Soft, cake-like cookies with a smooth, glossy icing.
These classic Black and White Cookies are a nostalgic bakery favorite, featuring a soft, cake-like vanilla cookie topped with half vanilla icing and half chocolate icing.
Why you'll want it now, The perfect blend of vanilla and chocolate in every bite.
Why this recipe works
The combination of cake flour and all-purpose flour gives these cookies their signature soft, cake-like texture, while the vanilla and chocolate icings add a sweet and indulgent finish.
Equipment
Mixing bowls
Electric mixer with paddle attachment
Baking sheet
Parchment paper
Cooling rack
Small offset spatula
How to make it
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Alternately add the dry ingredients and sour cream to the wet ingredients, starting and ending with the dry ingredients, mixing until just combined.
Scoop the dough onto the prepared baking sheet, about 1/4 cup (60 g) per cookie, spacing them 2 inches apart.
Bake for 12-15 minutes, until the edges are lightly golden and the centers are set.
Transfer to a cooling rack and let cool completely.
For the vanilla icing, whisk together powdered sugar, milk, and vanilla extract until smooth.
For the chocolate icing, whisk together powdered sugar, cocoa powder, and milk until smooth.
Using a small offset spatula, spread vanilla icing over one half of each cookie.
Spread chocolate icing over the other half.
Allow the icings to set before serving.
Enjoy the delightful blend of vanilla and chocolate in these classic Black and White Cookies. Perfect for any nostalgic dessert craving!
How you'll know it's ready
The cookies are ready when the edges are lightly golden and the centers are set.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (160°C) and check the cookies a few minutes early, as convection ovens bake faster. For standard ovens, the written temperature is perfect.
Frosting, filling & glaze notes
The icings should be smooth and spreadable, falling in a slow ribbon from the spoon.
Troubleshooting
If the cookies spread too much, ensure the dough is chilled before baking.
For icing that's too runny, add more powdered sugar to thicken.
If the icings don't set, allow more time at room temperature.
For uneven spreading, use a small offset spatula for precision.
Storage
Store cookies in an airtight container at room temperature for up to 3 days.
Make ahead
The dough can be prepared and refrigerated for up to 24 hours before baking.
Variations
Add a hint of lemon zest to the vanilla icing for a citrus twist.
Use almond extract in the vanilla icing for a nutty flavor.
Substitute half of the vanilla icing with raspberry icing for a fruity variation.
Frequently asked questions
Can I freeze Black and White Cookies?
Yes, you can freeze them in an airtight container for up to one month. Thaw at room temperature before serving.
Why are my cookies too dry?
Ensure you measure the flour accurately and do not overbake the cookies.
How do I prevent the icing from running off the cookies?
Make sure the cookies are completely cooled before icing, and adjust the icing consistency as needed.
Can I use all-purpose flour only?
Using a mix of cake flour and all-purpose flour is key for the soft texture, but you can substitute with all-purpose flour if necessary.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
