Black and White Cookies
A monochrome classic

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Black and White Cookies

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Ingredients

Adjust Servings:
For the cookies:
220 g Plain flour
1/2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
145 g Butter softened to room temperature
200 g Granulated sugar
1 Egg at room temperature
2 tsp Vanilla extract
80 g Sour cream
For the icing:
660 g Powder sugar sifted
105 ml Milk
2 tbsp Golden syrup
1 tsp Vanilla extract
1/2 tsp Salt
20 g Cocoa powder
Cuisine:

Ingredients

  • For the cookies:

  • For the icing:

Directions

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A classic black and white cookie. These gigantic cake-like cookies are much easier to prepare at home than you think.

The cookies are bursting with vanilla flavor, a super soft texture, and adorned with both vanilla and chocolate icings. The icings firm up after an hour or so, making these cookies perfect for packaging, sharing, storing, etc. The icings are creamy yet crackly when you bite into it.

Since these are cake-like cookies, the cookie dough is different from a normal cookie dough. It’s closer to a super-thick cake batter rather than a crumbly cookie dough. The ingredients make it look like a vanilla cake batter.

The recipe yields 12 massive black and white cookies. 4 tablespoons of batter is needed for each one. Divide them between two baking sheets. They’ll puff up and spread.

Both the vanilla and chocolate icing start from the same bowl– you’ll just add some cocoa powder and the rest of the milk to the chocolate version. Don’t skip the golden syrup– it’s what helps the glaze “set” and gives it that gorgeous shiny appearance. I found I had to add a little more confectioners’ sugar to obtain a thick texture and I’ll note that in the recipe below. This recipe produces a ton of glaze, so don’t be shy about piling it on. It’s awesome.

Black and White Cookies
Black and White Cookies

For best results, I suggest sifting the confectioners’ sugar to produce a smooth icing.

Preheat the oven to 180°C. Line 2 baking trays with baking paper or silicone baking mats.

Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.

In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, takes about 2 min. Add the egg and vanilla extract, and beat on high speed until combined for 1 minute. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low speed until combined. The batter should be quite thick.

Drop mounds of dough (4 tbsp) 10 cm apart on the prepared baking trays. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.

Make the icings: Whisk the confectioners’ sugar, 6 tbsp of milk, the golden syrup, vanilla extract, and salt together in a medium bowl. Transfer half to a separate bowl, add the remaining milk and the cocoa powder. Whisk until combined.

Spread vanilla icing onto half of the cookies. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.

The cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

 

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