Black and White Cookies
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4.4
150 reviews
Good
Black and White Cookies
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Black and White Cookies are soft, spongy treats made with cake flour, producing a tender crumb. The dough includes butter, sugar, eggs, and extracts, creating a mildly flavored base. Each cookie is topped with a vanilla half and a chocolate half of smooth icing, offering contrasting flavors and a classic appearance. They are cooled fully before icing to maintain the glossy finish and prevent melting.
Description
Black and White Cookies rely on cake flour for a delicate, light texture that differs from typical cookies. The batter is creamed with butter and sugar, then combined with eggs, vanilla, lemon extract, and milk to create a smooth dough. Moderate baking results in flat, soft cookies that hold up well to icing.
The characteristic icing has two components: a vanilla icing made primarily from powdered sugar, vanilla, and corn syrup, and a chocolate icing made from unsweetened chocolate and similar ingredients. The contrast of smooth, sweet icings creates a dynamic flavor and visual effect unique to black and white cookies.
Serve these cookies at room temperature as a sweet snack or dessert. They pair well with tea or coffee and are a classic bakery staple.
Ensure cookies are fully cooled before applying icing to prevent melting and achieve a set finish. Adjust icing consistency with warm water if it becomes too thick. Store iced cookies in an airtight container for up to three days, separating layers with wax paper, and consider freezing for longer storage.
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Ingredients
For the Cookies:
- 4 cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter at cool room temperature, unsalted
- 1¾ cups granulated sugar
- 2 egg at room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon extract
- 1 cup milk
For the Icing:
- 2 ounces unsweetened chocolate finely chopped
- ⅓ cup water
- ¼ cup light corn syrup
- 5 cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Make the Cookies: Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder and salt; set aside.
- Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs, vanilla and lemon extract. Beat at medium speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again. With mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined. Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.
- Use a ¼-cup measuring cup to scoop mounds of dough onto the prepared baking sheets about two inches apart. Using moistened fingers, gently press each mound of dough into a 2½-inch circle. Bake until the edges of the cookies are set and light golden brown, about 20 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.
- Making the Icings: Melt the chocolate either in a medium bowl set over a small saucepan over barely-simmering water, or using the microwave on 50% power in 30-second increments; set aside.
- In a medium saucepan over medium heat, bring the water and corn syrup to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer ¾ cup of the icing to the bowl with the melted chocolate and whisk to combine.
- Ice the Cookies: Place wire racks over wax paper to catch any drips. Use a small offset spatula to spread about 2 tablespoons of the vanilla icing onto half of the flat underside of each cookie. The icing should move on its own when the cookie is tilted; use the spatula to scrape any excess from around the edges. If the vanilla begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency. Place the finished cookies on the wire racks and allow to set for at least 15 minutes.
- Again using a small offset spatula, spread the chocolate icing on the half of each cookie, scraping any excess icing from around the edge of the cookies. If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it's still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency. Place the finished cookies on the wire racks and allow to set for at least 1 hour.
- The cookies can be stored in an airtight container at room temperature for up to 3 days. If you stack the cookies, be sure to place a piece of wax paper between layers.
Notes
- Use cake flour for a light, spongy texture; avoid all-purpose flour substitutions.
- Let cookies cool completely before icing to prevent melting.
- If vanilla icing thickens, add warm water a teaspoon at a time until smooth.
- If chocolate icing thickens, gently reheat over simmering water or add warm water to loosen.
- Store frosted cookies in an airtight container for up to 3 days, separating layers with wax paper.
- Cookies can be frozen, wrapped, for up to 3 months; thaw in the refrigerator overnight before serving.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
70g
(23%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
41mg
(14%)
Sodium
75mg
(3%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
325IU
(7%)
Calcium
30mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 20to 24 cookies
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 70g | 23% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 75mg | 3% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 325IU | 7% |
| Calcium | 30mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
150 reviews
Good
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