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Black and White Cookies from Seinfeld Recipe (with Video)

Dessert, Peanut-free, Not vegan
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By
babish

Discover our Black and White Cookies from Seinfeld Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
8

Recipe Time: 2h

Ingredients

For Vanilla Fondant Icing
- 200 g confectioners' sugar, sifted
- 1 tsp Vanilla extract
- 30 g light corn syrup
- Water, as needed
For Chocolate Fondant Icing
- 200 g confectioners' sugar, sifted
- 0.5 tsp Vanilla extract
- 35 g light corn syrup
- 30 g black onyx cocoa powder
- Water, as needed
For Black and White Cookies
- 125 g All purpose flour
- 125 g cake flour
- 0.5 tsp Baking soda
- 0.75 tsp Baking powder
- 1 tsp Kosher salt
- 60 g Sour cream
- 60 g Whole milk
- 0.5 tsp lemon extract
- 1 tsp Vanilla extract
- 30 g Honey
- 113 g Unsalted butter, softened
- 130 g Brown sugar
- 2 Eggs, room temperature
- Reserved vanilla icing
- Reserved chocolate icing
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Directions

For Vanilla Fondant Icing
1. Combine the sugar, vanilla, and corn syrup in a medium bowl. Add just enough water to make a thick but pourable icing. Whisk well until the icing is smooth.
2. Place a layer of plastic wrap directly on the surface of the icing to prevent it from drying out. Reserve until ready to use.
For Chocolate Fondant Icing
1. Combine the sugar, vanilla, corn syrup, and cocoa powder in a medium bowl. Add just enough water to make a thick but pourable icing. Whisk well until the icing is smooth.
2. Place a layer of plastic wrap directly on the surface of the icing to prevent it from drying out. Reserve until ready to use.
For Black and White Cookies
1. Preheat the oven to 350 °F. Prepare two sheet trays with silicone baking mats.
2. Sift together the flours, baking powder, and salt into a bowl.
3. In a separate bowl, combine the sour cream, milk, lemon extract, vanilla extract, and honey. Whisk well to combine.
4. In the bowl of a stand mixer, combine the butter and sugar. Using a paddle attachment, cream the mixture together until well combined, light, and fluffy, about 4-5 minutes.
5. Add one egg and mix until incorporated. Add the other egg and once again, mix until well combined. Scrape down the sides of the bowl.
6. Alternate adding about ⅓ of the dry ingredients and wet ingredients, mixing well in between additions.
7. Using a 4 oz ice cream scoop, add the batter to the prepared baking sheets. Make sure to leave 2 inches of space between each mound of batter.
8. Bake for 12-15 minutes or until fully baked and lightly golden brown.
9. Remove the cookies from the oven and allow them to cool on the sheet tray until completely cooled, about 30 minutes.
10. Using a long offset spatula, add icing to one side of the cookies with the vanilla icing. Allow the icing to set, about 30 minutes. Make sure to ice the flat-side of each cookie.
11. Using another offset spatula, ice the remaining half of the cookies with the chocolate icing. Allow the cookies to set completely, about 1-2 hours.

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