Description
These classic Black and White Cookies feature a soft, cakey base topped with smooth vanilla and rich chocolate icing halves. Perfectly balanced in flavor and texture, they offer the best of both worlds with their distinctive dual glaze.
Ingredients
Scale
Dry Ingredients
- 1 ⅓ cups all-purpose flour (160g)
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients & Batter
- 6 Tbsp unsalted butter, room temperature (85g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 2 tsp vanilla extract (10mL)
- ⅓ cup buttermilk (80mL)
Vanilla Icing
- 2 cups confectioners’ sugar (240g)
- ½ tsp vanilla extract
- 2 tsp lemon juice, fresh (optional)
- 1 Tbsp light corn syrup
- 2 Tbsp water, plus more as needed
Chocolate Icing
- 3 Tbsp cocoa powder (preferably dutch-process, 18g)
- 1 tsp light corn syrup
- Water as needed to adjust consistency
Instructions
- Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper. In a bowl, whisk together the flour, baking soda, and salt to combine evenly, then set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the room temperature butter until smooth. Add the granulated sugar and mix on high speed until the mixture becomes light and fluffy. This aeration is key for a soft cookie texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly. Scrape down the bowl sides and mix once more until fully incorporated.
- Combine Batter: Alternately add the dry flour mixture and buttermilk to the wet ingredients in three batches, starting and ending with the flour mixture. Mix on low speed until just combined. Use a spatula to scrape down the bowl and ensure there are no pockets of flour or butter remaining.
- Shape Cookies: Using a ¼ cup cookie scoop or a greased measuring cup, drop the dough onto the prepared baking sheets. Leave about 4 inches of space between each cookie to allow for spreading. Bake no more than five cookies per sheet.
- Bake Cookies: Place the baking sheets on the center rack and bake for 13-14 minutes or until the cookie centers are springy to the touch. Allow cookies to cool for a few minutes on the sheet, then transfer to a wire rack to cool completely, turning them upside down so the flat bottom becomes the top for icing.
- Prepare Vanilla Icing: In a large bowl, combine the confectioners’ sugar, vanilla extract, lemon juice (if using), corn syrup, and water. Mix until smooth, adding additional water a few drops at a time if needed to reach a spreadable consistency.
- Prepare Chocolate Icing: Transfer nearly half of the vanilla icing to another bowl. Add cocoa powder, a teaspoon of corn syrup, and a few teaspoons of water. Mix on high speed until the icing is glossy and smooth, adjusting water to achieve a similar consistency to the vanilla icing.
- Ice Cookies – Vanilla Side: Using a small or offset spatula, spread a thin layer of the vanilla icing on half of each cookie. Use the edge of a knife or spatula to create a clean line down the center by gently drawing icing from the middle outwards on each half. Allow this icing to set slightly.
- Ice Cookies – Chocolate Side: Spread the chocolate icing on the other half of each cookie. Push the chocolate icing to the center with your spatula and smooth it out quickly. Let the icing set completely before serving or storing.
Notes
- These cookies offer a perfect balance between rich chocolate and sweet vanilla, so you don’t have to pick your favorite.
- Using room temperature ingredients helps achieve a smooth batter and even baking.
- Cooling the cookies upside down ensures a flatness ideal for even icing application.
- Dutch-process cocoa powder provides a richer chocolate flavor and smoother texture in the icing.
- This recipe yields 8 generously sized cookies, ideal for sharing or enjoying over several days when stored properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 347 kcal
- Sugar: 45 g
- Sodium: 238 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 47 mg
