As a child, my family would often visit a local bakery known for its iconic black and white cookies. The soft, cake-like texture and the perfect blend of chocolate and vanilla frosting always brought a smile to my face. Today, I’m excited to share a modern take on this classic treat, adding a hint of almond extract to the vanilla glaze for a delightful twist that will evoke your own cherished memories.
Ingredients
For the Cookies:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon almond extract
– ½ cup whole milk
For the Frosting:
– 1 cup powdered sugar
– 2 tablespoons milk (more if needed)
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1 teaspoon almond extract (for the vanilla half)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3–4 minutes using an electric mixer.
Add the eggs, one at a time, mixing well after each addition. Then, incorporate the vanilla and almond extracts into the mixture.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
Using a tablespoon or a cookie scoop, drop rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until the edges are lightly golden and the tops are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the frosting. In a medium bowl, mix the powdered sugar with 2 tablespoons of milk and the vanilla extract for the white frosting. If the mixture is too thick, add more milk, one teaspoon at a time, until the desired consistency is reached.
In another bowl, combine the cocoa powder with the remaining powdered sugar and 2 tablespoons of milk. Mix until smooth, adjusting with more milk if necessary.
Once the cookies are completely cooled, use a spatula to frost half of each cookie with the white frosting and the other half with the chocolate frosting. Allow the frosting to set for about 30 minutes.
These modern black and white cookies are perfect for sharing with family and friends during gatherings or enjoying quietly with a cup of coffee. Each bite is a reminder of sweet family moments, and the twist of almond adds a familiar warmth that will make you feel right at home. Enjoy!