Buttercream Frosted Black And White Cookies Recipes

BUTTERCREAM COOKIES

Steps:

• Mix 3/4 cup butter and 1/2 cup cream cheese together at a medium speed with a whisk attachment or hand mixer until smooth.
• Next, mix in 1 1/2 cups granulated sugar at a medium-high speed for a couple minutes, until the mixture becomes lighter in color.
• Add in 1 egg, 2 tsp vanilla bean paste or vanilla extract and 1 tsp almond extract. Mix on a low speed until incorporated.
• In a separate bowl, sift together 3 cups flour, 1 Tbsp cornstarch, 1/2 tsp baking powder and 1/2 tsp salt.
• Gradually mix the flour mixture into the butter mixture on a low speed, until it is JUST incorporated. I like to do this in a couple installments and scrape the sides of the bowl between additions.
• At this point the dough will still be pretty sticky. Divide the dough in half and wrap each piece of dough in a piece of plastic wrap.
• Chill in the fridge for about 2 hours or the freezer for 30 minutes.
• Preheat your oven to 350 degrees F at this point in the process about 30 minutes before you plan to roll out the dough.
• Generously dust the surface you plan to roll the cookies out on with additional flour.
• Take one ball of dough out of the fridge or freezer, leaving the other to continue to chill.
• Sprinkle some more flour on top of your dough ball and on your rolling pin.
• Roll the chilled dough to be 1/3 inch thick and cut out your shapes with a flour dusted cookie cutter.
• Use a kitchen brush to gently brush off any excess flour and place onto a parchment lined baking sheet or silicone mat.
• Chill the cut-out cookies one more time in the fridge for 15 minutes or the freezer for 10 minutes to help them keep their shape better.
• Bake for 9-11 minutes on the top wrack of your oven (time varies based on the size and shape of the cookies). Keep a close eye on these and be sure to pull them out before the edges start to brown.
• Let the baked cookies cool on the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
• While the first batch bakes and cools, knead together the cookie dough scraps, and rewrap them in plastic wrap. Pop them back in the fridge to chill.
• Pull out your 2nd chilled ball of dough and repeat steps 9-15. Then repeat with the chilled dough scraps.
• Beat 1 cup of butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
• Mix in 1 Tbsp vanilla paste or vanilla extract and 1/2 tsp salt on a low speed
• Slowly add in 3 1/2 powdered sugar, 1 cup at a time. Halfway through add in 2 Tbsp of heavy cream or milk to make it easier to mix.
• Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made and beat on low until it reaches the desired colored.
• Place frosting into a piping bag and decorate as desired! I didn't use a piping tip, and just cut about a 1 inch opening at the end of my bag to pipe some simple swirls on top of my cookies.

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
• Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets- 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
• Whisk the confectioners' sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
• Spread vanilla icing onto half of the cookies- the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.
• Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

PERFECT BLACK AND WHITE COOKIES

Steps:

• Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
• In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
• Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
• Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They'll brown only on the bottoms.) Take care not to overbake, or they will dry out.
• Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
• While the cookies cool, make the glaze: Place the confectioners' sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
• Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.