Black and White Cookies

These black and white cookies are slightly lemon-flavored and topped with a vanilla and chocolate icing to make them extra delicious.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 390 Calories

Ingredients

• 1 cup milk
• 1 pinch salt
• 1 cup sifted confectioners' sugar
• 3 tablespoons corn syrup
• 1 teaspoon butter
• 1 tablespoon butter
• 1 tablespoon corn syrup
• 4 cups cake flour
• 3 ounces semisweet chocolate, chopped
• 1 cup unsalted butter, at room temperature
• 1 tablespoon water, or as needed
• 1 teaspoon clear vanilla extract
• 2 eggs, at room temperature
• 3 ounces bittersweet chocolate, chopped
• 8 drops black food coloring, or as needed
• 0.5 teaspoon baking powder
• 0.5 teaspoon vanilla extract
• 0.75 teaspoon salt
• 0.33333334326744 cup water
• 1.75 cups white sugar
• 0.25 teaspoon lemon extract
• 0.5 tablespoon lemon zest
• 4.5 cups sifted confectioners' sugar
• 2 tablespoons sifted confectioners' sugar
• 0.25 teaspoon clear vanilla extract

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.

Step 2

Mix flour, baking powder, and salt together in a medium bowl.

Step 3

Cream sugar and butter together in a large bowl using an electric mixer for 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla extract, and lemon extract. Mix together. Add flour mixture and milk gradually in equal 1/3 proportions, mixing batter well after each addition until fully incorporated.

Step 4

Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet.

Step 5

Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.

Step 6

Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.

Step 7

Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours. Serve.

Step 8

While cookies cool, melt butter for vanilla icing in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla extract, and salt. Add water gradually until vanilla icing comes together. Heat over the double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.

Step 9

Meanwhile, set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring to the remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.