Black and White Sugar Cookies
Last year, Ella and I perfected our method for Homemade Heart Slice and Bake Cookies, and this year, we decided to give them a New York twist by decorating them like the classic Black and White Cookies.
Black and White Heart Cookies Recipe
New York is one of my favorite cities. Ella and I are currently planning our third family trip there and one of the first things I need to do when we get there is bite into a classic Black and White cookie.
While I have not yet perfected my own recipe for a Black and White, this cookie does hit the spot with it’s buttery, soft cookie base and that interplay of the white candy and dark chocolate coating.
Happy Valentine’s Day to me.
We used the same recipe and method described in our original Slice and Bake cookie recipe, but I added a bit of almond extract to the dough and then did that fun two-tone dip.
I love the sophisticated look of these cookies, which are sure to set any NYC lover’s heart aflutter.
While we made them for Valentine’s Day, I think that they would be a delicious dessert anytime – you can make them heart-shaped or opt for other shapes as you see fit. The dough can be rolled out and used with cookie cutters if you don’t want to do the whole slice and bake thing.
How to Make Slice and Bake Cookies with Kids
Kids can either help with making and forming the dough, or you can have this ready to go for them so they can simply slice and bake. It would also be great for a holiday play date when the kids may want to “bake” but you don’t want a giant kitchen mess to clean up.
It’s also super easy for kids to dip these cookies, but I don’t know that I’d expect younger bakers to get the two-tone effect without a bit of mess and smudges. Maybe just stick to dipping one side of the cookies or drizzling the chocolate on if the kids are helping with that step.
Can this cookie dough be frozen?
The unbaked dough or the baked cookies can be frozen for up to a month. Some people may say that the cookie dough can be frozen for up to three months, but you will see a quality loss around the 2 month mark.
Ingredients for Black and White Heart Cookies
- Unsalted butter, room temperature
- White Sugar
- Large Egg, room temperature
- Vanilla Extract
- Almond Extract <– this secret ingredient gives these sugar cookies an amazing flavor profile
- All-purpose Flour, plus more for rolling
- Baking Powder
- Salt
- White Candy Melts
- Dark Chocolate Chips
- Coconut Oil, as needed <– can use shortening
Scroll down to the printable recipe card for full measurements.
Tip: swap out the flavor extracts or chocolate chips as you prefer.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Cutting board
- Rolling pin
- Sharp kitchen knife
- Parchment Paper
- Cookie Sheets
- Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe
- Small microwave-safe bowls
How to Make Black and White Cookies
Place the butter and sugar in a large bowl and beat until light and fluffy, about 2 minutes.
Add the egg, almond and vanilla extract, and beat to incorporate, about 2 minutes.
In a small separate bowl, whisk together the flour, baking powder and salt. Add half of the flour mixture to the sugar-butter mixture, combine, and then add the remaining half.
Knead the cookie dough a couple of times, and then gather into two large balls.
Place a large rectangle of parchment or wax paper on your counter.
Place half of the dough in the center of the parchment paper, and then roll into a log, using the paper to cover completely.
Press one side of the dough log down on the counter, and then repeat with the opposite side to form a point – the bottom of your heart.
Use a chopstick or dowel to form an indent at the top of the heart.
Place the dough in the fridge for 2 hours or overnight.
Preheat oven to 350ºF
Cover two cookie sheets with parchment paper and set aside.
Unwrap the cookie dough and use a sharp knife to cut the dough into 1/2″ slices.
Place the sliced heart cookies on the prepared cookie sheets and bake for 8-12 minutes or until lightly golden brown at the edges.
Let cool for 2 minutes on the cookie sheets before removing to a cooling rack.
When the cookies are fully cooled, place the white candy melts in a microwave-safe bowl and heat for 25 seconds, stir well, and then reheat as needed.
Add up to 1 Tablespoon of coconut oil to the candy melts to make it extra dippable.
Dip half of each of the heart cookies into the white candy melts and then replace back onto the cooling rack. Let set completely before repeating with the dark chocolate chips.
Repeat with all cookies so that you have a cool half-chocolate, half-white cookie effect. Let the melted chocolate set completely before packaging up or enjoying your cookies.
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Black and White Sugar Cookies
A fun take on slice and bake cookies, these Black and White Cookies can be made in any shape and are a real treat with melt-in-your-mouth sugar cookie dough and a fun contrast of dark and white chocolate
Ingredients
- 3/4 cup unsalted butter, room temperature
- 3/4 cup white sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 and 1/4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white candy melts
- 1 cup dark chocolate chips
- 2 Tablespoons coconut oil, as needed
Instructions
- Place the butter and sugar in a large bowl and beat until light and fluffy, about 2 minutes.
- Add the egg, almond and vanilla extract, and beat to incorporate, about 2 minutes.
- In a small separate bowl, whisk together the flour, baking powder and salt. Add half of the flour mixture to the sugar-butter mixture, combine, and then add the remaining half.
- Knead the cookie dough a couple of times, and then gather into two large balls.
- Place a large rectangle of parchment or wax paper on your counter.
- Place half of the dough in the center of the parchment paper, and then roll into a log, using the paper to cover completely.
- Press one side of the dough log down on the counter, and then repeat with the opposite side to form a point - the bottom of your heart.
- Use a chopstick or dowel to form an indent at the top of the heart.
- Place the dough in the fridge for 2 hours or overnight.
- Preheat oven to 350ºF
- Cover two cookie sheets with parchment paper and set aside.
- Unwrap the cookie dough and use a sharp knife to cut the dough into 1/2" slices.
- Place the sliced heart cookies on the prepared cookie sheets and bake for 8-12 minutes or until lightly golden brown at the edges.
- Let cool for 2 minutes on the cookie sheets before removing to a cooling rack.
- When the cookies are fully cooled, place the white candy melts in a microwave-safe bowl and heat for 25 seconds, stir well, and then reheat as needed.
- Add up to 1 Tablespoon of coconut oil to the candy melts to make it extra dippable.
- Dip half of each of the heart cookies into the white candy melts and then replace back onto the cooling rack. Let set completely before repeating with the dark chocolate chips.
- Repeat with all cookies so that you have a cool half-chocolate, half-white cookie effect. Let the melted chocolate set completely before packaging up or enjoying your cookies.
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Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 32mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 0g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
These Black and White cookies are such a fun idea for the NYC obsessed dessert lover in your life, and they can be made in any shape you desire!
For more delicious cookie recipes, check out our Naturally Flavored Strawberry Heart Macarons or our Brown Butter Chocolate Chip Cookies.
