Sacher cookies, delicious cocoa shortcrust pastries, covered in chocolate and filled with apricot jam… delicious treats reminiscent of Sachertorte, very easy to make, also suitable for Christmas holidays. The preparation is very easy; you just need a little time to let the dough rest and the chocolate coating cool down… sacher cookies are extremely delicious, perfect for any occasion!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 25-30 cookies
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 224.08 (Kcal)
- Carbohydrates 27.02 (g) of which sugars 11.32 (g)
- Proteins 3.59 (g)
- Fat 12.19 (g) of which saturated 7.54 (g)of which unsaturated 4.37 (g)
- Fibers 2.19 (g)
- Sodium 34.29 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 9 tbsp butter (soft)
- 3/4 cup powdered sugar
- 2 egg yolks
- 1/2 tsp baking powder
- 1 pinch salt
- vanilla extract (to taste)
- 5 oz apricot jam
- 3.88 oz dark chocolate
Tools
- Stand Mixer or bowl if kneading by hand
- Cookie Cutters for cookies
- Rolling Pin
- Saucepan
- Baking Sheets
Preparation
Place the soft butter, powdered sugar, and a dash of vanilla in the stand mixer (or bowl if kneading by hand).
Mix with the paddle attachment until a cream is formed.
Add the egg yolks, a pinch of salt, and blend together.
Finally, add the sifted flour along with the cocoa and baking powder. Mix until you get a homogeneous dough, soft but not sticky.
Wrap the dough in cling film and let it rest in the fridge for about 2 hours.
After the time has passed, roll out the cocoa shortcrust dough with a rolling pin, to a thickness of about 1/8 inch (I use this rolling pin that allows for uniform thickness).
With some cookie cutters, cut out round cookies and cookies with a hole in the center (they must be in equal numbers, as they will be paired later).
Continue until all dough is used up, then place the cookies on baking sheets lined with parchment paper.
Bake the cookies in a static oven at 356°F for 7-8 minutes, adjusting according to the power of your oven. When you take them out, the cookies should still be slightly soft (1-2).
Let the cookies cool so they harden.
Melt the dark chocolate in a double boiler (or microwave), then dip the cookies with the hole in the center halfway.
Let them cool on a sheet of parchment paper to let the chocolate set and dry.
Now spread the apricot jam on the whole cookies and place the holed cookies on top, so they stick together (3).
Sacher cookies are ready, crumbly and delicious… they can be stored for a few days in a tin or glass container.
Tips and Notes
You can cut the cookies into any shape and size you prefer.
With the melted chocolate, you can create decorations on the surface of the cookies as you wish.
Adjust the baking time based on your oven, keeping in mind that cookies with holes will bake faster than whole ones.
If you cut the cookies in advance, keep them in the fridge (on the baking sheets) until you bake them, so they don’t lose their shape.
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