Mini Black-and-White Cookies

B&W are my favorite cookies, and these are a pretty good/easy at-home version. A really nice size, and if you bake the cookies right, you get the right texture. The frosting is pretty close to fondant texture, but I think the flavor could be better. Would want a thicker layer of frosting with improved flavor.

• MCRosenthal

• Los Angeles, CA

• 3/17/2015

These cookies came out very well even after the following changes: rather than buttermilk, i used sour creme. Rather than 7 tbs of butter, i used 3 and a couple of splashes of milk to make up for the liquid ingredient. No corn syrup in the frosting. The frosting was very very sweet, so next time i may take the sugar out of the cookie or reduce it because it is right on the level of too much sweetness. Great tasting cookies all else considered.

• xxalinkaxx

• Seattle

• 12/24/2012

After reading the reviews and trying the recipe, it seems to me that if you've had and liked real NY black and whites you will like these cookies. I made medium sized (3 inch) cookies and the recipe made 2 dozen, making the icing not too much work. Start with the icing on the thick side and then thin it gradually until it's easy to spread.

• Anonymous

• Merion, PA

• 9/16/2012

These cookies were just OK. The bases were bland and chewy, and the frosting didn't elevate them much. I would not make them again.

• jealy6

• Redondo Beach, CA

• 9/10/2012

Very tasty, I especially like the lemon hint in the frosting. These took a long time because of the icing and the TINY size of the cookies called for as written. That made icing them annoying. Next time I will just make them bigger, and maybe leave the corn syrup out of the icing. I find it slows down drying time.

• Anonymous

• bay area, ca

• 3/21/2011

Could also be called "OCD cookies" because you need it to do them right. Threw out my first batch of dough and added more flour to the 2nd, chilled and piped the dough onto the sheets for more uniformity. Applying the icing was a pain but they turned out super cute and yummy.

• taras983

• 12/28/2010

I made these for my friends last night and they loved them! I didn't have any cocoa powder on hand so I split up the frosting in two parts and dyed them different colors; they were adorable and delicious! I also added a little more lemon juice to the frosting and it gave it a nice kick. I want to get a brush so I can artfully paint the frosting on next time. Ying Yang cookies would be really cool :)

• baybea

• sf, ca

• 8/7/2010

This is exactly how i remember these cookies from new york! they only made 2 1/2 dozen though so i would double the recipie. Super easy to make acctually and frost too,

• Sophiestuff

• 7/11/2010

This was quicker than I expected. Piped out the cookie batter and it worked well. Used parchment paper and skipped the butter on the sheets. The icings turned out pretty tasty - I had Hershey's Special Dark cocoa and it made the chocolate side very black. There is a pancake-y taste as another reviewer mentioned, but it was still pretty good. Got about 50 silver dollar size.

• GeeBeeEmm

• Mpls, MN

• 1/23/2010

Outstanding, and exactly miniature versions of what I remember them to be. I followed the recipe but piped the dough from a bag and tamped down any peaks that stood proud, and we used plain cocoa powder as I couldn't find Dutch process in time. My gf frosted them beautifully for me and we had lots of icing left over.

• skinnyboy

• NY, now in Chester, UK

• 12/28/2009

These are an awful lot of work, but they exactly like the cookies I ate as a kid in NYC. The frosting is an exact replica. Be sure to use Dutch Process chocolate. It gives the deep color and rich flavor needed for a true black & white. Also, I thinned the frosting to the point where it spread very easily. In fact, I held the cookes vertically and let gravity help carry the frosting down.

• twistyhair

• 12/23/2009

The icing was a bit messy to deal with and it didn't spread very well. It was a bit sweet. I really liked the cookie on its own without the icing. An alternative could be to dip it in melted dark chocolate. I think it is better to smooth the cookie dough before you bake it because the underside is bumpy.

• eyeballproduction

• 12/22/2009

These cookies were okay but I don't think I would make them again. I only got about 44 from the recipe and I didn't catch the part in the directions about frosting the flat side, so I did it wrong. I think the white icing is too sweet.

• TreysMom

• Hudson, NH

• 12/21/2009

These were good, but with the icing, a bit too sweet. I really enjoy baking, but I did not think that these were worth the effort.

• Anonymous

• cape cod, ma

• 12/20/2009

Black-and-whites are one of my favorite cookies, and these were a really great version of them! They were perfect miniature B&W's, fairly easy to make, and satisfied my craving (living somewhere you can't find them). The cookies are perfect as written (I got 56 out of it). The only minor adjustments I made to the icing were to cut the lemon juice to 1 tsp, and to use clear vanilla to keep the pure white color. Frosted them while listening to a book on CD. To anyone who has not had a black-and-white before: do not omit the lemon juice altogether! It's a key ingredient if you want them to taste authentic!

• Anonymous

• Idaho

• 12/16/2009