There is no grey (or brown area in this case since it’s chocolate)—it’s possible to have both the black and the white at the same time”, this was my first thought when I encountered the recipe. It’s actually brilliant! You don’t even have to choose. One bite and you’ll conquer both. Our friend Joanne from The Pioneer Woman has this to say about this recipe:
“Black & White Cookies are a soft, cakey cookie that clearly have vanilla and chocolate flavors on top, but they have a subtle lemon flavor and aroma to them as well. It’s actually something I never noticed for years, until I started making them at home. I remember looking at the recipe and being confused by the lemon extract, and a quick internet search confirmed that lemon is indeed part of the black & white cookie experience. It’s subtle in the most perfect way.”
I always say this—that hint of citrus always brings that touch of freshness in an otherwise fully sweet dessert. In that way, you won’t easily get tired of the sweetness and you get to enjoy the experience of eating the whole dessert. Thank you for this recipe, Joanne.
Ingredients
FOR THE COOKIES:
1-1/4 cup Gold Medal All-purpose Flour
1/2 teaspoon Clabber Girl Baking Powder
1/2 teaspoon Morton Salt
1/3 cup TruMoo Milk
1/2 teaspoon McCormick Vanilla Extract
1/4 teaspoon McCormick Lemon Extract
6 Tablespoons Land O Lakes Unsalted Butter, At Room Temperature
1/2 cup Domino Sugar
1 Large Eggland’s Egg
FOR THE GLAZE:
1-1/2 cup Domino Confectioners Sugar
4 Tablespoons TruMoo Milk, Divided
1/4 teaspoon McCormick Vanilla Extract
1/4 cup Hershey’s Unsweetened Cocoa Powder
Instructions
Preheat oven to 375ºF. Line a sheet pan with parchment paper or a silicone mat.
In a medium bowl, whisk to combine flour, baking powder, and salt. Set aside.
In a measuring cup, combine milk, vanilla extract, and lemon extract. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (see note below), cream together butter and sugar for about 60 seconds on medium speed, until combined. Scrape down the sides of the bowl with a spatula, then beat in egg.
With the mixer running on low speed, alternate adding in half the flour mixture, then half the milk mixture, then the other half of the flour mixture, then the rest of the milk mixture, waiting until each batch is absorbed before adding the next.
Using a 3-tablespoon cookie scoop, portion out cookie scoops onto the prepared baking sheet. You should get approximately 8 cookies. Bake for 15 minutes, until slightly puffed and they pass the toothpick test, then cool completely.
To make the glazes, whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl to reserve, stir in the vanilla, and set aside. Add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth.
When the cookies are completely cool, glaze each cookie with half chocolate glaze and half vanilla glaze. Let the glaze dry, then enjoy!
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Quick Tip: If you don’t have a stand mixer, you can use a hand mixer instead.
Thanks again to The Pioneer Woman for this amazing recipe.