Black & white cookies, half moons, harlequins, or Amerikaner, no matter what you call these incredible cookies they're delicious! These jumbo cakey cookies are coated with chocolate icing on one side and vanilla icing on the other which gives them their signature look. Why settle for one flavor when you can have two?
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Make The Cookies
Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl or the bowl of your stand mixer, cream together the butter and sugar until fluffy and light, about 3 minutes. Mix in the eggs one at a time then the vanilla, scraping down the sides of the bowl until combined.
Add the baking powder, baking soda, and salt.Alternate between adding small portions of flour and small portions of sour cream until all has been added, mix on low if using a stand mixer. *The batter should be thick.
Measure out ¼ cup portions of dough and place them in mounds on the prepared baking sheets with 3 inches of space between each cookie.
Bake at 350°F (175°C) for 15-18 minutes, or until the edges of the cookie just start to brown and the cookie has puffed up. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Make The Icing
Once the cookies are cool, sift the confectioner's sugar into a large mixing bowl.
Pour in 3 tablespoons of milk, the corn syrup, and vanilla extract and whisk until smooth. Transfer ½ of the icing to another bowl.
Add the cocoa powder to one of the 2 bowls and whisk until smooth. Use an extra tablespoon of milk to thin it out if needed.
Assemble The Cookies
Flip the cookies flat-side-up and use a knife or an offset spatula to spread the white vanilla icing on half of each cookie, leaving a straight line down the center. Allow the icing to set (about 30 minutes) before icing the other side.
Once the vanilla icing mostly sets (it should be firm and matte), spread the chocolate icing down the other side of the cookie. Let the icing set completely (about 1 hour) before serving.
Notes
10 tablespoons of butter is equal to 1 ¼ sticks or a ½ cup + 2 tablespoons.
Measure the powdered sugar for your icing before sifting it.
Dutch-processed cocoa has a more mellow, smooth chocolate flavor that is perfect for these cookies. However, dark chocolate cocoa powder yields a darker icing.
Greasing your measuring cup will help keep the dough from sticking when you portion it out.
To quickly set your vanilla icing before adding the chocolate icing, you may pop it in the fridge for 15 minutes.
To store: Store black & white cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
To freeze: The cookies can be frozen before icing. Freeze the cookies, or the dough, by wrapping them tightly in plastic wrap and placing it in a heavy-duty freezer bag for up to 3 months. Thaw them out in the fridge overnight before baking, icing, or serving.
Amerikaner, best black and white cookies recipe, black & white cookies, black & white cookies ingredients, cookie recipe, cookies, half moons, harlequins, how to make black and white cookies