Kirschtorte Cookies

Prep Time:
40 mins
Stand Time:
15 mins
Bake Time:
8 mins
Total Time:
40 mins
42 cookies


  • 1 ½ cup dried tart cherries, halved

  • 3 tablespoon kirsch (cherry brandy) or frozen cherry juice blend concentrate, thawed

  • ½ cup butter, softened

  • 1 cup packed brown sugar

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 egg

  • 1 teaspoon vanilla

  • 2 ounce unsweetened chocolate, melted and cooled

  • 1 8 ounce carton sour cream

  • 2 cup all-purpose flour

  • 1 recipe Chocolate Cherry Buttercream

Chocolate Cherry Buttercream

  • ¼ cup butter, softened

  • 1 cup powdered sugar

  • cup unsweetened cocoa powder

  • 2 tablespoon kirsch (cherry brandy) or frozen cherry juice blend concentrate, thawed

  • 1 tablespoon milk

  • 1 teaspoon vanilla

  • 1 cup powdered sugar


  1. In a small saucepan combine cherries and 3 tablespoons kirsch. Heat just until bubbles begin to form; remove from heat. Cover and set aside for 15 minutes. Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.

  2. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Add melted chocolate; beat until combined. Beat in sour cream. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, drain cherries. Stir cherries into dough.

  3. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack and let cool. Frost cooled cookies with Chocolate Cherry Buttercream.

Chocolate Cherry Buttercream

  1. In a large mixing bowl beat 1/4 cup butter with an electric mixer on medium speed until fluffy. Gradually add the 1 cup powdered sugar and cocoa powder, beating well. Slowly beat in kirsch, milk, and vanilla. Gradually beat in enough of the remaining powdered sugar to make frosting spreading consistency.

To Store:

Place cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition Facts (per serving)

137 Calories
5g Fat
22g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 137
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 68mg 3%
Total Carbohydrate 22g 8%
Total Sugars 15g
Protein 1g
Calcium 10.1mg 1%
Iron 0.7mg 4%
Potassium 102mg 2%
Folate, total 12.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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