Classic Black & White Cookies
Soft bakery-style citrus cookies iced half vanilla and half chocolate on the flat side.
Ingredients
Equipment
Method
- Preheat the oven. Heat to 350°F / 175°C. Line baking sheets with parchment paper.
- Cream the margarine. Beat the softened margarine for about 1 minute until creamy.
- Add sugar and flavoring. Add the granulated sugar, vanilla sugar, and salt. Beat for 2–3 minutes, until lighter and creamy.
- Add the eggs. Beat in the eggs one at a time. The mixture may look slightly separated after several eggs; that is fine.
- Add the citrus. Mix in the orange juice and lemon juice.
- Mix the dry ingredients. Whisk together the flour and baking powder.
- Combine. Add the dry ingredients gradually. Mix only until a soft dough forms.
- Check the dough. It should be soft, slightly sticky, and easy to scoop—much softer than roll-out cookie dough.
- Portion. Scoop about 3 tablespoons / 50–55 g dough per cookie.
- Arrange. Place about 2 1/2 inches apart on the prepared baking sheets.
- Shape. Smooth each mound into a round and flatten the top only slightly.
- Bake. Bake for 16–20 minutes, beginning to check at 16 minutes.
- Check for doneness. Bottoms should be lightly golden, edges just beginning to color, tops fairly pale, and centers spring back gently.
- Cool briefly. Leave on the baking sheet for about 5 minutes.
- Cool completely. Transfer to a rack and cool fully before icing.
- Place the confectioners’ sugar in a bowl.
- Add the oil and optional lemon juice.
- Stir in 2 tablespoons hot water.
- Add more hot water 1 teaspoon at a time only if needed.
- The white icing should be smooth, opaque, and thick enough to coat without immediately running off.
- Whisk together the confectioners’ sugar and cocoa.
- Add the oil and 2 tablespoons hot water.
- Stir until smooth.
- Add more hot water 1 teaspoon at a time only if needed.
- Aim for the same consistency as the white icing.
- Flip the cookies. Ice the flat bottom, not the rounded top.
- Add the white half. Spread white icing over one half of each flat side.
- Let it set briefly. Allow the white icing to stand about 5–10 minutes.
- Add the chocolate half. Spread chocolate icing over the other half.
- Set completely. Leave uncovered until both icings are dry enough to touch lightly without smearing.
Notes
Less-Rich Option
For a slightly firmer cookie, reduce the margarine to 2 1/2 sticks (about 285 g). The main recipe uses 3 sticks for the softest bakery-style result.
Make Ahead, Storage & Freezing
Room temperature: Once the icing is fully dry, store airtight between layers of parchment for about 3–4 days. Freezer: For best appearance, freeze the uniced cookies airtight for up to 3 months, then thaw and glaze. Iced cookies can also be frozen, but the glaze usually looks better when freshly applied.
Bubby’s Tip
The pretty side starts on the bottom. Flip the cookie over, ice the flat side, and do not rush the chocolate half—that clean line through the middle is what makes it a Black & White.
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