Black and White Cookies Recipe
These iconic Black and White Cookies are soft, moist, and iced with luscious chocolate and vanilla frosting. Perfect for nostalgic sweet cravings and fun baking projects!
Servings: 12 servings
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.