Dessertscrazyforcrust
Black and White Cookies Recipe
Classic Black and White Cookies - a soft sour cream sugar cookie that's puffy and cakey topped with a yin and yang black and white icing that's half vanilla and half chocolate!
👥 24 Servings⏱️ Prep & Cook: 1h 3m⏳ Prep: 45 min🔥 Cook: 18 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone mats.
2
Whisk flour, baking soda, and salt in a small bowl. Set aside.
3
In a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, cream butter and granulated sugar on medium-high speed until light and fluffy, about ⏱️ 3 minutes. Scrape down the sides and bottom of the bowl. Beat in eggs and vanilla until smooth.
(248g) all-purpose flour2 cups(140g) unsalted butter, (softened)10 tablespoons(200g) granulated sugar1 cuplarge eggs, (room temperature)2
4
Running the mixer on low, add half of the flour mixture; mix until just combined. Add all of the sour cream; mix until incorporated. Add the rest of the flour mixture and mix just until combined. The dough will be soft and sticky.
5
Using a large (3-tablespoon) cookie scoop, drop 3 tablespoons of dough per cookie, 3-inches apart, on prepared cookie sheets. Bake until edges are light golden brown and centers are just set, ⏱️ 15-18 minutes. Let cool completely before frosting.
6
Once cookies are cool, turn them over, flat side up.
7
To make the white frosting, whisk together 1 ¼ cups (141g) powdered sugar with 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-2 tablespoons warm water (add 1 teaspoon at a time) until spreading consistency. Frost half of each cookie with the white frosting.
8
To make the black frosting, whisk together 1 ½ cups (170g) powdered sugar and the cocoa with 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-3 tablespoons warm water (add 1 teaspoon at a time) until spreading consistency. Frost the other half of each cookie.
9
Let cookies sit about ⏱️ 20 minutes to set.
10
Store in an airtight container between sheets of wax paper at room temperature for about 3 days or freeze for up to 3 months.
Nutrition Facts
calories
186 kcal
fat Content
6 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
23 g
sodium Content
80 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
28 mg
carbohydrate Content
32 g
saturated Fat Content
4 g
unsaturated Fat Content
2.3 g
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