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These rich chocolate sandwich cookies filled with tart cherry compote and smooth ganache combine to create an elegant treat inspired by Black Forest flavors. Perfect for festive occasions or a minimalist dessert table, they offer a lovely balance of bold chocolate and bright cherry notes beneath a tender cookie shell.
I first made these cookies last Christmas, and they immediately became the centerpiece of our family dessert spread. Each bite feels like a little celebration and everyone asks for seconds.
Ingredients
- All purpose flour: Two cups of all purpose flour to create a sturdy yet tender cookie base, use sifted flour for best results
- Unsweetened cocoa powder: Half a cup of unsweetened cocoa powder gives the cookies rich chocolate flavor try Dutchprocessed for a deeper hue and smoother taste
- Baking soda: Half a teaspoon of baking soda to provide gentle lift and softness
- Salt: Quarter teaspoon of salt to enhance the chocolate notes
- Unsalted butter: One cup of unsalted butter, softened to room temperature for easy creaming and optimal texture
- Granulated sugar: Three quarters cup of granulated sugar to balance the cocoas bitterness
- Light brown sugar: Half cup of packed light brown sugar for moisture and subtle caramel undertones
- Egg: One large egg acts as a binder and adds richness
- Vanilla and almond extract: One teaspoon of vanilla extract and half teaspoon of almond extract for warm aromatic depth
- Maraschino cherries: One 10ounce jar of maraschino cherries, drained and chopped to provide tart bursts of flavor look for high quality without artificial dyes if possible
- Cherry preserves: Quarter cup of cherry preserves thickens and sweetens the filling naturally
- Cornstarch: One tablespoon of cornstarch thickens the cherry compote to a spreadable consistency
- Kirsch: One tablespoon of Kirsch, a cherry brandy, is optional but adds authentic Black Forest character
- Semi sweet chocolate: Four ounces of semi sweet chocolate, finely chopped, for the smooth ganache good quality chocolate ensures a creamy finish
- Heavy cream: One third cup of heavy cream to melt the chocolate and create ganache
- Butter for ganache: One tablespoon of unsalted butter enriches the ganache with shine and silkiness
- Optional white chocolate or powdered sugar: Optional white chocolate shavings or powdered sugar offer pretty finishing touches
- Optional sprinkles: Optional sprinkles add a festive vibe if desired
Instructions
- Sift and combine dry ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed. This ensures even distribution of leavening and cocoa for consistent flavor.
- Cream the butter and sugars:
- In a stand mixer or large bowl, beat softened butter with granulated and brown sugars on medium speed for three to five minutes until light and fluffy. This step is crucial to incorporate air, making the cookies tender.
- Add egg and extracts:
- Mix in the egg, vanilla extract, and almond extract until fully combined. These add moisture and aromatic depth to the dough.
- Incorporate dry ingredients:
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no flour streaks remain. Avoid overmixing to keep cookies tender.
- Chill the dough:
- Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least one to two hours. Chilling firms the dough, reduces spreading, and enhances flavor melding.
- Prepare the cherry filling:
- In a small saucepan over medium heat, stir together the chopped cherries, cherry preserves, and cornstarch. Cook for three to five minutes until the mixture thickens and becomes glossy. Remove from heat and stir in Kirsch if using. Allow to cool completely before assembling.
- Preheat oven and prepare pans:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll and cut the dough:
- On a floured surface, roll out the dough to a quarter inch thickness. Use a two inch round cutter to cut cookies. For half of the cookies, cut a small shape from the centers to create windows for the filling.
- Bake the cookies:
- Arrange the cookies one inch apart on the prepared baking sheets and bake for eight to ten minutes. They should be set but still soft to touch. Transfer to wire racks and let cool completely.
- Make the ganache:
- Heat the heavy cream in a small saucepan until just simmering. Pour over the chopped semi sweet chocolate in a bowl. Let it sit for one minute, then stir gently until smooth. Stir in the butter until melted and glossy. Allow ganache to cool slightly so it will spread nicely.
- Assemble the sandwiches:
- Spread a generous layer of ganache onto the bottom of each whole cookie. Add a small spoonful of cooled cherry filling on top of the ganache. Place a cut out cookie on top and gently press to sandwich.
- Add finishing touches:
- Optionally dust the cookies with powdered sugar or sprinkle white chocolate shavings over the tops. You can also drizzle extra ganache or add festive sprinkles for a holiday touch.
- Chill to set:
- Refrigerate the assembled cookies for about thirty minutes to allow ganache and filling to firm up before serving.
My favorite part of this recipe is the cherry filling. I love how the sweet tartness cuts through the richness of the chocolate ganache and buttery cookie. It always brings back warm memories of baking with my family around the holidays, filling the kitchen with the smell of chocolate and cherries bubbling on the stove.
Storage tips
Store these sandwich cookies in an airtight container at room temperature for up to four days. For longer storage, keep them refrigerated; they stay fresh for up to a week. If freezing, wrap individually in parchment and place in a freezer safe container for up to three months. Thaw at room temperature before serving.
Ingredient substitutions
You can replace maraschino cherries with fresh or frozen tart cherries if you prefer less sweetness or a more natural flavor. The Kirsch is optional but adds depth — if unavailable, a teaspoon of cherry juice concentrate or a splash of vanilla extract can help. Use chocolate chips in place of chopped chocolate for ganache if needed, but choose good quality semi sweet varieties.
Serving suggestions
These cookies pair wonderfully with a cup of hot coffee or black tea. Offer as part of a holiday dessert platter alongside peppermint bark, spiced nuts, or vanilla cream filled pastries for an inviting seasonal spread. They also make gorgeous edible gifts tied up in cellophane with a festive ribbon.
This recipe is impressive but approachable. Make the cookies ahead to enjoy throughout the week.
Common Questions About Recipes
- → What gives these cookies their rich chocolate taste?
Unsweetened cocoa powder combined with finely chopped semi-sweet chocolate ganache layers creates a deep, intense chocolate flavor throughout the cookies.
- → How is the tart cherry filling prepared?
Chopped maraschino cherries are cooked with cherry preserves and a bit of cornstarch until thick and glossy for a vibrant, tart compote that complements the chocolate.
- → Why chill the dough before baking?
Chilling the dough firms it up, making it easier to roll and cut cleanly without sticking or spreading too much during baking.
- → Can these cookies be made ahead of time?
Yes, once assembled, chilling the cookies for at least 30 minutes helps the ganache and cherry filling set properly before serving or gifting.
- → What optional toppings enhance these treats?
Powdered sugar dusting, white chocolate shavings, or festive sprinkles add both visual appeal and subtle texture contrasts to the finished cookies.