Black And White Butter Cookies Recipes

BUTTERCREAM FROSTED BLACK AND WHITE COOKIES

Steps:

• For the cookies: Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 half sheet pans (18-by-13-inch baking sheets) with parchment paper.
• Combine the flour, sugar, baking powder, salt and lemon zest in your stand mixer bowl fitted with the paddle attachment and mix on low speed to combine. With the mixer on low speed, begin adding in the chunks of butter and mix until the butter has disappeared and the mixture resembles breadcrumbs, about 1 to 2 minutes.
• In a liquid measuring cup, whisk to combine the buttermilk, egg, oil and vanilla. With the mixer still on low speed, pour in the liquids and mix until just combined. Stop and scrape the bowl and beater and then mix on low for another 20 seconds until smooth. Scoop the batter into a pastry bag with a 1/2-inch open tip (or a gallon-size freezer bag with a 1/2-inch opening snipped off the corner).
• Pipe six 2-inch-wide mounds of dough onto each prepared sheet pan, leaving 2 inches of space around each cookie.
• Bake one tray at a time in the center of the oven until the edges are just golden, the centers feel soft but set and a toothpick inserted in the center has a few moist crumbs, 10 to 12 minutes. Let cool completely on the sheet pans, then peel off the parchment paper and frost.
• For the frosting: Thoroughly wash and dry your stand mixer bowl and paddle attachment. Beat the butter at medium-high speed until smooth and shiny, 1 to 2 minutes. Add the confectioners' sugar, salt, vanilla and buttermilk. Mix on low speed to combine then increase to high speed and mix for 1 minute. Scrape the bowl and paddle and mix again at high speed until fluffy, about 1 minute.
• Transfer about half of the buttercream to a small microwave-safe bowl and set aside. Add the melted chocolate to the remaining buttercream in the mixer bowl. Mix on low speed to combine, scrape the bowl, then mix on high speed for about 10 seconds. Stir with a rubber spatula to incorporate any visible melted chocolate.
• Use a small offset spatula to frost half of each cookie with the vanilla buttercream (you'll use about 2 teaspoons of each frosting per cookie.) Once each cookie is frosted with the vanilla buttercream, frost the other half of each cookie with the chocolate buttercream. Store the cookies in a single layer in airtight containers for up to 3 days.

BLACK AND WHITE BUTTER COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined, 1 to 2 minutes. Add vanilla extract and salt. With the mixer on low, gradually add flour, scraping down sides of bowl as necessary. Continue mixing until well combined.
• Divide dough in half. Place one piece of dough on a large piece of plastic wrap; cover with a second piece of plastic wrap and roll out dough between plastic wrap to 1/4-inch thickness. Place on a baking sheet and transfer to a refrigerator or freezer and chill until firm. Repeat process with remaining dough.
• Preheat oven to 350 degrees. Line a baking sheets with parchment paper; set aside.
• Using a 2-inch square cutter, cut out dough, rerolling scraps as necessary. Transfer to prepared baking sheet. Bake until firm, 12 to 14 minutes. Let cookies cool on baking sheets for 5 minutes; carefully transfer cookies to a wire rack and let cool completely.
• Working with half of the cookies, dip one corner of each cookie into melted semisweet chocolate so that it covers half of the cookie. Transfer to a parchment-lined baking sheet and let stand until chocolate is set, about 45 minutes. Repeat process with remaining cookies and melted white chocolate; place on parchment-lined baking sheet and let stand until chocolate is set, about 45 minutes. Cookies are best eaten the day they are made.

BLACK-AND-WHITE SPOTTED ANIMAL COOKIES

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl.
• Beat together the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes.
• Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning, and scraping down the sides of the bowl and the beaters themselves as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat, stopping to scrape down the sides of the bowl as needed, until the dough is very smooth, about 5 minutes.
• Remove half the dough from the bowl and set aside. Beat the cocoa into the remaining half on low speed until well combined, about 2 minutes.
• Preheat the oven to 350 degrees and line two baking sheets with parchment.
• Drop grape sized pieces of plain and chocolate dough in the center of a separate piece of parchment (the dough pieces should be close to each other). Put another piece of parchment on top and using a rolling pin roll the dough to 1/8-to-1/4-inch-thick to create a spotted dough. Chill to firm slightly, about 15 minutes. Cut out cat, dogs and cows shapes with cookie cutters. Push the scrap back together (don't stack or roll into a ball) and reroll and cut out more cookies. Repeat until you have used up as much dough as you can. Transfer the cut out dough to the prepared baking sheets and bake until set but still light in color on the plain cookie dough part, about 12 minutes. Let cool on the baking sheet for 5 minutes then transfer the cookies to a wire cooling rack to cool completely.
• Use the melted chocolate to dot on eyes using a toothpick. Put the pink icing into a small resealable plastic bag and make a small opening by snipping the corner. Pipe the frosting to give the cat a nose, the cow an udder and a nose and the dog a tongue.

BLACK AND WHITE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
• Mix flour, baking powder, and salt together in a medium bowl.
• 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.
• Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet.
• 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.
• 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.
• 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.
• 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.
• 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.

BLACK AND WHITE COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
• Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
• Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
• Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
• Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.

BLACK-AND-WHITE-AND-GREEN COOKIES

Steps:

• Whisk baking powder, 2½ cups flour, and 1½ tsp. salt in a medium bowl to combine. Pulse mint and granulated sugar in a food processor until mint is finely chopped. Add butter; process to combine. Add dry ingredients and pulse again to combine. Add egg and egg yolk; pulse until a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead just until dough holds its shape. Divide dough in half; pat each portion into a 1"-thick disk. Wrap disks in plastic and chill until firm, at least 2 hours.
• Place racks in upper and lower thirds of oven; preheat to 350°F. Working with 1 disk at a time, roll out dough on a lightly floured sheet of parchment paper to about ¼" thick, dusting with more flour as needed to keep from sticking. Punch out rounds with lightly floured cookie cutter and arrange on 2 parchment-lined baking sheets, spacing 1" apart. Pat dough scraps into a 1"-thick disk. Wrap in plastic and chill 10 minutes if soft. Repeat process with scraps.
• Hold a bench scraper or straightedge upright 1" from edge of a cookie to cordon off a shallow semicircle (do not press down into dough; you're just making a barrier). Coat semicircle with sanding sugar; gently press to adhere. Remove scraper; you should have a tidy sugared edge. Repeat with remaining cookies and more sanding sugar.
• Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are lightly browned, 10-12 minutes. Let cool 10 minutes on baking sheets, then transfer to 2 wire racks set inside 2 rimmed baking sheets; let cool completely.
• Sift powdered sugar and cocoa powder into a medium bowl. Add corn syrup, a pinch of salt, and 2 Tbsp. warm water and stir until smooth and glossy.
• Position bench scraper to make another shallow semicircle on the other side of the cookie, angling it so that it forms a V with the sugared edge, lightly pressing scraper into cookie to make a barrier. Spoon 1 tsp. glaze onto exposed semicircle and use a toothpick to help coat evenly; excess will drip over sides. Lift scraper straight up and over chocolate side to create a neat edge. Repeat with remaining cookies and glaze. Let sit until glaze is set, at least 2 hours.
• Do Ahead: Dough can be made 1 month ahead; freeze. Thaw in refrigerator before using. Cookies can be baked 1 day ahead; store tightly wrapped on a rimmed baking sheet at room temperature.

BLACK AND WHITE COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with nonstick spray, or line with parchment paper.
• In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.
• In medium bowl, combine cake flour, all-purpose flour, baking powder, and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition.
• Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.
• Place confectioners' sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture
• Put half the frosting in the top half of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the mixture, stirring, until chocolate is melted and frosting is smooth. Turn off the heat, but leave chocolate frosting over hot water to keep it spreadable. With a brush, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting. Let dry, and store in an airtight container.

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350.
• Butter 2 baking sheets.
• In a medium bowl, cream together butter and sugar until smooth.
• Beat in eggs one at a time, then stir in the milk, vanilla and, lemon extract.
• Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture.
• Drop tablespoons of the dough at least 2 inches apart on prepared sheet.
• Bake until edges begin to brown; checking in 10 minutes.
• Cool completely.
• To make icing: Place confectioners sugar in a large bowl.
• Mix in boiling water one tablespoon at a time until mixture is thick and spreadable.
• Transfer half of the frosting to the top of a double boiler set over simmering water.
• Stir in chocolate.
• Warm mixture, stirring frequently, until chocolate melts.
• Remove from heat.
• With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.
• Set on wax paper until frosting hardens.