Mini “Black & White” Cookies

Name: Mini “Black & White” Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 75 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 cup all-purpose flour; 1/2 tsp baking soda; 1/4 tsp kosher salt; 3/4 cup unsalted butter at room temperature; 1 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk; 1 lb confectioners' sugar; 2 tbsp light corn syrup; 2 tbsp whole milk; kosher salt; Assorted food colorings

Cuisine:American

Course:Dessert

30m prep 15m cook 1h 15m ready

These mini black-and-white cookies are a playful homage to the classic New York City treat, with pastel-colored icing. They are soft, buttery, and perfect for any occasion.

Nutrition (per serving, estimated)

Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).

Energy

208 cal

Protein

1.87 g

Carbohydrate

36.8 g

Fiber

0.28 g

Sugars

28.5 g

Sodium

46.8 mg

Total fat

6.34 g

Saturated fat

3.78 g

Monounsaturated fat

1.85 g

Polyunsaturated fat

0.34 g

Vitamins & minerals

Calcium: 13.5 mg
Iron: 0.58 mg
Magnesium: 3.64 mg
Phosphorus: 26.8 mg
Potassium: 28.5 mg
Zinc: 0.17 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 lb confectioners' sugar
2 tbsp light corn syrup
2 tbsp whole milk
kosher salt
Assorted food colorings

Prepare

3/4 cup unsalted butter, at room temperature

Let's Cook

Step 1.

Heat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2.

In a medium bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon kosher salt; set aside.
Step 3.

Using an electric mixer, beat ¾ cup (1½ sticks) unsalted butter (at room temperature) and 1 cup granulated sugar in a large bowl on medium speed until fluffy, about 3 minutes. Beat in 2 large eggs one at a time, mixing well after each addition.
Step 4.

Reduce mixer speed to low. Add the flour mixture alternately with ½ cup buttermilk, beginning and ending with the flour mixture, mixing just until combined after each addition.
Step 5.

Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake, rotating the positions of the baking sheets halfway through, until golden brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Step 6.

While the cookies are baking and cooling, make the icing: Using an electric mixer, beat 1 pound confectioners’ sugar, 2 tablespoons light corn syrup, 2 tablespoons whole milk, and ⅛ teaspoon kosher salt in a medium bowl on low speed until smooth. Divide the icing evenly into 2 bowls and tint each with assorted food colorings as desired.
Step 7.

Spread the icing on the flat side of each cooled cookie. Let the icing set at room temperature for about 30 minutes before serving.