Black and White Cookies
User Reviews
5
8 reviews
Excellent
Black and White Cookies
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Black and White Cookies recipe inspired by New York City! These cake-like cookies are topped with a half vanilla, half chocolate glaze.
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Ingredients
Cookies:
- 1 1/2 cups all-purpose flour 190 grams
- 1 1/2 cups cake flour 190 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons butter softened, unsalted, 200 grams
- 1 1/2 cups granulated sugar 300 grams
- 2 egg large
- 1 egg large, yolk
- 3/4 cup buttermilk divided, 177 milliliters
- 1 tablespoon vanilla extract 15 milliliters
- 1 tablespoon lemon zest freshly grated
Glaze:
- 4 cups powdered sugar 470 grams
- 4-5 tablespoons milk 60-74 milliliters
- 3 tablespoons heavy cream
- 2 tablespoons light corn syrup 30 milliliters
- 2 teaspoons vanilla extract
- 1/4 cup cocoa powder dark; 25 grams
- 1 tablespoon water 15 milliliters
Instructions
To make the cookies:
- Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
- In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
- In another large bowl, beat together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, just until blended.
- Stir in 1/3rd of the flour mixture into the egg mixture, followed by 1/2 of the buttermilk. Add another 1/3rd of the flour mixture followed by the remaining buttermilk, and then the remaining flour, adding each just until blended with no streaks. Stir in the vanilla extract and lemon zest.
- Use a 1/4 cup (60 milliliters) ice cream scoop to place mounds of dough, in as even a circle as possible, on the prepared baking sheets, 3 inches (7.5 cm) apart (about 6 cookies per baking sheet).
- Bake, 1 sheet at a time, in preheated oven until cooked through and slightly golden, about 15-17 minutes. Allow to cool for 5 minutes before removing to wire rack.
- Repeat with remaining dough (make sure the baking sheet is completely cool before adding more dough). Allow the cookies to cool completely before topping with the glaze.
To make the glaze and assemble:
- In a bowl, whisk together the powdered sugar, milk, cream, corn syrup, and vanilla extract until smooth.
- If the glaze is too thick, add a little more milk. If it is too thin, add a little more powdered sugar. It should be spreadable, but just enough to coat the cookie in an even, smooth layer and not thick like a frosting.
- Transfer 1 cup (237 milliliters) of the icing to a separate bowl. Whisk in the dark cocoa powder along with 1 tablespoon (15 milliliters) water if needed to create a smooth, chocolate glaze. Cover and set aside.
- Spread the white glaze over half of the flat side of each cookie with an offset spatula. Allow the glaze to set, about 20 minutes.
- Spread the dark chocolate glaze over the other half of each cookie. Allow to set for an hour before serving or storing in an airtight container at room temperature for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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