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Recipe: Classic black and white cookies

Chef Julie Busha shows us how you can make classic, cakey and glazed cookies the family will love.


Black and White Cookies

Ingredients (cookie):

2 cups all purpose flour

1 tsp baking powder

1/2 tsp fine sea salt

1/4 tsp baking soda

1/3 cup whole milk Greek yogurt (regular yogurt can be substituted)

1/3 cup whole milk

2 tsp vanilla extract

1.5 tsp finely grated lemon zest

1/2 tsp almond extract

1/2 cup unsalted butter, room temperature

3/4 cup plus 2 Tbsp sugar

2 large eggs

Ingredients (glaze):

1.5 cups confectioners’ sugar

Boiling water

1.5-2 Tbsp light corn syrup

1 tsp vanilla extract

Pinch of fine sea salt

2 ounces unsweetened chocolate, melted

2.5 Tbsp unsweetened Dutch-process cocoa powder


Heat oven to 375 degrees. Arrange racks in top and bottom thirds and line two summed baking sheets with parchment paper. In a large bowl, combine the flour, baking powder, sea salt and baking soda. In a medium bowl, combine the yogurt, milk, vanilla, lemon zest and almond extract. In a mixer, beat together the butter and granulated sugar until light and fluffy, about 5-7 minute. Beat in eggs, one at a time until combines and scraping the bowl as necessary. Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the yogurt mixture. Repeat until all incorporated. Use an ice cream scooper to dollop on baking sheets, about 2 minutes apart. Bake for 6-7 minutes, then rotate and bake for an additional 6-9 minutes. Transfer for wire racks and let cool for 15 minutes, then remove from baking sheets and transfer cookies to wire racks, and let cool completely.

While the cookies cool, make the glaze. Put confectioner’s sugar in medium bowl and whisk in 3 Tbsp boiling water, corn starch, vanilla and salt. You can add water little, by little until you have a thick year spreadable frosting (too thick is preferable to too thin). Flip each cookie upside and glaze the new vanilla glaze on half the bottom side of the cookies. After complete, add in the cocoa powder and melted chocolate to the vanilla glaze to create the chocolate glaze. Then, use the chocolate glaze to finish glazing the other half of the cookies. Let set for 1-2 hours before serving.