Black and Whites
Indulge in the classic charm of 'Black and Whites,' a timeless cookie recipe that combines soft, cakelike vanilla cookies with a signature half-and-half glaze. These iconic treats feature a perfectly balanced sweet and tangy vanilla glaze on one side and a rich, chocolaty finish on the other. Made with simple pantry ingredients like all-purpose flour, unsalted butter, and cocoa powder, this recipe is as approachable as it is delicious. With just 20 minutes of prep time and a short bake, you’ll have a batch of 12 generously sized cookies ready to impress. Perfect for dessert platters, tea time, or as a nostalgic gift, these cookies shine with their striking visual contrast and satisfying flavor. Whether you’re a longtime fan or trying them for the first time, 'Black and Whites' deliver a bakery-quality experience right in your own kitchen.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Whole milk
- 2.5 cups Powdered sugar
- 0.25 cup Water
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Light corn syrup
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and the milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Using a 1/4-cup measuring cup or ice cream scoop, scoop the batter onto the prepared baking sheets, spacing them about 2 inches apart. The batter will spread, so leave enough room.
Bake the cookies for 10-12 minutes, or until the edges are set and the tops spring back when lightly touched. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, water, and corn syrup in a medium bowl until smooth. Transfer half of the glaze to another bowl and stir in the cocoa powder to create the chocolate glaze.
Using a small offset spatula or knife, spread vanilla glaze over half of each cookie, then spread the chocolate glaze over the other half. Work carefully to create a clean dividing line.
Place the glazed cookies on the wire rack to allow the glaze to set for about 30 minutes before serving.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 43.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
