Pioneer Woman Black White Cookies

Pioneer Woman black white cookies take 30 minutes and simple pantry staples like flour, butter and cocoa to make a soft, cakey bakery-style cookie. It's an easy classic New York bakery cookie for bake sales, birthday parties or holiday cookie trays, and it's made with a stand mixer or hand mixer.

Let the cookies cool completely before you glaze them, because warm cookies melt the icing right off. Skip the wait and the glaze turns thin and streaky instead of setting into a smooth, shiny coat.

A splash of lemon extract in the batter gives these cookies the subtle citrus note that real deli versions have. Splitting one simple glaze into a vanilla half and a cocoa half also means you only need one bowl of base icing.

Pioneer Woman Black White Cookies

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

290

kcal

A soft, cakey cookie bakes up slightly puffed, then gets half a vanilla glaze and half a chocolate glaze. Once the icing dries, it sets into a thin, glossy shell over the tender crumb.

Ingredients

• 1 1/4 c. all-purpose flour
  

• 1/2 tsp. baking powder
  

• 1/2 tsp. salt
  

• 1/3 c. milk
  

• 1/2 tsp. vanilla extract
  

• 1/4 tsp. lemon extract
  

• 6 tbsp. unsalted butter, at room temperature
  

• 1/2 c. sugar
  

• 1 large egg
  

• 1 1/2 c. confectioners sugar
  

• 4 tbsp. milk, divided
  

• 1/4 tsp. vanilla extract
  

• 1/4 c. unsweetened cocoa powder
  

Directions

• Preheat and prep: Preheat your oven to 375°F and line a sheet pan with parchment paper or a silicone mat. That keeps the cookie bottoms from sticking or browning too fast.
• Mix the dry ingredients: Whisk 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt together in a medium bowl. Then set it aside while you move on.
• Combine the milk mixture: Stir 1/3 cup milk, 1/2 teaspoon vanilla extract and 1/4 teaspoon lemon extract together in a measuring cup. Set it aside so it's ready to pour in later.
• Cream butter and sugar: Cream 6 tablespoons room temperature unsalted butter with 1/2 cup sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed for about 60 seconds, then scrape down the bowl and beat in 1 large egg.
• Add flour and milk: With the mixer on low, add half the flour mixture, then half the milk mixture, then the rest of the flour and the rest of the milk. Wait until each batch is absorbed before adding the next so the batter stays smooth.
• Scoop and bake: Use a 3-tablespoon cookie scoop to portion about 8 cookies onto the prepared baking sheet. Bake for 15 minutes until slightly puffed and a toothpick comes out clean, then cool completely.
• Make the glazes: Whisk 1 1/2 cups confectioners sugar with 3 tablespoons milk until smooth. Pour half into a separate bowl and stir in 1/4 teaspoon vanilla extract. Then whisk 1/4 cup unsweetened cocoa powder and the remaining 1 tablespoon milk into the other half.
• Glaze and set: Once the cookies are completely cool, glaze each one with half chocolate glaze and half vanilla glaze. Let the glaze dry before serving so it firms up and doesn't smear.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, OXO medium cookie scoop, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these cookies without a stand mixer?

A hand mixer works just as well here. Cream the butter and sugar until fluffy, then mix on low once you start adding the flour so the cookies stay tender.

How long do black and white cookies stay fresh?

Store them in a single layer in an airtight container at room temperature for up to 3 days. Stacking them while the glaze is still tacky will smear the icing, so let it dry fully first.

Can I make the cookies ahead of time?

Bake the cookies a day ahead and keep them covered at room temperature, then glaze them the day you serve them. That way the icing stays glossy and the cookies stay soft.

What can I use instead of lemon extract?

You can swap in a bit of fresh lemon zest or just use a little more vanilla extract. You'll lose some of that classic deli-style citrus note, but the cookies will still taste great.

Why is my glaze too runny or too thick?

A runny glaze usually needs a spoonful more confectioners sugar, and a thick one needs a few drops of milk. Add either a little at a time, since a tiny change makes a big difference.