Mini Black And White Cookies

Mini Black and White Cookies are a delightful twist on the classic New York bakery treat, perfect for when you want a little something sweet in a smaller size. These soft, cake-like cookies are coated with a layer of rich chocolate frosting on one half and a smooth vanilla glaze on the other, offering a perfect balance of flavors in every bite. The mini size makes them ideal for parties, afternoon tea, or just a quick snack when you’re craving something sweet. These cookies are as fun to make as they are to eat, and their distinctive appearance will make them the star of any dessert spread.

Ingredients:

For the Cookies:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup sour cream

For the Vanilla Icing:

• 1 1/2 cups powdered sugar
• 1 teaspoon light corn syrup
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons milk

For the Chocolate Icing:

• 1/2 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon light corn syrup
• 2-3 tablespoons milk

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, and continue to beat until well combined.
4. Add the Dry Ingredients and Sour Cream: Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
5. Shape and Bake: Drop rounded teaspoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are lightly golden and the tops are set. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
6. Prepare the Vanilla Icing: In a small bowl, whisk together the powdered sugar, corn syrup, vanilla extract, and enough milk to reach a spreadable consistency.
7. Prepare the Chocolate Icing: In another small bowl, whisk together the powdered sugar, cocoa powder, corn syrup, and enough milk to reach a spreadable consistency.
8. Ice the Cookies: Once the cookies are completely cool, spread vanilla icing over one half of each cookie. Let the vanilla icing set slightly, then spread chocolate icing over the other half. Allow the icing to set before serving.

Enjoy these mini black and white cookies, perfect for any occasion!