Black Forest Cookies – Christmas Cookies Ideas Recipe

Introduction

Black Forest Cookies are a delightful twist on the classic German Black Forest cake, transformed into festive, bite-sized treats. Combining rich chocolate dough with creamy white chocolate filling and luscious cherry jam, these cookies are perfect for holiday celebrations or any special occasion.

Ingredients

• 2 3/4 cups flour
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1 packet of vanilla sugar
• 1 egg
• 1 tablespoon cocoa powder
• 7 ounces white chocolate (for filling)
• 3.4 fluid ounces heavy cream (for filling)
• 10.5 ounces cherry jam (strained) or cherry jelly
• Optional: 1–2 tablespoons cherry schnapps
• 3.5 ounces milk or dark chocolate (for dipping)
• Small handful of chopped dark chocolate (for sprinkling)

Instructions

1. Step 1: Combine the flour, softened butter, sugar, vanilla sugar, egg, and cocoa powder to knead the dough thoroughly. Wrap the dough in plastic wrap and refrigerate it for 30 to 60 minutes to rest.
2. Step 2: While the dough rests, finely chop the white chocolate. Bring the heavy cream to a boil, then pour it over the chopped white chocolate. Stir continuously until smooth and all lumps dissolve. Chill this filling mixture for a few hours until set.
3. Step 3: Preheat your oven to 320°F (or 356°F for a conventional oven). Roll out the dough on a lightly floured surface and cut into circles. For half the circles, cut out a small hole in the center to hold the cherry filling later.
4. Step 4: Place all cookies on parchment-lined baking sheets and bake for 10–12 minutes. Once baked, allow the cookies to cool completely.
5. Step 5: Finely chop the milk or dark chocolate and melt it gently over a double boiler. Quickly dip the center-holed cookies into the melted chocolate, place them on parchment paper, then sprinkle with chopped dark chocolate. Let them dry completely.
6. Step 6: Beat the chilled white chocolate filling until creamy using a hand mixer or whisk. Transfer it to a piping bag fitted with a round or star tip. Pipe a swirl onto each solid cookie, leaving the center empty for the cherry jam.
7. Step 7: Warm the cherry jam or jelly gently, stirring in cherry schnapps if using. Spoon the jam into the centers of the piped cookies to finish.

Tips & Variations

• Strain the cherry jam to ensure a smooth filling without chunks.
• Use cherry schnapps sparingly to add a subtle boozy flavor that complements the cherries.
• For a richer taste, substitute dark chocolate for milk chocolate when dipping.
• Chill the dough well before rolling out to prevent sticking and ensure easier cutting.

Storage

Store the finished Black Forest Cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, allowing them to come to room temperature before serving. The cookies can also be frozen in a sealed container for up to 2 months; thaw in the refrigerator before adding the cherry filling to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cherry jam for the filling?

Yes, store-bought cherry jam or jelly works well. Just strain it to remove any large fruit pieces for a smooth filling.

What if I don’t have cherry schnapps?

The schnapps adds a subtle flavor but is optional. You can omit it or substitute with a teaspoon of cherry or almond extract for a similar effect.

Black Forest Cookies – Christmas Cookies Ideas Recipe

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These Black Forest Cookies are a delightful Christmas treat inspired by the classic Black Forest cake. Featuring a buttery cocoa-infused dough, a creamy white chocolate filling, and a cherry jam center, these cookies offer a perfect balance of rich chocolate and fruity sweetness. Finished with a dark chocolate dip and sprinkled with chopped chocolate, they are ideal for festive occasions and holiday cookie exchanges.

• Author: Mick
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 4 hours 42 minutes
• Yield: Approximately 24 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

For the Dough:

• 2 3/4 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1 packet vanilla sugar (about 1 teaspoon)
• 1 large egg
• 1 tablespoon cocoa powder

For the Filling:

• 7 ounces white chocolate, finely chopped
• 3.4 fluid ounces heavy cream
• 10.5 ounces cherry jam (strained) or cherry jelly
• Optional: 1-2 tablespoons cherry schnapps

Additionally:

• 3.5 ounces milk or dark chocolate, for dipping
• A small handful of chopped dark chocolate, for sprinkling

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour, softened butter, sugar, vanilla sugar, egg, and cocoa powder. Knead all ingredients together until a smooth dough forms. Wrap the dough tightly in plastic wrap and refrigerate for 30 to 60 minutes to allow it to rest and firm up.
2. Make the White Chocolate Filling: Finely chop the white chocolate and place it in a heatproof bowl. Heat the heavy cream in a small saucepan until it reaches a boil. Immediately pour the hot cream over the chopped white chocolate and stir continuously until the mixture is smooth, glossy, and free of lumps. Cover and chill the filling in the refrigerator for several hours until it is set and firm enough to whip.
3. Preheat the Oven: Set your oven to 320°F for convection baking or 356°F for a conventional oven to ensure even baking.
4. Shape the Cookies: Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Using a round cookie cutter, cut out circles for the base cookies. For half of these circles, cut out a smaller hole in the center to create the top cookie that will showcase the cherry filling. Place all cookies on parchment-lined baking sheets.
5. Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until firm to the touch but not overbrowned. Remove from the oven and let them cool completely on a wire rack.
6. Prepare the Dark Chocolate Coating: Finely chop the milk or dark chocolate and melt it gently over a double boiler, stirring to ensure a smooth texture. Dip the cookies with the center hole briefly into the melted chocolate, then place them on parchment paper. Immediately sprinkle with the chopped dark chocolate for added texture and visual appeal. Allow the chocolate to set and harden at room temperature.
7. Whip the White Chocolate Filling: Using a hand mixer or whisk, beat the chilled white chocolate filling until it reaches a creamy, pipeable consistency. Transfer the filling into a piping bag fitted with a round or star tip.
8. Assemble the Cookies: Pipe a generous swirl of white chocolate filling onto the solid base cookies, leaving the center clear for the jam. Warm the cherry jam or jelly slightly to make it more spreadable and optionally stir in 1-2 tablespoons of cherry schnapps for extra flavor.
9. Fill and Finish: Spoon or pipe the warmed cherry jam into the center of each filled cookie. Top each with a chocolate-dipped cookie with the hole, pressing gently so the jam is visible through the opening, creating a beautiful contrast.

Notes

• For best results, ensure the dough is well chilled before rolling out to prevent spreading while baking.
• Straining the cherry jam removes any chunks, giving a smoother filling texture.
• The cherry schnapps is optional but adds an authentic Black Forest flavor.
• Dipping cookies quickly into chocolate prevents them from becoming soggy.
• Store the assembled cookies in an airtight container in the refrigerator; consume within a week for optimal freshness.
• To avoid overbaking, keep a close eye on the cookies as ovens vary.

Keywords: Black Forest cookies, Christmas cookies, holiday cookies, cherry jam cookies, cocoa cookies, white chocolate filling, festive cookies