Festive Black Forest Cookies with Cherry Filling

Inspired by the classic German Black Forest cake (Schwarzwälder Kirschtorte), these Black Forest cookies are a decadent, festive treat that blends rich chocolate, juicy cherries, and a touch of whipped cream flavor — all in cookie form. Perfect for Christmas cookie trays, cookie exchanges, or cozy winter baking, they bring together everything we love about the holidays: bold flavors, nostalgic aromas, and indulgent textures.

These cookies are soft, fudgy, and slightly chewy, studded with chunks of dark chocolate and tart dried cherries. Optional white chocolate chips add a sweet, creamy contrast reminiscent of whipped cream. They’re easy to make, freeze well, and look beautiful on a holiday dessert platter.

Ingredients Overview

Each ingredient in Black Forest cookies contributes to their rich flavor and tender texture:

• All-Purpose Flour: The base of the dough, providing structure. Use a spoon-and-level method or weigh for best accuracy.

• Unsweetened Cocoa Powder: Choose Dutch-processed for a smoother, more intense chocolate flavor. It creates the dark, rich cookie base.

• Baking Soda & Salt: Help the cookies rise slightly while balancing sweetness.

• Butter: Use unsalted butter at room temperature. It adds richness and helps create a soft, chewy texture.

• Brown Sugar & Granulated Sugar: A mix of both gives moisture and depth (thanks to molasses in the brown sugar), with slight crispness on the edges.

• Eggs: Bind the dough and add richness. Room temperature eggs help emulsify the ingredients better.

• Vanilla Extract: Enhances the chocolate flavor and adds warmth.

• Chopped Dark Chocolate or Chocolate Chips: Semi-sweet or bittersweet chocolate pairs beautifully with cherries.

• Dried Tart Cherries: These provide the signature cherry note. You can rehydrate them in a splash of kirsch (cherry brandy) for a more authentic Black Forest twist.

• White Chocolate Chips (Optional): Adds contrast and a whipped cream feel to the flavor profile.

Ingredient Substitutions:

• Dried Cherries: Substitute with chopped maraschino cherries (well-drained) or cherry preserves swirled in lightly — note this may make cookies softer.

• Gluten-Free Flour: Use a 1:1 gluten-free baking blend if needed.

• Dairy-Free Option: Use plant-based butter and dairy-free chocolate chips.

Tips on Ingredient Quality:

• Use high-quality cocoa and chocolate — it makes a big difference in flavor.

• If rehydrating cherries, use just a tablespoon of warm kirsch or cherry juice and soak for 10–15 minutes.

• Don’t skip the salt — it sharpens the overall taste and balances sweetness.

Step-by-Step Instructions

1. Prep the Cherries (Optional)

If using dried cherries and you want a juicier texture or more intense cherry flavor, soak them in warm kirsch or cherry juice for 10–15 minutes. Drain well and pat dry before adding to the dough.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1¾ cups (220g) all-purpose flour

• ½ cup (40g) Dutch-process cocoa powder

• 1 tsp baking soda

• ½ tsp salt

Set aside.

3. Cream the Butter and Sugars

In a large mixing bowl, cream together:

• 1 cup (2 sticks / 226g) unsalted butter, room temp

• ¾ cup (150g) brown sugar

• ½ cup (100g) granulated sugar

Beat until light and fluffy, about 2–3 minutes. This traps air and creates a softer cookie.

4. Add Wet Ingredients

Mix in:

• 2 large eggs

• 2 tsp vanilla extract

Beat until well combined. Scrape down the bowl to ensure even mixing.

5. Combine Wet and Dry

Gradually add the dry ingredients to the wet, mixing on low speed just until no streaks remain. Do not overmix.

6. Fold in the Goodies

Using a spatula, gently fold in:

• 1 cup chopped dark chocolate or chips

• ¾ cup dried tart cherries (soaked and dried, if desired)

• ½ cup white chocolate chips (optional)

Chill the dough for 30–60 minutes for thicker cookies.

7. Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop dough into 1.5-tablespoon balls and place 2 inches apart. Bake for 10–12 minutes, until edges are set but centers still look soft.

Cool on the pan for 5 minutes, then transfer to a wire rack.

Tips, Variations & Substitutions

Cookie-Making Tips:

• Chilling the dough helps prevent spreading and intensifies flavor.

• Slightly underbake for extra fudgy centers.

• Use a cookie scoop for uniform size and even baking.

Variations:

• Cherry Kirsch Cookies: Add 1–2 tsp kirsch to the dough itself for a subtle boozy twist.

• Double Chocolate Black Forest Cookies: Add chocolate chunks and chocolate chips for more richness.

• Nutty Version: Fold in chopped toasted walnuts or almonds for texture.

Diet-Friendly Swaps:

• Gluten-Free: Use a 1:1 baking blend and chill dough longer to help it hold shape.

• Vegan: Replace butter with vegan margarine and use flax eggs (2 tbsp flaxseed meal + 5 tbsp water) plus dairy-free chips.

• Low-Sugar: Substitute half the sugar with a low-glycemic alternative like coconut sugar or monk fruit.

Serving Ideas & Occasions

Black Forest cookies are perfect for:

• Christmas cookie platters with red and white contrast for a festive look.

• Cookie exchanges — they’re unique, travel well, and are crowd-pleasers.

• Holiday gift boxes — package in cellophane or tins with ribbon for a beautiful presentation.

• Winter desserts — pair with hot cocoa or mulled wine by the fire.

• After-dinner treats served with espresso or brandy.

They’re also wonderful warmed slightly in the microwave and topped with a dollop of whipped cream or vanilla ice cream for a dessert version.

Nutritional & Health Notes

These cookies are rich but portion-controlled:

• Per cookie (approx. 40g):

  • 180–200 calories

  • 2–3g protein

  • 8–10g fat

  • 24g carbohydrates

  • 1g fiber

Health Notes:

• Dark chocolate and tart cherries offer antioxidants.

• Using dried cherries instead of preserves reduces added sugars.

• Opt for smaller cookies or halve chocolate content for a lighter version.

• Pair with fresh fruit or serve as part of a balanced holiday dessert table.

FAQs

Q1: Can I use fresh cherries instead of dried?
A1: It’s not recommended, as fresh cherries release too much moisture and can make the cookies soggy. Dried or well-drained maraschino cherries are better for texture and storage.

Q2: How long do Black Forest cookies stay fresh?
A2: Stored in an airtight container at room temperature, they stay soft for 4–5 days. You can also freeze baked cookies for up to 3 months.

Q3: Can I make the dough ahead of time?
A3: Yes. The dough can be refrigerated for up to 48 hours before baking. You can also scoop and freeze unbaked dough balls to bake later straight from the freezer (add 1–2 minutes to bake time).

Q4: How do I make the cookies extra chewy?
A4: Use more brown sugar than white sugar and chill the dough. Avoid overbaking — remove them when the centers are still soft.

Q5: Can I add cream or whipped cream to mimic Black Forest cake?
A5: Whipped cream doesn’t bake well into cookies, but white chocolate chips give a similar sweet, creamy touch. Serve baked cookies with whipped cream on top for a plated dessert version.

Q6: What makes these cookies “Black Forest”?
A6: The combination of chocolate, cherries, and (optionally) cream elements mimics the famous German Black Forest cake. The cookies bring those flavors together in a handheld treat.

Q7: Can I make these cookies larger for a bakery-style look?
A7: Yes, scoop larger balls (about 3 tablespoons) and bake for 13–15 minutes. Let them cool longer on the sheet to finish setting.

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