WHAT’S FOR Dessert?

Black and White Cookies

/5
COOK TIME
16 min
TOTAL TIME
31 min
SERVINGS
12-16 cookies

One of our family friends messaged me and asked if I would be able to make some black and white cookies for their 50th high school reunion. I’ve never made black and white cookies so I started off with a trial. Black and white cookies are not just a sugar cookie with black and white icing. It’s an NYC classic and it’s more of a cakey cookie, really thick with chocolate and vanilla icing. They don’t take their Black and White Cookies lightly. It’s serious stuff.

So I did a taste test. And forgot half the flour. Oops. But I still knew they were going to be good, so off I went with the second batch. Success, major success. then 100 cookies later and they found their way to a high school reunion.

I just love these because they are really impressive but not really difficult. That’s the dream, isn’t it?

Recipe below for you. Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!

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Black and White Cookies

A Classic and delicious cookie! Soft and buttery cookie topped with chocolate and vanilla glaze.

Prep time: 15 min  |  Cook time: 16 min  |  Total: 31 min

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Ingredients

1 and 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

10 Tablespoons butter, softened to room temperature

1 cup granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

1/3 cup full-fat sour cream, at room temperature

ICING

5 and 1/2 cups powdered sugar, sifted

7 Tablespoons whole milk, divided (6 for vanilla, 1 for chocolate)

2 Tablespoons light corn syrup

1 teaspoon pure vanilla extract

1/2 teaspoon salt

3 Tablespoons unsweetened or dutch-process cocoa powder

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats.
  2. Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
  3. In a large bowl of a stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  4. Add the dry ingredients in 3 additions, alternating with the sour cream. Mix after each addition on low speed. Batter will be extremely thick.
  5. Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets– 6 cookies per sheet. Bake for 16 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
  6. ICING: Whisk the sifted powdered sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup of icing to a separate bowl, add remaining 1 Tablespoon of milk and the cocoa powder. Whisk until combined.
  7. Flip the cookies over, you will be frosting the bottom flat side of the cookie. Spread vanilla icing onto half of the cookies. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.

Notes

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