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Mini Black-and-White Cookies

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

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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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, July

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Reviews (17)

  • 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.

  • 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.

  • 31 Dec, 2012

    If you don't have the right size scoop, these cookies CAN be rolled, you just have to wet your hands really well and keep rinsing and wetting them every three cookies or so.

  • 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.

  • 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.

  • 12 Apr, 2012

    This is the ONLY recipe I use for this cookie. I have made it dozens of times, and they are always a big hit. I constantly get asked to make these.

  • 19 Nov, 2011

    I made these cookies for a family party and they were great, a huge hit! A lot of time, but definitley worth it!

  • 22 Dec, 2010

    This is not a dough to roll into balls, refrigerate it a little and use it like a drop cookie recipe.
    Gale Gand's black and white cookie rises higher and is more cake like with crispy edges. I used her icing recipe instead of the corn syrup one here.

  • 16 Dec, 2010

    What a gluey frustrating mess! For me a big waste of time and money. YUCK.

  • 23 Sep, 2010

    Easy to make- I used a cookie scoop and they look adorable. However, the icing is DISGUSTING. If I ever make these again, I'll be looking for a new icing recipe.

  • 17 Aug, 2010

    I've used this recipe for years.....but I scoop it with a small ice cream scoop and it's soft but works fine. LisaK91....you ice the flat side not the domed side. I just made some for my husband because he surprised me with a trip to NYC at the end of September and these are the cookies we see in every deli in the city.

  • 17 Aug, 2010

    I've used this recipe for years.....but I scoop it with a small ice cream scoop and it's soft but works fine. LisaK91....you ice the flat side not the domed side. I just made some for my husband because he surprised me with a trip to NYC at the end of September and these are the cookies we see in every deli in the city.

  • 29 Jun, 2010

    These were great.....my kids loved them.....makes me feel were are back on holidays in the States.......loved them

  • 15 May, 2010

    After reading the comments below, I decided to refrigerate the dough overnight and then used an ice-cream scoop to shape the dough, which was harder to manage than traditional cookie dough. The cookies came out perfect.

  • 25 Apr, 2010

    I had the same problem as other folks. The dough for these cookies was way too thin and gummy to be rolled into balls. I aded a bit of flour, but the dought was still gummy. The cookies baked up more like little cakes, with a domed top, so the black and white frosting didn't go on nicely. Very disappointing.

  • 18 Jun, 2009

    I had the same problem stated below. These cookies came out terrible. I followed the recipe to a T and got a dough that was no where near roll-able. After adding in more flour 1tbs at a time I ended up with a dough that was gummy and still not roll-able. They looked terrible when baked. I hope the rest of the recipes in my Martha book arent as bad.

  • 28 Feb, 2008

    These tasted alright, but the batter was no where near stiff enough to roll..it was more like stiff pancake batter....I ended up dropping it by teaspoonfuls onto the cookie sheet and baking for 10 minutes. I tried to make another batch and added a little more flour, but they didnt turn out any "prettier"..but they did taste good :)