Mini Black and White Cookies

Mini Black and White Cookies

Get a bite of dark and light in this miniature twist on the classic bakery cookie.


about 60 cookies



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup Domino® Granulated Sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup buttermilk


  • 3 3/4 cups (1 lb. box) Domino® Confectioners Sugar
  • 3 tablespoons light corn syrup
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 4 to 6 tablespoons water
  • 1/3 cup cocoa powder, Dutch processed



Preheat oven to 350°F. Line 4 cookie sheets with parchment paper.

In a medium bowl, combine flour, baking soda and salt; set aside. In a large mixing bowl, with electric mixer at medium speed, beat butter, sugar, eggs and vanilla until light and fluffy, about 3 minutes. Reduce mixer speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture; mix until combined. Do not overmix.

For best results, use a small cookie scooper, or fill a pastry bag with batter. Drop 1-inch round portions of batter, 2 inches apart, onto prepared cookie sheets.

Bake approximately 7 to 10 minutes, or until edges are slightly golden and cookies spring back to the touch. Transfer cookies to a wire rack; cool completely before icing.


Mix sugar, corn syrup, lemon juice, vanilla and 4 tablespoons of water until smooth. Gradually add additional water, 1/2 teaspoon at a time, until icing is thick, but easily spreadable. Divide icing evenly into 2 separate bowls. Keep 1 vanilla, adding cocoa to the other bowl to make chocolate icing; mix until smooth.

Decorating cookies: Using a small icing spatula, spread white icing onto 1/2 of the flat side of each cookie, creating a straight edge down the middle. Set on parchment paper; allow icing to dry 10 minutes before icing the other side with chocolate.

Once the icing is completely dry (approximately 1 hour), store cookies in an airtight container, keeping them separated in layers with wax paper. Store at room temperature for up to 3 days, or refrigerate for up to 1 week.


Substitute buttermilk with whole milk plus 1 teaspoon lemon juice.