Black and White Cookies

Black and White Cookies

Did anyone watch the show Felicity on the WB? She first introduced me to Dean and Deluca black and white cookies. I figured if she liked them so much, I would too (ps if you watch Felicity now on Netflix streaming you will see how painfully awkward she is and be sad for yourself that you thought she was cool).
That background information should lead you to a better understanding of my sharp disappointment in the dry sugar cookie base and gross, concrete-like fondant icing on top. When my new America’s Test Kitchen cookbook suggested they’d created a recipe for a black and white cookie worth eating, I was intrigued. Cookies that look nice but don’t taste good just aren’t worth the calories for me – especially when they take a bit longer to make.
Yes, these cookies are somewhat of a labor of love. If you’re expecting your basic drop cookie, change your expectations. I made these for an Easter Egg hunt party because they looked the picture of spring and would make the littles AND their moms equally happy. If you have an event coming up such as a shower or a party where a buffet is set up, these are sure to impress (both in looks AND taste).
America’s Test Kitchen wins again! These cookies got great reviews. A definite keeper recipe. Yay for spring!

Black and White Cookies

Makes 12-16

Slightly Adapted from America’s Test Kitchen


1 3/4 c. flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. salt

10 tbsp. unsalted butter, softened

1 c. sugar

1 egg

2 tsp. vanilla extract

1/3 c. sour cream


5 c. powdered sugar, sifted

7 tbsp. whole milk, divided

2 tbsp. corn syrup

1 tsp. vanilla extract

3 tbsp. cocoa powder, sifted

1. Line two baking sheets with parchment paper.

2. Combine flour, baking powder, baking soda and salt in a bowl.

3. Using electric mixer, beat butter and sugar until pale and fluffy, about 2 minutes.


4. Add egg and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with sour cream in 2 additions, scraping down the sides of the bowl as needed.



5. Refrigerate dough for 30 minutes, covered with plastic wrap. Heat oven to 350 degrees.

6. Roll dough into balls the size of ping pong balls (about 1 1/2 inch diameter). Place well spaced on prepared cookie sheets and bake for about 15 minutes, rotating pans midway through.


7. Let cookies cool several minutes on sheets and transfer to wire racks to cool completely (about 1 hour).


8. Flip cookies so that you’ll be spreading the glaze on the bottom of each cookie. To make glaze, whisk powdered sugar, 6 tbsp. milk, corn syrup and vanilla extract. Take out 1 c. of mixture and place into a second bowl.


9. To the second bowl, add cocoa powder and remaining 1 tbsp milk. Whisk to combine.


10. Spoon vanilla glaze onto half of each cookie and spread to cover the half. After the vanilla side is completed, start with the chocolate (start with the cookies who’s vanilla part is already dry).



11. Let cool at room temperature at least 1 hour (I’d store them at least 3 before transporting).

IMG_4569 (my helper)


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