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.
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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 must be shared. But, unfortunately, I’m not good at sharing. So, I came up with Mini Black and Whites 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
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 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.
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. 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 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’
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.
The cookie itself can be vanilla, but most have some lemon flavor added.
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 saladinajar.com. 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.
Mini Black and White Cookies Recipe
- 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
- 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
- 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.
- 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.
- 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.