Indulge in these irresistible Black Forest cookies that combine rich chocolate with tart cherries for a bakery-quality treat you can make at home. Perfect for holiday cookie exchanges, afternoon tea, or midnight snack cravings!
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There’s something magical about the combination of chocolate and cherries that transforms an ordinary cookie into something extraordinary. These Black Forest cookies capture all the flavors of the classic German cake but in a convenient, hand-held form that kids and adults alike will adore.
What makes these cookies truly special is their gorgeous crackled exterior that gives way to a fudgy, brownie-like interior studded with bursts of tart cherries and melty chocolate chips.
They’re impressive enough for company but simple enough for a weeknight baking project with the little ones. The powdered sugar coating creates that beautiful snowfall effect that makes these cookies look as spectacular as they taste!
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Why You’ll Love This Black Forest Cookies Recipe
- Perfect Texture Contrast: These cookies have a delightful crackly exterior with a soft, fudgy center that mimics the beloved texture of brownies.
- Make-Ahead Friendly: The dough can be prepared in advance and refrigerated, allowing you to bake fresh cookies whenever the craving strikes.
- Crowd-Pleasing Flavor: The combination of rich chocolate and tart cherries offers a sophisticated flavor profile that appeals to both children and adults.
- Visually Stunning: Their crackled, powdered sugar appearance makes them gorgeous additions to any cookie platter without requiring decorating skills.
🍪 My kids absolutely love it when I surprise them with any type of chocolate cookies — it makes the day special!
Recipe Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Butter — unsalted
- Cocoa powder — not Dutch process
- Eggs
- Chocolate extract
- Vanilla extract
- Chocolate chips — I like semi-sweet in this recipe.
- Dried tart cherries
- Powdered sugar
See the recipe card below for full information on ingredients and quantities.
How To Make Black Forest Cookies
Step 1: Preheat oven to 350°F. Line baking sheets with parchment paper. Whisk together flour, sugar, baking powder and salt together in a bowl.
Step 2: 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.
Step 3: Stir chocolate mixture into flour mixture just until combined. Fold chocolate chips and cherries into the dough until evenly distributed.
Step 4: 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).
Step 5: Place on prepared baking sheets, spacing 2 inches apart. Bake for 12 – 14 minutes or until cookies are cracked, yet still soft. (The look a bit uncooked even when they’re done.) Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Recipe FAQs
While maraschino cherries have that classic Black Forest look, they contain too much moisture for these cookies. If you can’t find dried tart cherries, try dried cranberries as a suitable substitute that still provides that fruity tartness.
The most common culprit is warm dough. If your kitchen is warm or you’ve been handling the dough extensively, refrigerate it for 30 minutes before baking. Also, make sure your baking sheets are completely cool between batches.
Absolutely! These Black Forest cookies freeze beautifully for up to 3 months. For best results, freeze the formed dough balls before baking, or freeze completely cooled baked cookies in an airtight container with parchment paper between layers.
The signature crackled top comes from rolling the cookies thoroughly in both granulated and powdered sugar. Be generous with the powdered sugar coating—it should look almost excessive before baking.
Expert Tips
- Quality Matters: Use high-quality cocoa powder for the richest chocolate flavor. Natural cocoa powder (not Dutch-processed) works best in this recipe as it reacts with the baking powder.
- Cherry Preparation: Chop the dried cherries if they’re particularly large to ensure even distribution throughout the dough.
- Double Coating: Don’t skip either sugar coating step! The granulated sugar helps the powdered sugar adhere better and creates that perfect crackle effect.
- Parchment Is Your Friend: These cookies can be sticky, so parchment paper is essential for easy removal from the baking sheet.
More Delicious Cookie Recipes to Consider
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Black Forest Cookies
Ingredients
- 1 ½ cup all-purpose flour
- 1 ½ cup sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter
- ⅔ 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
- ½ granulated sugar
- ½ to 1 cup sifted powdered sugar
Instructions
- 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.
Notes
- These cookies should look slightly underdone when you remove them from the oven. The centers will continue to set as they cool. Look for cracked tops and set edges, even if the center appears a bit soft.
- Let the cookies cool on the baking sheet for the full 5 minutes before transferring. They’re very soft when hot and need this time to set up properly.
- Don’t skip either sugar coating step! The granulated sugar helps the powdered sugar adhere better and creates that perfect crackle effect.
- Natural cocoa powder (not Dutch-processed) works best in this recipe as it reacts with the baking powder.
Megan
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:-)
Cathy at Wives with Knives
Cherries and chocolate – one of my favorite flavor combinations. Your cookies are wonderful, Barbara, and I’m sure your lovely gift boxes will be very happily received.
Happiest holiday wishes to you and your family.
Amanda
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!
Crustabakes
What a beautiful box of beautiful cookies! I had to stop and admire each one of the cookie in that jumble of delights!
Sarah, Maison Cupcake
These look really pretty and cherry with dark chocolate sounds so inviting too. I’ve never made a crinkle cookie before.
Sarah, Maison Cupcake
These look really pretty and cherry with dark chocolate sounds so inviting too. I’ve never made a crinkle cookie before.
Alison @ Ingredients, Inc
These look fabulous! Hope you’re having a great holiday season!
Kate
These look heavenly!
Tracy
These are gorgeous cookies, Barbara!
Christina @ Sweet Pea's Kitchen
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!
Bonnie
This box is beautiful. I love anything with cherries. These might be made this afernoon.
Evan @swEEts
So. many. cookies! They all looks so delicious Barbara! I’m jealous of the person who gets that lovely little package. Hoping you’re having a lovely weekend 🙂
kristy
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
Lisa
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.
Rosa
Great cookies! They look and sound so divine.
Cheers,
Rosa
Megan
I love the look of these!! I think I’ll make these for Christmas! 🙂
mickey
Loving the added cherries! I bet they are heavenly.
mickey
Katrina
I love the idea of adding cherries to a chocolate crinkle cookie. It’s been a great 12 weeks! Thanks for sharing your goodies.
Happy Holidays!
kathleen
Barbara these look fabulous!
Matthew
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,
Matthew