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Sachertorte Cookies

Sachertorte Cookies

Sachertorte Cookies

0 from 0 votes
Sachertorte Cookies
4.3 rating based on 12,345 ratings
4.3/5 (6)
Course: Filled CookiesDifficulty: Medium



A chocolate thumbprint-type cookie with an apricot filling and chocolate glaze. Inspired by the famous Viennese Sachertorte.


  • For the cookies:
  • 1 cup butter, at room temperature

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1/4 cup Dutch-process cocoa powder

  • 2 cups all-purpose flour

  • For the filling:
  • 1/2 cup apricot preserves (raspberry and cherry is also good)

  • For the glaze:
  • 1/2 cup semi-sweet chocolate chips

  • 2 tablespoons unsalted butter


  • Preheat oven to 350 F. Lightly grease 2 baking sheets or line with parchment paper or non-stick baking mat. In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in egg, mixing well. Sift together the cocoa and flour. Stir into creamed mixture and blend well. Shape the dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Make an indentation in the center of each with your thumb. Bake the cookies for 12 to 15 minutes, until they feel firm and are light brown. Remove to wire racks to cool. At this point you can store the cookies in airtight containers at room temperature or freeze them.
  • Before serving, fill the indentation of each cookie with a dot of apricot preserves. In the top of a double boiler over medium heat, melt the chocolate chips and butter. Stir until smooth. Scrape mixture into a plastic zip-lock bag and with a scissors snip off a tiny corner of the bag. Drizzle chocolate over the cookies. Allow chocolate to set before serving.
  • Photo shows these cookies decorated with cookie icing. This is optional.



Name & Location
(example: Sue in LA)

If you like these but want them a little sweeter growing up my mom made these with with a sugar coating...simply roll in sugar when in ball for just before pressing with thumb!!!! We just love these cookies!!!
- Katie

These cookies were powdery in texture and very bland. Also, if you are thinking about storing or packaging them - beware! They are quite messy and don't really "set" so they cannot be tipped or layered without the preserves oozing out. I'd definitely not bake these again.
- A Baker

Excellent recipe! I used an assortment of jams and melted each before filling cookies, which made that step easier as you could just pour the filling in. Apricot, raspberry and blackcurrant. Decreased baking time to 10'.
- Amy

Pretty good but didn't stand up to some others. Pretty but a little bland with the apricot. Maybe it would be better with the raspberry.
- A Baker

I love it and it is one of the best Tarts one can make and eat
- A Baker

This is a most amazing cookie! It is so delicious and so cute, it could actually replace a truffle! I used raspberry jam instead of apricot and it was a divine mix. The cookie was soft, dark and chocolatey, with a very adult instead of overly sweet flavour. It is an attractive item that could easily be boxed as a gift or brought to a party to wow the crowds. In addition to the above I must also state it was incredibly simple to make.
- A Baker
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