Black and White Cookies
I grew up eating just the chocolate side of these cookies as a kid. My brother would eat the vanilla side, which I found too sweet. Only recently did I attempt to make them after a friend brought them to a cookie swap- they were mini and adorable!
Tips:
The white glaze is very thin. We ended up coating the cookies twice.
You can make a smaller version of these cookies with a small ice cream scoop. The cookies will cook for about 11 minutes. Makes 12 cookies.
If you don’t have a stand mixer, you can use a hand mixer instead.
Black and White Cookies
Makes 8 large cookies
INGREDIENTS
FOR THE COOKIES:
1-1/4 cup All-purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/3 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
FOR THE GLAZE:
1-1/2 cup Confectioners sugar
4 tablespoons milk, divided
1/4 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
INSTRUCTIONS
Preheat oven to 375ºF. Line a sheet pan with parchment paper or a silicone mat.
In a medium bowl, whisk to combine flour, baking powder, and salt. Set aside.
In a measuring cup, combine milk, vanilla extract, and lemon extract. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for about 60 seconds on medium speed, until combined. Scrape down the sides of the bowl with a spatula, then beat in egg.
With the mixer running on low speed, alternate adding in half the flour mixture, then half the milk mixture, then the other half of the flour mixture, then the rest of the milk mixture, waiting until each batch is absorbed before adding the next.
Using a 3-tablespoon cookie scoop, portion out cookie scoops onto the prepared baking sheet. You should get approximately 8 cookies. Bake for 15 minutes, until slightly puffed and they pass the toothpick test, then cool completely.
To make the glazes, whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl to reserve, stir in the vanilla, and set aside. Add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth.
When the cookies are completely cool, glaze each cookie with half chocolate glaze and half vanilla glaze. Let the glaze dry, then enjoy!