Black & Pink Cookies Recipe

• Level: Intermediate
• Yield: 16 cookies
• Nutritional Information Per Serving (1 of 16): Calories 361, Total Fat 11 g, Saturated Fat 6 g, Carbohydrates 64 g, Dietary Fiber 1 g, Sugar 44 g, Protein 5 g, Cholesterol 60 mg, Sodium 264 mg
• Total Time: 2 hr 45 min (including cooling and setting)
• Active Time: 35 min

Discover the joy of baking Black and White Cookies with this delightful twist on a classic! These soft, cake-like treats, beloved from Jewish delis, blend vanilla, tangy yogurt, and a zesty lemon hint under glossy strawberry and chocolate glazes. Each half shines with unique flavordive in and savor both sides equally. Perfect for inspiring your next baking adventure!

Ingredients

Cookies:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• Zest of 1/2 lemon
• 3 large eggs
• 1 tablespoon vanilla bean paste or extract
• 3/4 cup whole milk yogurt

Strawberry Glaze:

• 1 1/2 cups powdered sugar
• 1/4 cup freeze-dried strawberries, ground finely in a spice grinder or with mortar and pestle
• 1 tablespoon light corn syrup
• Pinch kosher salt
• 3 to 4 tablespoons whole milk yogurt

Chocolate Glaze:

• 1 1/2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon light corn syrup
• Pinch kosher salt
• 3 to 4 tablespoons whole milk yogurt

Instructions

1. Preheat your oven to 350F. Prepare two baking sheets by lining them with parchment paper and set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt. In a stand mixer fitted with a paddle attachment, beat together the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy, about 3 minutes. Incorporate the eggs one by one, followed by the vanilla. Alternate adding the yogurt and dry ingredients in two or three batches, mixing until just combined.
3. Use a 1/4-cup scoop (an ice cream scoop works well for consistent size) to drop batter blobs onto the lined sheets, spacing them 2 to 3 inches apart. You may need to bake in batches if your sheets aren't large enough.
4. Bake cookies until the tops are set and bottoms start to brown lightly, checking starting at 14 minutes. Cool them on the pans for 5 minutes before transferring to wire racks to cool fully.
5. For the strawberry glaze, combine powdered sugar, ground strawberry powder, corn syrup, salt, and 3 tablespoons yogurt in a bowl until smooth. Add extra yogurt gradually if the glaze is too thick to spread.
6. For the chocolate glaze, mix powdered sugar, cocoa powder, corn syrup, salt, and 3 tablespoons yogurt until smooth and well blended. Add extra yogurt if needed to reach spreading consistency.
7. Spread a thick layer of strawberry glaze on the flat side of half the cookies and allow to set for about 30 minutes.
8. Spread the remaining cookies with chocolate glaze on their flat side and let them set for around 30 minutes.