Black Forest Cookies

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

Cook Time 12

Servings cookies

Calories 299kcal

Author Stephanie Simmons

Ingredients

For the Cookie Dough

1 cup salted butter, softened at room temperature 16 tbsp, 2 sticks, or 226 grams
1 cup granulated sugar
1/2 cup brown sugar, packed
1 and 1/2 tsp vanilla extract
2 large eggs
3 tbsp kirsch
2 and 1/2 cups all-purpose flour, spooned & leveled 325 grams
1/2 cup + 2 tbsp unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt

For Rolling & Filling the Cookies

1/3 cup granulated sugar, for rolling
One 12-ounce jar cherry preserves

For Topping

3 ounces white chocolate, melted use 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.

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