I love black and white cookies. I mean, I really love them. But I don’t need a fancy one from a bakery. My favorite are the ones you buy at a bodega. I’m pretty sure I was addicted to them when I lived in New York. I’m surprised that I haven’t tried to make them before now. I’ve definitely thought about it but never seemed to find the right recipe, and I was super nervous about the cookie not turning out the way I wanted.
Fast forward to about a week ago. I came across a recipe for a Girl Scout shortbread cookie recipe from 1922. I love all things old and decided to try the recipe. I was hoping that it would taste like the shortbread cookies I grew up with when I was a Girl Scout in the…well, it doesn’t matter how many years ago it was.
I don’t want to say that I was disappointed by this cookie, but it definitely wasn’t what I expected. First, I should say that it was delicious. Miles and I tried a few, but the cookie wasn’t like a shortbread at all. It was domed and softer like a tea cookie. I looked at Miles and wondered out loud if it might make a good black and white cookie and he said I should try it, so I did! Turns out, it makes a fantastic black and white cookie. I kept the same recipe, basically, played around with the baking times and made a lovely soft, tea cookie with a yummy glaze. It was a hit with everyone that tried them. I think I might keep a batch of dough in the freezer for when I’m feeling a little nostalgic for NYC.
Black and White Cookies
for the cookies
- 1 cup of butter salted
- 1 cup of sugar
- 2 tablespoons of whole milk 2% is fine too
- 2 eggs beaten
- 1 teaspoon of vanilla
- 2 cups of flour
- 2 teaspoons of baking powder
for the icings
- 1 ½ cups confectioners sugar
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla
- 1 tablespoons to 2 water
- ¼ cup unsweetened cocoa powder
make the cookies:
In the bowl of an electric mixer, cream butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, milk, and vanilla, blend thoroughly. Add flour, and baking powder and combine just until dough comes together. The dough may be very soft and sticky. Take the batter of the bowl, pat into a disk, wrap in plastic and place in the freezer for about an hour, or until firm enough to roll.
Preheat the oven to 350°. Line a baking sheet with parchment paper. On a floured surface roll the dough to about ¼ inch thick. Using a 2-in round cutter, cut out cookies and place on the baking sheet. Reshape dough and place in the freezer until you’re ready to bake the next batch. Bake the cookies for about 9 minutes or until the cookies are puffed and lightly brown on the edges. Let cookies cool in pan for 2 minutes and place on a cooling rack. Repeat with remaining dough.
make the icings:
Stir together confectioners sugar, corn syrup, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of the icing to another bowl and stir in cocoa, adding more water, ½ teaspoon at a time, to thin to same consistency as white icing.
ice the cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.
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