Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Bite-Sized Black-and-White Cookies 3.0 (69) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Yield: 4 dozen 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. Ingredients 1 ¼ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 6 tablespoons unsalted butter, softened ½ cup granulated sugar 1 large egg ¾ teaspoon pure vanilla extract ⅓ cup low-fat buttermilk 2 cups confectioners' sugar 1 tablespoon plus 1 teaspoon light corn syrup 2 ½ teaspoons fresh lemon juice 1 tablespoon unsweetened cocoa powder Directions 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. 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. 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. Rate it Print