Black and White Cookies

Black and white cookies, also known as Amerikaner in the German language, are one of the most favourite and popular cookies in the city of New York. The cookies are prepared with a basic cookie recipe and frosted on one half with vanilla icing and on the other half with chocolate icing.

The cookies are easy to bake and makes for a delicious and visually pleasing dessert loved by children and adults alike.

Health Benefits

Each cookie has more than 300 calories and has high sugar content from the icing. That is why experts advise to not consume these cookies in large quantities frequently.

Ingredients

all-purpose flour: 1 1/4 cup

baking soda: 1/2 tsp

tsp of salt: 1/2

buttermilk (well-shaken): 1/3 cup

vanilla: 1/2 tsp

unsalted butter (room temperature): 1/3 cup

granulated white sugar: 1/2 cup

large egg: 1

cup of icing sugar: 1 1/2

tbsp of corn syrup: 1

fresh lemon juice: 2 tsp

vanilla: 1/4 tsp

Water as needed: 2 tbsp

unsweetened Dutch-processed cocoa powder: 1/4 cup

How To Make Black and White Cookies

For Cookies

1. Preheat oven to 350 degrees F
2. In a bowl, whisk together salt, baking soda, and flour.
3. Stir buttermilk and vanilla in a cup.
4. Cream butter and sugar together in a large mixing bowl for about 3 minutes, or until light and fluffy.
5. Add egg to the bowl and whisk until incorporated well.
6. 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.
7. Spoon ¼ cup of batter on a buttered baking sheet, 2 inches apart from each other until the batter is gone.
8. Bake in the oven on the middle rack for 15-17 minutes or until tops are puffed and pale golden.
9. Take out of the oven and transfer to a rack to cool (for 5 minutes)

For Icing

1. Meanwhile, add confectioner’s sugar, butter, lemon juice, corn syrup, vanilla and 1 tbsp. water to a bowl. Beat together into a smooth icing.
2. 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.
3. When cookies have cooled down, spread white icing on one half and the black icing on the other.
4. Serve immediately or wait for the icing to set and then serve.

Trivia

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.