Black And White Cookies
Black And White Cookies
Classic soft, cake-like cookies topped with half chocolate and half vanilla glaze. Perfect for dessert or tea time, these iconic cookies offer a delightful balance of flavors and a tender, chewy texture.
Ingredients
For the Cookies:
-
2 1/4 cups all-purpose flour
-
1 1/2 tsp baking powder
-
1/2 tsp baking soda
-
1/4 tsp salt
-
1/2 cup unsalted butter, softened
-
1/2 cup vegetable oil
-
1 cup granulated sugar
-
3 large eggs
-
1 tsp vanilla extract
-
1/2 cup sour cream
-
1/4 cup whole milk
For the Glazes:
-
Vanilla Glaze:
-
1 cup powdered sugar
-
2–3 tbsp milk
-
1/2 tsp vanilla extract
-
-
Chocolate Glaze:
-
1 cup powdered sugar
-
2 tbsp unsweetened cocoa powder
-
2–3 tbsp milk
-
1/2 tsp vanilla extract
-
Instructions
-
Preheat Oven:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. -
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. -
Cream Butter and Sugar:
In a large bowl, beat together butter, oil, and sugar until light and fluffy. -
Add Eggs and Vanilla:
Beat in eggs one at a time, then stir in vanilla extract. -
Combine Wet and Dry Ingredients:
Alternately add flour mixture and sour cream/milk to the butter mixture, beginning and ending with flour. Mix until smooth. -
Shape Cookies:
Using a large spoon or ice cream scoop, drop batter onto prepared baking sheets, spacing about 2 inches apart. Flatten slightly to form rounds. -
Bake:
Bake for 15–18 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. -
Prepare Glazes:
-
For vanilla glaze, whisk powdered sugar, milk, and vanilla until smooth.
-
For chocolate glaze, whisk powdered sugar, cocoa, milk, and vanilla until smooth.
-
-
Ice the Cookies:
Spread vanilla glaze on one half of each cookie and chocolate glaze on the other half. Allow glaze to set before serving.
Equipment
-
Large mixing bowl
-
Medium mixing bowl
-
Electric mixer or whisk
-
Measuring cups and spoons
-
Baking sheets
-
Parchment paper
-
Wire cooling rack
-
Spatula
Timing
-
Prep Time: 20 minutes
-
Cook Time: 15–18 minutes
-
Glaze & Set Time: 20 minutes
-
Total Time: ~55–60 minutes
Serving Size
Makes 12–16 cookies, serves 6–8
Black And White Cookies
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
- Spatula
Ingredients
- For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- For the Glazes:
- Vanilla Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp milk
- 1/2 tsp vanilla extract
- Chocolate Glaze:
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2 –3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat together butter, oil, and sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in eggs one at a time, then stir in vanilla extract.
- Combine Wet and Dry Ingredients:
- Alternately add flour mixture and sour cream/milk to the butter mixture, beginning and ending with flour. Mix until smooth.
- Shape Cookies:
- Using a large spoon or ice cream scoop, drop batter onto prepared baking sheets, spacing about 2 inches apart. Flatten slightly to form rounds.
- Bake:
- Bake for 15–18 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Glazes:
- For vanilla glaze, whisk powdered sugar, milk, and vanilla until smooth.
- For chocolate glaze, whisk powdered sugar, cocoa, milk, and vanilla until smooth.
- Ice the Cookies:
- Spread vanilla glaze on one half of each cookie and chocolate glaze on the other half. Allow glaze to set before serving.
Frequently Asked Questions (FAQs)
Can I make these cookies ahead of time?
Yes. Bake and glaze the cookies a day in advance and store properly. Glaze may set overnight for best results.
Can I use all butter instead of butter and oil?
Yes, but the texture may be slightly less soft and chewy.
Can I make them dairy-free?
Yes. Use plant-based milk and butter substitutes.
Can I make a larger batch?
Yes. Double the recipe and bake in batches, leaving enough space between cookies on the sheet.
Can I use a different glaze flavor?
Yes. Substitute the chocolate glaze with caramel, coffee, or another flavor of your choice.
Can I freeze the cookies?
Yes. Freeze baked cookies (without glaze) in an airtight container for up to 2 months. Glaze after thawing.
Can I make them smaller or larger?
Yes. Adjust baking time slightly for smaller or larger cookies.
Can I use cake flour instead of all-purpose flour?
Yes. It will make the cookies slightly more tender and cake-like.
How do I prevent glaze from running together?
Allow cookies to cool completely before glazing and let each side set before serving.
Can I store them at room temperature?
Yes. Properly stored, glazed cookies last 2–3 days at room temperature.
How To Store Black And White Cookies
Room Temperature:
Store cooled and glazed cookies in an airtight container for 2–3 days.
Refrigerator:
Store in an airtight container for up to 1 week. Allow cookies to come to room temperature before serving for best texture.
Freezer:
Freeze baked, unglazed cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature, then glaze before serving.
Serving Tips:
Glaze cookies just before serving for the freshest taste or drizzle glaze on top in a decorative pattern for extra appeal.
