Sachertorte Cookies
Indulge in the irresistible charm of Sachertorte Cookies, a bite-sized twist on the classic Austrian dessert. These decadent treats feature a rich, chocolatey cookie base with a soft crumb, enhanced by a luscious filling of tangy apricot jam and finished with a glossy dark chocolate glaze. The combination of silky melted chocolate, fragrant vanilla, and a hint of cocoa powder creates a deeply satisfying flavor profile that’s both elegant and indulgent. Perfect for holiday platters, gift boxes, or a sophisticated tea-time treat, these cookies deliver all the opulence of a Sachertorte in an easy-to-make format. With just 20 minutes of prep time, you’ll have show-stopping cookies that are as stunning as they are delicious.
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Recipe Information
Ingredients
- 115 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 85 grams Dark chocolate, melted and cooled
- 1 teaspoon Vanilla extract
- 2 Egg yolks
- 140 grams All-purpose flour
- 20 grams Cocoa powder
- 100 grams Apricot jam
- 100 grams Dark chocolate, finely chopped (for glaze)
- 60 milliliters Heavy cream
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Mix in the melted dark chocolate, vanilla extract, and egg yolks until well combined.
In a separate bowl, whisk together the all-purpose flour and cocoa powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If too sticky, wrap the dough in cling film and refrigerate for 20 minutes.
Roll the dough into 24 small balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Use the back of a teaspoon or your thumb to create a small indentation in the center of each ball.
Bake the cookies for 10–12 minutes, or until set but still soft to the touch. Remove them from the oven and let them cool completely on the baking sheets.
Once cooled, fill each cookie's indentation with a small dollop (about half a teaspoon) of apricot jam.
To make the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove it from the heat and pour it over the finely chopped dark chocolate in a bowl. Let it sit for 2–3 minutes, then stir until smooth and glossy.
Spoon the glaze over the apricot jam on each cookie, letting it drip slightly over the edges for a polished look.
Allow the glaze to set completely before serving.
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 234.9 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 219 mg | 17% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 1558 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
