Black and White Sprinkled Cookies

Black and White Sprinkled Cookies
Staff Writer

Jackie Alpers

These soft and cakey half-and-half cookies are the perfect palette for your favorite sprinkles, jimmies, confetti, or dragées in elegant shades of black and white.

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6
Servings
1513
Calories Per Serving
Deliver Ingredients

Ingredients

For the cookies

  • 4  Cups  cake flour, sifted
  • 1/2  Teaspoon  baking powder
  • 1/2  Teaspoon  salt
  • 1  Cup  unsalted butter, at room temperature
  • 1/ 3/4  Cup  sugar
  • 1/2  Teaspoon  vanilla extract
  • 1/2  Teaspoon  lemon extract
  • egg whites
  • 3/4  Cups  milk

For the icing

  • 6  Cups  confectioners' sugar
  • 1/2  Cup  plus 1 tablespoon milk
  • 1 1/2  Teaspoon  vanilla extract
  • 4  Tablespoons  cocoa powder
  • 4  Tablespoons  each chocolate jimmies, white jimmies, and white Sixlets, or other sprinkles

Directions

For the cookies

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Sift flour, baking powder, and salt into a medium bowl.

In a stand mixer, beat butter on medium to medium-high speed for several minutes, until smooth. Reduce speed to low and add sugar in a slow stream. Beat butter and sugar on medium-high speed for several minutes until light and fluffy. Beat in vanilla extract, then lemon extract, and then egg whites, mixing to combine after each addition. Add flour mixture and milk in 3 alternating additions and mix until just combined.

Drop ¼-cup scoops of dough about 5 inches apart onto cookie sheets. Moisten a small offset spatula or butter knife with water and spread each mound of dough into a flat 3-inch round. Bake for 8 to 10 minutes, rotating sheets halfway through baking, just until cookie edges start to turn golden.

For the icing

For the icing, mix confectioners’ sugar, milk, and vanilla in a bowl until smooth. Transfer 1/2 of the icing to another bowl and add cocoa powder. Mix until no cocoa powder lumps remain.

Using a small offset spatula, spread the chocolate icing on half the cookie. Repeat with the vanilla icing on the other half. Return iced cookies to wire racks to set for 30 minutes and then remove them with a spatula. Store cookies in an airtight container, layered between waxed paper, for up to 3 days.

Nutritional Facts

Total Fat
85g
100%
Sugar
7g
8%
Saturated Fat
25g
100%
Cholesterol
1mg
0%
Carbohydrate, by difference
217g
100%
Protein
19g
41%
Vitamin A, RAE
26µg
4%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
95mg
10%
Choline, total
28mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
40g
100%
Folate, total
138µg
35%
Iron, Fe
10mg
56%
Magnesium, Mg
147mg
46%
Niacin
5mg
36%
Phosphorus, P
387mg
55%
Riboflavin
1mg
91%
Selenium, Se
7µg
13%
Sodium, Na
399mg
27%
Thiamin
1mg
91%
Water
133g
5%
Zinc, Zn
3mg
38%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.