Description
Delicious cherry ganache cookies filled with a sweet cherry mixture and topped with a creamy ganache.
Ingredients
Scale
- 2 cups all-purpose flour (Gluten-free flour can be used.)
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter (Substitute with vegan butter for dairy-free.)
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg (Swap with a flax egg for vegan.)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (Substitute with vanilla if allergic.)
- 1 10-ounce jar maraschino cherries
- ¼ cup cherry preserves (Similar fruit preserve can work.)
- 1 tablespoon cornstarch
- 1 tablespoon Kirsch (Optional.)
- 4 ounces semi-sweet chocolate (Dark or milk chocolate are alternatives.)
- ⅓ cup heavy cream (Coconut cream can be used for dairy-free.)
- 1 tablespoon unsalted butter
- white chocolate shavings
- sprinkles
- powdered sugar
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until well combined.
- Cream the mixture by combining softened butter, granulated sugar, and brown sugar in a large bowl. Beat until fluffy, about 3-5 minutes.
- Add egg and extracts to the butter-sugar mixture and beat until fully combined.
- Mix in the dry ingredients gradually, folding them into the wet mixture until just combined.
- Chill the dough by dividing it, wrapping it in plastic, and refrigerating for 1-2 hours.
- Cook the cherry filling by combining maraschino cherries, cherry preserves, and cornstarch in a saucepan over medium heat. Stir until thickened (3-5 minutes), then remove from heat to cool.
- Preheat the oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- Roll out the dough on a floured surface to about ¼ inch thickness. Use cookie cutters to cut out shapes, and cut centers from half of the cookies.
- Bake cookies for 8-10 minutes, watching for golden edges, then let them cool on wire racks.
- Prepare the ganache by heating cream and pouring it over chopped chocolate in a bowl. Stir until smooth, then mix in butter.
- Assemble the cookies by spreading ganache on the whole cookies, adding a spoonful of the cherry filling, and topping with the cut-out cookies.
- Decorate by drizzling any extra ganache, then adding white chocolate shavings or sprinkles.
- Chill completed cookies in the refrigerator for 30 minutes to let the ganache set.
Notes
- For a gluten-free version, use gluten-free all-purpose flour.
- For a dairy-free option, substitute unsalted butter with vegan butter and heavy cream with coconut cream.
- If allergic to almonds, swap almond extract with vanilla extract.
- Optional Kirsch can enhance the cherry flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg