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    TaraTeaspoon » Recipes » Cookies

    Pastel Black and White Cookies for Spring

    Published: Mar 22, 2019 · Updated: Aug 14, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    black and white cookies with pastel colors pin
    pin for pastel black and white cookies

    Pastel Black and White Cookies for spring are simple, elegant and perfect for your party. Add color to the glaze to give them a seasonal flare.


    I gave the classic New York City black and white cookies a seasonal makeover so you can have the perfect spring dessert.

    pastel black and white cookies with blue and pink
    Jump to:
    • Make homemade black and white cookies
    • How to make the cookie glaze:
    • How to glaze the cookies:
    • 📖 Recipe
    • 💬 Comments

    The cookie’s simple design and sweet flavor stay true to the original, but with my colorful twist they’ll now remind you of spring. The classics adorn the shelves of New York bakeries and deli shelves.

    There are fewer and fewer bakeries making the classic cookie anymore, so if you find one, snag it!

    Make homemade black and white cookies

    I always get excited to see black and white cookies, whether it be at a bakery or a party. Their subtle mix of vanilla and chocolate satisfies my sweet tooth without being too overbearing. Because I love them so much, I obviously wanted to make them myself.

    As I was making them, however, I decided to have a little fun with the glaze and add different colors. For spring, I add pastel pinks and blues in place of the traditional chocolate. For fall, go ahead and add orange and yellow! And the creativity can work for whatever season you're celebrating.

    pink and blue black and white cookies

    Pastel Black and White Cookies are versatile for any season or holiday.

    pink and blue black and white cookies for easter

    The secret to cakey black and white cookies

    Black and white cookies are made with both cake flour and all-purpose flour. The difference between the two flours lies in the fineness and protein content. Using cake flours helps the cookies to have a fine and delicate crumb like, well, cake. I add all-purpose flour for structure.

    Just using cake flour would result in crumbly cookies. With the addition of a little all-purpose flour I get just enough gluten and protein to make the cookies more rich with a tiny bit of chew in the crumb.

    The glaze for these black and white cookies is simple to make and has a very elegant look. Classic black and white cookie frosting is a soft glaze that sets so it has a bit of a shell on the surface. It's still creamy and soft when you bite into it.

    Don't skip the corn syrup, it's the key ingredient to making traditional glaze and helps the frosting keep a bit of a shine.

    How to make the cookie glaze:

    • Combine confectioners' sugar, corn syrup ,water and 1 teaspoon vanilla. Be sure to sift the confectioners' sugar so there are not lumps.
    • Beat until smooth.
    • Keep half of the glaze un-tinted.
    • Divide remaining glaze between two bowls and tint blue and pink. I like this gel paste food coloring for the pink.

    How to glaze the cookies:

    • Turn cookies bottom side up.
    • Spread or pipe half of each bottom with the colored glaze and half with the white glaze. I like using this offset spatula.
    • Allow glaze to set, about 30 minutes.

    More of the best cookies in the world

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    📖 Recipe

    pastel black and white cookies on blue grass

    Pastel “Black and White” Cookies

    Tara Teaspoon
    Pastel Black and White Cookies for spring are simple, elegant and perfect for your party. Add color to the glaze to give them a seasonal flare.
    5 from 1 vote
    Print Recipe Pin Recipe
    Work Time 1 hour hr 15 minutes mins
    Cook Time 9 minutes mins
    Total Time 2 hours hrs
    Course Baking
    Servings 60

    Ingredients
      

    • 1 cup plus 2 tablespoon cake flour
    • ½ cup all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup unsalted butter (softened)
    • ¾ cup granulated sugar
    • 2 teaspoon vanilla extract
    • 2 large eggs
    • 2 large egg yolks
    • 6 cups confectioners' sugar
    • ¼ cup light corn syrup
    • 6 to 7 tablespoon water
    • Food coloring

    Instructions
     

    • Heat oven to 350°F. Line two baking sheets with parchment; set aside. In a bowl whisk together cake flour, all-purpose flour, baking powder and salt. In another bowl beat together butter, sugar and 1 teaspoon vanilla until fluffy, about 3 min. Beat in the eggs and egg yolks one at a time. Reduce speed, add the flour mixture and stir until just combined. Scrape sides of bowl to evenly mix batter.
    • Transfer dough to a ziplock bag and sip a corner for piping ¾-inch mounds, or spoon batter by heaping teaspoon onto baking sheets, 1 inch apart. Freeze for 10 min. Bake until cooked but not browned, 8 to 9 min. Cool 5 min, then transfer to a wire rack.
    • Make Glaze: Combine confectioners' sugar, corn syrup, water and remaining 1 teaspoon vanilla until smooth. Keep half the glaze un-tinted. Divide remaining glaze between two bowls and tint blue and pink.
    • Turn the cookies bottom side up. Spread or pipe half of each bottom with the colored glaze and half with the white glaze. Allow glaze to set, about 30 min. Store cookies airtight for up to 3 days.

    Notes

    Makes about 5 dozen

    Nutrition

    Serving: 1gCalories: 89kcalCarbohydrates: 17gFat: 1gSaturated Fat: 1gCholesterol: 16mgSodium: 13mgPotassium: 14mgSugar: 15gVitamin A: 65IUCalcium: 6mgIron: 0.1mg
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    Watch as these Pastel Black and White Cookies disappear from the plate. For other Easter desserts try my Easy Easter Bunny and Chick Cupcakes and my One Pan Sugar Cookie Bars.

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    Tara in kitchen making salad

    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe Tara Teaspoon. Photography Peter Ardito. Originally LHJ 4/13 Written by Anne Marie Miller.

    Comments

      5 from 1 vote

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    1. Mary Bench says

      May 17, 2019 at 7:04 pm

      Black and Whites! Pink and Blues! Love it!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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