Black Forest Crinkle Cookies

I can’t believe it’s week 12 of this year’s 12 Weeks of Christmas Cookies. The past 12 weeks have flown by. Although it’s hard to choose a favorite cookie that I baked over the last 12 weeks, if my family had to choose it would probably be this one. It’s a soft, rich delicious chocolate cookie loaded with chocolate chips and tart dried cherries. It’s rolled in powdered sugar so there is a beautiful contrast between the crackled white outside and dark chocolatey inside.

I saw this recipe on Sweet Peas Kitchen and thought it sounded amazing. Christina found the original recipe in Taste of Home Fall Baking 2010. Black Forest is such a great name for a cookie. The name immediately conjures up memories of rich, delicious chocolate cake filled with cherries. And this cookie definitely lives up to it’s delicious name.

The original recipe calls for espresso powder, but I don’t like coffee. I don’t drink it and I don’t like coffee flavored candy or baked goods. I’ve tried using espresso powder in the past (it’s used to accentuate the chocolate flavor) but I didn’t like it because all I could smell when it was baking was the coffee. Nielsen-Massey sent me a selection of their extracts, including their high quality chocolate extract, so I decided to use the chocolate extract to boost the chocolate flavor instead of espresso powder.

I made the recipe twice because the first time my cookies came out too flat. The second time I left out the hot water and the consistency was better. I doubled the recipe because the original recipe made so few cookies it seemed more like half a batch of cookies. The second time around I used a tip Martha Stewart uses in her chocolate crinkle cookies. She rolls them first in granulated sugar and then rolls them in powdered sugar so that they come out very white. I also added more cherries and chocolate chips. My adapted recipe is below.

Black Forest Crinkle Cookies

Black Forest Crinkle Cookies


  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 2/3 cup cocoa powder (not Dutch process)
  • 2 eggs
  • 1 teaspoon chocolate extract
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup dried tart cherries (1.5 ounces)
  • 1/2 granulated sugar
  • 1/2 to 1 cup sifted powdered sugar


Preheat oven to 350°F. Line baking sheets with parchment paper.

Whisk together flour, sugar, baking powder and salt together in a bowl.

Melt butter in a second small bowl in a microwave or a small saucepan over low heat.

Add cocoa to melted butter, whisking until smooth. Stir in the eggs, chocolate and vanilla extracts, fully blending in each one before adding the next.

Stir chocolate mixture into flour mixture just until combined.

Fold chocolate chips and cherries into the dough until evenly distributed. Shape into generous 2 inch balls using a cookie scoop or a heaping tablespoon measure.

Roll balls in granulated sugar, then roll balls in powdered sugar (use lots of powdered sugar). Place on prepared baking sheets, spacing 2 inches apart.

Bake for 12 – 14 minutes or until cookies are cracked, yet still soft, do not overbake. (The look a bit uncooked even when they're done.)

Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Here are my 12 weeks of Christmas Cookies all boxed up and ready to give away.

Thanks for baking/following along with me. I wish I could send one of these boxes out to all of my amazing readers. I wish you all a very Merry Christmas!

This post is part of a 12 Weeks of Christmas Cookies blog hog. Be sure and check out all of the fabulous cookies the other 12 weeks of Christmas Cookies bakers baked up this week.


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    Leave a Comment:

  1. Lindsay says

    I am thinking of making these for an event in the future. Does anyone know if these freeze well?? They sound delicious!

  2. says

    Oh my goodness! I can practically inhale these – because I love a combo crunchy-soft cookie. Can’t wait to try them! What a great assortment you have here.

  3. Sharron Clemons says

    You have one amazingly good looking box of cookies there. I think the recipient’s will be more than pleased with all those beautiful cookies. I can see how these black forest crinkles would be favorites. I myself love the chocolate and cherry combination. I hope you and your family have wonderful Christmas and a very happy new year!

  4. says

    I wish I was on your cookie giveaway list, they look fabulous! And with the addition of tart dried cherries, these cookies really don’t need espresso – as much as I do love coffee and chocolate, I wouldn’t want that extra flavor to get in the way of the cherry flavor. Perfect cookies, Barbara!

    Hope you are getting through the holidays well, honey, and I am thinking of you! *hugs*

  5. says

    You have one amazingly good looking box of cookies there. I think the recipient’s will be more than pleased with all those beautiful cookies.

    I can see how these black forest crinkles would be favorites. I myself love the chocolate and cherry combination.

    I hope you and your family have wonderful Christmas and a very happy new year!

  6. says

    Oh Barbara, these are sooo good !
    I cant believe 12 weeks have gone by either!!
    And all these delicious cookies u have baked along!!
    Oh soo good!!!
    Pretty cookies for the holidays!!!
    Happy holidays!!

  7. says

    That is one beautiful cookie Barbara and your cookie box is GORGEOUS! What a wonderful gift that will be.

    These Black Forest Cookies may sneak onto the cookie tray I bring to my daughter’s house on Christmas-she loves Black Forest Cake so I know she’ll love these.

    Merry Christmas to you and your family-and thank you for sharing all your over the top recipes…….I’ll be making your Snickerdoodle Bread for friends tomorrow.


  8. says

    Last year was my very first time baking these treats. It was love at first bite.
    Adding some dried cherries could be a different twist I can offer at the sweet table this year. Thanks for sharing your discovery Barbara ;o)

    Happy Holidays going forward and flavourful wishes,

    P.S. I gave Mommy an extra hug dedicated to you and your Mom 😉

  9. says

    Love these cookies Barbara!

    And as always, I’m so impressed with your Twelve Weeks of Christmas Cookies. What lovely presentation in the box and a welcome gift in any home.

    Merry Christmas to you and your family.


  10. says

    I like the tips, especially to roll them in white sugar before the powdered sugar. It is a nice contrast. It’s a good idea to use the chocolate extract too. I think I actually have some on hand:) MERRY CHRISTMAS, Barbara.

  11. says

    Chocolate and cherry? Yes please! These look heavenly Barbara, and your boxed up cookies will be so appreciated. I still have my last cookie to post but I’m not making them till tomorrow,l right before I go to my cookie swap. :)

    Have a great day. Last Sunday before Christmas <l:-)

  12. says

    Those are picture perfect Barbara! I am crossing my fingers and knocking on wood that this stomach flu is done going through this house so I can start to bake again!

  13. says

    I am so happy that you enjoyed the recipe! :) The addition of the chocolate extract sound divine! I will have to try that the next time I make these cookies, which will be really soon because I am putting them in my holiday cookie boxes too!! Happy Holidays!

  14. says

    Love all the cookies recipes! So festive. The mood is in the air….. Hope you’re having a fabulous day, Barbara. Take care and stay warm.
    Blessings, Kristy

  15. says

    Chocolate crinkle cookies have always been a favorite of mine, but your addition of cherries and chocolate chips really takes them up to the next level. These sound fantastic.

  16. says

    When I first read the name of the cookie i was wondering where the “crinkle” part of the name came from. After seeing the picture of the cookie then it become obvious :)

    In my humble opinion the Black Forest Crinkle Cookies are the ones that stand out the most in the boxed cookies.

    Happy baking,