Black and White Cookies: A Delightful Classic Recipe
Black and White Cookies are an iconic treat, beloved for their smooth, glossy icing and soft, cake-like texture. These cookies have been enjoyed by generations, especially in New York City, where they were popularized. Their distinctive two-toned icing makes them stand out in any bakery or on any dessert table. If you’re ready to try your hand at these delectable cookies, this article will guide you through a simple yet delicious Black and White Cookie recipe, with tips for advanced techniques, storage suggestions, and dietary adaptations.
Before we dive into the recipe, you might want to explore these related articles to understand the historical roots of this famous dessert:
Basic Recipe: Ingredients and Instructions
Creating the perfect Black and White Cookie at home is easy with the right ingredients and techniques. Here’s what you need to get started:
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Delicious Black and White Cookies Recipe: Classic & Easy to Make
- Total Time: 45 minutes (including cooling time)
- Yield: 12-16 cookies 1x
- Diet: Vegetarian
Description
Black and White Cookies are a classic treat that combines a soft, cake-like cookie with a glossy, sweet icing. These cookies feature a perfect balance between two icings: a rich, chocolatey coating on one side and a smooth, vanilla glaze on the other. They’re a delightful, nostalgic dessert for any occasion.
Ingredients
For the Cookies:
- 1–1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
For the Icing:
- 2 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 3 tablespoons Dutch-processed cocoa
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Form the Cookies:
- Drop heaping tablespoons of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Gently press each cookie down with the back of a spoon to flatten slightly.
- Bake the Cookies:
- Bake for 12-15 minutes, or until the cookies are lightly golden around the edges. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Icing:
- For the vanilla icing: In a small bowl, whisk together the confectioners’ sugar, milk, corn syrup, and vanilla extract until smooth. Set aside.
- For the chocolate icing: In another small bowl, whisk together the cocoa powder, confectioners’ sugar, milk, and corn syrup until smooth.
- Ice the Cookies:
- Once the cookies are completely cooled, spread the vanilla icing over one half of each cookie and the chocolate icing over the other half. Use a small spatula or knife to smooth the icing out to the edges.
- Allow the icing to set for at least 30 minutes before serving.
- Serve:
- Once the icing has set, the cookies are ready to enjoy!
Notes
Make sure the cookies are fully cooled before icing to prevent the icings from melting or sliding off.
The black and white icing combination is traditional, but you can experiment with different flavors of icing if you prefer.
Store the cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 28g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Black and White Cookies
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C). In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes. Beat in the egg and vanilla extract until well combined. Add the sour cream and mix until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough should be thick and sticky.
- Shape the Cookies: Using a spoon or your hands, drop rounded tablespoons of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Icing: While the cookies are cooling, prepare the icing. In two separate bowls, make the white and black icing. For the white icing, combine 1 cup of confectioners’ sugar, 1/2 tablespoon of milk, and 1/2 tablespoon of corn syrup. For the black icing, combine the other cup of confectioners’ sugar, the cocoa powder, the remaining milk, and corn syrup. Add vanilla extract to both icings and stir until smooth.
- Ice the Cookies: Once the cookies are fully cooled, spread the white icing on half of each cookie and the black icing on the other half. Let the icing set for at least 1-2 hours before serving to allow it to harden.
Advanced Techniques
While the basic recipe for Black and White Cookies is simple, there are a few advanced techniques you can try to elevate your cookie-making game:
1. Sifting Dry Ingredients
For an ultra-light and airy texture, sift the dry ingredients before mixing them with the wet ingredients. Sifting ensures that the baking powder, baking soda, and flour are evenly distributed, which will result in a smoother cookie dough and a more consistent texture.
2. Icing Consistency
The consistency of the icing is crucial for a flawless finish. The white icing should be smooth and spreadable, while the black icing should be thick enough to hold its shape but not too thick that it clumps when spread. You can adjust the consistency of the icing by adding a little more milk for thinner icing or powdered sugar for thicker icing.
3. Glossy Icing Finish
To achieve that beautiful, glossy finish on the icing, ensure you use light corn syrup in the icing mixture. The syrup helps achieve a shiny appearance and also prevents the icing from drying out too quickly.
4. Perfect Cookie Texture
To get the ideal cake-like texture, don’t overmix the dough once the dry ingredients are added. Overmixing can make the cookies dense and tough. Gently stir until just combined to maintain the soft, pillowy texture that is characteristic of Black and White Cookies.
See more advanced recipes, at Mobolux.
Storage, Shelf Life, and Maintenance Tips
Once your Black and White Cookies are baked and iced, it’s important to store them properly to maintain their freshness.
Storage
Store your cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. Be sure to separate layers of cookies with parchment paper to prevent them from sticking together.
Shelf Life
If stored correctly, Black and White Cookies can last up to a week. However, the longer they are stored, the more the icing may lose its shine and become a bit softer. If you need them to last longer, you can freeze the cookies.
Freezing Cookies
To freeze Black and White Cookies, place them in a single layer on a baking sheet and freeze them for about an hour. Afterward, transfer them to a freezer-safe container, separating the layers with parchment paper. The cookies will keep in the freezer for up to 3 months. When you’re ready to eat them, allow them to thaw at room temperature for about 30 minutes before serving.
Maintaining Icing Gloss
If the icing starts to look dull after a few days, you can refresh the appearance by gently reheating the cookies in a 200°F (93°C) oven for 5-10 minutes. This will help the icing regain its glossy finish.
Dietary Adaptations and Substitutions
For those with dietary restrictions or preferences, there are several substitutions you can make without sacrificing flavor.
Gluten-Free Black and White Cookies
To make these cookies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend includes xanthan gum or another binding agent to maintain the dough’s texture.
Dairy-Free Option
For a dairy-free version, replace the butter with a dairy-free margarine or coconut oil, and swap the sour cream with a dairy-free yogurt alternative. Be sure to check the labels of your ingredients to ensure they don’t contain hidden dairy.
Vegan Black and White Cookies
To make a vegan version of Black and White Cookies, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use a plant-based butter or oil. Additionally, make sure the confectioners’ sugar and vanilla extract are vegan-friendly.
Low-Sugar Variation
For a reduced-sugar version, you can substitute the sugar with a sugar substitute such as stevia or erythritol, but keep in mind that this may alter the texture and sweetness of the cookies.
FAQs About The Recipe
1. Can I use other types of icing for Black and White Cookies?
While traditional Black and White Cookies are made with vanilla and chocolate icing, you can experiment with other flavors like strawberry or almond icing. However, the classic combination of vanilla and chocolate remains the most popular.
2. What is the best way to spread the icing?
Using an offset spatula or butter knife helps spread the icing evenly across the cookies. It’s important to do this while the icing is still soft to ensure a smooth, even finish.
3. Can I make the dough in advance?
Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate it for up to 3 days. When you’re ready to bake, let it come to room temperature before shaping and baking the cookies.
4. How can I make the icing dry faster?
If you’re in a rush, you can place the iced cookies in the refrigerator for 10-15 minutes to speed up the drying process. However, this may cause the icing to lose a little of its shine.
Conclusion & Final Thoughts
Black and White Cookies are a timeless classic, loved for their simplicity and versatility. Whether you’re baking them for a special occasion or just as a sweet treat, following this easy recipe will help you create a batch of cookies that are soft, flavorful, and beautifully decorated. With the tips for advanced techniques, storage, and dietary substitutions, you can easily make these cookies to suit any need. Enjoy baking and savoring every bite of your homemade Black and White Cookies!