Soft, almost cake like yellow cookies are topped with black and white frosting for a cookie you’re not soon to forget! Cookies in cake form never tasted so good!
Well, we’re finally home. I was tempted to end that statement with an exclamation point, but truth be told, as happy as I am to be back in Brooklyn, I’m also majorly missing Rome. Don’t tease me… but I cried a little on the plane. I always have a hard time saying goodbye to vacation. But I guess who doesn’t? So a period it is!
…Am I weird about punctuation marks or what?
Despite my fears of weeklong crankiness and jet lag, I’m happy to report things are already starting to feel back on track. I have a pie in the oven, some ice cream thawing on the countertop, and a smoothie making a fuss in the blender. Funny how quickly life falls back into place.
Later tonight – once I clean up the inevitable mess sure to made (!!!) – I’ll be sifting through the one billion photos I took while we were in Europe. I hope you guys are ready for a face-full of Italy! I promise it’ll be pretty//tasty//cool. I also promise there will be a full 14 days (yes – you read that right) of Italian inspired recipes coming your way later this month. We seriously ate our faces off and I was taking notes for you the entire time. I’m so excited to share it all with you!!! Lots of exclamation points for that 😉
To get us a little more excited to be back in the big apple, today I’m sharing with you a New York Classic – Black and White COOKIES! Well, actually black and white cake cookies. That’s right. I gave them a little cake makeover // takeover. Because who doesn’t like to make cake out of cookies? Am I right?
The base of these giant black and white treats is a soft, sweet, and slightly tender yellow cake cookie. They’re quite soft when coming out of the oven, so be sure to handle them with care and let them cool completely before icing. This is an easy but important step!
The black and white frosting is a cream cheese buttercream cream base, one left pure and white, the other dolled up with a sprinkle of cocoa powder. I definitely had a hard time not eating all of the frosting as the cookies cooled. Warning: it will be calling your name!!!
Once your cookies are cooled, just spread that frosting and get ready to get your happy on!
Just one last tip before you go – ice the flat side of the cookie. I know that may seem weird, but I promise it will make for easier holding/ eating. If you ice the round side they will still be mega awesome and tasty… but also messy and challenging to pick up.
Happy cookie eating! xo
Black and White Cake Cookies
Ingredients
For the cake cookie base:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt
- 2/3 cup buttermilk
- 1 1/2 teaspoons vanilla
- 11 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon lemon zest
- 2 large eggs, at room temperature
For the Black and White Frosting:
- 4 ounces unsalted butter, at room temperature
- 4 ounces cream cheese, VERY soft
- 4 cups confectioner’s sugar, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2-3 tablespoons buttermilk
- 2 tablespoons cocoa powder
Instructions
For the Cake Cookies:
- Preheat oven to 350° (F). Line a large baking sheet with parchment paper; set aside.
- Sift together flour, baking soda and salt in medium-sized bowl.
- In small measuring cup whisk together buttermilk and vanilla.
- In the body of a stand mixer fitted with the paddle attachment beat butter, sugar, and lemon zest together for about 3 minutes, or until light and fluffy.
- Add eggs - one at a time - to butter/sugar mixture, and beat until blended.
- Gradually beat in flour mixture one cup at a time, adding in the buttermilk mixture between each cup of flour; mix until just smooth.
- Spoon batter in 1/4 cup size servings onto prepared baking sheet.
- Place pan in the oven and bake on the middle rack for 15-17 minutes, or until the tops are lightly golden and spring back when touched.
- Place on a cooling rack, and allow to cool completely (!!!) before icing.
For the Black and White Frosting:
- Place softened butter and cream cheese into the bowl of a stand mixer that has been fitted with the paddle attachment.
- Turn the mixer on (medium setting) and cream the butter and cream cheese until it's smooth and has lightened in color; about 2 minutes.
- Add confectioner's sugar, 1 cup at a time. After each cup has been incorporated, turn the mixer onto high speed and beat for about 15 seconds; this will lighten the frosting.
- Add vanilla and salt and combine until well-incorporated.
- Add buttermilk, a tablespoon at a time, until the frosting has reached the preferred consistency.
- Divide frosting into two bowls. In one of the bowls add cocoa powder and mix until well combined.
- Once cookies are cooled spread 1 heaping tablespoon of chocolate icing on half of the cookie (on the flat side!), then spread 1 tablespoon of the white frosting on the other side. Don't stress if they don't look perfect or if the colors blend! They'll still taste great 🙂
Laura (Tutti Dolci) says
I’ve actually never had a black and white cookie (a travesty, I know!) but these look incredible, love the cake-like texture!
Amy @ Fearless Homemaker says
Oh, I grew up eating cookies like this from the local deli and I actually bookmarked a similar recipe a few months ago! Yours look SO wonderful, will be making these ASAP!!
bakerbynature says
Amy, thank you! I hope you love them as much as we did!
Liz @ The Lemon Bowl says
OMG! These are my husband’s all time favorite cookie. The funniest thing is that we used to always find them in the North End in Boston but searched all over Little Italy and couldn’t find them anywhere!? Either way, these are gorgeous and we love them cake-like!!!
bakerbynature says
Your husband has good taste 🙂 Thank you, Liz! xo
Amanda @ Once Upon a Recipe says
Sign me up for these cake cookies! Also, I can’t wait to hear about Italy – I’ve always wanted to go. And my mouth is already watering as I imagine all of these Italian recipes you’re going to share!
bakerbynature says
You’re all signed up 🙂 And yes! You have to get to Italy asap! I know you’ll love it.
Christine @ Cooking with Cakes says
YES to cookie cakes and finally getting some snaps of Sicily!!! been seriously dying to see and ready abt everything 🙂 in the meantime, I’ll appease myself with these babies
bakerbynature says
SOON! I promise 😉 xo
Nora (A Clean Bake) says
I LOVE black and white cookies and it’s so hard (ok, impossible) to find authentic ones in the midwest. I guess I have to make these!
bakerbynature says
Yes you do 😉
Nicole ~ Cooking for Keeps says
I’m feeling you, I just got back from Greece and I’m in a serious depression, but these cookies might help ease the pain. I can’t believe you’re already back into the swing of things, I’m having hard time getting back to real life!
bakerbynature says
Greece is next on my list! I bet your trip was just amazing, huh?!
sally @ sallys baking addiction says
Ashley, these are one of my most favorite cookies of all time! I have got to make them at home. 🙂
bakerbynature says
Thank you, Sally! I know you’ll love them 🙂
marcie says
I love black and white cookies, and those soft, cake-like cookies look just amazing! Rome sounded wonderful, and can’t wait to see pics and Italian inspired recipes. 🙂
bakerbynature says
Thank you, Marcie 🙂 I’m so excited for Italian food week!
Baby June says
Those look delicious! I love black and white cake on its own, but everything tastes better in cookie form 🙂
bakerbynature says
Thank you! xo
Tina says
Perfect. will be baking these today…………. finally someone who “Gets it”.. it’s a cake cookie.. not the “hard” orb sold at most stores…..
I am doubling the recipe.. and wondering what’s the yield of single batter of these fabulous cookies ?
bakerbynature says
Hi Tina. I think you should have no problem doubling the recipe 😉 Good luck!