Black and White Cookies

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:

Recipe Notes:

  • 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:

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

White Frosting

  • 4 cups confectioners’ sugar
  • 1/3 to 1/2 cup water

Black (Chocolate) Frosting

  • ½ cup unsalted butter
  • 2/3 cup Hershey’s cocoa powder
  • 3 cups confectioners’ sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract 
  • 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.

    Adapted from SmittenKitchen.

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    9 Responses

    1. These were super delicious! Nice seeing you again and thanks for the ride home!! 🙂

    2. glad you got to make these for the hubby 🙂 and us!! they were yummy, and it was great to see you this weekend!

    3. those black and white cookies look really good 🙂

    4. Your blog is incredible! I’m so happy I got to see you twice this weekend. I loved your cookies. They were so light and airy tasting and the frosting was perfect. You did a spot on job frosting them BTW – how did you get the halves so perfect?! It was great to see you again.

    5. Thanks for making these. Until you made them, I had never actually tried black and whites before. It was great meeting you as well. 🙂 Hopefully I’ll see you more at blogger events or if you’re ever up for grabbing some chow let me know.

    6. Mmm, these were so perfect! It was great meeting you!

    7. Wowowow,ur cookies look fantastic really-yeah i loved the flavour but didn like the sponge cake cookie texture of these too-not the same recipe i guess,dont know which one is at SK,but i followed the MS recipe and in christmas colors and the minute i saw the number of eggs i knew this one would be ‘different’..it sure was…….

    8. I grew up on these and yours look as good as the ones I used to eat.

    9. mmm…black and whites are so yummy! Yours definitely look classic 🙂

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