Black and White Cookies
Recipe type: High Altitude Baking
  • Cookies:
  • 1 cup unsalted butter, softened
  • 1½ cups sugar
  • 1 teaspoon salt
  • ½ tablespoon baking powder
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 4½ cups all-purpose flour
  • 1 cup whole milk
  • Vanilla Icing:
  • 3⅓ cups confectioner's sugar
  • 3 tablespoons corn syrup
  • 3-4 tablespoons hot water
  • ¾ teaspoon vanilla extract
  • Chocolate Icing:
  • 2⅔ cups confectioner's sugar
  • 3 tablespoons corn syrup
  • ¼-1/2 cup hot water
  • ¾ cup semisweet chocolate chips, melted
  1. For the cookies: preheat your oven to 375 F and line baking sheets with parchment.
  2. Cream the butter and sugar together until light and fluffy, 3-4 minutes.
  3. Add the salt, baking powder, and vanilla.
  4. Beat in the eggs, one at a time.
  5. On low speed, alternate adding the flour and milk, beginning and finishing with the flour. Do not overmix.
  6. Scoop the dough onto the prepared baking sheets and wet the bottom of a measuring cup. Use it to flatten the cookies slightly. Bake for 8-10 minutes until the edges are just beginning to color.
  7. Cool on a wire rack and frost the bottoms of the cookies (flat side) with the icing.
  8. For the icings:
  9. Whisk together the ingredients for the vanilla and chocolate icings in separate bowls. Add more hot water if they are too thick.
  10. Yield: About 2 dozen cookies.
Recipe by High Altitude Bakes at