Black and White Cookies are my husband’s absolute favorite. He isn’t totally a sweet lover but when it comes to Black and Whites, he is on board. On the evening of our rehearsal dinner I presented him with a Black and White Cookie CAKE. It was a giant Black and White cookie that could be shared. It has become a little tradition, in fact, that every time I see a Black and White cookie in a store or bakery, I buy one for him. They are sometimes hard to come by. I fully intended to make these cookies for him for his birthday, however, the meal ended up being more time consuming than I expected and I barely had time to bake a cake. (The cake actually had to share the oven with the baked beans!) Needless to say, there was no time for cookie baking and cookie frosting and the recipe sat on our counter.
Then, almost serendipitously, the very sweet Shannon organized a cookie swap! It was the perfect occasion to bake these cookies. (Thanks again Shannon!)
Not only did I get to take home extras of these Black and White cookies (making for a very happy husband!) but also, I received the following DELICIOUS cookies as a result of the swap:
- Butterscotch Chocolate Chip Bars
- Maple Bacon Toffee Oatmeal Cookies
- Lime Meltaways
- Chocolate Crinkle Cookies
- Cookie Dough Truffles
- Chocolate Peanut Butter Bars
- Lemon Almond Cranberry Crescents
- Chocolate Almond Orange Macaroons
- I am in love with the puffy cake like texture of these cookies.
- I was not happy with my chocolate frosting per the recipe instructions and after frosting about 12 cookies, I decided to switch to the always-satisfying Hershey’s Chocolate frosting. Muuuuuch better. It doesn’t have the sheen of the white frosting but it definitely tastes good. (I have included this in the recipe below.)
- This recipe yielded approximately 55 medium-sized cookies.
- Just out of the oven, the cookies looked like delicious silver dollar pancakes!
- Set aside a decent amount of time to frost these little guys.
Black and White Cookies:
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter (2 sticks), at room temperature
- 4 large eggs
- 1 1/2 cups milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 1/2 cups cake flour
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups confectioners’ sugar
- 1/3 to 1/2 cup water
Black (Chocolate) Frosting
Make the cookies
Preheat oven to 375 F. Line baking sheets with parchment paper or silpat.
In large mixing bowl, combine sugar and butter. Mix using an electric mixer until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.
In medium bowl, combine cake flour, all-purpose flour, baking powder and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition. Using a rounded tablespoon spoon, place heaping spoonfuls of the batter 2 inches apart on the baking sheets. Use your finger to spin the batter into perfect circle shapes. Bake until edges begin to brown, 16 to 20 minutes. Cool completely.
Make the white frosting
Boil a cup of water in a small pot. Place confectioners’ sugar in a large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture. Spread frosting on half of the flat side of each cookie.
Make the black (chocolate) frosting
Melt the butter in a medium bowl. Stir in the cocoa. Alternately add confectioners’ sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Frost remaining halves of cookies.