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Black and white cookies

Black and white cookies

Based on 37 ratings
In app
Difficulty
Easy 👌
Preparation
20 min
Baking
15 min
Resting
0 min

Ingredients

2Servings
50 g
flour
25 g
sugar
¼ tsp
baking powder
tsp
salt
lemon (zest)
30 ml
vegetable oil
30 ml
milk alternative (i.e. almond or soy milk)
tsp
vanilla extract
62½ g
confectioner's sugar
tbsp
hot water
6⅔ g
unsweetened chocolate
tbsp
unsweetened cocoa powder
MetricImperial

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)

How-To Videos

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Nutrition per serving

Cal290
Fat1 g
Protein3 g
Carb64 g
  • Step 1/ 6

    Preheat oven to 175°C/350°F. In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest.
    • 50 g flour
    • 25 g sugar
    • ¼ tsp baking powder
    • tsp salt
    • 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.
    • 30 ml vegetable oil
    • 30 ml milk alternative
    • 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.
    • 62½ g confectioner's sugar
    • tbsp hot water
    • 6⅔ g unsweetened chocolate
    • 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!

  • Enjoy your meal!

    Black and white cookies

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