I first saw these black and white cookies on the King Arthur Flour blog, Baker’s Banter, however, the recipe I used for these I found on Alicia’s Recipes. I did use a technique from Baker’s Banter, and that was to flatten the cookie dough a bit with the bottom of a wet measuring cup. Great tip! These were pretty good cookies, but I didn’t have lemon extract, so I’m sure that took away from the original deli flavor these treats are supposed to have. Also, the glaze on Alicia’s is pretty different from the one on Baker’s Banter, but still good.
Would I make these again? Maybe for a birthday party or something, but not for cookies just to have around the house. They were good and all, but the frosting part takes some time and because it’s pretty sugary, it’s not the type of cookie that you grab a stack of and eat with a glass of milk in front of the TV. These are more of a one cookie per person type treat, great for a party or get together.
Pretty standard recipe really, cream together the butter and the sugar. Add eggs, milk, vanilla and extract.
Whisk together the cake flour and all-purpose flour, baking powder, and salt.
Then slowly add the flour mixture to the creamed mixture.
For smaller cookies, use a cookie scoop, for larger cookies use an ice cream scoop.
Put some water on a small plate and dip the bottom of a measuring cup into it.
Then use that to flatten the cookie dough.
You don’t want the cookies to brown, and everyone’s oven is different, so keep an eye on them. These are more cake-like than cookie-like. After they’ve cooled and you’ve made the frosting mixture, coat one side of each cookie.
DON’T do what I did and try to use semisweet instead of bittersweet. Semisweet has too much sugar content and will seize up as you see in the picture above. Looks ugly. Use bittersweet. Trust me on this.
See how much better the chocolate looks using bittersweet? Told you to trust me ;)
Black And White Cookies
adapted from Alicia’s Recipes
- 1 cup unsalted butter
- 1- ¾ cups white sugar
- 4 eggs
- 1 cup milk
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon extract
- 2½ cups cake flour
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 cups confectioners’ sugar
- ⅓ cup boiling water
- 1 (1 ounce) square bittersweet chocolate, chopped
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then set mixer on low speed, or stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on lined baking sheets. Put a small amount of water on a salad plate. Dip the bottom of a dry measure measuring cup into the water, then gently press down each cookie to flatten it. You will need to re-wet the measuring cup every 2-3 cookies or it will stick to the dough.
- Bake until edges begin to brown, about 20 to 30 minutes (15-20 for smaller cookies). Cool completely.
- Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).
- Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.
- With a brush or the back of a spoon, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.