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Black Forest Thumbprint Cookies Recipe

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4 from 63 reviews

These Black Forest Thumbprint Cookies combine rich chocolate flavors with a luscious cherry filling, inspired by the classic Black Forest cake. The cookies are tender and cocoa-rich, rolled in sugar for a slight crunch, and filled with a creamy chocolate ganache topped with sweet maraschino cherries, making them a delightful treat for any occasion.

Ingredients

Cookies

  • 1 ¾ cup (210g) all-purpose flour
  • ½ cup (40g) Dutch-processed cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp cornstarch
  • ¾ cup (170g) unsalted butter
  • 1 cup (213g) brown sugar
  • 1 large egg
  • 1 large egg yolk
  • ¼ cup (50g) granulated sugar, for rolling

Filling

  • ½ cup (113g) heavy whipping cream
  • 1 cup (170g) semi-sweet chocolate chips
  • ⅛ tsp almond extract, optional
  • 35 maraschino cherries

Instructions

  1. Prepare the cookie dough: In a bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, salt, baking powder, and cornstarch until fully combined. In a separate large bowl, cream the unsalted butter and brown sugar until light and fluffy. Beat in the egg and egg yolk until the mixture is smooth.
  2. Combine ingredients: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
  3. Shape and roll cookies: Preheat the oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat evenly.
  4. Form thumbprints: Place the sugar-coated dough balls on a parchment-lined baking sheet about 2 inches apart. Using your thumb or the back of a spoon, gently press into the center of each ball to create a well for the filling.
  5. Bake the cookies: Bake for 12-14 minutes until the edges are set but centers remain slightly soft. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Prepare the chocolate filling: In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Pour hot cream over the semi-sweet chocolate chips in a heatproof bowl and let sit for 2 minutes. Stir until smooth and shiny. Add almond extract, if using, and mix well.
  7. Fill the cookies: Spoon the chocolate ganache into each thumbprint well on the cooled cookies. Place one maraschino cherry on top of each filled indent.
  8. Chill and serve: Refrigerate the filled cookies for at least 30 minutes to allow the ganache to set. Serve and enjoy your Black Forest Thumbprint Cookies!

Notes

  • Use Dutch-processed cocoa for a richer chocolate flavor.
  • Chilling the dough helps prevent spreading during baking.
  • You can substitute maraschino cherries with fresh soaked Morello cherries for a more authentic flavor.
  • Store cookies in an airtight container in the refrigerator for up to 1 week.
  • Almond extract is optional but enhances the classic Black Forest flavor profile.

Find it online: https://justsosavory.com/black-forest-thumbprint-cookies-recipe/