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Bite-Sized Black-and-White Cookies
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes about 4 dozen
Ingredients
Ingredient Checklist
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
3/4 teaspoon pure vanilla extract
1/3 cup low-fat buttermilk
2 cups confectioners’ sugar
1 tablespoon plus 1 teaspoon light corn syrup
2 1/2 teaspoons fresh lemon juice
1 tablespoon unsweetened cocoa powder
Gallery
Bite-Sized Black-and-White Cookies
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes about 4 dozen
Gallery
Bite-Sized Black-and-White Cookies
Credit:
Dana Gallagher
Bite-Sized Black-and-White Cookies
Credit:
Dana Gallagher
Bite-Sized Black-and-White Cookies
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
Ingredients
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 teaspoon pure vanilla extract
- 1/3 cup low-fat buttermilk
- 2 cups confectioners’ sugar
- 1 tablespoon plus 1 teaspoon light corn syrup
- 2 1/2 teaspoons fresh lemon juice
- 1 tablespoon unsweetened cocoa powder
Directions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix butter until creamy, about 2 minutes. Add granulated sugar; mix until fluffy, about 3 minutes. Mix in egg and 1/2 teaspoon vanilla. Mix in flour mixture in 3 batches, alternating with the buttermilk.
Roll tablespoons of dough into balls (or use a 1/2-ounce-capacity ice-cream scoop); place them 2 inches apart on lined sheets. Bake until bottoms turn golden, about 10 minutes. Transfer to wire racks; let cool.
Whisk confectioners’ sugar, corn syrup, lemon juice, remaining 1/4 teaspoon vanilla, and 1 tablespoon water in a small bowl until smooth. If necessary, add more water (icing should be a bit thicker than honey). Transfer half to a small bowl. Stir in cocoa; if necessary, thin with water. Spread white icing on half of each cookie’s flat side, and cocoa icing on other half; let set 30 minutes.
Reviews (4)
Add Rating & Review
69 Ratings
5 star values:
7
4 star values:
11
3 star values:
31
2 star values:
14
1 star values:
6
Reviews (4)
Add Rating & Review
69 Ratings
5 star values:
7
4 star values:
11
3 star values:
31
2 star values:
14
1 star values:
6
Add Rating & Review
69 Ratings
5 star values:
7
4 star values:
11
3 star values:
31
2 star values:
14
1 star values:
6
69 Ratings
5 star values:
7
4 star values:
11
3 star values:
31
2 star values:
14
1 star values:
6
69 Ratings
5 star values:
7
4 star values:
11
3 star values:
31
2 star values:
14
1 star values:
6
- 5 star values:
- 7
- 4 star values:
- 11
- 3 star values:
- 31
- 2 star values:
- 14
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
01/20/2014
These did not turn out for me. Batter was very runny, so I had to put it in the fridge so they would harden up. They puffed up a lot in the oven, instead of being flat. The icing tasted strange. I had to totally remake the chocolate icing because it just tasted like unsweetened chocolate. I added sugar, butter, brown sugar, water, and more sugar but nothing changed it. The white icing was weird too. Cookies were more like bread than cookies. Might have been just me, but I won't make them again.
Martha Stewart Member
Rating: Unrated
08/31/2013
I thought these were great! Although the dough was too runny to roll into balls, I followed the advice of others and dropped them with a scoop. They must have been a little larger because I ended up with about 30 cookies. I thought the icing was really good. It was just the right consistency to spread without running off the cookies and we all thought it tasted good. The cookies are somewhat cakelike - just what I expected from eating bakery black & white cookies.
Martha Stewart Member
Rating: Unrated
06/14/2012
Terrible frosting. As others have noted, there's no way to "roll" this cookie dough, but dropping them on the cookie sheet was fine. Did anyone else have a way different yield? The yield says 4 dozen, but I followed this recipe to the letter yet I barely made 2 dozen cookies.
Martha Stewart Member
Rating: Unrated
01/20/2014
These did not turn out for me. Batter was very runny, so I had to put it in the fridge so they would harden up. They puffed up a lot in the oven, instead of being flat. The icing tasted strange. I had to totally remake the chocolate icing because it just tasted like unsweetened chocolate. I added sugar, butter, brown sugar, water, and more sugar but nothing changed it. The white icing was weird too. Cookies were more like bread than cookies. Might have been just me, but I won't make them again.
Rating: Unrated
Rating: Unrated
08/31/2013
I thought these were great! Although the dough was too runny to roll into balls, I followed the advice of others and dropped them with a scoop. They must have been a little larger because I ended up with about 30 cookies. I thought the icing was really good. It was just the right consistency to spread without running off the cookies and we all thought it tasted good. The cookies are somewhat cakelike - just what I expected from eating bakery black & white cookies.
Rating: Unrated
06/14/2012
Terrible frosting. As others have noted, there's no way to "roll" this cookie dough, but dropping them on the cookie sheet was fine. Did anyone else have a way different yield? The yield says 4 dozen, but I followed this recipe to the letter yet I barely made 2 dozen cookies.
All Reviews for Bite-Sized Black-and-White Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Bite-Sized Black-and-White Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
