Black and White Cookies Recipe
Black and white cookies, also known as half-and-half cookies, are a delightful treat that marries the flavors of vanilla and chocolate in one beautiful package. Originating from New York City, these iconic cookies are loved for their soft and cake-like texture, complemented by a glossy icing that makes them irresistibly appealing. Perfect for any occasion, whether it’s a cozy afternoon tea or a festive gathering, this Black and White Cookies Recipe will soon become a staple in your baking repertoire.
Why This Recipe is a Keeper
This Black and White Cookies Recipe is a keeper because it strikes the perfect balance between sweetness and flavor. The combination of vanilla and chocolate glazes adds a touch of elegance, while the soft, cake-like cookie base ensures a delightful bite. Plus, they’re surprisingly easy to make! With just a few simple ingredients, you can create a batch of cookies that not only looks impressive but also tastes incredible. Whether you share them with friends or keep them all to yourself, these cookies are sure to bring joy to any occasion.
Ingredient List
To make these delicious 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
Recommended Tools
To ensure a smooth baking process, gather the following tools:
- Mixing Bowls: For combining your dry and wet ingredients.
- Stand Mixer or Hand Mixer: To cream the butter and sugar together effectively.
- Baking Sheet: For placing your cookies before baking.
- Parchment Paper: To line your baking sheet for easy cleanup and to prevent sticking.
- Offset Spatula: For spreading the icing on your cookies.
- Cooling Rack: To cool your cookies after baking.
Black and White Cookies Recipe: Step-by-Step Guide
Step 1: Prepare the Dough
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a stand mixer or hand mixer to cream the softened unsalted butter and white granulated sugar together until light and fluffy, about 3-4 minutes.
Step 3: Add the Egg and Vanilla
Add the large egg and 2 1/2 teaspoons of pure vanilla extract to the butter mixture, mixing until fully combined.
Step 4: Incorporate Sour Cream
Mix in the full-fat sour cream until the mixture is smooth and creamy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Do not overmix! If the dough seems too sticky, add a little more flour, a tablespoon at a time, until it reaches a workable consistency.
Step 6: Shape the Cookies
Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Gently flatten each ball to form a thick disk.
Step 7: Bake the Cookies
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the tops are set. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Step 8: Prepare the Icing
In a medium 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, stir in the cocoa powder until well combined for the chocolate icing.
Step 9: Ice the Cookies
Once the cookies are completely cool, spread the vanilla icing on one half of each cookie using an offset spatula. Then, spread the chocolate icing on the other half. Allow the icing to set for about 30 minutes before serving.
If You’re Out Of…
- Sour Cream: You can use plain Greek yogurt as a substitute.
- Unsalted Butter: Use salted butter and omit the additional salt in the recipe.
- Granulated Sugar: Brown sugar can be used, though it will alter the flavor slightly.
- Cocoa Powder: Unsweetened baking chocolate can be melted and substituted in a pinch.
If You’re Curious
- Black and white cookies are often confused with whoopie pies due to their similar shapes and flavors, but they are distinct in texture and preparation.
- These cookies can be traced back to the early 20th century in New York City, making them a classic American treat.
- The glossy icing is made by using a mix of corn syrup, which gives it that signature shine.
- While the classic black and white cookie is a fan favorite, you can experiment with different flavors by adding citrus zest or almond extract to the dough.
Storing, Freezing & Reheating
To keep your Black and White Cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the baked cookies without icing for up to 3 months. Just make sure to layer them with parchment paper and place them in a freezer-safe container. To reheat, simply let them thaw at room temperature or warm them in the microwave for a few seconds.
FAQ
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for about 15 minutes before shaping and baking.
Why did my cookies spread too much?
Cookies may spread if the dough is too warm or if there isn’t enough flour. Ensure that your butter is softened but not melted, and that you measure your flour accurately.
Can I use a different type of icing?
Absolutely! Feel free to experiment with different glazes or frostings. A simple white glaze or even a chocolate ganache can be a delightful alternative.
What’s the best way to transport these cookies?
To transport your Black and White Cookies, place them in a single layer in a container lined with parchment paper. If stacking is necessary, place wax paper between layers to prevent sticking.
Similar Recipes
The Takeaway
These Black and White Cookies are not just a treat; they are a nostalgic experience that transports you to the bustling streets of New York. With their beautiful half-and-half appearance and delightful flavors, they are perfect for any occasion. Whether enjoyed with a cup of coffee or shared at a gathering, this Black and White Cookies Recipe will surely impress. Grab your ingredients and start baking today!
Black and White Cookies Recipe
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use a stand mixer or hand mixer to cream the softened unsalted butter and white granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the large egg and 2 1/2 teaspoons of pure vanilla extract to the butter mixture, mixing until fully combined.
- Mix in the full-fat sour cream until the mixture is smooth and creamy.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Do not overmix! If the dough seems too sticky, add a little more flour, a tablespoon at a time, until it reaches a workable consistency.
- Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Gently flatten each ball to form a thick disk.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the tops are set. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
- In a medium 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, stir in the cocoa powder until well combined for the chocolate icing.
- Once the cookies are completely cool, spread the vanilla icing on one half of each cookie using an offset spatula. Then, spread the chocolate icing on the other half. Allow the icing to set for about 30 minutes before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies without icing for up to 3 months, layered with parchment paper.
- Reheat cookies by thawing at room temperature or warming in the microwave for a few seconds.
