Black and White Cookies
Cook time
Total time
Serves: 8 large, 16 small
  • 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
  1. Preheat oven to 350°F.
  2. Whisk together the flour, baking soda, and salt in a medium bowl and set aside.
  3. 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.
  4. 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.
  5. 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).
  6. 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).
To make the icing
  1. Whisk or beat together the confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth.
  2. 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.
  3. Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.
Adapted From
Recipe by The Crepes of Wrath at