Black and White Cookies Recipe

Ingredients

For the Cookies:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup buttermilk
• ¼ cup whole milk
• ½ teaspoon vanilla extract
• ⅓ cup unsalted butter, room temperature
• ½ cup granulated sugar
• 1 large egg

For the Icing:

• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3-4 tablespoons water
• ¼ cup unsweetened cocoa powder

Instructions

Making the Cookies:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another small bowl, mix the buttermilk, milk, and vanilla extract.
4. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the butter and sugar together on medium speed until light and fluffy. Add the egg and beat until well combined.
5. Mix the Batter: Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Scoop the Dough: Using a cookie scoop or a spoon, drop 1/4 cup mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake for 15-18 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the cookies to cool completely on the baking sheets.

Making the Icing:

1. Prepare the Vanilla Icing: In a medium bowl, whisk together the powdered sugar, vanilla extract, and enough water to make a thick but spreadable icing.
2. Ice Half of the Cookies: Spread the vanilla icing on half of the flat side of each cooled cookie.
3. Prepare the Chocolate Icing: In another bowl, whisk together the cocoa powder and enough water to make a thick but spreadable icing.
4. Ice the Other Half: Spread the chocolate icing on the other half of each cookie.
5. Let the Icing Set: Allow the icing to set at room temperature for about 30 minutes before serving.

Tips

• If the icing is too thick, add a little more water. If it’s too thin, add more powdered sugar (for the vanilla icing) or cocoa powder (for the chocolate icing).
• Ensure the cookies are completely cooled before icing to prevent the icing from melting.

Enjoy your homemade Black and White Cookies!