter until fully incorporated. Allow the ganache to cool slightly so it thickens but remains spreadable.
- Assemble Sandwich Cookies: Spread a generous layer of ganache onto the underside of each whole (not cut-out) cookie. Add a small spoonful of the cooled cherry filling atop the ganache.
- Top and Press: Gently place a cut-out cookie on top of the filling and press lightly to form a sandwich, being careful not to squish out the filling.
- Decorate Cookies (Optional): For extra festive flair, dust the sandwich cookies with powdered sugar, sprinkle with white chocolate shavings, or add colorful sprinkles. Alternatively, drizzle them with additional ganache for a glossy finish.
- Chill to Set: Place the assembled cookies in the refrigerator to chill for at least 30 minutes. This will help the ganache set and the flavors meld before serving.
Notes
- For best results, ensure the dough is well chilled before rolling to prevent spreading during baking.
- Kirsch is a traditional cherry brandy that enhances the cherry flavor but is optional. You can omit for a non-alcoholic version.
- Use high-quality semi-sweet chocolate for a rich ganache flavor.
- Store cookies in an airtight container in the refrigerator for up to one week.
- Bring cookies to room temperature before serving for the best taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-inspired
Keywords: Black Forest cookies, Christmas cookies, sandwich cookies, cherry cookies, chocolate cookies, holiday baking, festive cookies, ganache-filled cookies
