Black And White Cookies
Share on facebook
Share on pinterest
Share on email
Print
These cookies are so good and use my absolute favorite cookie recipe that is soft and flavorful. Half is chocolate glaze and the other half is vanilla so with these cookies you get the best of both worlds. They are so cute and easy to make. Let’s get baking!
INGREDIENTS:
- 2 and 1/4 cups All purpose four
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 3/4 cup Unsalted butter (room temp)
- 3/4 cup Granulated sugar
- 1 large Egg (room temp)
- 2 teaspoons Vanilla exctract
- 1/4 or 1/2 teaspoon Almond extract (optional, but makes the flavor outstanding)
INGREDIENTS FOR GLAZE:
- 2 cups powdered sugar
- 2 teaspoons lemon juice fresh optional
- 2 tablespoons water plus more as needed
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
- 3 tablespoon cocoa powder dutch-process preferred
DIRECTIONS:
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together until completely fluffy and creamy.
- Add the egg, vanilla, and almond extract (if using) and beat until combined. Scrape down the sides as needed.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal discs that are about 1/4 in. thick. Wrap in plastic wrap and refrigerate for at least 1-2 hours and up to 2 days.
- Preheat oven to 350 degrees F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Roll out the two discs with a rolling pin. Using a cookie cutter, cut the dough into shapes, I used a round cookie cutter.
- Re-roll the remaining dough and continue cutting until all is used.
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Cool on a wire rack to cool completely before decorating.
DIRECTIONS FOR GLAZE:
- Combine the powdered sugar, vanilla, lemon juice, corn syrup and water in a large bowl then mix until smooth, adding more water as needed to a thinner spreadable icing.
- Transfer half the icing to another bowl and add 3 tablespoons of cocoa powder and a few teaspoons of water and a teaspoon of corn syrup.
- Mix on high until glossy and smooth adding more water if needed to match the consistency of the vanilla icing.
- Use a small spatula or offset spatula to cover half of each cookie in a thin layer of vanilla icing. Use the edge of a knife or offset spatula to create a neat line along the middle.
- Allow the icing to set then cover the other side with the chocolate icing. This time use your spatula to push the chocolate right to the center then give it a quick smooth and allow to set completely before enjoying.
Thanks for baking with me!
~Natalie
