Black and White Cookies

These black and white cookies are soft and tender with a hint of lemon. They are topped with a perfect ratio of rich chocolate and creamy vanilla icing.

Course Dessert

Cuisine American

Method Bake

Prep Time 30

Cook Time 15

Total Time 45

Servings cookies

Calories 471

Author Lily Ernst

Ingredients

Cookies

1/2 cup (114g) unsalted butter softened
1 cup (200g) granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
1/3 cup (80ml) buttermilk
2 1/4 cups (280g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Icing

1/3 cup (75g) unsalted butter
2 cups (240g) powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons hot water
2 tablespoons unsweetened cocoa powder Dutch or dark is preferred
3-4 teaspoons hot water

Instructions

Preheat oven to 325F and line two baking sheets with parchment paper.
In a large mixing bowl, beat the butter and sugar for about 1 minute until light and fluffy.
1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
Beat in the egg and extracts.
1 egg, 1 teaspoon vanilla extract, 1/2 teaspoon lemon extract, 1/4 teaspoon almond extract
Then, slowly add the buttermilk and mix until smooth.
1/3 cup (80ml) buttermilk
In a separate bowl, toss together the flour, leavening agents, and salt. Add the flour mixture to the wet ingredients and mix until just combined.
2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Use a 1/4 cup ice cream scoop or dry measuring cup to drop the batter 3″ apart onto the prepared baking sheets.
Bake for 15-17 minutes or until the edges are golden and the top of the cookies spring back when lightly touched. Cool for 5 minutes then transfer the cookies to a wire rack to cool completely before icing.
To make the icing: In a small bowl, melt the butter in the microwave, then whisk in the powdered sugar and vanilla extract.
1/3 cup (75g) unsalted butter, 2 cups (240g) powdered sugar, 1/2 teaspoon vanilla extract
Add in 1 tablespoon of hot water at a time until you reach a smooth but thick consistency like honey.
2 to 3 tablespoons hot water
Using an offset spatula or spoon, draw a straight line down the middle of the flat side of the cookie. Fill in one half of the cookie with the vanilla icing. Repeat with all the cookies. (Note: If the icing thickens while you are frosting, pop it in the microwave for 10 seconds to warm it back up.)
Add the cocoa powder to the vanilla icing and add 1 teaspoon of hot water at a time until the same consistency is reached. Frost the other side of the remaining cookies.
2 tablespoons unsweetened cocoa powder, 3-4 teaspoons hot water
Let stand for about 30 minutes for the icing to set before serving.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Nutrition