Copycat Black and White Cookies

Products Used
Copycat Black and White Cookies Imperial


Copycat Black and White Cookies

  • 1 3/4 (210g) cups all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11 (154g) tablespoons unsalted butter, very soft
  • 1 cup (200g) Imperial Sugar Extra Fine Granulated Sugar
  • 1 large egg yolk
  • 1 large egg
  • 1/3 cup (75g) sour cream
  • 2 teaspoons vanilla extract


  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Sift together flour, baking powder, baking soda, and salt. Set aside.
  2. In a bowl large enough to hold all ingredients mix butter and sugar until well combined.
  3. Add egg yolk and mix well, add egg and mix until light and creamy.
  4. Add sour cream and vanilla extract.
  5. Add dry ingredients and mix just until combined.
  6. Scoop cookies using an ice cream scoop which holds about 4 tablespoons.
  7. Scoop on parchment-lined cookie sheets leaving a minimum of 2 inches between dough mounds.
  8. Place in oven and bake until pale golden, about 14-15 minutes. Let cool.
  9. For icing mix powdered sugar, milk, corn syrup, and vanilla until smooth. Transfer half of icing in a separate bowl and cover with plastic food wrap.
  10. Using a small offset spatula frost one side of cookies with an even layer of vanilla icing. Before proceeding observe icing, if it drips too much add a touch of powdered sugar.
  11. Remove plastic from icing bowl and add cocoa powder. Add a teaspoon of milk to chocolate icing. If needed add a little more to bring icing to same consistency as vanilla icing.
  12. Frost cookies with chocolate icing.
Imperial Sugar Insight

Read more about the differences between Dutch Process cocoa powder and natural cocoa powder here. 

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