Mini Black & White Cookies
These cookies are perfect. The bottoms are cakey in the best way, they have an excellent icing to cookie ratio, and their size makes them just right for snacking.
Equipment
- Hand or Stand Mixer
- Mixing Bowls
Ingredients
Cookies
- 1¼ cups All-Purpose Flour
- ½ tsp Baking Soda
- ½ tsp Salt
- ⅓ cup Buttermilk
- 1 tsp Vanilla Extract
- 6 tbsp Unsalted Butter softened
- ½ cup Granulated Sugar
- 1 large Egg
Icing
- 1½ cups Powdered Sugar sifted
- 1 tbsp Light Corn Syrup
- 2 tsp Lemon Juice
- ½ tsp Vanilla Extract
- 2 tbsp Water
- ⅛ tsp Salt
- ¼ tsp Instant Espresso
- ¼ cup Cocoa Powder sifted
Instructions
Cookies
- Preheat oven to 350º F
- While the oven is preheating, prep 2 baking sheets. I used a nonstick silicone mat (like this one), but you can also just use some parchment paper.
- In a small bowl, whisk flour, baking soda, and salt.
- Using either a stand or hand mixer, beat butter and sugar until light and creamy.
- Add in the vanilla and egg, mix until well combined. Make sure to remember to scrape down the bowl to ensure everything gets well mixed.
- Next, alternate between adding the flour mixture and the buttermilk to the butter/sugar/egg mixture in 3 additions. That means, add 1/3 of the flour mixture, then 1/3 the buttermilk, add another 1/3 of the flour, another 1/3 of the buttermilk, and then add the final 1/3 of the flour, and the final 1/3 of the buttermilk, mixing in between each addition just enough to combine. Do not over mix or the cookies will be tough and gross.
- Use either a teaspoon, a cookie scoop, or a pastry bag to portion out the cookies, I used a 1.5 tsp scooper. Then place the cookies on the prepared baking sheets about 1 inch apart.
- Bake the cookies for 6 to 8 minutes, or until the edges begin to turn a golden brown/ the tops spring back when pressed gently.
- Remove from oven, let sit for a minute before transferring the cookies to a cooling rack. Cool completely.
Icing
- While the cookies cool, prepare the icing.
- Begin by whisking the confectioner’s sugar, corn syrup, lemon juice, vanilla, salt, and water together until smooth.
- Separate the mixture into 2 bowls. Take one of the bowls of icing and add in the espresso powder and cocoa powder, whisking until smooth.
- Feel free to add a few drops of water to the chocolate icing until it is a spreadable consistency. For me I had to add probably a tablespoon of water, in total, maybe more, to get the icing the right consistency.
- The icing should be thin enough that it spreads easily, but not so thin that it is runny. If the icing seems to thick or dry, just add more water a half teaspoon at a time. If you add too much water, no problem, just add more confectioner's sugar 1 tablespoon at a time.
- Once the cookies are completely cooled, flip them over so the flat sides are up.
- Use an offset spatula or knife to spread vanilla icing on half of the cookies. Clean the spatula, and then spread the chocolate icing on the other half.
- Once done, let the icing set for a few minutes, this is when I just stared at them because they looked so good. Once the icing is set, dig in!
- Leftovers (if there are any) can be kept in an airtight container at room temperature for up to two days.