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.
Sharron Clemons
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!
Chris
That box of cookies is on its way to Atlanta, right? Black Forest Cookies…brilliant, my lady! Brilliant. 🙂
Barbara
Chris if I had one left I’d put your name on it and send it to Atlanta!
Jenna
What a beautiful gift box! I’m sure everyone who receives your assortment of cookies will be forever in your debt. =)
Jamie
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*
Kim
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!
Rose
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!!
Carol
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.
Carol
Barbara
Thanks! I hope your friends love the snickerdoodle bread!
Martha (MM)
These sound awesome! I make some that look similar but sure don’t sound nearly as wonderful. Yum!!
Anna Johnston
Black Forest Crinkles = fantastic 🙂
FOODESSA
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,
Claudia
P.S. I gave Mommy an extra hug dedicated to you and your Mom 😉
Paula
These are really so pretty!
Faith
The black forest crinkles sound fantastic, Barbara! And what a lovely box of cookies. Wishing you and yours a Merry Christmas too!
tasteofbeirut
These cookies would definitely get my vote: I am a chocoholic and I love these, especially with the added cherries.
Mags
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.
love,
Mags
Nutmeg Nanny
These look delicious! I love the idea of adding dried cherries. Plus I’m crazy jealous that Nielsen-Massey sent you all those extracts….they are my favorite!
Joy
Yum. I love black forest but I would never think of making it into a cookie.
Sue
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.
Cakelaw
These are gorgeous, and chocolate and cherry is a winning flavour combination.
teresa
mmmmm, these sound so wonderful, and your cookies box is lovely, those are some lucky recipients!
Beth
I love crinkle cookies, but I’ve never made them with cherries. That sounds excellent! Can’t wait to try your variation.