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Party-Perfect Mini Black and White Cookies

Preview: Mini Black and White Cookies are smaller in size than the classic black and white cookie but just right for the average person.

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 they really need to be shared. I’m not good at sharing. So I came up with Mini Black and Whites that would be more appropriate for parties, showers, etc.

MINI BLACK AND WHITE COOKIES on a tray

When I first heard about Black and White Cookies, I became obsessed with finding the best recipe so I could add it 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.

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 expansion, I choose to make mine smaller, which is actually still plenty big.  (See picture below)

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 iPhone that is…)

How to frost Mini Black and White Cookies:

First: 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.

Second: 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.

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 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.


Black and White Cookies have many interpretations.  Check out these links:

More Frosted Cookies from this blog:


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    Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.

    Hope to see you again soon!
    Paula

    p.s. Questions? Email me: paula at saladinajar.com.


    Yield: 21 baby cookies

    Mini Black and White Cookies

    Mini Black and White Cookies

    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.

    Prep Time 45 minutes
    Cook Time 15 minutes
    Total Time 1 hour

    Ingredients

    • 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

    Instructions

    1. Preheat oven to 400 degrees F. Prepare cookies by spraying with vegetable oil or cover with parchment paper or silicone baking sheet.
    2. Second: Sift together flour, soda and salt.
    3. 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.
    4. Add flour mixture alternately with the yogurt mixing gently just until mixed.
    5. 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.
    6. 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.
    7. 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.

    Chocolate Glaze

    1. 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.

    Vanilla Glaze

    1. 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.

    Notes

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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    Sue

    Friday 4th of May 2012

    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 :-) Sue

    lara kim

    Tuesday 9th of November 2010

    yummy. and if having problems with weight used medifast coupons

    Melanie Baby

    Friday 5th of November 2010

    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.

    Melanie Plush

    Monday 25th of October 2010

    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.

    Dina

    Thursday 14th of October 2010

    good idea! they look yummy.