Mini Black and White Cookies: The Perfect Size for a Party

Sneak Preview: Mini Black and White Cookies are smaller than the classic black and white cookies. The petite size is perfect for showers, cookie trays, and desserts.

stack of mini black and white cookies in a tray.Pin

As an Amazon Associate, I earn from qualifying purchases.

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 must be shared. But, unfortunately, I’m not good at sharing. So, I came up with Mini Black and White Cookies that would be a more appropriate size for parties, showers, and celebrations.

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.

Happy Bakers Speak Up

“Hi Paula, I made these cookies yesterday. They are delicious (as expected; your recipes are always reliable!) and the PERFECT size. I couldn’t source lemon oil so used lemon zest. I also opted for yogurt instead of buttermilk. I’m really pleased with the flavor!”APRICOT B.

broken cookie showing the soft and cake-like texture inside.Pin

Why “Mini” Black and White Cookies?

According to Wikipedia, the classic Black and White Cookie is 5 inches across. Surely, that’s illegal, according to the portion control police!

To avoid prosecution and instant waistline expansion, I made 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 size to a. mobile phonePin
A smaller Black and White Cookie compared to an iPhone. (It looks like I need to take a new picture. I 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 didn’t test this recipe with anything different.
  • EGG: Use large-sized eggs (50 grams each).
  • 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 (1 cup of milk + 1 tablespoon of lemon juice or vinegar) if you have none. I prefer 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 different from high fructose corn syrup. Stick to the Karo brand to ensure your corn syrup is 100% glucose.

How To Frost Mini Black and White Cookies

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

2. Finish with chocolate icing. The offset spatula(paid link) 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.

📌Kitchen Secret📌 for frosting Black & Whites

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

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 authentic Black and White Cookies.

frosting cookies on the flat side.Pin
Spread the vanilla glaze on one-half of each cookie. Let the icing set.


What flavor is a black-and-white cookie?

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

Do black and white cookies come in different flavors?

The traditional black-and-white cookie usually has a lemon or vanilla flavor.

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

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

stack of mini black and white cookies in a trayPin
Yield: 21 baby cookies

Mini Black and White Cookies Recipe

This Mini Black and White Cookies recipe is smaller than the classic cookie but fresher and tastier than the average store-bought black and white cookie.

Rate this recipe

(5 stars if you loved it)

5 from 2 votes
Prep time: 45 minutes
Cook time: 15 minutes
Total time: 1 hour


  • 2 cups (240 g) unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon table or sea salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (198 g) granulated sugar
  • 1 large (50 g) egg
  • 1/4-1/2 teaspoon lemon oil See notes below
  • 1 teaspoon vanilla extract
  • ¾ cup (180 g) buttermilk or use unflavored Greek yogurt thinned with milk to the consistency of buttermilk

Chocolate Glaze

  • 1 ounce (28 g) unsweetened chocolate
  • 1 ounce (28 g) semi-sweet chocolate
  • 2 teaspoons butter
  • cup (80 g) confectioners’ sugar
  • 2 tablespoons boiling water
  • 2 teaspoons light corn syrup
  • ½ teaspoon vanilla extract

Vanilla Glaze

  • 3 tablespoons (45 g) hot milk
  • 2 cups (227 g) confectioners’ sugar
  • 1 tablespoon corn syrup
  • ½ teaspoon vanilla extract
  • pinch salt


  • Preheat oven to 400˚F (200˚C). Prepare baking sheets by spraying them with vegetable oil or covering them with parchment paper or a silicone baking sheet.
  • Sift together 2 cups (240 g) unbleached all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon table or sea salt.
  • Use a mixer to beat 1/2 cup (113 g) unsalted butter, softened until smooth and lemony colored for about 3 minutes. Add 1 cup (198 g) granulated sugar and continue beating for another minute. Add in 1 large (50 g) egg and beat until light and fluffy. Stir in 1/4-1/2 teaspoon lemon oil and 1 teaspoon vanilla extract.
  • Add the flour mixture alternately with the 3/4 cup (180 g) buttermilk 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 (200˚C) for 10-12 minutes until lightly browned. (Longer for classic size.) Remove slightly cooled cookies to a cooling rack after 2-3 minutes. Leaving cookies 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 1 ounce (28 g) unsweetened chocolate, 1 ounce (28 g) semi-sweet chocolate, and 2 teaspoons butter for 1 minute. Stir to enable complete melting without scorching. Add in 2/3 cup (80 g) confectioners’ sugar, 2 tablespoons boiling water, 2 teaspoons light corn syrup, and 1/2 teaspoon (½ teaspoon) vanilla extract. Beat until smooth. If the glaze gets too thick to spread evenly, add a few drops of boiling water.

Vanllla Glaze

  • Add 3 tablespoons (45 g) hot milk to 2 cups (227 g) confectioners’ sugar and stir until smooth. Add 1 tablespoon corn syrup and 1/2 teaspoon (½ teaspoon) vanilla extract, and a pinch salt, stirring again until smooth. If the glaze gets too 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.


Serving: 2 | Calories: 213kcal | Carbohydrates: 37g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 139mg | Potassium: 51mg | Fiber: 1g | Sugar: 27g | Vitamin A: 177IU | Calcium: 19mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
logo for saladinajar
Join our community of adventurous cooks, and start creating homemade food worth sharing.

If you want inspiration and exclusive tips, add your email and press the button. (Don't worry. I won't sell your email.)

My Amazon Store

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hi Paula, I made these cookies yesterday. They are delicious (as expected; your recipes are always reliable!) and the PERFECT size. I couldn’t source lemon oil so used lemon zest. I also opted for yogurt instead of buttermilk. I’m really pleased with the flavor!

    I’d like to ask how you keep them from sticking together on your serving dish or storage container. My icing dried nicely, but the bottoms are “cake-y” and would stick to other cookies if layered. Suggestions?

    1. Hi,
      As you have figured out, these cookies aren’t stackable unless you put some type of paper between the layers. I use sandwich papers, wax paper, or parchment paper when storing them. However, when serving, I only display one layer at a time. When the cookies are completely cooled and the frosting develops a thin crust, you can try it, but if you live in a place with high humidity or it’s raining, they may still stick.

  2. 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 🙂

  3. 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.

  4. 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.

  5. good idea! they look yummy.

  6. 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!

  7. 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.

  8. 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! 🙂

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

  10. 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

  11. 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. 🙂

  12. 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!

  13. 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 . . .

  14. 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!

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

  16. 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

  17. Jane @ Sweet Basil Kitchen says:

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

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

  19. 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!!!

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

  21. 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.

  22. 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.

  23. 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.

  24. 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.