- 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
- Preheat your oven to 350F. Prepare two baking sheets by lining them with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread a thick layer of strawberry glaze on the flat side of half the cookies and allow to set for about 30 minutes.
- Spread the remaining cookies with chocolate glaze on their flat side and let them set for around 30 minutes.
