Black Forest Cookies – Cherry Jam and White Chocolate Filled Holiday Treat Recipe

Introduction

Black Forest Cookies bring the festive flavors of the classic German dessert into a delightful Christmas cookie. Combining rich chocolate dough, creamy white chocolate filling, and fruity cherry jam, these treats are perfect for holiday celebrations or any time you crave a sweet indulgence.

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 the filling)
• 3.4 fluid ounces heavy cream (for the filling)
• 10.5 ounces cherry jam or cherry jelly, strained (for the filling)
• Optional: 1-2 tablespoons cherry schnapps (for the filling)
• 3.5 ounces milk or dark chocolate (for dipping)
• A small handful of chopped dark chocolate (for sprinkling)

Instructions

1. Step 1: In a mixing bowl, knead together the flour, softened butter, sugar, vanilla sugar, egg, and cocoa powder until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes to rest.
2. Step 2: While the dough chills, prepare the filling. Finely chop the white chocolate. Heat the heavy cream in a saucepan until boiling, then pour it over the chopped white chocolate. Stir continuously until melted and smooth. Chill the mixture for a few hours until set.
3. Step 3: Preheat your oven to 320°F (356°F for conventional ovens). On a lightly floured surface, roll out the dough and cut out circles. For half of these circles, cut out a smaller hole in the center to hold the cherry filling later. Arrange the cookies on parchment-lined baking sheets.
4. Step 4: Bake the cookies for 10 to 12 minutes. Once baked, allow them to cool completely on a wire rack.
5. Step 5: Chop the dark chocolate finely and melt it gently over a double boiler. Dip the cookies with the center hole briefly into the melted chocolate. Place them back on parchment paper, sprinkle with chopped dark chocolate, and let them dry completely.
6. Step 6: Using a hand mixer or whisk, beat the chilled white chocolate cream until smooth and creamy. Transfer it to a piping bag fitted with a round or star tip.
7. Step 7: Pipe a swirl of the white chocolate filling onto each solid cookie (without the hole), leaving the center clear for the cherry jam.
8. Step 8: Gently warm the cherry jam and optionally stir in cherry schnapps. Spoon or pipe the jam into the centers of the dipped cookies.
9. Step 9: Sandwich the filled cookies with the jam-center cookies on top, pressing gently to combine. Serve or store.

Tips & Variations

• For a stronger cherry flavor, add cherry schnapps to both the jam and the dough.
• If you prefer, substitute cherry jelly with homemade cherry preserves for a fresher taste.
• Use a star-shaped piping tip for decorative swirls on the filling.
• Store cookies in an airtight container with parchment paper between layers to prevent sticking.

Storage

Store the Black Forest Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies separated by parchment paper for up to 2 months. When ready to serve, thaw at room temperature and enjoy. Reheated cookies may lose their texture, so it’s best to enjoy them fresh or defrosted.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without alcohol?

Yes, the cherry schnapps is optional and can be omitted without affecting the overall flavor significantly. You can simply use warmed cherry jam or jelly on its own.

How can I make the filling less sweet?

To reduce sweetness, consider using a dark chocolate with higher cocoa content for melting, or slightly reduce the sugar in the dough. Additionally, using a tart cherry jam can balance the sweetness nicely.

Black Forest Cookies – Cherry Jam and White Chocolate Filled Holiday Treat Recipe

Print Recipe

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4.6 from 101 reviews

Black Forest Cookies, inspired by the classic Black Forest cake, are delightful Christmas treats featuring a rich cocoa dough, creamy white chocolate filling, and a luscious cherry jam center. These elegant cookies combine the flavors of cocoa, white chocolate, and cherry jam, topped with a touch of dark chocolate for a festive and indulgent holiday dessert.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 4 hours 32 minutes
• Yield: Approximately 24 cookies (12 sandwich cookies) 1x
• Category: Dessert
• 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 granulated 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 melting
• A small handful of chopped dark chocolate, for sprinkling

Instructions

1. Prepare the Dough: In a bowl, knead together the flour, softened unsalted butter, sugar, vanilla sugar, egg, and cocoa powder until you form a smooth dough. Wrap the dough tightly in plastic wrap and refrigerate it for 30 to 60 minutes to allow it to rest and firm up.
2. Make the White Chocolate Filling: While the dough chills, finely chop the white chocolate. Bring the heavy cream to a boil in a saucepan, then pour it immediately over the white chocolate. Stir continuously until the mixture is smooth and completely melted without any lumps. Place the filling in the refrigerator and chill for several hours to let it set and thicken.
3. Preheat the Oven: Set your oven to 320°F (160°C) for fan/convection ovens or 356°F (180°C) for conventional ovens to prepare for baking the cookies.
4. Shape and Bake the Cookies: Lightly flour a clean surface and roll out the dough evenly. Use a cookie cutter to cut out circles. For half of these circles, cut a smaller hole in the center to later hold the cherry jam. Arrange all cookies on parchment-lined baking sheets. Bake for 10 to 12 minutes until firm but not overly browned. Remove from the oven and let them cool completely on a wire rack.
5. Melt and Prepare the Dark Chocolate: Finely chop the milk or dark chocolate. Slowly melt it in a double boiler or a heatproof bowl set over simmering water, stirring until smooth.
6. Dip and Decorate Cookie Tops: Briefly dip the cookie halves with holes in the centers into the melted dark chocolate. Place them on parchment paper and immediately sprinkle with the chopped dark chocolate. Allow the chocolate to set and harden completely.
7. Whip the White Chocolate Filling: Beat the chilled white chocolate cream filling with a hand mixer or whisk until it becomes creamy and fluffy. Transfer it to a piping bag fitted with a round or star-shaped nozzle.
8. Assemble the Cookies: Pipe a swirl of the white chocolate filling onto the whole cookie bases (without holes), leaving the center clear for the jam. Next, gently warm the cherry jam or jelly to make it more spreadable. Optionally, mix in cherry schnapps for added flavor. Spoon or pipe the cherry jam into the centers of the filled cookies.
9. Finish: Top each jam-filled cookie with a chocolate-dipped and sprinkled cookie half, gently pressing to sandwich the layers. Let them rest briefly to set, then enjoy your festive Black Forest Cookies!

Notes

• Vanilla sugar can be substituted with 1 teaspoon vanilla extract if unavailable.
• For a boozy touch, add cherry schnapps to the cherry jam, but omit for a kid-friendly version.
• Be sure to strain the cherry jam or jelly to achieve a smooth filling without chunks.
• Store cookies in an airtight container at room temperature for up to 5 days; refrigeration may stiffen the filling.
• Use a double boiler or careful indirect heat to melt chocolate to prevent burning.

Keywords: Black Forest Cookies, Christmas Cookies, Holiday Cookies, Chocolate Cherry Cookies, Festive Cookies, German Dessert, White Chocolate Filling, Cherry Jam Cookies