Black Forest Cookies. Imagine all the beloved components of the iconic Black Forest cake—the deep, dark chocolate, the luscious cherries, and the delicate hint of cream—encapsulated in a single, perfectly portable bite. That’s exactly what we’re creating today, and I promise you, the result is nothing short of spectacular!
The original Black Forest cake, or Schwarzwälder Kirschtorte, famously hails from the beautiful Black Forest region of Germany, a place celebrated not just for its breathtaking landscapes but also its rich culinary heritage. While our recipe thoughtfully transforms this classic into a convenient cookie, it truly pays homage to that storied tradition by meticulously layering those familiar, decadent flavors. People utterly adore these cookies because they offer such a delightful journey for the senses. You experience the intense cocoa from the rich chocolate cookie base, the tart sweetness of dried cherries that burst with flavor, and often a luscious white chocolate drizzle or frosting that perfectly mimics the cake’s signature cream. It’s the ultimate combination of elegance and comfort, making these Black Forest Cookies an irresistible treat for any occasion, whether you’re a seasoned baker or simply looking for a truly special dessert to share.
Ingredients:
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For the Black Forest Cookies:
- 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed for a darker, richer flavor, or natural for a slightly fruitier chocolate note)
- 2 ¼ cups (270g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips (or dark chocolate chips for a deeper flavor)
- 1 cup (160g) dried tart cherries, roughly chopped if very large (or use canned sour cherries, well-drained and patted dry, or frozen cherries, thawed and well-drained)
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For the Cherry Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened to room temperature
- ½ cup (1 stick or 113g) unsalted butter, softened to room temperature
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional, but enhances cherry flavor)
- 2-3 tablespoons cherry juice (from canned cherries or a splash of cherry liqueur/kirsch, or just milk if unavailable)
- Red food coloring, optional (for a vibrant pink hue)
- ¼ cup cherry preserves or jam (for swirling)
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For Garnish:
- Chocolate shavings or curls (from a bar of semi-sweet or dark chocolate)
Preparing for Baking My Delicious Black Forest Cookies
- Getting Started and Setting the Stage: Before we dive into the delightful process of making our Black Forest Cookies, let’s ensure our kitchen is prepped and ready to go. First, preheat your oven to 350°F (175°C). This allows the oven to reach and stabilize its temperature, which is crucial for even baking. While the oven warms up, line two large baking sheets with parchment paper or silicone baking mats. This step is not just about preventing sticking; it also helps the cookies bake more evenly and makes cleanup an absolute breeze. Having everything ready upfront means you won’t be scrambling mid-recipe, ensuring a smoother and more enjoyable baking experience.
- Combining the Dry Ingredients: In a medium-sized bowl, I like to whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking them thoroughly for about 30 seconds ensures that the leavening agent (baking soda) and salt are evenly distributed throughout the flour and cocoa. This prevents any pockets of unmixed ingredients and guarantees a consistent rise and flavor in every single Black Forest Cookie. For the cocoa, I often opt for Dutch-processed cocoa powder as it gives these cookies a wonderfully dark, rich, and almost earthy chocolate flavor that truly complements the cherry notes. If you only have natural cocoa, that’s perfectly fine, but expect a slightly lighter color and a tangier chocolate profile.
Crafting the Perfect Black Forest Cookie Dough
- Creaming the Butter and Sugars: Now, for the heart of our cookie dough! In a large mixing bowl, using an electric mixer fitted with the paddle attachment (or even a sturdy hand mixer), cream together the softened unsalted butter, granulated sugar, and light brown sugar. I like to start on low speed to combine them, then increase to medium-high. You want to beat this mixture until it’s light, fluffy, and significantly paler in color. This process typically takes anywhere from 3 to 5 minutes. This creaming step is vital because it incorporates air into the butter, which creates pockets that expand in the oven, giving your Black Forest Cookies a wonderfully tender and chewy texture. Remember to stop and scrape down the sides of the bowl frequently with a rubber spatula to ensure all the butter and sugar are evenly combined and no sugar crystals are left behind.
- Incorporating Eggs and Vanilla: Once your butter and sugar mixture is beautifully light and fluffy, it’s time to add our eggs. I always add them one at a time, beating well after each addition until fully incorporated. Adding them individually helps create a stable emulsion, preventing the mixture from separating and ensuring a smooth, cohesive dough. After both eggs are mixed in, stir in the pure vanilla extract. Some bakers might also add a touch of almond extract here if they want to enhance the cherry flavor even further in the cookie base itself. Beat the mixture for another minute until it’s light and fluffy again, looking almost like a rich, creamy batter.
- Gradually Adding Dry to Wet Ingredients: With our wet ingredients perfectly combined, it’s time to bring in the dry mix. Reduce your mixer speed to low. Gradually add the dry ingredient mixture (flour, cocoa, baking soda, salt) to the wet ingredients, mixing just until combined. It’s incredibly important here not to overmix the dough. Overmixing develops the gluten in the flour too much, which can lead to tough, dense cookies instead of the soft, chewy Black Forest Cookies we’re aiming for. As soon as you see no streaks of dry flour, stop the mixer. A few tiny flecks of flour are perfectly acceptable, as they will get incorporated in the next step.
- Folding in the Black Forest Stars: This is where our Black Forest Cookies truly come alive! Gently fold in the semi-sweet chocolate chips and the chopped dried tart cherries using a rubber spatula. I love using dried tart cherries because they offer a concentrated burst of cherry flavor and a delightful chewiness that holds up beautifully during baking. If you’re using canned sour cherries, make sure they are exceptionally well-drained and patted very dry with paper towels to prevent introducing too much moisture into the dough, which could alter the cookie’s texture. Frozen cherries should also be thawed and drained thoroughly. Distribute the chocolate chips and cherries evenly throughout the dough, ensuring every bite of your Black Forest Cookie is packed with these wonderful additions.
Baking and Cooling My Black Forest Cookies
- Scooping and Baking: Using a cookie scoop (a 1.5-tablespoon size is ideal for consistently sized cookies), drop rounded scoops of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. This spacing is important because the cookies will spread slightly as they bake. If you want a more rustic look, you can slightly flatten the tops of the dough balls. Place one baking sheet at a time into your preheated oven. Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft. Remember that cookies continue to cook for a minute or two after they’re removed from the oven, so slightly underbaking them will result in a chewier Black Forest Cookie. Don’t wait until they look fully set and hard in the oven, or they might turn out dry.
- Cooling Process: Once baked, remove the baking sheet from the oven. Let the Black Forest Cookies cool on the baking sheet for about 5 minutes. This brief cooling period on the hot sheet allows them to firm up slightly, making them easier to transfer without breaking. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. It’s absolutely crucial that the cookies are completely cool before you even think about frosting them. Attempting to frost warm cookies will result in a melted, messy frosting disaster. Patience is a virtue, especially when waiting for these delicious Black Forest Cookies to cool!
Assembling and Frosting My Black Forest Cookie Masterpiece
- Whipping Up the Cherry Cream Cheese Frosting: While our cookies are cooling, let’s prepare the glorious cherry cream cheese frosting that will crown our Black Forest Cookies. In a large mixing bowl, beat the softened cream cheese and softened unsalted butter together with an electric mixer until smooth and creamy, about 2-3 minutes. Make sure there are no lumps of cream cheese remaining. Next, gradually add the sifted powdered sugar, a cup at a time, mixing on low speed until combined, then increasing to medium-high. Sifting the powdered sugar prevents lumps and ensures a silky-smooth frosting. Once all the sugar is in, add the pure vanilla extract, the optional almond extract, and the cherry juice (or liqueur). Beat on high speed for another 2-3 minutes until the frosting is light, fluffy, and utterly delightful. If you desire a pinker hue, now is the time to add a tiny drop of red food coloring and mix it in.
- The Cherry Swirl and Final Frosting Touches: Once your cream cheese frosting is perfectly whipped, it’s time to add that beautiful cherry swirl. Gently spoon dollops of cherry preserves or jam onto the frosting. Using a knife or a skewer, carefully swirl the preserves through the frosting once or twice. The key here is to swirl just enough to create an attractive marbled effect without fully incorporating the preserves, as we want distinct streaks of cherry. This adds both a visual appeal and another layer of intense cherry flavor to our Black Forest Cookies.
- Frosting and Garnishing My Black Forest Cookies: Once the cookies are completely cool – and I mean completely! – it’s time for the grand finale. Using an offset spatula, a knife, or even a piping bag with a large round tip, spread or pipe a generous dollop of the cherry cream cheese frosting onto each Black Forest Cookie. Don’t be shy with the frosting; it’s a key component of the Black Forest experience! For that authentic finishing touch, sprinkle each frosted Black Forest Cookie with delicate chocolate shavings or curls. These not only add a beautiful visual appeal but also provide an extra textural contrast and a final flourish of rich chocolate flavor. Arrange your finished Black Forest Cookies on a serving platter and get ready to enjoy the fruits of your labor! Store any leftover cookies in an airtight container in the refrigerator due to the cream cheese frosting. They taste even better the next day!
Conclusion:
As we wrap up our culinary journey, I truly hope you’re feeling inspired and excited to dive into your kitchen. This recipe isn’t just about baking; it’s about creating a moment of pure bliss, a delightful escape from the everyday. I honestly believe this is a must-try for anyone who appreciates the harmonious blend of rich chocolate, tart cherries, and a hint of creamy sweetness. From the moment the aroma fills your home, you’ll know you’re in for something special. It’s the kind of treat that doesn’t just satisfy a sweet tooth, but also evokes a sense of nostalgic comfort and sophisticated indulgence. Imagine biting into that perfect balance – the tender, fudgy cookie base, the burst of juicy cherry, and that lovely, delicate finish. It’s a multi-layered sensory experience that truly sets these cookies apart from your average baked good.
What makes these so profoundly special is how they beautifully encapsulate the essence of a classic dessert in a convenient, hand-held format. You get all the complex, beloved flavors of a Black Forest cake, transformed into a wonderfully approachable and utterly irresistible cookie. They’re surprisingly straightforward to make, yielding impressive results that will undoubtedly garner compliments from everyone who tries them. Whether you’re a seasoned baker or just starting your journey, the process is rewarding, and the outcome is spectacular. I’ve found that even on the busiest of days, taking a moment to bake these can be incredibly therapeutic, and the reward is always worth the effort. There’s a magic in transforming simple ingredients into something so profoundly delicious, and these cookies absolutely deliver on that promise of delightful transformation.
Now, let’s talk about how to truly elevate your experience with these delightful treats. While they are absolutely phenomenal straight out of the oven, or even cooled, there are so many ways to enjoy them. For a truly luxurious dessert experience, try serving them alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream, perhaps with an extra drizzle of cherry syrup. The contrast of the warm, rich cookie with the cold, creamy ice cream is simply divine. They also pair wonderfully with a hot cup of coffee, a comforting mug of tea, or even a tall glass of cold milk for a more classic approach. For a festive touch, you could lightly dust them with powdered sugar just before serving, or even a fine grating of dark chocolate to enhance their visual appeal and add another layer of decadence. Consider these not just a cookie, but a versatile dessert component.
Looking for a way to put your own spin on them? Don’t hesitate to experiment with variations! While the classic combination is perfect, you could try incorporating a hint of orange zest into the dough for a brighter, citrusy lift that complements the chocolate and cherry beautifully. Or, for an adult-friendly version, a tiny splash of kirsch (cherry brandy) in the cherry filling or even brushed lightly over the finished cookies can add a sophisticated depth of flavor. If you’re feeling adventurous, consider swapping out some of the dried cherries for other dried fruits like cranberries or raspberries, creating a new twist while maintaining that delightful fruit-chocolate harmony. For those with dietary considerations, experimenting with gluten-free flour blends or plant-based butter can open up the possibility for everyone to enjoy these magnificent treats. The core magic of the Black Forest Cookies remains, allowing for creative interpretation.
So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves and give this recipe a go. You’re not just baking cookies; you’re creating memories, sharing joy, and treating yourself and your loved ones to something truly extraordinary. There’s an immense satisfaction that comes from sharing homemade treats, and these cookies are guaranteed to bring smiles to every face. Once you’ve made them, I would absolutely love to hear about your experience. Did you add a unique twist? Were they the star of your dessert table? Please, share your stories, your photos, and your triumphs with us! Your feedback and creative interpretations inspire me and our entire community. Don’t just read about the magic of these cookies; go and create it yourself. You’ll be so glad you did!
Black Forest Cookies
Imagine all the beloved components of the iconic Black Forest cake—the deep, dark chocolate, the luscious cherries, and the delicate hint of cream—encapsulated in a single, perfectly portable bite. These Black Forest Cookies are an irresistible treat for any occasion, offering a delightful journey for the senses.
Ingredients
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2 1/4 cups All-purpose flour
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1/2 cup Unsweetened cocoa powder (for best results use Dutch process cocoa powder)
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1/2 tsp Baking powder
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1/2 tsp Baking soda
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1 tsp Salt
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1 cup Unsalted butter, melted and cooled
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3/4 cup Brown sugar, packed light or dark
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3/4 cup White granulated sugar
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1 tsp Pure vanilla extract
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2 Large eggs, room temperature
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1 cup White chocolate chips
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1/2 cup Semisweet chocolate chips
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1 cup Fresh cherries, washed, pitted, and cut into quarters
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8 ounces (226g) full-fat cream cheese, softened to room temperature
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1/2 cup (1 stick or 113g) unsalted butter, softened to room temperature
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4 cups (480g) powdered sugar, sifted
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1 teaspoon pure vanilla extract
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1/2 teaspoon almond extract (optional)
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2-3 tablespoons cherry juice or milk
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Red food coloring, optional
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1/4 cup cherry preserves or jam
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Chocolate shavings or curls, for garnish
Instructions
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Step 1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt for about 30 seconds to ensure even distribution. -
Step 2
In a large mixing bowl, using an electric mixer fitted with the paddle attachment, combine the melted and cooled unsalted butter with the white granulated sugar and brown sugar. Beat on medium speed until well combined and smooth, about 2-3 minutes. Remember to scrape down the sides of the bowl frequently. -
Step 3
Add the large eggs one at a time, beating well after each addition until fully incorporated. Stir in the pure vanilla extract. Beat the mixture for another minute until thoroughly combined. -
Step 4
Reduce your mixer speed to low. Gradually add the dry ingredient mixture (flour, cocoa, baking powder, baking soda, salt) to the wet ingredients, mixing just until combined. It’s important not to overmix the dough; stop the mixer as soon as no streaks of dry flour remain. -
Step 5
Gently fold in the white chocolate chips, semi-sweet chocolate chips, and the fresh quartered cherries using a rubber spatula. Distribute them evenly throughout the dough to ensure every bite is packed with these wonderful additions. -
Step 6
Using a 1.5-tablespoon cookie scoop, drop rounded scoops of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake one baking sheet at a time in your preheated oven for 10-12 minutes, or until the edges are set and the centers still look slightly soft. Cookies will continue to cook slightly after removal. -
Step 7
Once baked, remove the baking sheet from the oven. Let the cookies cool on the baking sheet for about 5 minutes to firm up. Then, carefully transfer them to a wire rack to cool completely. Ensure the cookies are entirely cool before frosting. -
Step 8
While the cookies cool, prepare the frosting. In a large mixing bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy (2-3 minutes). Gradually add the sifted powdered sugar, a cup at a time, mixing on low speed, then increasing to medium-high. Once all sugar is in, add the pure vanilla extract, optional almond extract, and 2-3 tablespoons of cherry juice or milk. Beat on high speed for another 2-3 minutes until light and fluffy. Add red food coloring if a pinker hue is desired. -
Step 9
Once your cream cheese frosting is perfectly whipped, gently spoon dollops of cherry preserves or jam onto the frosting. Using a knife or a skewer, carefully swirl the preserves through the frosting once or twice to create an attractive marbled effect without fully incorporating them. -
Step 10
Once the cookies are completely cool, spread or pipe a generous dollop of the cherry cream cheese frosting onto each Black Forest Cookie. For the authentic finishing touch, sprinkle each frosted cookie with delicate chocolate shavings or curls. Store any leftover cookies in an airtight container in the refrigerator; they taste even better the next day!
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
