Black and White Cookies
Prep Time
10 minutes
Cook Time
15-17 minutes



1 1/4 cup (310 ml) flour
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1/3 cup (75 ml) buttermilk
1/2 tsp (2 ml) vanilla
1/3 cup (75 ml) butter, softened
1/2 cup (125 ml) sugar
1 large egg


1 1/2 cup (375 ml) icing sugar
1 tbsp (15 ml) corn syrup
1 tsp (5 ml) lemon juice
1/2 tsp (2 ml) vanilla
1-2 tbsp (15-30 ml) water
3 tbsp (45 ml) cocoa powder


  1. Preheat oven to 350 F (180 C).
  2. Whisk together flour, baking soda and salt in a bowl.
  3. Stir together the buttermilk and vanilla in a cup.
  4. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add egg, beating until well combined.
  5. Mix in flour mixture and buttermilk mixture, alternating in batches at low speed, beginning and ending with flour.
  6. Spoon batter in 1/4 cup (60 ml) measurements about 2 inches apart onto a buttered baking sheed. Bake until tops are puffed and golden brown (about 15-17 minutes). Cool for 5 minutes on rack.
  7. For icing, combine all ingredients, except cocoa, until smooth. Separate icing mixture almost in half. In the half with a little less icing, stir in cocoa and add water slowly until the chocolate icing is the same consistency as the vanilla. You want the icing to be firm enough to stay on the cookies, but soft enough that it will set like a glaze.
  8. Turn cookies flat sit up and spread half of each icing on cookie. Let the icing set and enjoy!