How to Make Black and White Cookies
- Preheat oven to 350 degrees F
- In a bowl, whisk together salt, baking soda, and flour.
- Stir buttermilk and vanilla in a cup.
- Cream butter and sugar together in a large mixing bowl for about 3 minutes, or until light and fluffy.
- Add egg to the bowl and whisk until incorporated well.
- Add the dry ingredients to the wet mixture in small quantities and beat together in low speed. Mix until the dry ingredients are gone and the batter is smooth.
- Spoon ¼ cup of batter on a buttered baking sheet, 2 inches apart from each other until the batter is gone.
- Bake in the oven on the middle rack for 15-17 minutes or until tops are puffed and pale golden.
- Take out of the oven and transfer to a rack to cool (for 5 minutes)
- Meanwhile, add confectioner’s sugar, butter, lemon juice, corn syrup, vanilla and 1 tbsp. water to a bowl. Beat together into a smooth icing.
- Transfer half of the icing to another bowl, add cocoa powder and ½ tbsp water and mix well until it reaches the same consistency as the white icing.
- When cookies have cooled down, spread white icing on one half and the black icing on the other.
- Serve immediately or wait for the icing to set and then serve.
The origin of black and white cookies can be traced back to 1902. The invention of the cookies is credited to Bavarian immigrants who set up the Glaser’s Bake Shop in the New York City.