Black and White Cookies
User Reviews
5
Black and White Cookies
Description
The dough combines all-purpose flour, baking soda, salt, softened butter, sugar, egg, vanilla, and buttermilk to produce a batter that bakes into a tender, slightly airy cookie. The batter is portioned in sizable scoops spaced apart due to spreading during baking at 350°F for about 13-14 minutes. Once cooled, the flat side of each cookie is iced half with a vanilla glaze made from confectioners’ sugar, lemon juice, water, corn syrup, and vanilla. The other half is topped with a chocolate glaze containing dutch-process cocoa to achieve the signature black and white look.
These cookies balance a soft buttermilk base with smooth, glossy icing layers, providing a delightful texture contrast. The recipe yields roughly eight large cookies and can be scaled up. Proper ingredient temperature and measuring technique, especially for flour, help achieve consistent results.
Chilling iced cookies briefly allows the icing to set quickly before applying chocolate glaze. Cookies are iced on the flat side, not the domed side, to ensure proper adhesion and visual contrast.
Ingredients
- 1 ⅓ cups all-purpose flour (160g)
- ½ tsp baking soda
- ½ tsp salt
- 6 Tbsp butter room temperature (85g, unsalted
- ½ cup granulated sugar (100g)
- 1 large egg room temperature
- 2 tsp vanilla extract (10mL)
- ⅓ cup buttermilk (80mL)
Icing
- 2 cups confectioners’ sugar (240g)
- 2 tsp lemon juice fresh optional
- 2 Tbsp water plus more as needed
- 1 Tbsp light corn syrup
- ½ tsp vanilla extract
- 3 Tbsp cocoa powder dutch-process preferred (18g
Instructions
- Preheat oven to 350F and line two baking sheets with silicone mats or parchment paper. Combine the flour, salt and baking soda in a bowl then whisk together and set aside.
- Cream the butter in the bowl of your stand mixer fitted with a paddle attachment, then add the sugar and mix on high until light and fluffy. Mix in the egg and vanilla then scrape the bowl down and mix once more until well combined.
- Add the flour mixture and buttermilk in three alternating batches starting and ending with the flour, while mixing on low. Mix until just combined then use a spatula to scrape the bowl down and mix in any errant bits of flour and butter.
- Use a ¼ cup cookie scoop or greased measuring cup to drop balls of batter onto your lined baking sheets leave about 4 inches between each cookie as they spread in the oven. I recommend no more than 5 per baking sheet. You’ll want just under ¼ cup of batter for each cookie.
- Bake on the center rack at 350F for 13-14 minutes or until the centers are springy to the touch. Allow to cool for a few minutes before transferring to a wire rack to cool completely. Cool the cookies upside down so the bottom becomes the flat top you will ice.
- While the cookies cool combine the powdered sugar, vanilla, lemon juice, corn syrup and water in a large bowl then mix until smooth, adding more water as needed to a thinner spreadable icing.
- Transfer almost half the icing to another bowl and add 3 tablespoons of cocoa powder and a few teaspoons of water and a teaspoon of corn syrup. Mix on high until glossy and smooth adding more water if needed to match the consistency of the vanilla icing.
- Use a small spatula or offset spatula to cover half of each cookie in a thin layer of vanilla icing. Use the edge of a knife or offset spatula to create a neat line along the middle; just use the sharp edge to gently draw the icing from the center to the edge then clean the tool and repeat from the center to the other edge. Allow the icing to set then cover the other side with the chocolate icing. This time use your spatula to push the chocolate right to the center then give it a quick smooth and allow to set completely before enjoying.
Notes
- Use dutch-process cocoa like Hershey’s for the chocolate icing's deep color.
- Ensure baking soda is fresh to maintain the cookies' texture and rise.
- Allow cookies to cool completely before icing to prevent melting.
- Chill cookies after applying vanilla icing to help set before adding chocolate icing.
- Measure flour by fluffing with a spoon and spooning into the cup to avoid packing.
- Butter and eggs should be at room temperature for even mixing and baking.
- This recipe makes about 8 large cookies; adjust quantities for more portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 347kcal | 17% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 238mg | 10% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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