I was surprised by how simple these were to make. There is a minimal amount of ingredients and both the chocolate and vanilla icings are made from one recipe. The cookies were soft and chewy. I had some trouble with the white icing not getting hard. I think I would skip the corn syrup next time. They were good cookies, but I think next time I’ll make them a little crispy on the edges.
Black and White Cookies (adapted from The Wednesday Baker)
1 1/2 c. flour
1/2 t. baking soda
1/2 t. salt
1/3 c. low fat milk
1/2 t. vanilla
1/3 c. softened butter
1/4 c. sugar
1/4 c. brown sugar
For the icing:
1 1/2 c. powdered sugar
2. In a mixing bowl combine the flour, baking soda, and salt. Mix well and set aside.
3. In another mixing bowl combine the sugars with the butter. After mixing add in the egg and stir well. Pour the milk and vanilla into a measuring cup.
5. Drop by heaping tablespoon onto a cookie sheet leaving 2 inches between each cookie. Bake for 12-17 minutes then cool on a wire rack.
6. In a bowl combine powdered sugar, corn syrup, lemon juice, vanilla, and water. Mix well and pour half of the mixture into a zip top bag. To the other half add the cocoa powder and an addition tablespoon of water. Place the mixture in another zip top bag.