Imagine biting into a soft, pillowy cookie that's perfectly split between velvety white and rich chocolate icing - that's the magic of Mini Black and White Cookies! These iconic American treats, originally popularized in New York City bakeries, are not just a dessert, but a nostalgic journey that brings the charm of classic bakery delights right to your kitchen. Whether you're a baking enthusiast or a sweet tooth looking for the perfect weekend project, these miniature cookies promise to transport you to the bustling streets of New York with every delectable bite.
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 tablespoons cocoa powder
- Water as needed for icing
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a small cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Rotate the baking sheets halfway through cooking for even baking.
- Remove from oven and let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, divide the powdered sugar into two bowls. In one bowl, add cocoa powder and mix. Gradually add water to both bowls, stirring until you achieve a smooth, spreadable consistency.
- Once cookies are completely cool, use a small offset spatula to ice half of each cookie with white icing and the other half with chocolate icing.
- Allow icing to set at room temperature for about 30 minutes before serving or storing in an airtight container.
Tips
- Room Temperature Ingredients: Ensure butter, egg, and other ingredients are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep cookies tender and prevent toughness.
- Consistent Size: Use a cookie scoop for uniform cookies that bake evenly.
- Icing Consistency: Add water to powdered sugar gradually to achieve a smooth, spreadable icing that isn't too runny.
- Cool Completely: Let cookies cool entirely before icing to prevent melting and ensure a clean, crisp icing line.
- Storage Tip: Store in a single layer in an airtight container to maintain the icing's pristine appearance.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
