Easy Black and White Cookies
These black and white cookies are soft, buttery, and finished with smooth vanilla and chocolate icing. The best easy black and white cookie recipe your family will ask for again and again!
Servings: 8 servings
Calories: 310kcal
Ingredients
Cookies
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup buttermilk
- 2 teaspoons vanilla
- 1/3 cup butter room temperature
- 1/2 cup sugar
- 1 egg room temperature
- 1 teaspoon lemon zest
Icing
- 1 1/2 cups confectioners’ sugar
- 1 1/2 Tablespoons corn syrup
- 1/2 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 pinch salt
- 1/4 cup cocoa powder
Instructions
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.1 1/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a measuring cup, combine the buttermilk and vanilla. Set aside.1/3 cup buttermilk, 2 teaspoons vanilla
- In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and mix until fully incorporated. Stir in the lemon zest.1/3 cup butter, 1/2 cup sugar, 1 egg, 1 teaspoon lemon zest
- With the mixer on low, alternate adding the flour mixture and buttermilk mixture in thirds, mixing just until combined. Scrape down the sides of the bowl as needed.
- Scoop about 1/4 cup of batter for each cookie onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 6 minutes, rotate the pans, then continue baking for another 9–10 minutes, until the cookies spring back when lightly pressed.
- Transfer to a wire rack and cool completely.
- To make the icing, whisk together the confectioners’ sugar, corn syrup, vanilla, lemon juice, salt, and 2 tablespoons warm water until smooth and spreadable.1 1/2 cups confectioners’ sugar, 1 1/2 Tablespoons corn syrup, 1/2 teaspoon vanilla, 1 teaspoon lemon juice
- Divide the icing in half. Add the cocoa powder to one half and whisk until smooth, adding a little more water if needed to match consistency.1/4 cup cocoa powder
- Flip the cookies over and on their flat side spread half of each cookie with vanilla icing and the other half with chocolate icing.
- Place cookies back on the rack and let the icing set for 15–30 minutes before serving.
You can substitute buttermilk with ⅓ cup milk + 1 teaspoon lemon juice or white vinegar.
Nutrition
Serving: 1cookie | Calories: 310kcal | Carbohydrates: 55g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 302mg | Potassium: 89mg | Fiber: 2g | Sugar: 38g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg