Black & White Cookies: The cookie invented by indecisive peopleforother indecisive people.
These cookies make me laugh because I can totally picture how they were created. Someone indecisive, a person I’m probably distantly related to, clearly couldn’t decide between chocolate and vanilla.
“Chocolate … or vanilla … um … erm … well … BOTH, PLEASE!”
That’s my kind of cookie! The one where you don’t even have to choose. Black & White Cookies are a soft, cakey cookie that clearly have vanilla and chocolate flavors on top, but they have a subtle lemon flavor and aroma to them as well. It’s actually something I never noticed for years, until I started making them at home. I remember looking at the recipe and being confused by the lemon extract, and a quick internet search confirmed that lemon is indeed part of the black & white cookie experience. It’s subtle in the most perfect way.
From Joanne Ozug of Fifteen Spatulas.
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- Yields:
- 8 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 15 mins
- Total Time:
- 30 mins
Ingredients
FOR THE COOKIES:
- 1 1/4 c.
all-purpose flour
- 1/2 tsp.
baking powder
- 1/2 tsp.
salt
- 1/3 c.
milk
- 1/2 tsp.
vanilla extract
- 1/4 tsp.
lemon extract
- 6 Tbsp.
unsalted butter, at room temperature
- 1/2 c.
sugar
- 1
large egg
FOR THE GLAZE:
- 1 1/2 c.
confectioners sugar
- 4 Tbsp.
milk, divided
- 1/4 tsp.
vanilla extract
- 1/4 c.
unsweetened cocoa powder
Directions
- Step1Preheat oven to 375ºF. Line a sheet pan with parchment paper or a silicone mat.
- Step2In a medium bowl, whisk to combine flour, baking powder, and salt. Set aside.
- Step3In a measuring cup, combine milk, vanilla extract, and lemon extract. Set aside.
- Step4In the bowl of a stand mixer fitted with the paddle attachment (see note below), 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.
- Step5With 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.
- Step6Using 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.
- Step7To 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.
- Step8When the cookies are completely cool, glaze each cookie with half chocolate glaze and half vanilla glaze. Let the glaze dry, then enjoy!
Note: If you don’t have a stand mixer, you can use a hand mixer instead.
To get started, cream together room-temperature butter and sugar.
Scrape down the bowl, then mix in one egg.
Now we’re going to alternate between adding some dry and wet ingredients.
Add in a little bit of flour, baking powder, and salt.
Then add in a little bit of milk with vanilla and lemon extracts added to it.
Repeat this one more time, and when the dry and wet ingredients are incorporated, you’ll get a thick cookie batter.
Use a cookie scoop to portion out mounds of cookie batter onto a lined baking sheet, and bake for 15 minutes.
While the cookies are cooling, make the glazes.
Add milk to confectioner’s sugar.
Whisk until smooth, then reserve half the glaze in a separate bowl, stir in a little vanilla, and set aside.
Add unsweetened cocoa powder to the remaining glaze, along with a little more milk, and whisk until smooth.
Glaze the cooled cookies by spooning over half the chocolate glaze. You can use a strip of parchment paper to guide the glaze into a straight line.
Then glaze the other side with the vanilla glaze.
Let the glaze drip dry for a few minutes, then enjoy!
