I have seen these cookies in bakeries before and have always thought they looked very fancy. I love to make decorated sugar cookies but often times they end up looking cute or whimsical. These black and white cookies look much “classier” to me. Could it be because they remind me of tuxedos? Maybe. Although they looked fancy, they were missing the sprinkles. I would always choose the gaudiest cookie with the most frosting and sprinkles. This same scenario plays itself out in many other aspects of my life. Do I choose the simple yet classic nail polish or do I choose the brightest glitteriest nail polish I can find? You guessed it; I always choose the glittery one. Same with jewelry, clothes, and shoes. What can I say, I like gaudy stuff. Except, the one fact I was overlooking was that the black in these black and white cookies is actually chocolate. Sugar cookies with chocolate frosting? Yes, please.
Usually I only feel like make cookies around Christmas time. But this summer I have been a cookie-making machine. Maybe I am wishing for cold weather? I don’t know what it is, but I have definitely made my share of cookies in the past few weeks. People at my office have definitely benefited from my cookie-making frenzy. I really enjoyed these cookies. They are almost cake like in texture and the lemon extract really give them a fresh flavor. I just love the flavor of lemon in cookies. These would be a great choice for Christmas or any other time of year!
Black and White Cookies
For the cookies:
- 16 oz cake flour
- 1/2 tsp baking powder
- 1/2 tsp flour
- 2 sticks unsalted butter, softened
- 1 3/4 cups sugar
- 2 large eggs, at room temperature
- 1/2 tsp vanilla extract
- 1/4 tsp lemon extract
- 1 cup milk
For the glaze:
- 2 oz semi-sweet chocolate chips
- 1/4 cup light corn syrup
- 1/3 cup water
- 20 oz confectioners’ sugar
- 1/2 tsp vanilla extract
- Milk, as needed
- Preheat the oven to 375 degrees. Place parchment paper on your baking sheets. Combine the cake flour, baking powder, and salt into a bowl.
- In the bowl of a stand mixer fitted with the paddle attachment cream the softened butter for about 30 seconds at medium powder. Gradually add the sugar increasing the speed as you go. Continue mixing for about 3 minutes. Scrape down the sides of the bowl and add the eggs, lemon extract, and vanilla extract. Alternate adding the flour and milk. Add the flour in four parts and milk in three. Scoop 2 tablespoons of dough onto the baking sheets. The “dough” will be quite thin, that is ok. Using a spoon shape the dough into circles about 2 inches in diameter. Try to make the thickness as even as you can so that they cook evenly. Bake for 20 minutes. If you are using multiple pans switch them halfway. Transfer cookies to cooling rack and allow them to cool completely.
- While the cookies are cooling prepare the glaze. Heat the chocolate in the microwave in 30-second increments on medium power. Heat 30 seconds, stir, heat again; until the chocolate is melted. Be careful not to burn the chocolate. In a saucepan bring the corn syrup and water to a boil. Remove from heat and gradually whisk in the confectioners’ sugar. Once combined add the vanilla extract. Transfer half of the glaze to the bowl with the melted chocolate and mix. If the chocolate glaze is too thick add a tablespoon of milk until the chocolate is a good consistency to spread on the cookies. I added about 3 tablespoons of milk.
- Starting with the white glaze, begin glazing one half of each cookie. Annie’s instructions said to glaze the bottom, or flat, part of the cookie. It made more sense to me to glaze the top, or rounded, part of the cookie. Do whichever works for you. Once you have glazed all the cookies with the white frosting go back and do the other half of each cookie with the chocolate glaze. Allow to dry for about 1 hour before serving.