Black and White Cookies

One of my number one guys has a birthday this month.  We will likely celebrate my dad’s big day with a classic movie marathon and a batch of his favorite Black and White Cookies.  These large cookies, which have a cake-like texture, are topped with half vanilla and half chocolate icing.

I’ve come across several recipes for Black and White Cookies over the years.  However, I always return to the very first one I tried.  It is from the All-American Cookie Book by Nancy Baggett.  You may recall that I recently did a post on Nancy’s Apricot Sandwich Tea Cakes.  These Black and Whites are every bit as delicious and fully explain why the All-American Cookie Book has been a staple in my kitchen for many years.

First, let’s talk about what sets these particular Black and White Cookies apart from the pack.  This recipe completely nails the texture of these epic New York favorites.  It is cake-like, but light and moist.  I’ve had many, both homemade and store bought, that were dry and disappointing.  This recipe also offers tremendous flavor.  The lemon extract perfectly balances the sweetness and complements both the chocolate and vanilla.

Make the Cookies

I love that these look so professional, but still come together rather quickly.  First, preheat the oven to 350° F and grease several baking sheets.  I’ve also lined with parchment paper and had good results.  Next, combine the dry ingredients and set aside.  Beat the butter, shortening, and sugar until fluffy.  Then, add the eggs, vanilla, corn syrup, and lemon extract and beat until combined.  Stir in the sour cream, which helps create a moist texture.  Last, slowly add the flour mixture and stir until smooth.  That’s it – this is the dough.  

Next, use a ¼-cup measuring cup to scoop dough and roll into balls.  Place on prepared baking sheets approximately 3.5” apart.  Use the palm of your hand to flatten slightly.  Note that these cookies will spread quite a bit. 

Finally, bake in the preheated oven for 10-14 minutes until the edges are lightly golden brown.  Let the cookies firm up, transfer to wire racks, and cool completely.

Make the Fondants and Ice the Cookies

The vanilla and chocolate fondants are what make this cookie truly special.  We will make one large batch of vanilla fondant and convert half into chocolate.  The recipe calls for two ounces of chopped unsweetened chocolate.  I like to use Baker’s brand chocolate, roughly chop by hand, and add to a medium bowl.  Then, in a medium saucepan, combine the corn syrup with a half-cup of water and bring to a boil.  To finish the vanilla fondant, remove from heat, add the confectioners’ sugar and vanilla, and stir until smooth.  Now, we will finish off the chocolate fondant.  Add two thirds of a cup of the hot vanilla fondant to the bowl with the chopped chocolate and stir until the chocolate is partially melted.  Next, add another half-cup of the vanilla fondant and continue stirring.  Finally, add a few teaspoons of hot water, one at a time, stirring constantly until the mixture is fluid, but not runny.

Applying the fondants to the cookies can be a bit messy.  I recommend placing parchment or wax paper underneath your racks for easy cleanup.  Work with the chocolate fondant first.  Use a small offset spatula or butter knife to carefully apply to half of each cookie. 

Then, using the same technique, apply the vanilla fondant to the other half.  The fondants may cool slightly and thicken up while you work.  If this is the case, add a few drops of hot water and stir to bring back to the correct consistency.

There you have it, the perfect Black and White Cookie.  These get rave reviews every time I make them.  Their large size and two-tone icing make them universally popular with both kids and adults.  I hope that you will try a batch for your next family gathering, playoff party, or girls’ night in.   

Black and White Cookies

Recipe by Miss Tipsy BakerCuisine: CookiesDifficulty: Easy

Servings

15

cookies

Prep time

30

minutes

Cooking time

14

minutes

Ingredients

• For the Cookies

• 3 cups all-purpose flour

• ¼ tsp. baking soda

• 1 + 1/3 cups sugar

• 2/3 cup (1 stick + 2-2/3 tbsp.) unsalted butter (slightly softened)

• ½ cup white vegetable shortening

• 2 large eggs

• 2 + 1/2 tsp. vanilla extract

• 2 tsp. light corn syrup

• scant ¾ tsp. lemon extract

• 1/3 cup sour cream

• For the Fondants

• ¼ cup light corn syrup

• ½ cup water

• 5 cups confectioners’ sugar (sifted after measuring)

• ¾ tsp. vanilla extract

• 2 oz. unsweetened chocolate (chopped)

Directions

• Make the Cookies
• Preheat oven to 350° F.  Grease several baking sheets or coat with non-stick spray. 
• Stir together flour, salt, and baking soda; set aside.  In a large bowl, with an electric mixer on medium speed, beat together sugar, butter, and shortening until well blended (about 2 minutes).  Add eggs, vanilla, corn syrup, and lemon extract and beat until evenly incorporated. 
• Beat in half of the flour mixture until evenly incorporated.  Switch mixer speed to low and add sour cream.  Stir in remaining flour mixture, just until well blended and smooth.  Let dough firm up for five minutes.
• Using a ¼-cup measure of dough, shape balls with lightly greased hands.  Place on prepared baking sheets, spacing about 3.5” apart.  Using your hand, press and pat balls to about 3.25” in diameter.
• Bake the cookies, one sheet at a time, in the middle of the oven for 10-14 minutes, or until lightly browned at the edges and the tops spring back when lightly pressed in the centers*.  Let cookies firm up, transfer to wire racks, and cool completely.
• Make the Fondants
• In a medium saucepan, bring ½ cup of water and the corn syrup just to a boil over medium-high heat.  Remove from heat and stir in confectioners’ sugar until completely smooth.
• Place the chocolate in a medium, deep bowl.  Pour 2/3 cup of the hot vanilla fondant over the chocolate.  Stir until chocolate is partially melted.  Pour another ½ cup of vanilla fondant over the chocolate.  Stirring constantly, thin chocolate fondant to a fluid, but not runny consistency by adding 3-4 teaspoons of hot water, a little at a time.  Stir until chocolate melts completely and water is evenly incorporated.
• Ice the Cookies
• Set the wire racks with cookies over wax paper to catch drips.  Using a small, offset spatula or table knife, immediately ice half of each cookie with chocolate fondant**.
• Using the same technique, ice the second half of each cookie with vanilla fondant.

Notes

• *Reverse the sheet from front to back halfway through baking to ensure even browning.
• **If fondant stiffens up while you are working, add a few drops of hot water and stir to bring back to spreading consistency.  If the fondant cools completely, warm over low heat, stirring.