The popular Manhattan bakery treat known as Black & Whites, with their pillowy texture and contrasting vanilla and chocolate royal icings, are more like mini-cakes than cookies. And they’re actually quite easy (and fun) to make at home. The mixing and baking go quickly; you’ll need a little time and patience for the icing – but no mad skills! (Just a small offset spatula.) With a heart-shaped cookie-cutter, you can even turn them into Valentine’s Day treats.
But first, be sure to read all the Kitchen Tips in Baking Together#52 before starting.
Makes 12 large cookies
For the cookies
- 1 ½ cups (6 3/4 ounces) unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon table salt
- 6 tablespoons (3 ounces) unsalted butter, softened
- 2/3 cup (4 5/8 ounces) granulated sugar
- 1 large egg, at room temperature
- 1 ½ teaspoons pure vanilla extract
- ½ cup (4 ounces) whole or 2% milk, at room temperature
For the icing
- 2 cups (8 ounces) confectioners’ sugar, sifted if lumpy
- 3 tablespoons light corn syrup
- 9 ½ teaspoons water, divided + more as needed
- 1 or 2 drops pure vanilla extract
- 1 ½ ounces unsweetened chocolate, melted
Make the cookies
1. Position a rack in the center of the oven and heat the oven to 375°F. Line two cookie sheets with nonstick liners or parchment.
2. Whisk the flour, baking powder and salt in a small bowl until well blended. Put the butter, and sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until well blended and slightly fluffy, 1 to 2 minutes. Add the egg and vanilla and beat until well blended. Add about half of the flour mixture and, using a spatula, stir until just blended. Add the milk and stir until just blended. Add the remaining flour mixture and fold until just incorporated.
3. Using a large (3 tablespoons) cookie scoop (I use the large Oxo), scoop the batter and arrange about 3 inches apart on the prepared cookie sheets (6 per sheet). Bake, one sheet at a time, until the tops spring back when gently pressed, 9 to 11 minutes. Move the cookie sheet to a rack to cool for about 15 minutes. For non-stick liners, use an offset metal spatula to transfer the cookies from the sheet to a rack, arranging them flat-side up. For parchment paper, use your fingertips to gently lift them from the paper, arranging them flat-side up on the rack. Let the cookies cool completely.
Make the icing
1. Put the confectioners’ sugar, corn syrup, 5 1/2 teaspoons water and the vanilla extract in a small bowl and, using a wooden spoon, mix until smooth, medium-thick and just barely pourable. Scrape about 1/2 of the mixture (about 5 ounces) into a separate small bowl and set aside.
2. Working with one cookie at a time, spoon a rounded teaspoon of the icing onto the flat side of the cookie and, using the tip of a small offset spatula, spread over one half of the cookie all the way to the edges. (I find it helpful to lift and hold the cookie but do what feels best for you.) Repeat with remaining cookies. You will have leftover icing.
3. To the reserved half of the icing, add the hot, melted chocolate and an additional 4 teaspoons water. Stir until well blended, smooth and shiny. The mixture should be medium-thick and just barely pourable and about the same consistency as the vanilla icing (see note in step 1). If it is too thick, add more water, 1/4 teaspoon at a time, until thinned. The mixture can also be gently reheated in the microwave or over simmering water for a few seconds if it gets cold and very firm.
4. Working with one cookie at a time, spoon a rounded teaspoon of the icing next to the white icing and, using the tip of a small offset spatula, spread to cover the cookie all the way to the edges. Repeat with remaining cookies. You will have leftover icing.
5. Set the cookies aside until the icing is set, about 1 hour. Serve immediately or cover and stow at room temperature (see note) up to 3 days.
