Ultimate Black Forest Linzer Cookies

If you ask me, linzer cookies are one of the best holiday treats around.

These Black Forest linzer cookies bring together chocolate, cherries, and white chocolate in a sandwich cookie that’s worth the effort. Buttery cocoa cookies get filled with tart cherry preserves and dipped in creamy white chocolate ganache spiked with kirsch.

The cookies themselves are tender and rich, with a deep chocolate flavor from Dutch-process cocoa. A drizzle of dark chocolate shavings on top gives them that classic Black Forest cake look.

They’re a bit fancy for everyday baking, but perfect when you want to make something special for the holidays or a cookie exchange.

What Kind of White Chocolate Should I Use?

For this recipe, you’ll want to use real white chocolate bars or feves rather than white chocolate chips or candy melts. The difference matters because real white chocolate contains cocoa butter, which gives your ganache that smooth, creamy texture you’re looking for. Chips and candy melts have stabilizers added to help them hold their shape, which means they won’t melt down as nicely for the ganache. Look for white chocolate that lists cocoa butter in the ingredients – brands like Ghirardelli, Lindt, or Guittard all make good options that you can find at most grocery stores. If you’re using a bar, just chop it into small, even pieces so it melts uniformly when you make your ganache.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Cocoa powder: You can use either natural or Dutch-process cocoa powder here. Dutch-process will give you a darker color and slightly milder flavor, while natural cocoa has a bit more tang.
• Brown sugar: If you’re out of brown sugar, you can use all granulated sugar instead. Your cookies will be slightly less chewy but still taste great.
• Kirsch cherry liqueur: Don’t have kirsch on hand? Try using cherry extract (start with 1 teaspoon) or amaretto liqueur. You can also skip it entirely and add a splash of vanilla extract instead.
• White chocolate: Make sure to use real white chocolate (check that cocoa butter is listed in the ingredients) for the ganache – chocolate chips or candy melts won’t melt properly and will give you a grainy texture.
• Sour cherry preserves: Regular cherry jam works fine if you can’t find sour cherry preserves. You could also try raspberry or strawberry preserves for a different flavor twist.
• Corn syrup: You can swap this with honey or golden syrup in the ganache. It helps keep the ganache smooth and shiny.
• Coconut oil: For the white chocolate drizzle, you can use vegetable oil or even a bit of extra butter instead of coconut oil.

Watch Out for These Mistakes While Baking

The biggest mistake when making linzer cookies is rolling the dough too thin, which causes the cookies to break easily when you try to sandwich them together – aim for about 1/4 inch thickness for sturdy cookies that hold up well.

Overheating your white chocolate ganache will cause it to seize and turn grainy, so heat the cream until it’s just steaming (not boiling) and pour it over the chopped chocolate, letting it sit for a minute before stirring gently.

Don’t skip chilling the dough for at least an hour before rolling, as warm dough will stick to everything and lose its shape during baking, making those pretty cut-out centers look messy.

When filling your cookies, use just a thin layer of cherry preserves – too much filling will squish out the sides when you bite into them and make the cookies soggy over time.

What to Serve With Black Forest Linzer Cookies?

These cookies are pretty rich and decadent on their own, so they’re perfect alongside a hot cup of coffee or a glass of cold milk to balance out all that chocolate and cherry goodness. I love serving them as part of a holiday cookie platter with other favorites like sugar cookies and gingerbread, since they really stand out with their fancy look. They also make a great dessert with a scoop of vanilla ice cream or some fresh whipped cream on the side. If you’re putting together an afternoon tea or coffee gathering, these cookies pair beautifully with other fruit-based treats like raspberry thumbprints or lemon bars.

Storage Instructions

Store: These cookies keep really well in an airtight container at room temperature for up to 5 days. Just make sure the ganache has set completely before stacking them, and you can add parchment paper between layers if you want to be extra careful with the white chocolate drizzle.

Make Ahead: You can bake the cookies a day or two in advance and store them unfilled. Just keep them in an airtight container, then fill and decorate them the day you plan to serve. The ganache can also be made ahead and stored in the fridge for up to a week – just let it come to room temperature and give it a good stir before using.

Freeze: The unfilled cookies freeze great for up to 2 months. Stack them with parchment paper in between and seal them in a freezer bag. I don’t recommend freezing them after they’re filled and decorated, since the ganache and preserves can get a bit weepy when thawed.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6400-6800
• Protein: 65-75 g
• Fat: 370-390 g
• Carbohydrates: 810-860 g

Ingredients

For the cookies:

• 13.75 oz all-purpose flour (I use King Arthur all-purpose)
• 7 oz granulated sugar
• 2 large eggs (room temperature)
• 1/2 tsp kosher salt
• 8 oz unsalted butter (softened to room temperature)
• 2.33 oz cocoa powder (unsweetened, Dutch-process preferred for deeper flavor)
• 3.5 oz brown sugar (packed)

For the white chocolate ganache:

• 1 oz corn syrup
• 4.4 fl oz heavy whipping cream (cold)
• 2 tbsp kirsch cherry liqueur
• 14.8 oz chopped white chocolate (I prefer Ghirardelli)
• 1 oz unsalted butter

For the filling:

• sour cherry preserves (any quality brand, about 1/2 cup needed for assembly)

For the topping:

• 1 tsp coconut oil (or any neutral oil)
• 5.3 oz white chocolate (chopped finely for even melting)
• dark chocolate for shavings (use a microplane or vegetable peeler)

Step 1: Prepare the Chocolate Cookie Dough

• 13.75 oz all-purpose flour
• 2.33 oz cocoa powder
• 1/2 tsp kosher salt
• 8 oz unsalted butter
• 7 oz granulated sugar
• 3.5 oz brown sugar
• 2 large eggs

Whisk together the flour, cocoa powder, and salt in a medium bowl and set aside.

In a stand mixer, cream the softened butter with both the granulated sugar and packed brown sugar until light and fluffy, about 3-4 minutes, scraping down the sides halfway through.

Add the room temperature eggs one at a time, scraping down the sides after each addition to ensure even incorporation.

Add the dry ingredient mixture from the flour mixture and mix on low speed until the dough just comes together and is smooth.

Divide the dough in half, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or overnight—this resting time is crucial for preventing the dough from spreading too much during baking.

Step 2: Make the Kirsch-White Chocolate Ganache

• 14.8 oz chopped white chocolate
• 1 oz unsalted butter
• 1 oz corn syrup
• 4.4 fl oz heavy whipping cream
• 2 tbsp kirsch cherry liqueur

While the dough chills, place the 14.8 oz of chopped white chocolate in a medium heatproof bowl.

In a small saucepan, combine the 1 oz unsalted butter, corn syrup, and cold heavy whipping cream, then heat over medium heat until the mixture is steaming and the butter is fully melted.

Pour the hot cream mixture over the white chocolate and let it sit undisturbed for 1-2 minutes to allow the residual heat to soften the chocolate.

Stir gently until completely smooth, then whisk in the kirsch cherry liqueur.

Cover the ganache with plastic wrap and set aside to cool to room temperature—the ganache will thicken as it cools and is essential for the cookie sandwiches.

Step 3: Cut and Bake the Cookie Shapes

• chocolate cookie dough from Step 1

Preheat your oven to 350°F and line two baking sheets with parchment paper.

Working with one disc of chilled dough at a time, place it between two sheets of wax paper and roll to an even thickness of 1/8 to 1/4 inch.

Cut out your desired shapes using cookie cutters—you’ll need pairs of cookies, so cut half of each batch with a small center cutout (these become the top cookies).

Freeze the cut cookies on the baking sheet for a few minutes to firm them up, which prevents distortion during baking.

Bake for 9 minutes until the cookies are set but still slightly soft to the touch, then cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

I find that slightly underbaking these keeps them tender enough that they won’t crack when pressed together with the ganache.

Step 4: Finish the Cookie Surfaces with Chocolate

• 5.3 oz white chocolate, chopped finely
• 1 tsp coconut oil
• dark chocolate for shavings

In a small microwave-safe bowl, combine the 5.3 oz finely chopped white chocolate with the coconut oil and microwave in 20-second intervals, stirring between each, until completely melted and smooth.

Drizzle this white chocolate mixture over the top cookies (those with the center cutouts) using a fork or squeeze bottle to create an elegant pattern.

Using a microplane grater or vegetable peeler, shave the dark chocolate bar and gently sprinkle the shavings over the wet white chocolate while it’s still set.

Freeze these decorated top cookies for 5-10 minutes until the white chocolate coating is completely set and firm.

Step 5: Assemble the Black Forest Linzer Cookies

• kirsch-white chocolate ganache from Step 2
• sour cherry preserves
• decorated top cookies from Step 4
• undecorated bottom cookies from Step 3

Transfer the cooled ganache from Step 2 to a piping bag fitted with a small round tip.

On the flat bottom side of the undecorated cookies (those without cutouts), pipe a thin ring of ganache around the outer edge, leaving the center open.

Spoon about 1 teaspoon of sour cherry preserves into the center of each ganache ring on the bottom cookies.

Take the decorated top cookies from Step 4 and carefully press them ganache-side down onto the bottom cookies, pressing gently so the ganache and preserves create a seal without squeezing out excessively.

I like to work with one cookie sandwich at a time to ensure the ganache is still pliable and creates a good bond.

Place the assembled cookies on a baking sheet and freeze for at least 15 minutes to ensure the ganache sets and holds the sandwich together firmly.

Ultimate Black Forest Linzer Cookies

Delicious Ultimate Black Forest Linzer Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 40 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 5 hours hrs

Servings: 4

Calories: 6600

Ingredients Method

Ingredients

  

For the cookies:

• 13.75 oz all-purpose flour (I use King Arthur all-purpose)
• 7 oz granulated sugar
• 2 large eggs (room temperature)
• 1/2 tsp kosher salt
• 8 oz unsalted butter (softened to room temperature)
• 2.33 oz cocoa powder (unsweetened, Dutch-process preferred for deeper flavor)
• 3.5 oz brown sugar (packed)

For the white chocolate ganache:

• 1 oz corn syrup
• 4.4 fl oz heavy whipping cream (cold)
• 2 tbsp kirsch cherry liqueur
• 14.8 oz chopped white chocolate (I prefer Ghirardelli)
• 1 oz unsalted butter

For the filling:

• sour cherry preserves (any quality brand, about 1/2 cup needed for assembly)

For the topping:

• 1 tsp coconut oil (or any neutral oil)
• 5.3 oz white chocolate (chopped finely for even melting)
• dark chocolate for shavings (use a microplane or vegetable peeler)

Method

 

1. Whisk together the flour, cocoa powder, and salt in a medium bowl and set aside. In a stand mixer, cream the softened butter with both the granulated sugar and packed brown sugar until light and fluffy, about 3-4 minutes, scraping down the sides halfway through. Add the room temperature eggs one at a time, scraping down the sides after each addition to ensure even incorporation. Add the dry ingredient mixture from the flour mixture and mix on low speed until the dough just comes together and is smooth. Divide the dough in half, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or overnight—this resting time is crucial for preventing the dough from spreading too much during baking.
2. While the dough chills, place the 14.8 oz of chopped white chocolate in a medium heatproof bowl. In a small saucepan, combine the 1 oz unsalted butter, corn syrup, and cold heavy whipping cream, then heat over medium heat until the mixture is steaming and the butter is fully melted. Pour the hot cream mixture over the white chocolate and let it sit undisturbed for 1-2 minutes to allow the residual heat to soften the chocolate. Stir gently until completely smooth, then whisk in the kirsch cherry liqueur. Cover the ganache with plastic wrap and set aside to cool to room temperature—the ganache will thicken as it cools and is essential for the cookie sandwiches.
3. Preheat your oven to 350°F and line two baking sheets with parchment paper. Working with one disc of chilled dough at a time, place it between two sheets of wax paper and roll to an even thickness of 1/8 to 1/4 inch. Cut out your desired shapes using cookie cutters—you'll need pairs of cookies, so cut half of each batch with a small center cutout (these become the top cookies). Freeze the cut cookies on the baking sheet for a few minutes to firm them up, which prevents distortion during baking. Bake for 9 minutes until the cookies are set but still slightly soft to the touch, then cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. I find that slightly underbaking these keeps them tender enough that they won't crack when pressed together with the ganache.
4. In a small microwave-safe bowl, combine the 5.3 oz finely chopped white chocolate with the coconut oil and microwave in 20-second intervals, stirring between each, until completely melted and smooth. Drizzle this white chocolate mixture over the top cookies (those with the center cutouts) using a fork or squeeze bottle to create an elegant pattern. Using a microplane grater or vegetable peeler, shave the dark chocolate bar and gently sprinkle the shavings over the wet white chocolate while it's still set. Freeze these decorated top cookies for 5-10 minutes until the white chocolate coating is completely set and firm.
5. Transfer the cooled ganache from Step 2 to a piping bag fitted with a small round tip. On the flat bottom side of the undecorated cookies (those without cutouts), pipe a thin ring of ganache around the outer edge, leaving the center open. Spoon about 1 teaspoon of sour cherry preserves into the center of each ganache ring on the bottom cookies. Take the decorated top cookies from Step 4 and carefully press them ganache-side down onto the bottom cookies, pressing gently so the ganache and preserves create a seal without squeezing out excessively. I like to work with one cookie sandwich at a time to ensure the ganache is still pliable and creates a good bond. Place the assembled cookies on a baking sheet and freeze for at least 15 minutes to ensure the ganache sets and holds the sandwich together firmly.