These Black Forest Cookies are thick and fudgy chocolate cookies flavored with kirsch and filled with cherry preserves. Drizzle on some white chocolate and prepare to fall in love with these incredibly delicious, rich cookies!
Course Dessert
Cuisine Dessert
Keyword Easy Cookie Recipes, Christmas Cookies, Cherry Cookies
Prep Time 20 minutesminutes
Cook Time 12 minutesminutes
Servings 16cookies
Calories 299kcal
Author Stephanie Simmons
Ingredients
For the Cookie Dough
1cupsalted butter, softened at room temperature 16 tbsp, 2 sticks, or 226 grams
1cupgranulated sugar
1/2cupbrown sugar, packed
1 and 1/2tspvanilla extract
2largeeggs
3tbspkirsch
2 and 1/2cupsall-purpose flour, spooned & leveled325 grams
1/2cup+ 2 tbsp unsweetened cocoa powder
1tspbaking soda
1/4tspsalt
For Rolling & Filling the Cookies
1/3cupgranulated sugar, for rolling
One12-ounce jarcherry preserves
For Topping
3ounceswhite chocolate, melteduse white chocolate chips or melts
Instructions
Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on high speed. Add the sugars to the butter mixture and mix until creamed together with the butter, about 1 minute. Add the vanilla and eggs and mix until just combined. Add the kirsch, and mix until just incorporated. Add the dry ingredients last, and mix until a slightly wet dough forms.
Chill the Dough: Chill for 30 minutes to make rolling easier. Then, scoop the dough into balls 60-65 grams in size, and place in an airtight container to chill for at least 2 hours or up to 48 hours. You must pre scoop the dough balls before the full chill - the dough will be too hard to scoop them after, the dough will be too hard and you'll warm it back up in the process of trying to.
Fill & Bake the Cookies: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats. Add granulated sugar to a small bowl. If you chilled the cookies longer than 4 hours, let them sit on the counter for 10 minutes before you begin. Roll the dough balls through the sugar to coat the surface of the dough. Then, use a teaspoon to make a well in each cookie and fill with 1 and 1/2 tsp of cherry preserves. Place 6 cookies on each cookie sheet and bake for 9-11 minutes, one sheet at a time (for the most even bake). The edges will appear just set, and the centers will appear a tad underdone. The cookies will set up as they cool.
Serve & Store: Let cookies cool for a bit on the baking sheet, then transfer to a wire rack and drizzle with white chocolate and dig in! Store cooled cookies in an airtight container in the fridge for up to a week.