Black Forest Christmas Cookies

These rich chocolate sandwich cookies filled with tart cherry compote and smooth ganache bring the classic Black Forest flavor to your holiday table in an elegant way. Perfect for festive occasions, they offer a refined taste that's both indulgent and comforting, making them memorable treats for friends and family.

I started making these for holiday gatherings, and they've become the dessert everyone asks for year after year— they truly capture the joy of the season.

Ingredients

• All purpose flour: provides structure to the cookies using fresh, finely milled flour yields the best texture
• Unsweetened cocoa powder: adds deep chocolate flavor choose a high quality Dutch processed variety for smooth richness
• Baking soda: helps lighten the cookies measure precisely to avoid bitterness
• Salt: balances the sweetness and enhances the chocolate always use fine salt for even distribution
• Unsalted butter: adds creaminess and richness opt for European style if possible for extra flavor
• Granulated sugar and light brown sugar: supply sweetness and moisture packing the brown sugar helps with texture
• Large egg: binds ingredients and enriches dough use room temperature for easier mixing
• Vanilla and almond extracts: bring warmth and a subtle nutty note to brighten the chocolate
• Maraschino cherries and cherry preserves: create a fragrant tart filling draining the cherries well avoids soggy cookies
• Cornstarch: thickens the cherry filling ensures a glossy jam like consistency
• Kirsch (optional): adds authentic cherry brandy flavor skip or substitute if unavailable
• Semi sweet chocolate: forms the ganache base use quality chocolate for smooth melting
• Heavy cream: makes the ganache silky use fresh cream for the best texture
• Butter for ganache: enriches and smooths the texture
• Optional garnishes: white chocolate shavings powdered sugar and sprinkles enhance presentation for a festive touch

Instructions

Sift Dry Ingredients:

Whisk together all purpose flour cocoa powder baking soda and salt in a medium bowl until evenly combined. Set this mixture aside to ensure the dough mixes uniformly.

Cream Butter and Sugars:

In a stand mixer or large bowl beat softened unsalted butter with granulated sugar and packed light brown sugar on medium speed for about 3 to 5 minutes until the mixture is fluffy and light in color. This step aerates the butter giving the cookies a tender crumb.

Incorporate Wet Ingredients:

Add the large egg vanilla extract and almond extract to the creamed butter mixture. Beat until the mixture is smooth and fully blended but avoid overmixing which can toughen the dough.

Combine Dry and Wet Ingredients:

Gradually add the flour mixture to the wet ingredients mixing on low speed just until everything is combined. Overmixing here can develop gluten and make the cookies dense.

Chill the Dough:

Divide the dough into two equal discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 to 2 hours to help the dough firm up and flavors meld.

Prepare Cherry Compote:

While the dough chills place chopped drained maraschino cherries cherry preserves and cornstarch into a small saucepan over medium heat. Stir constantly for 3 to 5 minutes until the mixture thickens and becomes glossy. Remove from heat and if using stir in Kirsch. Allow the compote to cool completely.

Preheat Oven and Prepare Baking Sheets:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.

Roll Out and Cut Dough:

On a lightly floured surface roll out one disc of dough to about one quarter inch thickness. Use a 2 inch cutter to cut rounds. For half of the cookies cut out a small shape (like a heart or circle) from the center to make the cookie tops.

Bake Cookies:

Place the cut dough on prepared baking sheets with about 1 inch spacing. Bake for 8 to 10 minutes until set but not dry. Let the cookies cool completely on wire racks before assembling.

Make Ganache:

Heat heavy cream in a small saucepan until just simmering then pour over chopped semi sweet chocolate. Let sit for a minute and stir gently until smooth and glossy. Stir in butter until fully incorporated. Allow ganache to cool slightly but remain spreadable.

Assemble Sandwich Cookies:

Spread a thin layer of ganache on the bottom of whole cookies. Top each with a small spoonful of the cherry compote. Place a cut out cookie on top and press lightly to sandwich the layers together.

Decorate and Chill:

Optionally dust the tops with powdered sugar sprinkle with white chocolate shavings or decorate with festive sprinkles. Refrigerate the sandwich cookies for 30 minutes to let ganache set before serving.

I love the almond extract as it subtly echoes the classic Black Forest cake flavor. One year my kids helped cut out the little shapes on the cookie tops while we played holiday music— such a fun and cozy tradition that I cherish every December.

Storage Tips

Store these cookies in a single layer or with parchment between layers in an airtight container at room temperature for up to five days. For longer storage freeze the assembled cookies in a single layer wrapped well in plastic wrap then place in a freezer safe container. Thaw at room temperature for about 30 minutes before serving.

Ingredient Substitutions

If you do not have almond extract use extra vanilla extract but the almond note is nice for the recipe. Dried cherries rehydrated in cherry juice can replace maraschino cherries if you want less sweetness. Kirsch can be omitted or swapped with a teaspoon of cherry juice or brandy for a similar fruity note.

Serving Suggestions

These cookies pair perfectly with a cup of strong coffee or black tea cutting through the richness. They also make excellent bite sized desserts for a holiday party spread or as a gift packed in decorative tins or boxes.

These Black Forest sandwich cookies are festive and shareable, perfect for gifting or a holiday party. They store and freeze well so you can make them ahead for stress free entertaining.

Common Questions About Recipes

→ What type of cherries are used in the filling?

Maraschino cherries combined with cherry preserves create the tart and glossy filling.

→ How is the chocolate ganache prepared?

Heavy cream is heated and poured over chopped semi-sweet chocolate, stirred until smooth with butter added for richness.

→ Can the dough be refrigerated before baking?

Yes, refrigerating the dough discs for 1–2 hours helps develop flavor and maintain shape during baking.

→ What is the baking temperature and time?

Cookies bake at 350°F (175°C) for 8–10 minutes until set, then cool completely before assembling.

→ Are there optional finishing touches for presentation?

Yes, you can add powdered sugar, white chocolate shavings, or sprinkles for an elegant look.

→ Is Kirsch necessary in the cherry filling?

Kirsch is optional but adds a subtle cherry brandy flavor enhancing the filling's depth.