These cookies are just festive enough for Valentine’s Day, but not so crazy pink that you can’t make them any time of the year. Instead of chocolate, we’re doing a raspberry icing on one half of the cookies!
I’ve never made black and white cookies before, but they are essentially a somewhat cake-like cookie with half chocolate and half white icing frosted onto the bottom of each cookie. Some recipes call for a little lemon zest, and since we’re doing raspberry icing, I’m using lemon zest in mine. They are super easy to pull together!
How to Make Pink and White Cookies
These cookies come together pretty quickly with ingredients that you may already have lying around in your house- that’s how this started for me! Start by beating together the butter, oil, sugar, and lemon zest until everything is light and fluffy. Then add in the egg, vanilla extract, and sour cream.
Add in the dry ingredients and mix until everything is well combined. You should have a thick but soft cookie dough that is easy to scoop with an ice cream scoop. This recipe should make 12-15 cookies so you can scoop them into pretty large portions.
I recommend baking 6 cookies per tray as they will spread as they bake fairly significantly. Once the cookies have completely cooled, you can start icing them on the bottoms of the cookies so you have a flat surface to work with.
As far as icing these go, I did not go the route of making them perfect. If you’re looking for super clean lines, however, you can wait for one half of the icing to set before adding the second half, which will make it easier to have clean icing lines across each cookie. Let the icing set, and that’s it!
Tips & Tricks for the Perfect Pink and White Cookies
This is a super easy recipe and I have plenty of tips to help you along the way!
- Beat the butter and sugar mixture until light and fluffy, which should take a solid 2-3 minutes with an electric mixer. It should be pale in color before you continue on with the recipe.
- Make sure the dough is well mixed. You want everything well combined with no dry pockets of flour remaining through the batter. Take a moment to scrape your bowl and ensure everything is well mixed throughout!
- Can I skip the lemon zest? Yep, it’s easily omitted without needed to substitute anything here, but I think it works really well with the raspberry icing so I recommend using it.
- How do I know when the cookies are finished baking? The cookies should be puffed all over and just turning lightly golden brown around the edges. You want them to stay soft, so avoid over-baking these!
- Why do I ice the bottom of the cookies and not the top? The tops of the cookies will be domed, and you want a flat surface to frost the cookies.
- What if my icing is too thick? Add in a little bit more milk, 1 tsp at a time until the icing has reached a drizzle-able consistency.
- What if my icing too thin? Add in more powdered sugar, 2 tbs at a time until you reach the right consistency.
- I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Pink and White Cookies
For the cookies:
- 2 cups flour
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1/2 cup softened unsalted butter
- 1 tbs. vegetable oil
- 1 cup sugar
- 1 tbs. lemon zest
- 1 egg
- 2 tsp. vanilla extract
- 1/3 cup sour cream
For the frosting:
- 1 1/2 cups powdered sugar
- 1 tbs. light corn syrup
- 2-4 tbs. milk
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 2 tbs. raspberry jam
For the cookies:
Preheat your oven to 350 degrees and line two large baking sheets with parchment paper.
In a medium bowl, stir together the flour, salt, baking powder, and baking soda. Set this mixture aside. In a large bowl, beat together the butter, oil, sugar, and lemon zest until the mixture is well combined and lightened in color, about 2 minutes. Then beat in the egg, vanilla extract, and sour cream until well combined.
Slowly add in the dry ingredients, mixing until well combined. Using a large cookie scoop, scoop about 6 cookies per baking sheet, leaving room for the cookies to spread as they bake. You should use about 1/4 cup of the dough per cookie. Bake for 12-15 minutes, or until the edges are just starting to become golden brown. Let the cookies cool for about 10 minutes on the baking sheet before transferring to a cool rack and cooling completely before frosting.
For the frosting:
In a large bowl, whisk together the powdered sugar, corn syrup, 4 tbs milk, vanilla extract, and salt until the mixture is smooth and drizzle-able. It should be thick, but should still run and be spreadable. If the mixture is too thick, add more milk- too thin, add more powdered sugar.
Pour about 1/2 of the mixture into another small bowl, and whisk in the raspberry jam, adding more powdered sugar if needed. Frost the bottoms of each cookie with half vanilla and half raspberry icing- don’t worry if it runs over the edges a little bit!
Let the icing set on the cookies on a cooling rack for about an hour until the frosting has become firm. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!