This recipe was created by my very good friend, Kim, who happens to be an amazing vegan baker. In fact, when we met we bonded over our vegan blogs. I’ve gotten better at baking over the years, but this woman is a rock star. Often, we come home to beautifully packed baked goods which are out of this world. But these Black and White Cookies, which are THE quintessential New York cookie, are by far our favorite.
And now we can all make them at home. They are way easier than they look and they are really impressive. Trust me, they are better than the original!
Makes 12 mini cookies
1/3 cup rice milk (room temperature)
1 teaspoon fresh lemon juice
1 1/4 cup organic all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon cornstarch
1/3 cup softened Earth Balance buttery spread
1/2 cup organic sugar (evaporated cane juice)
1/2 tsp vanilla extract
1 tablespoon warm water
Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a Silpat mat.
Make vegan buttermilk by combining plant milk and lemon juice.
Whisk the flour, baking powder, salt and cornstarch together in a big bowl.
Beat the earth balance and sugar with a hand beater for 2 to 3 minutes or until fluffy. Add the vanilla.
Mix in, alternating “buttermilk” and flour mixture at low speed until just combined. End on a flour. With a spatula add 1 tablespoon warm water.
Using a 1/4 cup measure, drop batter onto prepared cookie sheet about 3 inches apart. Use wet fingers to make sure the bottom of the cookie is a nice round shape. This cookie will spread and puff a little bit. Bake for 15-17 minutes or until edges are just browning. Remove cookies from cookie sheet and allow them to cool on a wire rack.
Black and White Glaze
1 1/2 cups organic confectioners sugar
1 tablespoon plus one teaspoon light corn syrup
1/4 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 to 2 tablespoons of water, as needed
1 to 2 tablespoons organic cocoa powder
Whisk together the sugar, corn syrup, vanilla, lemon juice. Add 1 to 2 tablespoons of water to make the icing smooth and the consistency of a thick honey.
Transfer half of the white icing to another bowl and whisk in the cocoa powder. Add water as needed to get the same smooth consistency as the white icing.
When your cookies are cool, frost half with a flat frosting knife, on the FLAT side of the cookie with the white and then the other side with the black. Use your finger to wipe the edges of the cookie if it drips onto the side. Place each frosted cookie onto the cooling rack to set for 30 minutes.
These are best eaten on the day they are baked, but they can be stored in an airtight container in a cool place for another day or so. Enjoy!
Oh, yum! They look so perfectly neat!