Black and White Cookies Recipe

There’s something truly delightful about a chocolate-vanilla cookie. Black and white cookies are a great treat for any occasion, whether it’s a fun dessert for a party or just a sweet snack for yourself. The best part is that they’re easy to make, even for beginners! With a soft, cake-like texture and smooth icing, they offer a wonderful balance of sweetness. Let’s dive into how to make these tasty treats at home!

Why You’ll Love This Sweet Treat

Black and white cookies are perfect for beginners because they don’t require any fancy skills or techniques. You mix the ingredients together, bake them until they’re just right, and then finish them off with icing. The result is a classic cookie that melts in your mouth. Plus, you can easily impress your friends and family when they see you baking something so beautiful. These cookies are not just delicious; they also look amazing on a plate!

Easy Way to Make Black and White Cookies

Making black and white cookies is a simple and enjoyable process. First, gather your ingredients and prepare your baking sheets. Then, you’ll mix the cookie dough, bake it until golden, and create a smooth icing. Finally, ice half the cookies with a sweet vanilla icing and the other half with rich chocolate icing. It’s as simple as that!

Ingredients:

• 1 1/3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1/3 cup buttermilk
• 2 cups confectioners’ sugar
• 2 tsp lemon juice (fresh, optional)
• 2 Tbsp water (plus more as needed)
• 1 Tbsp light corn syrup
• 1/2 tsp vanilla extract
• 3 Tbsp cocoa powder (Dutch-process preferred)

Directions:

1. Preheat oven to 350F and line two baking sheets with silicone mats or parchment paper. In a bowl, combine the flour, salt, and baking soda, whisk together and set aside.
2. Cream the butter in a stand mixer, then add sugar and mix until light and fluffy. Mix in egg and vanilla until well combined.
3. Alternate adding the flour mixture and buttermilk in three batches, mixing until just combined.
4. Use a cookie scoop to drop batter onto the baking sheets, leaving space between cookies.
5. Bake for 13-14 minutes until centers are springy. Cool before transferring to a wire rack to cool completely.
6. For icing, mix powdered sugar, vanilla, lemon juice, corn syrup, and water until smooth.
7. Split the icing, add cocoa powder to half, and mix until glossy.
8. Ice half of each cookie with vanilla icing, create a clean line, let it set, then cover the other half with chocolate icing. Allow to set completely before enjoying.

Best Way to Serve Black and White Cookies

These cookies are perfect for any occasion. Serve them at birthday parties, family gatherings, or as a lovely snack with your afternoon tea or coffee. You can serve them at room temperature, and they taste amazing alongside a glass of milk. Feel free to place them on a decorative plate to showcase their beautiful icing. Everyone will enjoy their soft texture and sweet flavors!

How to Keep Black and White Cookies Fresh

To store your black and white cookies, place them in an airtight container. You can keep them at room temperature for up to 3 days. If you want to save them for longer, you can store them in the refrigerator for up to a week. To enjoy them later, let them come to room temperature or warm them slightly in the microwave for a few seconds.

Helpful Tips for Making Black and White Cookies

Here are a few tips to ensure your cookies turn out perfectly.

• Make sure your butter is softened to room temperature; it should feel slightly squishy when you touch it. This helps the cookies become light and fluffy.
• Do not overmix the dough. Stop mixing as soon as you no longer see dry flour.
• The icing should look smooth and glossy when it’s ready. If it’s too thick, add a little more water, one teaspoon at a time, until you reach the right consistency.
• Allow the cookies to cool completely before icing. This helps prevent the icing from melting off.

Variations

• For a citrus twist, add a little lemon or orange zest to the cookie dough.
• You can swap the buttermilk for regular milk or a dairy-free alternative if needed.
• If you want a chocolatey treat, add chocolate chips to the dough before baking.

FAQs

Conclusion

Making black-and-white cookies is a fun and rewarding experience for any beginner. These cookies blend sweet flavors with a classic look, making them a delightful treat. With easy steps and simple ingredients, you can become more confident in your baking skills. Try making these cookies, and you may find a new favorite dessert to share with family and friends!

Have fun making your black and white cookies! I’d love to hear how yours turned out, so please leave a comment below. If you enjoyed this recipe, share it with a friend who is also learning to cook. And don’t forget to check out more beginner-friendly recipes for delicious desserts!

Black and White Cookies Recipe

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• Author: Juniper Hollis
• Total Time: 1 hour 33 minutes
• Yield: 8 cookies
• Diet: Vegetarian

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Description

Classic black and white cookies with soft, cake-like centers and a smooth vanilla–chocolate icing. Perfect bakery-style treat made right at home.

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Ingredients

• 1 1/3 cups all-purpose flour (160 g)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp unsalted butter, room temperature (85 g)
• 1/2 cup granulated sugar (100 g)
• 1 large egg, room temperature
• 2 tsp vanilla extract (10 mL)
• 1/3 cup buttermilk (80 mL)
• For the Icing:
• 2 cups confectioners’ sugar (240 g)
• 2 tsp lemon juice, fresh (optional)
• 2 Tbsp water, plus more as needed
• 1 Tbsp light corn syrup
• 1/2 tsp vanilla extract
• 3 Tbsp cocoa powder, Dutch-process preferred (18 g)

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper. In a bowl, whisk together the flour, salt, and baking soda, then set aside.
2. Cream the butter in the bowl of a stand mixer fitted with a paddle attachment. Add the sugar and mix on high until light and fluffy. Mix in the egg and vanilla, scrape down the bowl, and mix again until well combined.
3. Add the flour mixture and buttermilk in three alternating batches, starting and ending with the flour, while mixing on low. Mix just until combined, then use a spatula to scrape down the bowl and fold in any remaining dry bits.
4. Use a 1/4 cup cookie scoop or greased measuring cup to drop mounds of batter onto the lined baking sheets, leaving about 4 inches between each cookie as they spread. Aim for just under 1/4 cup batter per cookie, and no more than 5 cookies per baking sheet.
5. Bake on the center rack at 350°F (175°C) for 13–14 minutes, or until the centers are springy to the touch. Cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Cool the cookies upside down so the flat bottom becomes the top for icing.
6. While the cookies cool, combine the confectioners’ sugar, vanilla, lemon juice (if using), corn syrup, and water in a large bowl. Mix until smooth, adding more water as needed to reach a spreadable icing consistency.
7. Transfer a little less than half of the icing to another bowl and add the cocoa powder, plus a bit of extra water and a teaspoon of corn syrup as needed. Mix until glossy and smooth, adjusting with water to match the vanilla icing consistency.
8. Use a small spatula or offset spatula to cover half of each cookie with a thin layer of vanilla icing. Use the edge of a knife or spatula to create a neat line down the center. Let the vanilla icing set, then ice the other half with the chocolate icing, pushing the chocolate just to the center line. Allow to set completely before serving.

Notes

• Dutch-process cocoa powder will give you the characteristic dark chocolate color.
• Make sure your baking soda is fresh, as it is important for the cookies’ shape and texture.
• To help the icing set faster, chill the half-iced cookies in the fridge for 20–25 minutes before adding the chocolate side.
• Butter and egg should be at room temperature for even mixing and baking.
• Allow the cookies to cool completely before icing, or the vanilla icing will melt.
• Remember: you are icing the flat side (the bottom) of the cookies, not the domed side.
• If not using a scale, fluff the flour, spoon it into the measuring cup, and level it off to avoid overpacking.
• This recipe makes about 8 cookies; you can double or triple the batch as needed.

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 347 kcal
• Sugar: 45 g
• Sodium: 238 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Carbohydrates: 62 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 47 mg