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Black-and-white iced cookies

Name: Black-and-white iced cookies
Yield: About 15 cookies
Cuisine: United States
Ingredients: 220 g All-purpose flour Plain; 2.5 mL Baking powder; 1.25 mL Baking soda; 1.25 mL Fine salt; 140 g Unsalted butter Softened; 200 g Caster sugar; 1 Large egg; 80 g Sour cream Full-fat; 330 g Icing sugar Sifted; 45 mL Milk; 15 mL Light corn syrup; 10 g Cocoa powder Unsweetened; 10 mL Milk

Makes: About 15 cookies
Heat: 175°C conventional
Baking time: 16–18 min

Cooling and chilling are additional.

United States · Cookies

Black-and-white iced cookies

Soft cake-like cookies with two-tone icing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	220 g	Plain
Dry	Baking powder	2.5 mL
Dry	Baking soda	1.25 mL
Dry	Fine salt	1.25 mL
Cream	Unsalted butter	140 g	Softened
Cream	Caster sugar	200 g
Wet	Large egg	1
Wet	Sour cream	80 g	Full-fat
Icing	Icing sugar	330 g	Sifted
Icing	Milk	45 mL
Icing	Light corn syrup	15 mL
Chocolate	Cocoa powder	10 g	Unsweetened
Chocolate	Milk	10 mL

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 175°C conventional
Baking time: 16–18 min

Cooling and chilling are additional.

Makes: About 15 cookies
Heat: 175°C conventional
Plan for: Allow mixing, baking and complete cooling; chilling times are shown below.

Method

01 · Mix dry
1 min
Use: Dry
Whisk dry group.
Ready when: Even.
01 Mix dryWhisk the flour, leaveners and salt until evenly combined.
02 · Cream
3 min
Use: Cream
Beat butter and sugar until light.
Ready when: Fluffy.
02 CreamBeat the softened butter and caster sugar until pale and fluffy.
03 · Combine
2 min
Use: Mix dry, Cream, Wet
Beat in wet ingredients, then mix in dry group briefly.
Ready when: Thick batter.
03 CombineMix in the egg and sour cream, then combine briefly with the dry ingredients to make a thick batter.
04 · Bake
16–18 min
Use: Combine
Heat oven to 175°C. Scoop 50 g mounds well apart on lined trays; bake.
Ready when: Centres spring back.
04 BakeScoop 50 g mounds well apart on the lined tray before baking.
05 · Cool
Until cold
Use: Bake
Cool completely on a rack.
Ready when: Ready to ice.
05 CoolCool the baked cookies completely on a rack before icing.
06 · Ice
About 1 hour
Use: Cool, Icing, Chocolate
Mix icing group. Coat half the flat underside of each cookie. Stir cocoa and extra milk into remaining icing; coat other halves. Let set.
Ready when: Icing no longer tacky.
06 IceIce each flat underside half white and half chocolate, then leave the icing to set.

What to look for

Stage	Look / feel for	Needs attention
Cool	Ready to ice.	Follow the cue as well as the time.
Ice	Icing no longer tacky.	Follow the cue as well as the time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray.	Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool.	Check the first tray early.

Icing is a thin coating; add milk a few drops at a time if needed. Keep airtight for 2 days.

Ingredient choices & substitutions

No brand is specified.

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Do not use self-raising flour.	Similar crumb.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Black-and-white iced cookies

Soft cake-like cookies with two-tone icing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	220 g	Plain
Dry	Baking powder	2.5 mL
Dry	Baking soda	1.25 mL
Dry	Fine salt	1.25 mL
Cream	Unsalted butter	140 g	Softened
Cream	Caster sugar	200 g
Wet	Large egg	1
Wet	Sour cream	80 g	Full-fat
Icing	Icing sugar	330 g	Sifted
Icing	Milk	45 mL
Icing	Light corn syrup	15 mL
Chocolate	Cocoa powder	10 g	Unsweetened
Chocolate	Milk	10 mL

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: About 15 cookies
Heat: 175°C conventional
Allow: Allow mixing, baking and complete cooling; chilling times are shown below.

How do I make it?

Mix dry
1 min
Whisk dry group.
Whisk the flour, leaveners and salt until evenly combined.
Ready when: Even.
Cream
3 min
Beat butter and sugar until light.
Beat the softened butter and caster sugar until pale and fluffy.
Ready when: Fluffy.
Combine
2 min
Beat in wet ingredients, then mix in dry group briefly.
Mix in the egg and sour cream, then combine briefly with the dry ingredients to make a thick batter.
Ready when: Thick batter.
Bake
16–18 min
Heat oven to 175°C. Scoop 50 g mounds well apart on lined trays; bake.
Scoop 50 g mounds well apart on the lined tray before baking.
Ready when: Centres spring back.
Cool
Until cold
Cool completely on a rack.
Cool the baked cookies completely on a rack before icing.
Ready when: Ready to ice.
Ice
About 1 hour
Mix icing group. Coat half the flat underside of each cookie. Stir cocoa and extra milk into remaining icing; coat other halves. Let set.
Ice each flat underside half white and half chocolate, then leave the icing to set.
Ready when: Icing no longer tacky.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray. Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool. Check the first tray early.

Useful recipe notes

Icing is a thin coating; add milk a few drops at a time if needed. Keep airtight for 2 days.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Black-and-white iced cookies at a glance

Makes: About 15 cookies
Heat: 175°C conventional
Baking time: 16–18 min

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
All-purpose flour	220 g	100%
Unsalted butter	140 g	63.6%
Caster sugar	200 g	90.9%
Sour cream	80 g	36.4%
Icing sugar	330 g	150%
Cocoa powder	10 g	4.5%

Method

01 · Mix dry

02 · Cream

03 · Combine

04 · Bake

05 · Cool

06 · Ice

What to look for

Troubleshooting

How do I make it?

Mix dry

Cream

Combine

Bake

Cool

Ice

What can go wrong, and how can I fix it?

Black-and-white iced cookies at a glance