Black and White Cookies: A Recipe for Timeless Treat:


The black and white cookie: a delightful dance of textures and flavors, perfectly embodying its contrasting halves. This iconic cookie is a beloved bakery staple, and for good reason! They're not overly complex to make at home, requiring pantry staples and basic baking techniques.
This recipe will guide you through creating these delightful treats, complete with a soft and chewy cookie base and a rich, contrasting fondant icing.

Ingredients:

  • For the Cookies:
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract (optional)
  • 6 tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • For the Fondant Icing:
    • 1 ¾ cups confectioners’ sugar
    • 3 tablespoons unsweetened cocoa powder
    • 5-6 tablespoons milk (divided)
    • 1 teaspoon vanilla extract
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Instructions:

  1. Prep and Preheat: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. Creaming Magic: In a large bowl using an electric mixer, cream together the softened butter and sugar until light and fluffy. This will take about 3 minutes.
  3. Wet Ingredients: In a small bowl or cup, combine the milk, vanilla extract, and lemon extract (if using). Beat this mixture into the creamed butter and sugar until well incorporated.
  4. Dry and Wet Become One: Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, mixing until just combined. Be careful not to overmix!
  5. Scooping and Shaping: Using a spoon or cookie scoop, portion the dough onto your prepared baking sheets, leaving space between each cookie for spreading.
  6. Bake Time: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are just set. Let the cookies cool completely on the baking sheets before frosting.
  7. Vanilla Icing Time: To make the vanilla icing, whisk together the confectioners’ sugar and 3 tablespoons of milk in a bowl until smooth and spreadable. If the icing is too thick, add another tablespoon of milk at a time until you reach your desired consistency. Add the vanilla extract and stir to combine.
  8. Frosting Fun: Once the cookies are cool, spread a generous layer of vanilla icing over half of each cookie.
  9. Chocolate Magic: To create the chocolate icing, repeat step 7 but with the cocoa powder. You may need slightly less milk for the chocolate icing to achieve the same consistency as the vanilla.
  10. The Grand Finale: Frost the unfrosted half of each cookie with the chocolate icing. Let the frosted cookies set completely, about 1 hour, before enjoying!

Tips:

  • For chewier cookies, bake for a minute or two less.
  • Let your butter and eggs come to room temperature before creaming them together. This will ensure a lighter and fluffier cookie.
  • If the fondant icing becomes too thick while frosting, simply add a teaspoon of milk at a time until it reaches the desired consistency.

Enjoy these delicious black and white cookies, a perfect homemade treat or delightful bake-sale showstopper!

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