These cookies are a total classic.
Black and whites always remind me of visiting New York bakeries as a little kid, where they lined the shelves and were roughly the size of my head.
This mini version is super cute and a great snack when dunked in milk. They’re also really fun to make – I’m a sucker for any recipe with frosting involved.
I made these with one of my best friends, Rayna, during one of our MANY baking-filled sleepovers. For her recipe on mini zucchini muffins, click here.
The very best way to make the mini black and whites is to get two people to help with the frosting. Grab your friend, mother, sister, cousin, or personal froster: it will take you a good hour otherwise. Have them frost one pan with vanilla while you do the other pan in chocolate, then swap pans. You’ll be done in no time, and frosting cookies is way more fun when you have someone to talk to.
Cookies, frosting, and friends. The tried and true recipe for a perfect day 🙂
Mini Black and White Cookies
Adapted from Martha Stewart
Makes 4 dozen cookies
For the cookies:
1 1/4 cups of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
6 tablespoons of butter
1/2 cup of granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup of buttermilk
For the frosting:
2 cups of confectioner’s sugar
2 tablespoons of water, plus more for thinning
1/2 teaspoon of vanilla extract
4 teaspoons of light corn syrup
1 tablespoon of unsweetened cocoa powder
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or spray with nonstick spray.
Sift flour, baking soda, and salt into a bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix butter until creamy. Add the granulated sugar and mix until fluffy. Add in the egg and vanilla.Mix the flour mixture into the wet ingredients 3 batches, alternating with the buttermilk.
Use a small ice cream scooper to drop small balls of dough onto the sheet pans. Space about 2 inches apart. Bake for 10 minutes. Flip all the cookies over and let cool completely.
For the frosting, whisk together the confectioners’ sugar, corn syrup, water, and vanilla extract. If necessary add more water to get a consistency slightly thicker than honey. Divide into two bowls. Add cocoa powder to one of the bowls and stir until combined.
Once the cookies are completely cooled, spread vanilla frosting on one half of the bottom of each cookie. When the vanilla starts to harden, begin spreading the chocolate frosting onto the other half of the cookies. Let the frosting harden for 10-15 minutes, then enjoy with a big glass of milk and your best baking buddy.