Bite-Sized Black-and-White Cookies

Photo: Dana Gallagher
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.


  • 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

  • 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


  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.

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