Black and White Cookies
Classic New York-style soft vanilla cookies with contrasting dark chocolate and white icing. Simple one-bowl dough yields chewy centers and crispy edges—no mixer required.
- Total time
- 45 min
- Servings
- 16
- Calories
- 198
- Protein
- 2g
Ingredients
- 2.25 cups all-purpose flour
- 1.5 tsp baking powder
- ½ cup butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 cups powdered sugar
- 2 tbsp unsweetened cocoa powder
Instructions
- 1
Preheat oven to 375°F. Line two baking sheets with parchment paper.
- 2
Whisk flour, baking powder, and salt in a small bowl.
- 3
Beat softened butter and sugar until pale and fluffy, ~2 minutes.
- 4
Add egg and vanilla to butter mixture and beat until combined.
- 5
Fold flour mixture into wet ingredients until no white streaks remain.
- 6
Scoop dough into 2-tbsp mounds, spacing 2 inches apart on baking sheets.
- 7
Bake until bottoms are golden and tops look matte, 10–12 minutes.
- 8
Cool on baking sheets for 5 minutes, then transfer to a wire rack.
- 9
Whisk powdered sugar with 3 tbsp water until thick but spreadable.
- 10
Divide icing in half. Whisk cocoa powder into one half until smooth.
- 11
Spread white icing on flat side of one cookie half, then chocolate on the other half. Let set 10 minutes before serving.
Tools you’ll need
- two baking sheets
- parchment paper
- small mixing bowl
- whisk
- medium mixing bowl
- electric mixer or hand mixer
- rubber spatula
- 2-tbsp ice cream scoop (or spoon)
- wire cooling rack
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