Black and White Cookies
Prep time
Cook time
Total time
You will need 1 recipe of the glazing sugar below or 1lb Cube Fondant Purchased from me
Serves: 16
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar ¾ cup (150g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Almond Extract ½ teaspoon
  • Whole Eggs 2 Large (100g)
  • Egg Yolks 2 Large (36g)
  • Cake Flour 1¼cup (150g)
  • All Purpose Flour ½ cup (63g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  1. Cream the butter with the sugar until light and fluffy about 5 minutes
  2. Combine the whole eggs and egg yolks with the extracts
  3. Sift the 2 flours together with the baking powder and salt
  4. Add the egg mixture in 3 separate additions and be sure to scrape the bowl between each addition to ensure a consistent mix.
  5. Add the flour mixture all at once
  6. Mix just until combined well.
  7. Since this is a cross between a cookie & a cake recipe it resembles a batter more than a dough
  8. I like to use a pastry bag to pipe onto a parchment lined sheet pan spacing about 2 inches apart to allow room for spreading. (You can use a 2 ounce cookie scoop also)
  9. Bake in a preheated 375 °F oven for 5 minutes, then lower the temperature to 350°F for the remaining 7-10 minutes.
  10. Bake cookies for approximately 12-15 minutes or until just starting to get a light color on the edges, be careful not to over bake or they will be very dry.
  11. Cool completely before icing.
Black and white cookies are best served fresh, as they can dry out quickly.

Store at room temperature in an airtight container for up to 4 days

You can freeze the un-iced cookies wrapped very well for up to 1 month, however I do not prefer this, since again this cookie is slightly more dry to begin with
Recipe by Gretchen's Bakery at