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.

Click here to see Our 50 Best Cookie Recipes

6
Servings
1915
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
  • 4 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
91g
100%
Sugar
32g
36%
Saturated Fat
21g
88%
Cholesterol
3mg
1%
Carbohydrate, by difference
278g
100%
Protein
33g
72%
Vitamin A, RAE
192µg
27%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin E, added
2mg
13%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
343mg
34%
Choline, total
14mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
37g
100%
Folate, total
194µg
49%
Iron, Fe
14mg
78%
Magnesium, Mg
105mg
33%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
665mg
95%
Riboflavin
1mg
91%
Selenium, Se
37µg
67%
Sodium, Na
1085mg
72%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
48g
2%
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.