Mini Black and White Cookies: Smaller Size, Same Taste

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Sneak Preview: Mini Black and White Cookies are more petite than the classic black and white cookie and are appropriate for showers, cookie trays, and dessert.


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I know what you’re thinking. Black and White Cookies are supposed to be humongous!

You’re right. Traditionally, black and white cookies are so big they need to be shared. But, unfortunately, I’m not good at sharing. So I came up with Mini Black and Whites that would be more appropriate for parties, showers, etc.

When I first heard about Black and White Cookies, I was obsessed with finding the best recipe to add to my frosted cookie collection. I tried several recipes before I perfected the recipe you see printed here.

broken black and white cookie

Why “mini” 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 waistline expansion, I choose to make mine smaller, which is big enough. (See picture below) Smaller cookies are also much nicer for a tea party, a shower, or with ice cream.

comparing a mini black and white cookie to an iphone in size
A smaller Black and White Cookie compared to an iPhone. (Looks like I need to take a new picture. Wonder what model that iPhone is.

Ingredients and substitutions:

  • FLOUR: Unbleached all-purpose flour is what I use in almost all of my baking. Substitute bleached all-purpose flour, if that’s what you have.
  • BUTTER: Use salted or unsalted butter. If using salted, decrease the salt a bit.
  • SUGAR: Use granulated white sugar. I can’t recommend any substitutions as I have tried none.
  • EGG: If you don’t have a large-size egg, measure what you have until you come close to 50 grams.
  • LEMON OIL: Lemon oil imparts a richer and deeper lemon flavor than extract or grated lemon. But if you don’t have lemon oil, the extract or grated lemon rind are acceptable substitutions.
  • BUTTERMILK: Make your own buttermilk if you like (1 cup of milk + 1 tablespoon lemon juice or vinegar). I prefer to use unflavored Greek yogurt thinned with milk to the consistency of buttermilk. Yogurt contributes to a wonderfully soft and cake-like texture.
  • CONFECTIONERS’ SUGAR: Confectioners’ sugar is also known as powdered sugar, icing sugar, or XXX sugar (that’s in America; not sure about other countries).
  • MILK: The fat content does not matter in this recipe. Use fat-free, low-fat, 2%, or whole milk.
  • CORN SYRUP: Corn syrup is not the same as high fructose corn syrup. Stick to the Karo brand so you can be sure that your corn syrup is 100% glucose.

How to frost Mini Black and White Cookies:

1. Start with the white frosting first. I find it easier to get a neat look before I drag chocolate into the entire scheme of things for some unknown reason.

2. Finish with the chocolate icing. The offset spatula knife you see in the picture helps make a neat line where the black and white meet. It’s worth the investment if you don’t have one already.

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frosting black and white cookies
Spread the vanilla glaze on one-half of each cookie.

Kitchen Secret for frosting Black & Whites

Did you notice anything interesting about the frosting on these cookies besides being half ‘n’ half?

Time’s up.

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 to keep the dividing line straight between the vanilla and chocolate glaze. Besides that, they won’t be like an authentic Black and White Cookie.


What flavor is a black and white cookie?

The cookie itself can be vanilla, but most have some lemon flavor added.

Are black and white cookies different flavors?

The two colors of frosting are different flavors. The black side is dark chocolate and the white side is vanilla.

Frosted cookies are my thing. Frosting makes cookies disappear much faster. If you enjoy making them, too, try these Frosted Lemon Cookies (made with Greek yogurt) or our family favorite, Soft Cinnamon Cookies with Browned Butter Icing.

If you have questions or suggestions, email me privately to Paula at Hope to see you again soon! Paula

Mini Black and White Cookies Recipe

This Black and White Cookie recipe is smaller in size than the classic cookie but fresher and tastier than the average store-bought black and white cookie.
5 from 2 votes
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Cookies
Servings 21 baby cookies


  • 2 cups unbleached all-purpose flour - 240 gr
  • ½ teaspoon baking soda
  • ½ teaspoon table or sea salt
  • ½ cup butter - softened (113 gr)
  • 1 cup granulated sugar - 198 gr
  • 1 large egg - 50 gr
  • 1/4-1/2 teaspoon lemon oil - See note
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk - or use unflavored Greek yogurt thinned with milk to the consistency of buttermilk (227 gr)

Chocolate Glaze

  • 1- ounce unsweetened chocolate
  • 1- ounce semi-sweet chocolate
  • 2 teaspoons butter
  • cup confectioners’ sugar - 76 gr
  • 2 tablespoons boiling water
  • 2 teaspoons light corn syrup
  • ½ teaspoon vanilla extract

Vanilla Glaze

  • 2 cups confectioners’ sugar - 227 gr
  • 3 tablespoons hot milk - 42 gr
  • 1 tablespoon corn syrup
  • ½ teaspoon vanilla extract
  • Pinch salt


  • Preheat oven to 400˚F. Prepare baking sheets by spraying with vegetable oil or cover with parchment paper or silicone baking sheet.
  • Sift together flour, soda, and salt.
  • Use a mixer to beat butter until smooth and lemony colored about 3 minutes. Add sugar and continue beating for another minute. Add in egg and beat until light and fluffy. Stir in lemon oil and vanilla.
  • Add the flour mixture alternately with the yogurt mixing gently until mixed.
  • Drop by large spoonfuls onto a greased baking pan or sheet lined with parchment or a silicone baking sheet. I use an ice cream dipper (which holds ⅛ cup) to achieve a uniform size. Use ¼ cup for the larger size cookies.
  • Bake in an oven preheated to 400˚F for 10-12 minutes until lightly browned. (Longer for classic size.) Remove slightly cooled cookies to a cooling rack after 2-3 minutes. Leaving on the pan 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 the glaze while the cookies bake. Apply vanilla glaze to one half of the 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.

Chocolate Glaze

  • 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.

Vanllla Glaze

  • 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.


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 like 1/4 teaspoon. Substituting lemon extract gives a different flavor I’m not all that crazy about.


Nutrition Facts
Mini Black and White Cookies Recipe
Serving Size
Amount per Serving
Calories from Fat 63
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Cookies
Cuisine: American
Keywords: black and white cookie recipe, cookie recipe, frosted cookies, miniature black and white cookies, miniature cookie recipes, party cookies
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

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Recipe Rating


  1. Dear Paula,

    These cookies look like a work of art. I could see the first photo hanging in a museum of modern art and not in the cafeteria!

    I know why your recipes are ones I can always count on for being delicious… because you work so hard at trying and perfecting each one. And then you are kind enough to share!

    Thank you!

    1. What kind words Lorraine! Considering the gorgeous photography on your own blog, I take that as a high compliment.

  2. TheKitchenWitch says:

    Laughing at “the portion control police”–I think we Americans need more of those!

    Your little black and whites are stunning! Like the above commenter said, they are little works of art.

    1. I agree about the portion control police. Need one following me around, especially when these cookies are sitting on my kitchen counter.

  3. I laughed all the way through your post as you got me thinking about one of my favorite Seinfeld episodes….Thanks for putting me in a good mood!!
    These look DELICIOUS! The lazy girl in me is wondering if I could try your glaze on cookies from a tub of sugar cookie dough.
    Now, off to find the Seinfeld episode on the internet.

  4. The chocolate glaze is one of the best I’ve ever found. Refrigerates well too. Both vanilla and chocolate would probably taste great on a sugar cookie but can’t say I’ve tried it personally.

  5. I’m no expert on black and whites but they look pretty fantastic to me.

  6. Nancy Collins says:

    Ladies….I hate to brag, but I actually was treated to these cookies when I was visiting Paula’s house! What can I say? YUMMY!!!

  7. So good to see you again Nancy! Glad you had a safe trip home.

  8. Jane @ Sweet Basil Kitchen says:

    Hi Paula ~ I have an award to share with you! Please stop by my blog when you’re able =)

  9. The biggest difficulty I’ve read about making Black & Whites is how to get the frosting perfectly spread. Everyone here is right, your version looks like a work of art! @hat technique did you use to get the icing divided and spread so perfectly? Do tell!

    1. Several tips: 1. Always use an offset knife. It’s so much easier than a straight knife. Not sure why. 2. After you glaze one side, turn your knife on edge and run it down the middle up next to the icing to straighten the line. 3. Let first side dry completely before spreading icing on the other side. Minor mistakes are easier to wipe off this way. 4. Be sure your icing is not too thick. It should smooth out on its own once you put it on the cookie. Let icing drip down the sides and use knife around the underneath side to “wipe” away the excess

  10. You have every business being in the Black and White cookie area! These are beautiful and so evenly frosted on each half!

  11. I’m a HUGE fan of B & W cookies. They are definitely one of my favorites. I love that the frosting dries up on these. That’s the way it should be! I am definitely gonna save this one!

  12. Your cookies are stunning! I love a good black and white cookie- and there are as you said many recipes out there to choose from. Thanks to Daphne for urging you to post the recipe. I’m going to give it a try, I can almost taste the chocolate side now . . .

  13. Uptown Girl. 🙂 They’re so chic – I love them. And totally agree on the spectacular opening photograph – stunning! I’ve made those ridiculous bullseye, and checkerboard and striped shortbread cookies (chocolate and vanilla dough), but these look somewhat easier (and more fun)! Just remember, bigger ISN’T better. Here’s to petite b&w’s!

  14. Other Sis says:

    Your Black and White Cookies look fabulous! And what a clever and fun idea to have “Brett’s Birthday Picks” on the sidebar!!!

    Thanks for the tips to make our cookies look as perfect as yours. 🙂

  15. I grew up in Ithaca, NY. We called them half-moons, and you could choose between chocolate and white cookies. There is nothing like the taste of a soft, chocolate cookie with the chocolate and vanilla icing on top. One of my favorite memories. I am a vegetarian now who only eats free range eggs, so I can’t just go out and buy one. I have not been able to replace that chocolate cookie with my own. sjb

  16. Wow, these look gorgeous so black tie affair, thanks for sharing your recipes with the rest of us!

  17. These look fabulous! I just found your lovely blog – love your beautiful photos and food presentation. And you have so many yummy recipes. Can’t wait to see more! 🙂

  18. Medifast Coupons says:

    Those cookies look delicious! And you’re right, I think 5-1/2 inches is HUGE…no wonder so many of us are fat! I can’t wait to try your recipe. Thanks for sharing it.

  19. the urban baker says:

    these are executed perfectly! i have made my own version, but they were not as pretty as these. i am going to give yours a try!

  20. good idea! they look yummy.

  21. Melanie Plush says:

    It is greater if the inside is also milk and chocolate flavor. White bread and chocolate brad is better to make than just on the outside.

  22. Melanie Baby says:

    Yummy! It looks so good. My kids should bring these cookies for their snacks. Thanks a lot for sharing your recipe. I think adding chocolate syrup all over the cookie is yummier.

  23. Hi Paula,
    These are the most BEAUTIFUL Black & White Cookies I have ever seen. I can’t wait to make them. Thank You so much for taking the time to post all your recipes. I have pinned alot & will try them soon 🙂