The black and white. Who doesn’t love it? It’s one of the first things Kramer and I have to get when we go to New York. And who could ever forget that episode of Seinfeld? Look to the cookie, Elaine. Look to the cookie. I was excited to make these because of that specific episode (I’m a big Seinfeld fan). These were the perfect consistency and the frosting dried nicely; it wasn’t too hard nor too runny and soft. Black and white cookies are generally more cake-like than traditional cookie, and it makes them a special treat. I think I would definitely use almond extract next time instead of using lemon juice, but other than that, these were a huge hit and reminded me of being in New York. I can’t wait to make them again! Recipe after the jump.
The ingredients for the cookies.
Combine your flour, baking soda, and salt in a medium bowl and set aside.
If you don’t have buttermilk (like me), just put 1 tablespoon of vinegar in a measuring cup and fill it with milk to the 1 cup point and let sit for five minutes.
Beat together the butter and sugar until smooth and fluffy (at least 3-5 minutes).
Beat in the egg and vanilla.
Then beat in the flour and buttermilk alternatively, starting and ending with the flour.
Line and/or grease a baking sheet and scoop a little less than 1/4 cup of dough onto the sheets. Try to flatten them a bit as they will puff up considerably. Bake at 350 degrees F for 15 to 17 minutes. You can make these smaller if you like, but mind the baking time.
While the cookies bake, make the icing.
Beat or whisk together the confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa for your chocolate icing.
When the cookies have cooled completely, frost half of the flat bottoms of the cookies with the vanilla icing.
And finish up the other half with the chocolate.
Enjoy these as they won’t last long!
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup well-shaken buttermilk
- ½ teaspoon vanilla
- 6 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2¼ cups confectioners sugar
- 1½ tablespoons light corn syrup
- 3 teaspoons fresh lemon juice (I would also recommend using ½ to 1 teaspoon of almond extract instead of the lemon juice)
- ½ teaspoon pure vanilla extract
- 1 to 3 tablespoons water
- ⅓ cup unsweetened Dutch-process cocoa powder
- Preheat oven to 350°F.
- Whisk together the flour, baking soda, and salt in a medium bowl and set aside.
- Beat together the butter and sugar in a large bowl with an electric mixer until smooth and fluffy, about 3 minutes, then add in the vanilla and the egg, beating until combined well.
- Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
- Spoon a bit less than ¼ cup of batter about 2 inches apart onto a greased and/or lined baking sheet (make sure that they aren't too rounded because they puff up quite a bit).
- Bake until the tops are puffed and pale golden, and cookies spring back when touched; about 15 to 17 minutes. Allow to cool completely before icing. Makes about 8 large cookies, or 16 if you decide to make smaller cookies (I doubled the recipe).
- Whisk or beat together the confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth.
- Transfer half of icing to another bowl and stir in cocoa, adding more water, ½ teaspoon at a time, to thin to same consistency as white icing.
- Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.