Black & White Cookie Recipe

5 from 4 reviews

Black & White Cookie Recipe

A Black & White Cookie rides the line between a flat cake and a cookie. It's topped with both vanilla and chocolate icing, which means you don’t have to choose. Get both flavors in one delicious treat.

Prep Time45

Bake Time20

Total Time50

Servings:12 cookies

Ingredients

Batter

7 ½ oz all purpose flour (1 ½ cups, see note)
½ teaspoon table salt
½ teaspoon baking powder
¼ teaspoon baking soda
6 oz granulated sugar (¾ cup)
3 oz unsalted butter (room temperature)
1 ½ oz vegetable shortening
1 each egg
1 ½ oz Buttermilk (3 tablespoons)
2 teaspoons vanilla extract

Icing

12 oz confectioner sugar (1 ½ cups)
2 teaspoons light corn syrup
2 ½ oz hot water (divided)
½ teaspoon vanilla extract
1 oz dutch process cocoa powder (1/4 cup)

Instructions

Make the Cookies

Preheat the oven to 350 °F. Line 2 baking sheets with parchment paper or silicone baking mats.
Combine the flour, salt, baking powder and baking soda in a small bowl and whisk to combine the ingredients.
In a mixer bowl, cream the sugar with the butter and shortening until light and fluffy. Add the egg, buttermilk and vanilla and mix until combined. Add the dry ingredients and mix just until combined.
Using about ¼ cup per cookie, scoop or pipe the dough into 12 equal mounds. Moisten your hands with water and flatten the tops slightly. The cookies should be the shape of a small hockey puck.
Bake until the cookies are golden brown around the edges and set in the middle, about 20 minutes. Cool the cookies on the pan for 5 minutes then transfer to a rack and cool to room temperature.

Make the Icing & Finish

Combine the confectioner’s sugar, corn syrup, 4 tablespoons of the hot water and the vanilla in a small bowl and whisk until smooth and glossy. The icing should be the texture of thick pancake batter. It should be spreadable but thin enough so that it smooths out as it settles.
Put the cocoa into another small bowl. Add half of the icing from the first bowl and a tablespoon of hot water and whisk until smooth. If the icing is very thick, add more water, just a few drops at a time, to get the proper consistency. If the icing becomes too runny whisk in a little confectioner’s sugar to thicken it.
Flip the cookies over so the flat side is up. Ice half of each cookie with white icing and the other half with chocolate icing. Allow the icing to set before serving.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

You can pipe or scoop 24 cookies to make mini Black & White cookies.

Nutrition