New This Month

Bite-Sized Black-and-White Cookies

69

It's the sweetest of dilemmas. Chocolate first, or vanilla? Don't worry if you can't choose -- these cookies are just the right size to eat in one bite.

  • Yield: Makes about 4 dozen

Photography: Dana Gallagher

Source: Martha Stewart Living, July 2004

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon pure vanilla extract
  • 1/3 cup low-fat buttermilk
  • 2 cups confectioners' sugar
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 2 1/2 teaspoons fresh lemon juice
  • 1 tablespoon unsweetened cocoa powder

Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. 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, about 2 minutes. Add granulated sugar; mix until fluffy, about 3 minutes. Mix in egg and 1/2 teaspoon vanilla. Mix in flour mixture in 3 batches, alternating with the buttermilk.

  2. Roll tablespoons of dough into balls (or use a 1/2-ounce-capacity ice-cream scoop); place them 2 inches apart on lined sheets. Bake until bottoms turn golden, about 10 minutes. Transfer to wire racks; let cool.

  3. Whisk confectioners' sugar, corn syrup, lemon juice, remaining 1/4 teaspoon vanilla, and 1 tablespoon water in a small bowl until smooth. If necessary, add more water (icing should be a bit thicker than honey). Transfer half to a small bowl. Stir in cocoa; if necessary, thin with water. Spread white icing on half of each cookie's flat side, and cocoa icing on other half; let set 30 minutes.

Reviews Add a comment

  • Heather J
    20 JAN, 2014
    These did not turn out for me. Batter was very runny, so I had to put it in the fridge so they would harden up. They puffed up a lot in the oven, instead of being flat. The icing tasted strange. I had to totally remake the chocolate icing because it just tasted like unsweetened chocolate. I added sugar, butter, brown sugar, water, and more sugar but nothing changed it. The white icing was weird too. Cookies were more like bread than cookies. Might have been just me, but I won't make them again.
    Reply
  • Melissa_T
    31 AUG, 2013
    I thought these were great! Although the dough was too runny to roll into balls, I followed the advice of others and dropped them with a scoop. They must have been a little larger because I ended up with about 30 cookies. I thought the icing was really good. It was just the right consistency to spread without running off the cookies and we all thought it tasted good. The cookies are somewhat cakelike - just what I expected from eating bakery black & white cookies.
    Reply
  • Susan Leff
    14 JUN, 2012
    Terrible frosting. As others have noted, there's no way to "roll" this cookie dough, but dropping them on the cookie sheet was fine. Did anyone else have a way different yield? The yield says 4 dozen, but I followed this recipe to the letter yet I barely made 2 dozen cookies.
    Reply
  • Susan Leff
    14 JUN, 2012
    Terrible frosting. As others have noted, there's no way to "roll" this cookie dough, but dropping them on the cookie sheet was fine. Did anyone else have a way different yield? The yield says 4 dozen, but I followed this recipe to the letter yet I barely made 2 dozen cookies.
    Reply