Mini Black-and-White Cookies Recipe

Name: Mini Black-and-White Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon coarse salt; 6 tablespoons unsalted butter, room temperature; 1/2 cup granulated sugar; 1 large egg; 1/2 teaspoon pure vanilla extract; 1/3 cup low-fat buttermilk; 2 cups confectioners sugar; 1 tablespoon plus 1 teaspoon light corn syrup; 2 1/2 teaspoons fresh lemon juice; 1/4 teaspoon pure vanilla extract; 1 tablespoon water, plus more if needed; 1 tablespoon unsweetened Dutch-process cocoa powder

Servings: persons

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup low-fat buttermilk
2 cups confectioners sugar
1 tablespoon plus 1 teaspoon light corn syrup
2 1/2 teaspoons fresh lemon juice
1/4 teaspoon pure vanilla extract
1 tablespoon water, plus more if needed
1 tablespoon unsweetened Dutch-process cocoa powder

1
Preheat the oven to 350F.
2
Make cookies: Sift together flour, baking soda, and salt into a bowl.
3
Put butter in the bowl of an electric mixer fitted with the paddle attachment.
4
Mix until creamy, about 2 minutes.
5
Add granulated sugar; mix until fluffy, about 3 minutes.
6
Mix in egg and vanilla.
7
Mix in flour mixture in three batches, alternating with buttermilk.
8
Roll tablespoons of dough into balls; drop onto baking sheets lined with parchment paper, spacing 2 inches apart.
9
Bake cookies, rotating sheets halfway through, until bottoms turn golden, about 10 minutes.
10
Let cool completely on sheets on wire racks.
11
Make icing: Whisk confectioners sugar, corn syrup, lemon juice, vanilla, and the water in a small bowl until smooth.
12
Add more water, if needed, to achieve a consistency slightly thicker than honey.
13
Transfer half the icing to a small bowl.
14
Stir in cocoa powder; thin with water if needed.
15
Spread white icing on half of each cookies flat side and cocoa icing on other half.
16
Let stand until set, 30 minutes.
17
Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

958

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon coarse salt, 6 tablespoons unsalted butter, room temperature, and more.

Yes, Mini Black-and-White Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Black-and-White Cookies

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