Mini Black And White Cookies Recipe

Prep

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Measure and bring the sour cream and milk to room temperature if chilled.

In a medium bowl whisk together the all-purpose flour, baking powder, baking soda and salt until evenly combined; set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the softened butter and granulated sugar on medium-high speed for 2–3 minutes until light and fluffy and pale in color. Scrape down the bowl as needed.

Add the egg and vanilla extract and mix on medium speed until incorporated, about 30–45 seconds.

With the mixer on low, add about half the dry ingredients and mix just until combined, then add the sour cream and milk and mix to incorporate. Add the remaining dry ingredients and mix on low until a soft, slightly thick batter forms. Avoid overmixing.

Using a tablespoon or small scoop (about 1 tablespoon batter each), drop rounded mounds onto the prepared baking sheets, spacing them 2 inches apart. The cookies should be small — mini-sized (about 2-inch diameter after baking). Smooth any high peaks gently with the back of a dampened spoon if desired for even domes.

Bake one sheet at a time in the center of the preheated oven for 10–12 minutes, or until the edges are set and the tops spring back slightly when touched. Rotate the pan halfway through if your oven bakes unevenly.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing (about 30–40 minutes). Ensure cookies are fully cool so icing does not melt.

While cookies cool, prepare the vanilla icing. In a medium bowl sift the confectioners' sugar to remove lumps.

Add the melted butter, vanilla extract, 2 tablespoons milk (start with 2 tbsp), corn syrup (if using), and salt. Stir with a whisk or spatula until smooth. The consistency should be thick but pourable/spreadable; add up to 1 additional teaspoon milk at a time if too thick, or a bit more confectioners' sugar if too thin. For a very smooth glossy finish, a few extra drops of corn syrup help.

Transfer the vanilla icing to a shallow bowl wide enough to dip half of each cookie or keep in the bowl for spreading with a knife.

In a separate bowl sift together the confectioners' sugar and unsweetened cocoa powder to remove lumps.

Add the melted butter, 3 tablespoons milk (start with 3 tbsp), corn syrup (if using), and salt. Stir until smooth. The chocolate icing should be slightly thicker than the vanilla so it sets but still workable. If too thick, add milk a teaspoon at a time; if too thin, add a bit more powdered sugar.

Transfer the chocolate icing to a shallow bowl or keep in the bowl for spreading.

Line a second wire rack with parchment to catch drips. Working with one cookie at a time, place a cooled cookie on the rack. Hold the cookie with one hand and either dip half of the top into the vanilla icing or spread vanilla over half the cookie using an offset spatula or butter knife. Immediately set the cookie back on the rack with the iced side resting on the rack so excess drips fall onto the parchment below.

Clean the edge where you stopped the vanilla slightly with a small spatula, if needed, to create a straight center line.

Using the other bowl, dip or spread the chocolate icing onto the remaining half of the cookie so the two icings meet in the center. If you dipped, lift and allow excess to drip off before placing back on the rack.

If desired, gently smooth the line where the two icings meet with a small knife to create a neat half-and-half look, being careful not to blend the colors.

Allow the iced cookies to sit at room temperature until the icings set, about 30–60 minutes. For quicker setting, refrigerate on a tray for 10–15 minutes, then return to room temperature to avoid sweating.

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving for the soft cake-like texture.