Mini Black and White Cookies: A Party-Ready Classic
Sneak Preview: These Mini Black and White Cookies deliver all the charm of the classic oversized version but in a bite-sized format. Perfect for showers, dessert trays, and celebrations!
As an Amazon Associate, I earn from qualifying purchases.
Why Make Mini Black and White Cookies?
Traditional Black and White Cookies are huge—great for sharing but sometimes too much for one person. These minis pack the same soft, cake-like texture and iconic frosting in a more manageable size. Ideal for parties, afternoon tea, or just because!
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.
Ingredients and Substitutions
- FLOUR:
- Use unbleached all-purpose flour.
- Bleached flour works as a substitute.
- BUTTER:
- Use salted or unsalted butter.
- Using salted? Reduce added salt slightly.
- SUGAR:
- Granulated sugar works best.
- Alternative sweeteners not tested
- EGG:
- Large eggs (50 g) are ideal.
- LEMON OIL:
- For a richer flavor, use lemon oil.
- Substitute with lemon zest or extract
- BUTTERMILK:
- If unavailable, make your own by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
- Substitute Greek yogurt thinned with milk
- CONFECTIONERS’ SUGAR:
- Aka powdered sugar or icing sugar.
- MILK:
- Any milk—fat-free, low-fat, or whole—works for this recipe.
- CORN SYRUP:
- Use Karo brand to ensure it’s 100% glucose and not high fructose corn syrup
How to Frost Mini Black and White Cookies
- Frost with White Glaze First — Spread vanilla glaze on one half of the cookie and let it set.
- Finish with Chocolate Glaze — Once the white glaze is dry, apply the chocolate frosting to the other half.
📌 Kitchen Secret: The frosting goes on the flat bottom of the cookie for a smooth, clean divide—just like the classic!
Frequently Asked Questions
What flavor is a Black and White Cookie?
A combination of vanilla and chocolate frosting tops a soft, cake-like cookie with a hint of lemon.
Can Black and White Cookies come in different flavors?
Yes! Experiment with flavored frostings or add spices like cinnamon to the dough for a unique twist.
Parting Thoughts
Mini Black and White Cookies bring big flavor in a petite package, making them perfect for parties, tea trays, or gifting. Want more frosted cookie inspiration? Check out these recipes:
- Simple Iced Shortbread Cookies
- Frosted Lemon Cookies with Greek Yogurt
- Soft Cinnamon Cookies with Browned Butter Icing
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Mini Black and White Cookies: A Party-Ready Classic
Ingredients
- 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
- ⅔ 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
Instructions
- 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.
- Mix Dry Ingredients: Sift together 2 cups (240 g) unbleached all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon table or sea salt.
- Cream Butter & Sugar: 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 Egg & Flavoring: 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.
- Incorporate Dry & Wet Ingredients: Add the flour mixture alternately with the 3/4 cup (180 g) buttermilk mixing gently until mixed.
- Scoop & Bake: 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.)
- Bake in an oven preheated to 400˚F (200˚C) for 10-12 minutes until lightly browned. (Longer for classic size.)
- Cool Cookies: 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 glazes: Make the glaze while the cookies bake.
- Frost Cookies: Make the glazes while the cookies bake. After cookies are baked and cooled, spread vanilla glaze on one-half of each cookie. Let dry before adding the chocolate glaze.
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.
Notes
- Lemon Oil Tip: Find lemon oil online or at specialty stores. Use anywhere from a few drops to 1/2 teaspoon.
- Glaze Thickness: If the icing gets too thick, add a few drops of hot milk (vanilla) or boiling water (chocolate) to adjust.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.