Photo of Mini black and white cookies by WW

Mini black and white cookies

6
5
5
SmartPoints® value per serving
Total Time
37 min
Prep
25 min
Cook
12 min
Serves
30
Difficulty
Moderate
A New York City favorite, these cookies are eye-catching and sure to be a hit at your next party. This cookie batter produces more cake-like cookies, made lighter in texture once the whipped egg whites are folded in. Traditionally, the two frostings are spread on the flat, bottom side of the cookie, so do the same if you like. It makes them easier to frost. Start with the vanilla icing first, then the chocolate for the best results. Using unsweetened cocoa powder rather than other chocolate options gives you more control over the amount of sugar in your baked goods.

Ingredients

Cooking spray

2 spray(s)

Regular butter

½ cup(s), softened

Sugar

cup(s), granulated

Egg(s)

2 large

Vanilla extract

1 tsp

Lemon zest

1 tsp

All-purpose flour

2½ cup(s)

Baking powder

2 tsp

Table salt

½ tsp

Fat free skim milk

cup(s)

Egg white(s)

3 large

Powdered sugar (confectioner's)

2 cup(s), divided

Water

¼ cup(s), boiling, or more if necessary, divided

Vanilla extract

½ tsp

Unsweetened cocoa powder

1 Tbsp

Instructions

  1. Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
  2. Beat butter and granulated sugar in a large bowl, using an electric mixer, until light and fluffy. Add whole eggs, one at a time, and incorporate with mixer; blend in 1 teaspoon of vanilla and lemon zest.
  3. Mix together flour, baking powder, and salt in a separate medium bowl.
  4. Add half of flour mixture to butter mixture; add milk and beat well. Add remaining flour mixture and beat well.
  5. Whip egg whites in a medium bowl, with a wire whisk, until soft peaks form; gently fold egg whites into cookie batter.
  6. Drop batter by heaping teaspoons onto cookie sheets; batter should remain in high mounds. Make sure to leave at least 2 inches of space between each mound of batter.
  7. Bake cookies until edges turn slightly brown, about 10 to 12 minutes. Remove from oven and let cool on cookie sheets for 1 to 2 minutes; move to wire racks and allow to cool completely.
  8. Meanwhile, to make vanilla icing, combine 1 cup of powdered sugar, 2 tablespoons of boiling water and remaining 1/2 teaspoon of vanilla in a medium bowl; beat until smooth. Using a pastry brush or flexible spatula, paint half of each cooled cookie with vanilla icing. (NOTE: Make sure to ice the flat side of each cookie. You should always use the vanilla icing first)
  9. To make chocolate icing, combine remaining cup of powdered sugar, cocoa and 2 tablespoons of boiling water in a medium bowl; beat until smooth. Add a little more water, a teaspoon at a time, if icing is too dry. Using the same brush or spatula, paint the second half of the flat side of each cookie. Allow icing to dry completely before serving. Yields 2 cookies per serving.