If you’ve ever lived, visited, or heard of New York City, then you’ve certainly tried at least the larger cousin of these Mini Black n’ White Cookies. I’ve had the big ones, but I much prefer the mini version. Karl has had MANY black and white cookies, and claims that these are the best. The cookie part is light, airy, and flavorful – the glaze is the perfect mix of chocolate and vanilla.

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These cookies are fun to make, easy, and very satisfying. Oh, and they’re cute too. Here’s the game plan, kids.

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The Cookie: The first step is to make the cookie batter. Start by creaming the butter and sugar, followed by the egg and vanilla. Once well combined, alternate the addition of the dry ingredients with the sour cream. Mix until you reach a smooth consistency.

6 tablespoons unsalted butter
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
Once well combined, alternate the addition of the dry ingredients with the sour cream. Mix until you reach a smooth consistency.
1/3 cup sour cream*
1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
*secret ingredient
Your batter will look very wet after the addition of the eggs and vanilla (left), but once it is complete it will be more like brownie batter (right).
It is important that all of the cookies are consistent in shape and size. I used a mini cookie scoop and used cooking spray so it didn’t get too sticky. Bake at 350 degrees for 10 minutes.
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Once the bottoms start to turn brown they are ready. Let them cool – while you’re waiting you can start preparing the vanilla and chocolate glazes.
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The Glazes: There is a chocolate (the black) and a vanilla (the white) glaze. Start by mixing the following ingredients.

2 cups powdered sugar
4 teaspoons light corn syrup
2 teaspoons lemon juice
2 1/2 teaspoons vanilla
1 – 2 tablespoons water
This will be the vanilla glaze.

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Split the glaze into two cups/bowls. In one add cup add unsweetened cocoa powder until it is chocolatey enough for you. Start with 1 tablespoon – but I sometimes do up to 5 tablespoons. Again, it depends on your taste.

1 – 5 tablespoons

unsweetened cocoa powder

The Assembly: Start with the white glaze, and using a butter knife apply the glaze to 1/2 of each cookie. Next add the chocolate glaze to the other halves. Let them set for about 15 minutes and then serve.

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Ok, now go share! That’s half the fun.

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