Black and White Cookies Recipe
There’s something undeniably charming about Black and White Cookies. These iconic treats, often found in delis and bakeries across New York, have a soft, cake-like texture and are frosted with half chocolate and half vanilla icing. They are not only a delightful treat but also a fun project to undertake in your own kitchen. With this Black and White Cookies Recipe, you’ll be able to recreate these beloved cookies at home, impressing friends and family with your baking prowess.
Why This Black and White Cookies Recipe Stands Out
This Black and White Cookies Recipe stands out for its simplicity and outstanding flavor. The combination of real vanilla and rich cocoa in the icing creates a perfectly balanced treat that satisfies both chocolate lovers and vanilla enthusiasts. What sets this recipe apart is the use of sour cream, which adds moisture and a slight tanginess to the cookie base, making them soft and delicious. You won’t just make cookies; you’ll craft a nostalgic experience that evokes memories of delightful afternoons and cozy gatherings.
The Ingredient Lineup
To create these delectable Black and White Cookies, you will need the following ingredients:
- 2 cups all-purpose flour (a bit more if needed)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened to room temperature
- 1 cup white granulated sugar
- 1 large egg at room temperature
- 2 1/2 teaspoons pure vanilla extract
- 1/3 cup full-fat sour cream at room temperature
- 5 1/2 cups powdered sugar, sifted
- 7 tablespoons whole milk, divided
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
Kitchen Gear Checklist
Before diving into the baking process, gather the following kitchen gear:
- Mixing bowls: For combining ingredients.
- Electric mixer: To mix the butter and sugar efficiently.
- Baking sheets: To bake the cookies on.
- Parchment paper: To prevent sticking.
- Measuring cups and spoons: For accurate ingredient measurements.
- Cooling rack: To cool the cookies evenly after baking.
- Spatula: For spreading icing and transferring cookies.
How to Prepare Black and White Cookies Recipe
Follow these steps to create your own batch of Black and White Cookies:
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve the perfect texture.
Step 2: Prepare Baking Sheets
Line your baking sheets with parchment paper to prevent the cookies from sticking. This also makes for easy cleanup.
Step 3: Mix Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry mixture for later.
Step 4: Cream Butter and Sugar
In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 5: Add Egg and Vanilla
Add the egg and 2 1/2 teaspoons of pure vanilla extract to the butter-sugar mixture. Beat until well combined.
Step 6: Incorporate Sour Cream
Mix in the full-fat sour cream until the batter is smooth and creamy.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough comes together. Be careful not to overmix. If the dough seems too sticky, add a bit more flour.
Step 8: Shape the Cookies
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie to allow for spreading.
Step 9: Bake the Cookies
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for achieving that soft texture.
Step 10: Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Step 11: Prepare the Icing
While the cookies are cooling, prepare the icing. In a separate bowl, whisk together the sifted powdered sugar, 4 tablespoons of whole milk, light corn syrup, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt until smooth. Divide the icing into two bowls. In one bowl, add the cocoa powder and remaining 3 tablespoons of milk to create the chocolate icing.
Step 12: Ice the Cookies
Once the cookies are completely cool, spread the vanilla icing on half of each cookie and the chocolate icing on the other half. Allow the icing to set before serving.
International Equivalents
For those baking outside the United States, here are some international equivalents that may help:
- 2 cups all-purpose flour: 240 grams
- 1 cup granulated sugar: 200 grams
- 1 large egg: 50 grams
- 1/2 cup butter: 113 grams
- 7 tablespoons milk: 105 milliliters
Frequent Missteps to Avoid
Baking can be tricky, and there are a few common missteps to watch out for:
- Overmixing the dough: This can lead to tough cookies. Mix just until combined.
- Not using room temperature ingredients: Cold butter or eggs can affect the texture of your cookies.
- Skipping the cooling step: Icing on warm cookies can melt and become a mess.
- Not sifting the powdered sugar: This can lead to lumps in your icing.
Leftovers & Meal Prep
If you have any leftover Black and White Cookies, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies. Place them in a single layer in a freezer-safe container or bag for up to three months. You can thaw them at room temperature before serving or warm them in the oven for a few minutes to refresh their texture.
Your Questions, Answered
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend if desired. However, the texture may vary slightly.
How can I make these cookies more chocolatey?
You can add chocolate chips to the dough or increase the cocoa powder in the chocolate icing for a richer flavor.
Can I use a different type of milk for the icing?
Absolutely! You can use almond milk, soy milk, or any other milk alternative; just ensure it’s unsweetened for the best results.
What’s the best way to decorate these cookies?
For a fun twist, consider adding sprinkles or edible glitter on top of the icing before it sets for an extra festive touch.
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See You at the Table
Baking is a wonderful way to bring people together, and this Black and White Cookies Recipe is perfect for sharing with loved ones. Whether you’re making them for a special occasion or just because, these cookies are sure to delight. So roll up your sleeves, gather your ingredients, and enjoy the delightful process of creating these iconic treats. Happy baking!
Black and White Cookies Recipe
Ingredients
- 2 cups all-purpose flour a bit more if needed
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter softened to room temperature
- 1 cup white granulated sugar
- 1 large egg at room temperature
- 2 1/2 teaspoons pure vanilla extract
- 1/3 cup full-fat sour cream at room temperature
- 5 1/2 cups powdered sugar sifted
- 7 tablespoons whole milk divided
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper to prevent sticking.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and 2 1/2 teaspoons pure vanilla extract to the butter-sugar mixture. Beat until well combined.
- Mix in the full-fat sour cream until the batter is smooth and creamy.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough comes together. Add more flour if dough is too sticky.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes, until edges are lightly golden but centers may look slightly underbaked.
- Let the cookies cool on baking sheets for about 5 minutes, then transfer to a cooling rack to cool completely.
- While cookies cool, prepare the icing: whisk together sifted powdered sugar, 4 tablespoons milk, light corn syrup, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until smooth.
- Divide icing into two bowls; add cocoa powder and remaining 3 tablespoons milk to one bowl to make chocolate icing.
- Once cookies are completely cool, spread vanilla icing on half of each cookie and chocolate icing on the other half. Allow icing to set before serving.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
- Cooling Rack
- Spatula
Notes
- Do not overmix the dough to avoid tough cookies.
- Use room temperature butter and egg for best texture.
- Allow cookies to cool completely before icing to prevent melting.
- Sift powdered sugar to ensure smooth icing without lumps.
- Store leftovers in an airtight container at room temperature for up to one week or freeze for up to three months.
