Black and White Cookie

1. 1
   prep

   Preheat oven and prepare baking sheets.

   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. 2
   mix · ~4 min

   Cream butter and sugar until light and fluffy.

   1.In the bowl of a stand mixer, add softened butter and granulated sugar.

   2.Beat on medium speed until pale and fluffy, about 3 to 4 minutes.

   3.Scrape down the sides of the bowl with a rubber spatula.

   TIPMake sure the butter is truly softened — cold butter won't cream properly and will give you dense cookies.
3. 3
   mix · ~1 min

   Add egg and vanilla to the creamed mixture.

   1.Crack in the egg and pour in 1 tsp vanilla extract.

   2.Beat on medium-low speed until fully incorporated, about 1 minute.

   3.Scrape down the bowl again to ensure even mixing.
4. 4
   mix

   Whisk dry ingredients together.

   In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

5. 5
   mix · ~2 min

   Alternate adding dry ingredients and milk to the batter.

   1.Add one-third of the flour mixture to the butter mixture and mix on low speed until just combined.

   2.Pour in half of the milk and mix until just combined.

   3.Repeat with another third of flour, the remaining milk, then finish with the last of the flour.

   4.Avoid overmixing — stop as soon as the flour disappears.

   TIPOvermixing develops gluten, which makes the cookies tough instead of cake-like. Mix just until you see no more dry flour.
6. 6
   bake · ~15 min

   Portion and bake the cookies.

   1.Spoon about 3 tablespoons of batter per cookie onto the prepared baking sheets, spacing them at least 3 inches apart.

   2.Use the back of a spoon or a small offset spatula to gently spread each mound into a 3-inch circle.

   3.Bake one sheet at a time on the middle rack for 12 to 15 minutes, until the edges are lightly golden and the tops spring back when gently touched.

   4.Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

   TIPKeep a close eye after 12 minutes — these cookies go from done to overbaked quickly. The tops should look set and matte, not wet.
7. 7
   mix · ~3 min

   Make the vanilla icing base.

   1.In a medium bowl, whisk together sifted powdered sugar, the melted butter for icing, 3 tablespoons of milk, and 0.5 tsp vanilla extract.

   2.Whisk until completely smooth and glossy. The icing should be thick but spreadable.

   3.If it is too thick, add a few drops more milk. If too thin, add a little more powdered sugar.

   TIPSifting the powdered sugar is non-negotiable — lumps will ruin the smooth, glossy finish these cookies are famous for.
8. 8
   mix · ~2 min

   Divide the icing and make the chocolate half.

   1.Transfer half of the vanilla icing to a second bowl.

   2.Add the cocoa powder and 1 tablespoon of milk to this second bowl.

   3.Whisk until the cocoa is fully dissolved and the chocolate icing is smooth and glossy.

   4.Adjust consistency with a few drops of milk if needed — it should match the vanilla icing thickness.
9. 9
   assemble · ~30 min

   Ice the cookies with the classic black and white design.

   1.Flip each completely cooled cookie over so the flat bottom faces up — this is the side you ice.

   2.Using an offset spatula or the back of a spoon, spread vanilla icing over one half of each cookie in a clean line down the center.

   3.Spread chocolate icing over the other half, meeting the vanilla icing neatly in the middle.

   4.Let the iced cookies sit at room temperature until the icing sets and firms up, about 30 minutes.

   TIPWork with one cookie at a time. If the icing starts to stiffen, give it a quick stir. A small offset spatula gives you the cleanest center line.

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