Baby Black and White Cookies are smaller in size than the classic black and white cookie but fresher and tastier than the average store-bought black and white cookie. Pin this for the next time you host a shower, reception, or party.
I know what you’re thinking…
Black and White Cookies are supposed to be BIG. REALLY BIG!
I’m no expert but I think you’re right. Traditionally, they are so big that they really need to be shared. I’m not good at sharing. So I came up with Baby Black and Whites that would be more appropriate for parties, showers, etc.
When I first heard about Black and White Cookies, I became obsessed with finding the best recipe. Wanted to add the recipe to my frosted cookie collection. I tried several recipes before I perfected the recipe you see printed here.
Thanks to my taste-testers…
My co-workers, acted as official taste-testers. They declared this version the winner. My friend Daphne, who remembers eating them in California, excitedly proclaimed them authentic. I’ll take that as a high-flying endorsement.
A word about the size of Baby Black and White Cookies:
The classic Black and White cookie is 5 inches across according to Wikipedia. Surely that’s illegal according to the portion control police! To avoid prosecution and instant expansion, I choose to make mine smaller, which is actually, still plenty big. (See picture below)
How to frost Baby Black and White Cookies:
Start with the white frosting first. For some unidentified reason, I find it easier to get a neat look before I drag chocolate into the whole scheme of things. Finish with the chocolate icing. No question about it. That little offset spatula knife you see in the picture really helps to do a neat job where the black and white meet. Worth the investment if you don’t have one already.
Parting Thought on Baby Black and White Cookies:
Did you notice anything interesting about the frosting on these cookies besides being half ‘n’
The glaze goes on the bottom of the cookie, not the top.
If you do it the usual way with frosting on top, you’ll be struggling mightily to keep the dividing line straight between the vanilla and chocolate glaze. Besides that, they won’t be like a real, authentic Black and White Cookie.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 2 cups all-purpose unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 egg
- 1/4-1/2 teaspoon lemon oil (See note)
- 1 teaspoon vanilla
- 3/4 cup buttermilk (I use my unflavored fat-free Greek yogurt thinned with milk to the consistency of buttermilk)
- 1 ounce unsweetened chocolate
- 1 ounce semi-sweet chocolate
- 2 teaspoons butter
- 2/3 cup confectioners' sugar
- 2 tablespoons boiling water
- 2 teaspoons light corn syrup
- 1/2 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 3 tablespoons hot milk
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
- Pinch salt
- Preheat oven to 400 degrees F. Prepare cookies by spraying with vegetable oil or cover with parchment paper or silicone baking sheet.
- Second: Sift together flour, soda and salt.
- Beat butter until smooth and light in color about 3 minutes. Add sugar and continue beating another minute. Add in egg and beat until light and fluffy. Stir in lemon oil and vanilla.
- Add flour mixture alternately with the yogurt mixing gently just until mixed.
- Drop by large spoonfuls onto greased cookie sheet or sheet lined with parchment or a silicone baking sheet. I use an ice cream dipper for uniform size that holds approximately 1/8 of a cup. Use 1/4 cup for the large size.
- Bake in oven preheated to 400 degrees F for 10-12 minutes until lightly browned. (Longer for classic size.) Remove slightly cooled cookies from cookie sheet after 2-3 minutes. Leaving on the sheet too long will cause the bottom to absorb moisture and roll into crumbs when removed from the tray. Speaking from experience, this will spoil your icing job.
- Make glaze while cookies bake. Apply vanilla glaze to one half of cookie and let it dry before spreading chocolate glaze on the other half for the neatest application. Allow glazed cookies to dry for several hours.
- Microwave chocolate and butter for 1 minute. Stir to enable complete melt without scorching. Add in sugar, boiling water, syrup and vanilla. Beat until smooth. If glaze gets too thick to spread evenly, add a few drops of boiling water.
- Add hot milk to confectioners' sugar and stir until smooth. Add remaining ingredients, stirring again until smooth. If glaze gets thick, add a few drops of hot milk.
The lemon oil can be purchased online, at health food stores, or specialty grocery stores like Central Market or Whole Foods. Leave it out if you wish or use anywhere from a few drops to 1/2 teaspoon depending on your taste for lemon. I personally like 1/4 teaspoon. Substituting lemon extract gives a different flavor I'm not all that crazy about.
- AmazonBasics Silicone Baking Mat - 2-Pack
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- Spring Chef Cooling Rack - Baking Rack - Heavy Duty, 100% Stainless Steel, Oven Safe, 12 x 17 Inches Fits Half Sheet Cookie Pan
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