Copycat Black and White Cookies

Prep Time:

1h 30m

Bake/Cook Time:

14m - 15m

Yield:

12-14 cookies

Having a black and white movie night or having a friend from New York over? Try out these Copycat Black and White Cookies. These classic treats are perfect for satisfying any sweet tooth and are sure to impress your friends and family. Follow our simple instructions and get ready to enjoy a homemade version of this iconic New York City dessert.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Copycat Black and White Cookies

1 3/4 (210g) cups all-purpose flour*
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
11 (154g) tablespoons unsalted butter, very soft
1 cup (200g) Dixie Crystals Extra Fine Granulated Sugar
1 large egg yolk
1 large egg
1/3 cup (75g) sour cream
2 teaspoons vanilla extract

Icing

3 cups (360g) Dixie Crystals Confectioners Powdered Sugar
3 tablespoons (43g) milk
4 tablespoons (84g) corn syrup
1 teaspoon vanilla extract
2 tablespoons (14g) unsweetened Dutch process cocoa powder

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Sift together flour, baking powder, baking soda, and salt. Set aside.
In a bowl large enough to hold all ingredients mix butter and sugar until well combined.
Add egg yolk and mix well, add egg and mix until light and creamy.
Add sour cream and vanilla extract.
Add dry ingredients and mix just until combined.
Scoop cookies using an ice cream scoop which holds about 4 tablespoons.
Scoop on parchment-lined cookie sheets leaving a minimum of 2 inches between dough mounds.
Place in oven and bake until pale golden, about 14-15 minutes. Let cool.
For icing mix powdered sugar, milk, corn syrup, and vanilla until smooth. Transfer half of icing in a separate bowl and cover with plastic food wrap.
Using a small offset spatula frost one side of cookies with an even layer of vanilla icing. Before proceeding observe icing, if it drips too much add a touch of powdered sugar.
Remove plastic from icing bowl and add cocoa powder. Add a teaspoon of milk to chocolate icing. If needed add a little more to bring icing to same consistency as vanilla icing.
Frost cookies with chocolate icing.