Black and White Sprinkled Cookies

Staff Writer
Black and White Sprinkled Cookies
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
1158
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.

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.

Nutritional Facts

Total Fat
36g
55%
Sugar
125g
N/A
Saturated Fat
22g
100%
Cholesterol
87mg
29%
Protein
12g
25%
Carbs
201g
67%
Vitamin A
283µg
31%
Vitamin B12
0.3µg
5.3%
Vitamin C
0.2mg
0.3%
Vitamin D
1µg
N/A
Vitamin E
1mg
4.8%
Vitamin K
4µg
4%
Calcium
120mg
12%
Fiber
3g
13%
Folate (food)
50µg
N/A
Folate equivalent (total)
264µg
66%
Folic acid
126µg
N/A
Iron
8mg
42%
Magnesium
49mg
12%
Monounsaturated
9g
N/A
Niacin (B3)
6mg
32%
Phosphorus
208mg
30%
Polyunsaturated
2g
N/A
Potassium
290mg
8%
Riboflavin (B2)
0.6mg
36%
Sodium
286mg
12%
Sugars, added
121g
N/A
Thiamin (B1)
0.8mg
56.6%
Trans
1g
N/A
Zinc
1mg
8%

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