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Black and White Cookies

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No need to choose between chocolate and vanilla (or make a trip to NYC) with these black and white cookies! Made with a super soft sugar cookie frosted with half chocolate frosting and half vanilla frosting, you’ll love these classic cookies!

No need to choose between chocolate and vanilla (or make a trip to NYC) with these black and white cookies! Made with a super soft sugar cookie frosted with half chocolate frosting and half vanilla frosting, you’ll love these classic cookies!

  • Author: Sofi | Broma Bakery
  • Prep Time: 40 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hours
  • Yield: 15 cookies
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 40 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hours
  • Yield: 15 cookies
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:

Ingredients

For the cookies

  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the frosting

  • 3 cups powdered sugar
  • 3 to 4 tablespoons milk
  • 2 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 Tablespoons cocoa powder

Instructions

    1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
    2. In a standmixer fit with the whisk attachment, beat the room temperature butter and granulated sugar until light and fluffy, about 1 minute. Scrape down the bowl and add the egg, sour cream and vanilla and beat until combined.
    3. Scrape down the bowl and add the flour, baking powder, baking soda, and salt. Beat until no streaks or clumps of flour remain, but do not over mix.
    4. Use a 1.5 ounce cookie scoop to scoop out the dough into balls and place 2 inches apart onto your cookie sheet.
    5. Bake at 350°F for 13 minutes or until the edges are set, but the cookies are still a bit underdone in the middle. Place on a wire rack to cool completely.
    6. While the cookies cool, make the frosting. In a small mixing bowl, combine the powdered sugar, 3 tablespoons of milk, corn syrup, vanilla extract and salt. Whisk together until smooth. If the frosting is too stiff, add the additional tablespoon of milk to reach the desired consistency.
    7. Transfer half of the frosting to a separate mixing bowl to make the chocolate frosting. Add the cocoa powder to this half of the frosting and mix until smooth and creamy. Now you should have one bowl of vanilla frosting and one of chocolate!
    8. Flip the cooled cookies over so that the flat bottom is up. Use an offset spatula to frost one half of a cookie with a thin layer of vanilla frosting. Repeat with all the cookies and place the cookies in the fridge for 10 minutes to let the frosting set. Remove the cookies from the fridge and frost the other half of each cookie with the chocolate frosting. Place back in the fridge for the frosting to set until ready to serve!