Description
These Authentic Black and White Cookies boast an irresistible flavor and simple preparation. Made with butter, eggs, and a touch of cocoa, they are ideal for dessert lovers seeking a tasty homemade treat.
Ingredients
Scale
- 2 cups (248g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons (140g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (82g) sour cream, room temperature
- 2 ¾ cups (301g) powdered sugar, divided
- 2 tablespoons light corn syrup, divided
- 1 teaspoon vanilla extract, divided
- 2–5 tablespoons warm water, divided
- ¼ cup (20g) unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone mats.
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a stand mixer or large bowl, cream the softened butter with granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl.
- Beat in eggs and vanilla until well combined.
- With the mixer on low speed, add half of the flour mixture and mix until just combined. Then add the sour cream and mix until incorporated.
- Add the rest of the flour mixture and mix until just combined; the dough will be soft and sticky.
- Using a large cookie scoop, drop 3 tablespoons of dough for each cookie on the prepared cookie sheets, spacing them 3 inches apart.
- Bake for 15-18 minutes, until the edges are light golden brown and the centers are set. Allow cookies to cool completely.
- Once cooled, turn the cookies over so the flat side is facing up.
- For the white frosting, whisk together 1 ¼ cups powdered sugar, 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-2 tablespoons warm water until it reaches spreading consistency. Frost half of each cookie with this frosting.
- For the black frosting, whisk 1 ½ cups powdered sugar and cocoa with 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-3 tablespoons warm water until it reaches spreading consistency. Frost the other half of each cookie with this mixture.
- Let the cookies sit for about 20 minutes to set their frostings.
- Store cookies in an airtight container between wax paper at room temperature for about 3 days or freeze for up to 3 months.
Notes
Ensure the butter is softened for easy creaming.
Let the cookies cool completely before frosting to prevent melting.
Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg