These Mini Black and White Cookies are a mini take on the giant NYC style deli cookies. They’re soft cake-like cookies with vanilla and chocolate icing!
BMW and I made these over the summer and I couldn’t stop thinking about them. I knew they needed to make an appearance in the Cookie Box this year! These cookies have a vanilla base that is soft and almost cake like. The frosting adds the perfect amount of sweetness. These cookies are traditional found in delis all over New York and they are normally quite large cookies. While I love a ginormous cookie treat, I knew that I needed a smaller version for the cookie boxes so I made my recipe for “mini” Black and White Cookies. In truth, my version is much smaller than the traditional ones but the size is close to what many would consider an average size cookie. I know y’all will love these!
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Mini Black and White Cookies
I have a few tips for getting these cookies just right!
- Be sure and use full fat sour cream. The tangy cream provides a little flavor and moisture and gives these their signature crumb.
- Let the icing dry completely on one side before icing the other side. This will give the cookies that stark contrast of vanilla and chocolate icing.
- As you portion out the cookies on the baking sheet, be sure and give them plenty of room to spread. Do not roll into balls. Instead as you portion them out, very gently tamp down the tops just a little to help the cookies not puff up too much in the centers.
- When making the frosting, be sure and measure out the powdered sugar and cocoa and then shift them into the bowls. This will ensure there are no lumps and that the frosting achieves that signature smooth texture.
- Don’t be scared of the corn syrup in this recipe. You only need a very small amount but it goes a long way to getting the icing to set and have a little bit of sheen that these cookies are known for.
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Mini Black and White Cookies
- 1 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp kosher salt reduce by if using table salt
- 10 tbsp unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/3 cup sour cream (full fat)
- 2 1/2 cups powdered sugar measured then sifted
- 1 tbsp light corn syrup
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt reduce by half if using table salt
- 1 1/2 tsp Dutch Processed Cocoa Powder measured then sifted
- Preheat oven to 350℉ and line two large baking sheets with parchment paper. Whisk together flour, baking powder and soda, and salt and set aside.
- In a stand mixer with the paddle attachment, beat sugar and butter together on medium speed until fluffy, about 3 minutes. Then add vanilla and egg and mix until incorporated. Reduce to low speed and alternate adding 1/3 of flour mixture, 1/2 the sour cream, then 1/3 of flour mixture, then remaining sour cream and then remaining flour mixture. Allowing ingredients to mix together between each addition. Use a rubber spatula to scrape down sides of bowl as needed during process. Finally give everything a stir all together by hand, scraping bottom of bowl, to ensure no dry pockets remain.
- Drop dough in 2 tbsp portions onto baking sheets with plenty of room to spread. Bake on racks in middle of oven, rotating half way through baking, to ensure even baking, for 12 minutes until edges are set and just barely light golden brown. Allow cookies to cool for 5 minutes on baking sheets then transfer to wire rack to cool completely.
- To make icing you will need two bowls. Begin by making the vanilla icing. Whisk powdered sugar, 3 tbsp of milk, corn syrup, vanilla and salt together until smooth. In a separate bowl, whisk cocoa powder with 1/2 tsp of milk, then add the vanilla icing and mix until smooth.
- To ice cookies, ice half of each cookie with vanilla and allow to dry completely or place in fridge for 15 minutes to expedite process. Then ice other half with chocolate and allow to dry completely, about 1 hour. Store cookies covered for up to a week.