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