Black and White Cookies

Why You’ll Love It

Unusual cookies: If you’re tired of your usual cookies, give this recipe a whirl. The double frosting technique makes them deliciously different.
They taste so good: Flavors like cocoa and vanilla give these cookies a superior taste.
Not hard to prepare: You’re going to love just how easy these black and white cookies are to make.

Black and White Cookie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

All-purpose flour: A main ingredient in the cookie dough.
Eggs: To bind the dough.
Vanilla extract: This flavors both the cookie dough and icing (frosting). Use 100% pure vanilla for the best flavor.
Baking soda: This helps make cakey cookies with a light and fluffy texture.
Powdered sugar: To make the frosting smooth and sweet.
Cocoa powder: This goes in the dark frosting for color and flavor.
Milk: Whole milk goes in the cookie dough and also in the frosting.
Salted butter: If you only have unsalted butter then add a pinch of salt.

How to Make Black and White Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the cookie dough: Beat the butter and sugar and then beat in the eggs. Whisk in the milk and vanilla extract. Whisk in the flour and baking soda. Shape the resulting dough into balls and flatten them to make thick disks.
Bake the cookies: Bake them on baking sheets until done and then transfer on to a cooling rack to cool completely.
Frost the cookies: Whisk the powdered sugar with milk and vanilla. Add cocoa powder to half of the frosting mixture so you have both white frosting and dark frosting. Frost half of each cookie with the white frosting and let it set, then frost the other half with the chocolate frosting and let them set before serving.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Vanilla extract: Use almond extract or some lemon zest and lemon extract instead (the lemon flavor is actually really good!)
Different color frosting: You can use food coloring to make the frosting any color you want, perhaps pink with red for Valentine’s Day or green with white for St Patrick’s Day.
Whole milk: Sub half sour cream and half skim milk or non-dairy milk.
Chocolate cookies: If you want your cookies to be more chocolate than vanilla, add unsweetened chocolate to the cookie dough. They’ll still be half chocolate and half vanilla with the 2 frostings.

Serving Suggestions

As a snack: Enjoy black and white cookies with a gingerbread latte or dalgona coffee.
With brunch: Add a sweet touch to your bacon, eggs benedict and twice-baked breakfast potatoes by adding these cookies to your brunch spread.
For dessert: They’re great just as they are or you could pair them with homemade ice cream.
On a cookie tray: Serve a cookie trio, perhaps these black and white cookies with lemon blueberry cookies and gingersnap icebox cookies for a contrast.

How to Store Black and White Cookies

Store: You can store these cookies on the counter for up to a week or in the fridge for about a week and a half in an airtight container. It’s important to note that while the fridge will preserve them a little longer, it will also cause the cookies to dry out a little.
Freeze: You can freeze these (after baking) in an airtight container for up to 3 months. You can freeze them frosted or unfrosted.
Thaw: Defrost it in the refrigerator overnight or at room temperature for an hour or so.