Mini “Black & White” Cookies
- 30m Prep Time
- 15m Cook Time
- 1h 15mReady In
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.
Ingredients
- 473 ml all-purpose flour
- 2.46 ml baking soda
- 1.23 ml kosher salt
- 177 ml unsalted butter at room temperature
- 237 ml granulated sugar
- 2 large eggs
- 118 ml buttermilk
- 454 g confectioners' sugar
- 29.6 ml light corn syrup
- 29.6 ml whole milk
- kosher salt
- Assorted food colorings
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
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.
- 473 ml all-purpose flour
- 2.46 ml baking soda
- 1.23 ml kosher salt
- 237 ml granulated sugar
- 2 large eggs
- 118 ml buttermilk
- 454 g confectioners' sugar
- 29.6 ml light corn syrup
- 29.6 ml whole milk
- kosher salt
- Assorted food colorings
Prepare
- 177 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Heat the oven to 350°F. Line 2 baking sheets with parchment paper.
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Step 2.
In a medium bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon kosher salt; set aside.
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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.
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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.
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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.
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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.
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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.