Chocolate Pink and Whites

We had another two hour school delay this morning, so Fuzz was on hand to help me with this variation on Black & White Cookies. My plan was to do pink and black since I like chocolate, but she insisted pink and white would look better. As a compromise, I made the cookies on a chocolate sugar cookie base.

Pink and Whites

The sugar cookie recipe is an old one from Hershey’s and the icing is the one I use on all my Black & Whites, only in this case the cocoa is omitted and red paste food coloring is added to the white. It’s very easy to work with, but make sure to add your milk a teaspoon or so at a time so that it doesn’t get runny.

5.0 from 2 reviews
Chocolate Pink and White Cookies
Prep time
Cook time
Total time
A chocolate variation of Black and White Cookies topped with pink and white colored icing.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 1 1/2 cups all-purpose flour (6.8 oz), weight or stir and spoon into cup
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup natural unsweetened cocoa powder
  • 10 1/2 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup buttermilk
White Icing
  • 1 3/4 cups plus 2 tablespoons (8 oz) powdered sugar
  • 1 1/2 tablespoons cream
  • 1 1/2 tablespoons milk plus more as needed
  • 1 teaspoon corn syrup
  • 1 teaspoon of vanilla extract
Pink Icing
  • 1 3/4 cups plus 2 tablespoons (8 oz) powdered sugar
  • 2 tablespoons cream
  • 1 1/2 tablespoons of milk plus more as needed
  • 1 teaspoon of corn syrup
  • A few drops of red food coloring paste
  1. Preheat oven to 350 degrees F. Have ready two large baking sheets lined with parchment paper.
  2. Mix together the flour, baking soda, salt and cocoa powder and set aside.
  3. In a large mixing bowl using an electric mixer, beat the butter and sugar until creamy. Add the egg and beat until mixed, then beat in the vanilla. Add the buttermilk and flour mixture alternately until you have a smooth, thick, batter.
  4. Using a generously heaping tablespoon, drop the dough onto the baking sheets spacing 2 inches apart. Bake for 12-14 minutes or until cookies appear set and spring back when touched. Remove from baking sheets and let cool.
  5. Set a decorating bag in a glass and pull sides down to make a little cuff . Do not snip the bottom or add a decorating tip at this point.
  6. To make the white frosting, combine the powdered sugar, cream, milk and corn syrup in a bowl and stir until thick. Add corn syrup and vanilla. Add more milk, 1 teaspoon at a time, until batter is thin but not runny. Transfer to the decorating bag.
  7. Repeat the same steps with the pink frosting recipe, only add the red food coloring Transfer to another decorating bag.
  8. When cookies are completely cool, turn them over so that the flat side is up. Snip the tip off the white decorating bag and pipe filling over half of each cookie. Repeat with the pink icing.
  9. Let cookies sit at room temperature until the icing sets.


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  1. Tiffany F says

    LOVE! Going to make that pink & white into a heart shape and do them for kids’ valentine party. I got on-line to search for a cute valentine snack idea and there it was in my in-box 🙂

  2. says

    Tiffany, that will be so cute! This particular dough won’t make good hearts, though. You’ll need a good chocolate cut-out dough, but there are plenty of recipes out there. I do recommend this icing, though. It’s very easy to work with and will dry shiny and relatively firm.

    Another thing you could do is make a big, flat, brownie recipe, cut the brownies out with a heart cutter and do one side white and one side pink. I just thought of that and now I want to do it.

  3. says

    I love these. How fun. I AM kind of more behind the idea of a heart shaped brownie with the icing. This is very similar to the icing I always use for sugar cookies that everyone loves because it dries shiny. (Brownies would be more of a hit here anyway.)

  4. Tiffany F says

    Kids all loved them! Very easy; I made the chocolate cookie then piped the icings on in a heart shape instead of a circle. Will definitely be making these again!

  5. says

    Thanks SO much for trying them, Tiffany. And I’m glad you liked the icing. I might try piping a heart next time, too.

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