As the late afternoon sun filters through the kitchen window, casting a warm glow on my countertop, I find myself transported back to my childhood. The comforting aroma of vanilla and cocoa wafts through the air, reminding me of family gatherings where laughter mingled with the sweet scent of freshly baked treats. One dessert that always made an appearance at these gatherings was the beloved black and white cookie. With its soft, cakey base and glossy icing, this cookie is a delightful blend of flavors and memories—a perfect harmony of chocolate and vanilla.

Today, I’m excited to share a recipe that captures the essence of those cherished moments while adding a gourmet twist with a touch of almond extract and a hint of orange zest. Let’s dive into the magic of baking these iconic cookies!

Ingredients

For the Cookies:

  • 2 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ½ tsp almond extract
  • 1 cup buttermilk
  • Zest of 1 orange (optional)

For the Icing:

  • 2 cups powdered sugar
  • 2 tbsp light corn syrup
  • 2 tbsp water (adjust for consistency)
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract

Instructions

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside as you prepare the wet ingredients.

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, mixing well after each addition, followed by the vanilla and almond extracts. If you’re using orange zest, fold it in at this stage to add a refreshing twist.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix; we want our cookies to be tender.

Using a cookie scoop or a tablespoon, drop generous mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread slightly, creating that characteristic round shape.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops spring back when touched. Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, it’s the perfect time to prepare the icing. In a medium bowl, combine the powdered sugar, corn syrup, and water. Mix until smooth. You want a consistency that is thick but spreadable. Divide the icing into two bowls; in one bowl, add the cocoa powder and mix until well combined. This will be your chocolate icing.

Once the cookies are completely cool, it’s time for the fun part! Take one cookie and spread the vanilla icing on one half and the chocolate icing on the other half. Repeat this process for each cookie, allowing the icing to set for about 30 minutes before serving.

As I take a bite of these cookies, I’m reminded of the joy that comes from sharing homemade treats with loved ones. The soft, cake-like texture paired with the sweet, glossy icing is a true delight. These black and white cookies are not just a dessert; they are a celebration of togetherness and nostalgia.

Enjoy each bite, and may these cookies bring warmth and happiness to your kitchen just as they did in mine!