Black and White Cookies
With both chocolate icing and vanilla icing, these mouthwatering black and white cookies offer such a great flavor in every delicious bite.
Servings: 12 cookies
Equipment
- Spatula Metal
- Baking Sheet 9 x 13-Inch
Ingredients
For the Cookies:
- ¾ Cup salted butter
- 1 Cup white granulated sugar
- 2 eggs
- ¼ Cup whole milk at room temperature
- 2 teaspoons vanilla extract
- 2½ Cups all purpose flour
- 1 Teaspoon baking soda
For the Frosting:
- 3 Cups powdered sugar
- ¼ Cup whole milk at room temperature
- 1 Teaspoon vanilla extract
- ¼ Cup cocoa powder
Instructions
- Preheat your oven to 350°F.
Make the Cookie Dough:
- Use an electric hand mixer to beat the butter and granulated sugar together in a large mixing bowl for 2 minutes or until smooth and creamy.
- Beat in the eggs for an additional 2 minutes. The mixture should be fluffy and light in color. Add the milk and vanilla and whisk until just combined.
- Reduce the speed of your mixer and gently whisk in the flour and baking soda.
- Use your hands or a cookie scoop, roll the cookie dough into 12 large balls and then gently flatten the tops a little to create thick disks.
Bake the Cookies:
- Space your cookies 3 to 4 inches apart on a baking sheet.
- Bake them for 10 or 11 minutes.
- Immediately remove the cookies from the baking sheet and let them cool on a wire rack for 20 minutes.
Make the Frosting:
- While the cookies cool, make the frosting by whisking together the powdered sugar, milk, and vanilla until smooth.
- Set aside half the frosting and then whisk in the cocoa powder.
Frost the Cookies:
- Once the cookies have cooled, frost half of each cookie with the white frosting, let it set completely, and then frost the other half with chocolate frosting, holding a spatula over the white frosted half to make a clean line between the frostings.
- You can either spoon the frosting over them (on both sides) or dip them in the frosting.
Notes
Whisk the frosting well: Make sure you whisk the chocolate frosting thoroughly. You don’t want any little clumps of unincorporated cocoa powder hidden in the mixture.
When they're done they're done: These cookies will also continue cooking as long as they are on the pan, so make sure you move them to a cooling rack as soon as they come out of the oven. When they're golden brown they're done.
Uniform frosting thickness: If your chocolate frosting feels thicker than the vanilla frosting you can add a little extra milk. Start with ½ tablespoon so you don’t make it too thin.
Use two baking sheets: The cookies will spread so it's best to space them on a pair of baking sheets.
Let the frosting set: The frosting will set pretty fast, so don’t forget to let the side you frost first set if you have a few minutes to spare. Letting it set before frosting the second half will make keeping the halves divided a little easier.
When they're done they're done: These cookies will also continue cooking as long as they are on the pan, so make sure you move them to a cooling rack as soon as they come out of the oven. When they're golden brown they're done.
Uniform frosting thickness: If your chocolate frosting feels thicker than the vanilla frosting you can add a little extra milk. Start with ½ tablespoon so you don’t make it too thin.
Use two baking sheets: The cookies will spread so it's best to space them on a pair of baking sheets.
Let the frosting set: The frosting will set pretty fast, so don’t forget to let the side you frost first set if you have a few minutes to spare. Letting it set before frosting the second half will make keeping the halves divided a little easier.
Nutrition
Calories: 401kcal | Carbohydrates: 68g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 198mg | Potassium: 86mg | Fiber: 1g | Sugar: 47g | Vitamin A: 411IU | Calcium: 27mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
