Black and White Cookies

  • Level: Easy
  • Total: 41 min
  • Prep: 30 min
  • Inactive: 1 min
  • Cook: 10 min
  • Yield: 15 (4-inch cookies)
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Ingredients

Cookies:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup butter or margarine, at room temperature

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/3 cup buttermilk

1 egg

2 teaspoons vanilla

Icings:

1 cup semisweet chocolate chips

1 tablespoon solid vegetable shortening

3 tablespoons milk

2 1/2 cups confectioners' sugar

Pinch salt

Directions

  1. Prepare cookies: Position an oven rack in center of oven and a second rack in lower third. Heat oven to 350 degrees F.
  2. Combine flour, baking powder, baking soda, and salt on waxed paper. Beat together butter and sugars in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in buttermilk, egg, and vanilla until well blended. On low speed, beat in flour mixture in 3 additions.
  3. Drop batter by level 1/4 cup onto 2 large ungreased baking sheets, spacing about 3 inches apart. Using a metal spatula, spread into 2-inch rounds.
  4. Bake for 8 minutes; switch positions of baking sheets. Bake another 7 to 9 minutes or until edges are lightly browned. Cool baking sheets on a wire rack 1 minute. Transfer cookies to rack to cool completely.
  5. Meanwhile, prepare icings: For black (chocolate) icing, melt chocolate chips and shortening in top of a double boiler over barely simmering, not boiling, water, stirring until smooth. Let cool.
  6. For white icing, beat milk, confectioners' sugar, and salt in a medium-size bowl until a spreading consistency, adding more milk if necessary; cover with plastic wrap.
  7. Turn cooled cookies flat side up; brush off any crumbs. Spread 1 tablespoon white icing on half of each cookie. Spread 1 tablespoon chocolate icing on the other half of each cookie. Let dry. Store between sheets of waxed paper in a sealed container.
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