Homemade Black and White Cookies

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest 1/2 teaspoon lemon zest
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• For the icing: For the icing:
• 2 cups (240g) powdered sugar 2 cups (240g) powdered sugar
• 2 tablespoons (30ml) milk 2 tablespoons (30ml) milk
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 2 tablespoons (14g) unsweetened cocoa powder 2 tablespoons (14g) unsweetened cocoa powder

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 7g (4g saturated)
• Carbohydrates: 37g (25g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. 6.
   Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. 7.
   Bake for 10-12 minutes, or until the edges are lightly golden.
8. 8.
   Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. 9.
10. 10.
    For the icing:
11. 11.
    In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
12. 12.
    Divide the icing in half, transferring one half to a separate bowl.
13. 13.
    Add the cocoa powder to one bowl and mix until well combined.
14. 14.
    Once the cookies have cooled, spread the vanilla icing on one half of each cookie and the chocolate icing on the other half.
15. 15.
    Allow the icing to set before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a more pronounced lemon flavor, add a little extra lemon zest to the cookie dough.
• To achieve a smooth and glossy icing, make sure the powdered sugar is sifted before mixing with the milk and vanilla extract.
• If you prefer a thicker icing, add more powdered sugar. For a thinner consistency, add a little more milk.
• Store the cookies in an airtight container at room temperature to keep them fresh and maintain their texture.
• These cookies are best enjoyed within 2-3 days of baking.

Serving advice

Serve these homemade Black and White Cookies as a delightful treat alongside a cup of tea or coffee. They are perfect for special occasions, afternoon tea, or as a sweet indulgence any time of the day.

Presentation advice

Arrange the Black and White Cookies on a platter, alternating the vanilla and chocolate sides for an eye-catching display. Dust a little powdered sugar over the cookies for an elegant touch.