Mini Black-and-White Cookies
Jumbo versions of these iced cookies are a New York City specialty. Deciding where to begin presents the sweetest of dilemmas: chocolate first, or vanilla? Don’t worry if you can’t choose—these petite versions are just the right size to eat in one bite.
Recipe information
Yield
makes about 4 dozen
Ingredients
for the cookies
for the icing
Preparation
Step 1
Preheat the oven to 350°F. Make cookies: Sift together flour, baking soda, and salt into a bowl.
Step 2
Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix until creamy, about 2 minutes. Add granulated sugar; mix until fluffy, about 3 minutes. Mix in egg and vanilla. Mix in flour mixture in three batches, alternating with buttermilk.
Step 3
Roll tablespoons of dough into balls; drop onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until bottoms turn golden, about 10 minutes. Let cool completely on sheets on wire racks.
Step 4
Make icing: Whisk confectioners’ sugar, corn syrup, lemon juice, vanilla, and the water in a small bowl until smooth. Add more water, if needed, to achieve a consistency slightly thicker than honey. Transfer half the icing to a small bowl. Stir in cocoa powder; thin with water if needed.
Step 5
Spread white icing on half of each cookie’s flat side and cocoa icing on other half. Let stand until set, 30 minutes. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
