Description
These Black And White Cookies Bakery Style offer a tender, cake-like cookie with a delightful dual vanilla-chocolate frosting. This family-friendly recipe brings a beloved taste of nostalgia home, perfect for a quick pick-me-up.
Ingredients
Scale
- 2.5 cups all-purpose flour (300g), (For tender, cakey texture, consider cake flour or substitute 2 Tbsp of AP flour with cornstarch)
- 1 cup granulated sugar (200g)
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter (113g), softened (Dairy-free butter can be used)
- 2 large eggs
- 3.5 tsp vanilla extract (2 tsp for cookies, 1 tsp for vanilla frosting, 0.5 tsp for chocolate frosting)
- 4 cups powdered sugar (480g)
- 0.25 cup unsweetened cocoa powder (22g)
- 8 to 10 Tbsp milk (5–6 Tbsp for vanilla frosting, 3–4 Tbsp for chocolate frosting, any plant-based milk can be swapped in)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 375 F (190 C) and line two large baking sheets with parchment paper; this prevents sticking and ensures even browning.
- Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Whisk until well-blended, ensuring leavening is evenly distributed. Set aside.
- Cream Wet Ingredients: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light, fluffy, and pale yellow (about 3-4 minutes). Beat in the eggs one at a time, incorporating each fully before adding the next, then stir in the vanilla extract, noting its lovely aroma.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough should look shaggy but come together. If it appears too dry, add milk one teaspoon at a time until a soft dough forms. Do not overmix, as this can make your cookies tough.
- Scoop and Bake Cookies: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each. Use a 1.5-inch cookie scoop for uniform size. Bake for 8-10 minutes, or until the edges are lightly golden and centers look set and spring back slightly when touched.
- Cool Cookies: Let the cookies cool on the baking sheet for just a few minutes, about 5, to firm up before carefully transferring them to a wire rack. They need to cool completely before frosting to avoid any melting.
- Prepare Vanilla Frosting: In a medium bowl, whisk the powdered sugar, milk, and vanilla extract until smooth and spreadable. The consistency should be thick but pourable; add more milk a tiny bit at a time if it’s too thick.
- Prepare Chocolate Frosting: In another medium bowl, whisk the powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Ensure there are no lumps of cocoa powder, yielding a rich, dark color.
- Frost Cookies: Once cookies are completely cool, spread vanilla frosting over half the flat side of each cookie. Let it set slightly (about 10 minutes). Then, spread chocolate frosting over the other half, creating that iconic two-tone look.
Notes
For perfectly uniform cookies and faster dropping, use a cookie scoop. Sift powdered sugar for extra-smooth frosting, avoiding lumps. For a brighter flavor, add 1 tsp fresh lemon zest to the cookie dough. To reduce sweetness, decrease granulated sugar by 0.25 cup.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 calories
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg
Keywords: Black and White Cookies, bakery style, classic, vanilla, chocolate, frosting, easy, family-friendly, homemade, dessert