Top selling cookie in my bakery~Black and White Cookies
The most famous cookie that secretly wants to be a cake!
Soft cake-like cookie iced with white fondant on one side and chocolate fondant on the other side!
I have to be honest I never LOVED Black and White Cookies
To me they were always kinda dry and just “meh” so I haven’t even eaten one in over 10 years
BUT NOW I AM IN LOVE WITH BLACK AND WHITE COOKIES!
Since I’ve tweaked the original recipe and veganized it, it is better than ever!
This recipe is so good I am now a Black and White Cookie Lover!
WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE VEGAN BLACK AND WHITE COOKIES
Not affiliated with any of the products or companies linked below
Notes for Success:
You’ll notice in the video I use a pastry bag to make fast work of piping out this cookie dough
If you don’t have a pastry bag use a 2 ounce Cookie Scoop instead!
In the video I mention using butter emulsion which is optional but I really like the addition here
If you decide to buy it, I also use it in my buttercream recipes so it’s not just going to sit in your pantry!
Cake flour in cookie recipes will give you that soft batch result
But if you cannot get cake flour you can sub in all purpose flour however reduce the amount by 3 Tablespoons
CLICK HERE FOR MORE INFORMATION ABOUT CAKE FLOUR
Black and White Cookies
Ingredients
- 12 Tbs Granulated Sugar (150g)
- 10 Tbs Vegan Butter (140g)
- ½ cup Plant Milk (118ml)
- 2 teaspoon Vinegar (10ml)
- ¼ cup Aquafaba (60ml)
- 2 Tbs Cornstarch (16g)
- ½ teaspoon Butter Emulsion *see notes
- 1 teaspoon Vanilla Extract (5ml)
- 4 Tbs All Purpose Flour (32g)
- 2 cup Cake Flour *see notes (240g)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
For the Icing:
- 4 cup Confectioners Sugar (480g)
- 6 Tbs Plant Milk (90ml)
- 4 Tbs Cocoa Powder (25g)
- 4-5 Tbs Water
- 2 Tbs Corn Syrup *optional (30ml)
Instructions
- Preheat the oven to 350°F
- Combine the vinegar with the plant milk & then add the vanilla & the butter flavor
- In a small bowl combine the aquafaba with the cornstarch & whisk smooth
- Cream the slightly softened but still cold vegan butter with the sugar with an electric mixer on medium to high speed until light & fluffy this will take about 4 minutes
- Stop the mixer to scrape the bottom & sides of the bowl then resume mixing on medium speed & slowly add the aquafaba mixture while mixing.
- Once it is all incorporated whip on high speed for about 20 seconds to emulsify
- Add the flour, baking powder & soda & salt & mix until it comes together to a firm dough
- Add the milk mixture slowly while mixing on medium speed, then scrape the bottom & sides of the bowl again & whip smooth for 20 seconds
- Pipe the batter with a pastry bag to 3" in diameter or scoop with a 2 ounce scoop *this is for the large size onto a parchment lined sheet pan spaced 2" apartFor the mini size cookies use a tablespoon scooper or pipe to 1½" diameter*recipe makes 18 Lg or 48 Mini
- Tap the sheet pan firmly on the table to release any air pockets
- Bake in the preheated 350°F oven for 15 minutes or until golden brownThe mini size will take just about 10 minutes
- While the cookies are cooling prepare the icing by mixing the confectioners sugar with the plant milk & corn syrup until it is a thick glossy icing *it is much easier to do this with an electric mixer
- Divide the icing in half then combine the cocoa powder with the hot water (you may only need 4 tablespoons so add a little at a time) to form a thick paste
- Add the cocoa paste to the half of the icing sugar then ice the cookies half with white icing & then the other half with chocolate icing as shown in the video
Video
Notes
If you don't have a pastry bag use a 2 ounce Cookie Scoop instead! In the video I mention using butter flavor which is optional but I really like the addition here
If you decide to buy it, I also use it in my buttercream recipes so it's not just going to sit in your pantry! Cake flour in cookie recipes will give you that soft batch result
But if you cannot get cake flour you can sub in all purpose flour however reduce the amount by 3 Tablespoons Storage Black and White Cookies are to be stored at room temperature loosely wrapped & in a single layer to avoid ruining the icing. A parchment paper over top will prevent sticking to the wrap. They will stay fresh for up to 4 days. Do not refrigerate or the icing will melt You can freeze UN ICED cookies wrapped well for up to 1 month
AWESOME TFS my mans fav i gotta make them thanks
You NAILED the texture! Brings me back to my childhood. THANKS!
you can delete this message as i forgot to rate the cookie. thx
BRILLIANT job on this cookie! Thanks so much! Now I can re-live my fondest NYC childhood memories.
What can you sub for the aquafaba?
Hi I answered you on Facebook- whatever egg replacer you like best will work here
Looking for your Aquafina recipe- no luck. Do you whip the bean liquid before adding? Thanks
Hi Jenny I’m not sure which recipe you mean? Italian Buttercream with Aquafaba?
Sorry, I meant in this black and white cookie recipe, the aquafaba ingredient- how is the 1/4 cup Aquafaba prepared- I whip up the bean liquid correct? And you use the vegan butter
Flavor from Olive nation- they have several types. Thanks!
Oh, I see the one linked is the vegan type, never mind that!
Oh I gotcha, not whipped I add it to the recipe liquid but mixed with the cornstarch
in step 3 it says ” Combine the aquafaba with the cornstarch and whisk smooth”