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Favorite Black and White Cookies

My favorite recipe for Black and White Cookies
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness

Ingredients

  • 1 1/4 cups 5. 7 oz all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 1/2 tablespoons unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 teaspoon fresh lemon zest or a tiny dash of lemon oil
  • 1 teaspoon vanilla
  • 1 large egg at room temperature
  • 1/3 cup buttermilk or equivalent buttermilk powder SACO plus water**

Frosting

  • 1/2 pound 1 3/4 cup plus 2 tablespoons powdered sugar
  • 2 to 3 tablespoons whole milk plus more as needed
  • 1 1/2 tablespoons heavy cream
  • 1 teaspoon of corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup plus 1 tablespoon Hershey's Dark unsweetened cocoa powder

Instructions

  • Preheat oven to 350°F.
  • Stir together flour, baking soda, and salt in a bowl and set aside.
  • Beat butter and sugar in a large bowl with a hand held electric mixer until pale and fluffy. Beat in the lemon zest and vanilla, then add egg, beating until combined.
  • Add the flour mixture and buttermilk mixture alternately by hand until you have a smooth batter.
  • Spoon 1/4 cups of batter about 2 inches apart onto a large baking sheet lined with parchment. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes.
  • Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes (or let them cool at room temperature).
  • Make the Black & White Icing. Whisk the powdered sugar, milk, cream, corn syrup and vanilla together in a large bowl. Measure out about 1/3 cup and put it in a separate bowl
  • Add the cocoa powder and 1/2 teaspoon of water to the 1/3 cup that you measured out and stir until smooth. If the chocolate frosting seems too thick, thin it with a little water or milk.
  • Transfer the frosting to disposable decorating bags that do not have the tip snipped off. You won't need a decorating tip. When ready to use, snip off the tip of the decorating bags and pipe half moons of each flavor over the cookies.
  • Makes about 8 to 10 cookies (I usually get 8)