Get the Recipe:
Black and White Cookies
Simple yet elegant, these Black and White Cookies deliver the perfect balance of soft, cake-like texture and the iconic two-tone icing for a memorable treat that’s sure to delight.
Ingredients
For the cookies:
- 1/2 cup (113 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup (75 g) sour cream
- 2 cups (240 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the icing:
- 3 cups (330 g) confectioners’ sugar
- 1/4 cup (60 ml) whole milk
- 2 tablespoons (30 ml) light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons (15 g) dark cocoa powder
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Instructions
To make the cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper.
- Using an electric mixer with a whisk attachment, beat the butter and sugar together until they're light and airy. Add the egg, vanilla, and sour cream, and mix until combined.
- Add the flour, baking powder, baking soda, and salt, and continue mixing just until combined.
- Divide the dough into 12 equal portions and place on the prepared baking sheet, leaving at least a couple of inches between the cookies to allow for spreading.
- Bake the cookies for 15 minutes, or until the edges just begin to brown. Remove from the oven and place on a wire rack. While the cookies are still warm, either flip them over or press each with a glass to flatten.
- Cool the cookies completely before icing them.
To make the icing and assemble:
- Whisk together the confectioners' sugar, milk, corn syrup, vanilla, and salt until smooth.
- Divide the icing into two bowls. Add the cocoa powder to one of the portions, and stir to combine.
- Once the cookies have cooled to room temperature, pipe the vanilla icing over half of each cookie. Place the cookies in the freezer for a few minutes to let the icing set.
- Next, pipe chocolate icing over the other half of each cookie. Allow the icing to set before serving.
Notes
- Store in an airtight container up to 3 days or in the refrigerator up to 5 days.
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