Black and white cookies

Black and white cookies

Based on 29 ratings

Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
300 g flour
150 g sugar
1½ tsp baking powder
½ tsp salt
lemon (zest)
180 ml vegetable oil
180 ml milk alternative (i.e. almond or soy milk)
2 tsp vanilla extract
375 g confectioner's sugar
4 tbsp hot water
40 g unsweetened chocolate
1 tbsp unsweetened cocoa powder
Metric
Imperial

Utensils

  • oven
  • fine grater
  • large mixing bowl
  • large measuring cup
  • stand mixer or hand mixer with beaters
  • baking sheet
  • cooling rack
  • ice cream scoop
  • parchment paper
  • 2 small bowls
  • small saucepan
  • offset spatula (optional)

Nutrition per serving

Cal
290
Protein
3g
Fat
1g
Carb
64g

Step 1/6

Preheat oven to 175°C/350°F. In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest.
  • 300 flour
  • 150 sugar
  •  tsp baking powder
  • ½ tsp salt
  • 1 lemon (zest)
  • oven
  • fine grater
  • large mixing bowl

Preheat oven to 175°C/350°F. In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest.

Step 2/6

Next, whisk together vegetable oil, milk alternative, and vanilla extract in a large measuring cup.
  • 180 ml vegetable oil
  • 180 ml milk alternative
  • 2 tsp vanilla extract
  • large measuring cup

Next, whisk together vegetable oil, milk alternative, and vanilla extract in a large measuring cup.

Step 3/6

Pour wet ingredients into dry and beat until fully combined.
  • stand mixer or hand mixer with beaters

Pour wet ingredients into dry and beat until fully combined.

Step 4/6

Line a baking sheet with parchment paper. Scoop batter into mounds, taking care to leave enough space between each. Bake in preheated oven at 175°C/350°F for approx. 15 min., or until cookies start to turn golden brown around the edges. Transfer cookies to a cooling rack to cool completely.
  • baking sheet
  • oven
  • cooling rack
  • ice cream scoop
  • parchment paper

Line a baking sheet with parchment paper. Scoop batter into mounds, taking care to leave enough space between each. Bake in preheated oven at 175°C/350°F for approx. 15 min., or until cookies start to turn golden brown around the edges. Transfer cookies to a cooling rack to cool completely.

Step 5/6

For the icing, stir together confectioner's sugar and hot water until smooth; if needed, add more water a tbsp. at a time until desired consistency is reached. Melt chocolate in a bowl set over simmering water, then remove from heat. Add half of the icing to melted chocolate along with cocoa powder. Add some water, if needed, a tbsp. at a time.
  • 375 confectioner's sugar
  • 4 tbsp hot water
  • 40 unsweetened chocolate
  • 1 tbsp unsweetened cocoa powder
  • 2 small bowls
  • small saucepan

For the icing, stir together confectioner's sugar and hot water until smooth; if needed, add more water a tbsp. at a time until desired consistency is reached. Melt chocolate in a bowl set over simmering water, then remove from heat. Add half of the icing to melted chocolate along with cocoa powder. Add some water, if needed, a tbsp. at a time.

Step 6/6

Spread white icing over half of the flat side of each cookie with an offset spatula, then, set aside until icing firms up. Frost the second half with chocolate icing. Enjoy!
  • offset spatula (optional)

Spread white icing over half of the flat side of each cookie with an offset spatula, then, set aside until icing firms up. Frost the second half with chocolate icing. Enjoy!