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Mini Black and White Cookies: Smaller Size, Same Taste

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.

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…)

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 little bit.
  • SUGAR: Use granulated white sugar. I can’t recommend any substitutions as I haven’t tried any.
  • EGG: If you don’t have a large 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 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 wonderful soft and cake-like texture.
  • CONFECTIONERS’ SUGAR: Confectioners’ sugar is also known as powdered sugar or XXX sugar (that’s in America; not sure about other countries)
  • MILK: The fat content does not matter here. Use fat-free, lowfat, 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:

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.

More cookies from this blog:

If you enjoyed this recipe, it would help others and me if you gave it a five-star rating inside the recipe card below. 🤩 No comment required. Thank you.

Hope to see you again soon!

p.s. Questions or suggestions? Please email me: Paula at

Yield: 21 baby cookies

Mini Black and White Cookies Recipe

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.

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


  • 2 cups all-purpose unbleached flour (240 gr)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 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
  • 3/4 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
  • 2/3 cup confectioners' sugar (76 gr)
  • 2 tablespoons boiling water
  • 2 teaspoons light corn syrup
  • 1/2 teaspoon vanilla extract

Vanilla Glaze

  • 2 cups confectioners' sugar (227 gr)
  • 3 tablespoons hot milk (42 gr)
  • 1 tablespoon corn syrup
  • 1/2 teaspoon vanilla extract
  • Pinch salt


  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.


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


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.


Thursday 14th of October 2010

good idea! they look yummy.

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