Black Forest Cookies

Black Forest Cookies

  • Servings: 24 Cookies
  • Difficulty: Easy
  • Print



  • 2 1/2 Cups All Purpose Flour
  • 2/3 Cup Cocoa Powder
  • 2 Tbsp. Corn Starch
  • 1 1/2 Tsp. Baking Soda
  • 1/4 Tsp. Salt
  • 1 Jar Maraschino Cherries (reserve 1/4 cup of juice)
  • 1 Cup Softened Butter
  • 1 Whole Egg and 1 Yolk
  • 2 Tbsp. Canola Oil
  • 1 1/2 Tsp. Vanilla Extract
  • 3/4 Cup Packed Brown Sugar
  • 1/2 Cup White Sugar
  • Powdered sugar for dusting


Pre-Heat Oven to 350°

  1. In a Large Bowl mix together with a whisk the Flour, Cocoa Powder, Corn Starch, Baking Soda and Salt. Set aside
  2. Cream together the Butter, Brown Sugar, White Sugar and Canola Oil, until light and fluffy.
  3. Add the Egg and yolk, Vanilla Extract and Maraschino Cherry Juice mix until combined.
  4. Add 1/2 of the dry ingredients to the butter/sugar mix until combined, then add the other half until combined. Do not over-mix.
  5. Chill dough for at least 1 Hour
  6. Roll dough into balls using a Tbsp. size scoop.  Flatten slightly and place onto a non-greased baking sheet.
  7. Take a Cherry and place into the center of the cookie dough, press the cherry down slightly.
  8. Bake for 10-12 minutes, let cookies cool for at least 5 mins before transferring to a cooling rack.
  9. Once cookies are completely cool, dust with powdered sugar


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