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Black & White Cookies

Make about 2 dozen cookies

Vanilla Glaze

Chocolate Glaze


  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1/4 teaspoon kosher salt
  • 3 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder


  • 1 1/4 cups confectioners’ sugar, sifted
  • 2 tablespoons light corn syrup
  • 1 tablespoon milk
  • 1/4 teaspoon pure vanilla extract


  • 1 1/4 cups confectioners’ sugar, sifted
  • 2 tablespoons light corn syrup
  • 1 tablespoon milk
  • 1 tablespoon water
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup cocoa powder


  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium speed until light and fluffy, 3 to 4 minutes.
  3. Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and sour cream and mix to combine.
  4. In a medium bowl, combine the flour and baking powder. Slowly add to the creamed mixture, mixing on low speed just until combined. Scrape down the bowl as needed.
  5. Scoop the dough onto the prepared baking sheets using a #40 scoop (about 2 tablespoons) about 1 1/2 inches apart.
  6. Bake until just golden around the edges, 8 to 10 minutes. Rotate and switch the baking sheets as necessary for even baking.
  7. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  8. While the cookies are cooling, make the vanilla glaze: In a small bowl, combine the confectioners’ sugar, corn syrup, milk, and vanilla. In another small bowl, make the chocolate glaze: Combine the confectioners’ sugar, corn syrup, milk, water, vanilla, and cocoa.
  9. Using a spatula, spread half of the top of each cookie with the vanilla glaze. Let sit for 10 minutes to level and set slightly.
  10. Spread the chocolate glaze on the other half of the cookie tops, to the edge of the vanilla glaze. Let sit to level and for the glaze to become firm.
  11. Store the cookies in an airtight container.

Copyright © 2019 The Culinary Institute of America


  1. efeltimo@wmrhsd.org

    This recipe tastes great, both the cookies and the frostings, but for some reason the cookies themselves came out a bit flatter than I would like. Any suggestions to make them thicker?


    • laura.monroe@culinary.edu

      Hi there! There are a few things that could account for your results. In Step 2, the recipe calls to cream your butter and sugar until it’s light and fluffy. It’s possible your butter was a little too cold to start out with or that you didn’t mix quite as long as was needed — either of which could prevent nice air pockets from forming in your cookies. One good indicator that it’s ready is that the mixture has lightened in color to almost white, thanks to all of that air. It’s also possible that your oven temperature is a little off. If it’s too cool, the cookies may rise and then fall a bit. We like to keep an inexpensive oven thermometer in the oven to make sure it’s as hot as we expect it to be. Hope this helps!

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