Black and White Cookies
Soft, chewy, vanilla cookies with a perfect top layer of black and white icing, that can become a favorite fast. You can make the components a few days ahead and assemble them a few hours before eating.
Servings 40 medium cookies
Ingredients
For the cookies:
- 2 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup unsalted butter at room temperature
- 2 large eggs at room temperature
- ¾ cup milk
- 1 teaspoon vanilla extract
For the white glaze:
- 1 cup powdered sugar
- 2 tablespoons hot water or milk
- 1 teaspoon light corn syrup
For the chocolate glaze:
- 1 cup confectioners' sugar
- 2 tablespoons hot water or milk
- 1 teaspoon light corn syrup
- 3 tablespoons cocoa powder unsweetened
- pinch salt
Instructions
For the cookies:
- Preheat oven to 350ºF (180ºC).
- Butter or line with parchment paper 2 cookie sheets.
- In a large bowl beat ½ cup unsalted butter and ¾ cup sugar until creamy, 1 or 2 minutes.
- Add 2 large eggs, half of the milk and 1 teaspoon vanilla extract and mix until combined.
- Add the sifted dry ingredients: 1 cup powdered sugar, 2 tablespoons cornstarch, ¼ teaspoon baking powder and ¼ teaspoon salt.
- Mix a bit and then add some or all of the rest of the milk until you have a dough that can hold and be scooped. Sometimes I don’t use the full amount of milk.
- Drop teaspoonfuls or small scoops of dough a few inches apart onto the baking sheets, and lightly flatten the tips with damp fingers.
- Bake for 12-15 minutes, depending on the size, but check for doneness after 10 minutes. They should’ve risen slightly and start to barely color on the edges.
- Let cool completely on wire racks.
For the white glaze:
- Mix 1 cup powdered sugar, 2 tablespoons hot water 1 teaspoon light corn syrup until smooth.
For the chocolate glaze:
- Mix 1 cup confectioners' sugar, 2 tablespoons hot water, 1 teaspoon light corn syrup, 3 tablespoons cocoa powder and pinch salt in a medium bowl until creamy and smooth.
To assemble the cookies:
- Glaze each half cookie with one of the glazes, spreading them with the back of a spoon or a small spatula. I recommend starting with chocolate.
- Let dry completely.
- Glaze the other half and let dry completely before eating.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Glaze: my experience is that it's better to glaze the chocolate half first, let it set completely, and then ice the vanilla half. It's the less messy way.
How to store these cookies: keep them in tins or other airtight containers, in single layers separated by parchment paper so the icing doesn't crush. They last for a week.
Freezing the cookie dough: make a flat disc, wrap it well in plastic and then foil, or place it in an airtight sealed bag and freeze for up to a month. Transfer to the fridge the day before you plan to bake them to thaw slowly and remain cold.
