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Home » Cookies

Mini Black and White Cookies

September 20, 2023 by The Modern Knish Leave a Comment

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These adorable vegan mini black and white cookies have a soft, cakey texture and the iconic vanilla and chocolate icing.

black and white cookies on white plate

While black and white cookies can be found in many deli cases, I've never seen a vegan version in the wild. These vegan mini black and white cookies offer the soft, cakey texture of traditional black and white cookies, with an easy-to-make icing that is applied (with just a bit of care!) to create the iconic half-and-half design. See below for instructions on how to make these sweet and satisfying cookies.

Looking for other cookie recipes? Try my Vegan Mandel Bread or Almond Butter Cookies (Passover-Friendly).

How to Make the Vegan Mini Black and White Cookies

Gather your ingredients.

labeled ingredients on board

Make the Cookies

In a medium bowl, use a wooden spoon to combine the flour, baking powder, baking soda, and salt. Set aside. Place the non-dairy butter and granulated sugar in a large bowl. Use a hand mixer to cream them together until smooth and well-combined.

dry ingredients combined in metal bowl
sugar and non-dairy butter creamed in glass bowl

Add the non-dairy milk, lemon juice, non-dairy sour cream, and vanilla extract to the wet ingredients and beat with the hand mixer until completely incorporated. Add the flour mixture to the wet ingredients and beat to combine, 1-2 minutes. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

wet ingredients combined in glass bowl
cookie dough in glass bowl before chilling

Preheat the oven. Cover a half sheet pan with parchment paper. Use a medium cookie scoop, or a scant ⅛ cup measure, to portion out the cookie dough onto the sheet pan. Bake for 18-22 minutes, until the cookies are just golden brown around the edges. Allow them to cool on the sheet pan for 15 minutes, then transfer to a cooling rack to cool completely. When the cookies are cool, turn them over, as you will be icing the (flat) bottoms of the cookies.

unbaked vegan cookie dough scoops on cookie sheet
baked vegan cookies on cookie sheet

Make the Icing and Ice the Cookies

Make the icing: combine the powdered sugar with the corn syrup and 3 tablespoons of water and whisk well to combine. Using an icing spatula or small offset spatula, carefully spread the icing onto one half of a cookie bottom. Use the straight edge of a pastry cutter or parchment paper to make the icing as neat as possible. Repeat with the rest of the cookies. Note that you will have icing left over after icing the vanilla half of the cookies; this remaining icing will become your chocolate icing in the next step.

cookies with vanilla icing

Allow the vanilla icing to fully set; this may take up to an hour or so. While the icing is setting, add the cocoa powder and another 1-2 tablespoons of water to the remaining icing and whisk well. Once the vanilla icing has set, spread the chocolate icing on the other half of each cookie. Allow the chocolate icing to fully set.

Substitutions

I used Tofutti brand sour cream, which has a nice, thick consistency. Kite Hill brand sour cream would work as well.

Corn syrup gives a nice shine to the icing. If you don't have light corn syrup or prefer not to use it, you can substitute agave (1:1) for the corn syrup in the icing.

Storage

Store the cookies in an airtight container at room temperature for up to 3-4 days.

two vegan black and white cookies on white plate

Top tip

Make sure the vanilla icing is fully set before you apply the chocolate icing; this will keep your cookies looking sharp!

Black and white cookies on white plate
Print Recipe

Mini Black and White Cookies

A vegan version of the classic black and white cookie
Prep Time10 minutes mins
Cook Time20 minutes mins
Chilling time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: Jewish
Keyword: Cookies, Desserts
Servings: 20 cookies
Calories: 180kcal
Author: The Modern Knish
Cookie dough loosely adapted from Sally's Baking Recipes

Ingredients

Cookies

  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup non-dairy butter at room temperature
  • ¾ cup granulated sugar
  • 4 teaspoons non-dairy milk
  • 2 teaspoons lemon juice
  • ½ cup (4 oz) non-dairy sour cream
  • 1 teaspoon vanilla extract

Icing

  • 2 cups powdered sugar
  • 4-5 tablespoons water divided
  • 1 teaspoon light corn syrup
  • 2 tablespoons cocoa powder

Instructions

  • In a medium bowl, use a wooden spoon to combine the flour, baking powder, baking soda, and salt. Set aside.
  • Place the room-temperature non-dairy butter and granulated sugar in a large bowl. Use a hand mixer to cream the butter and sugar together until smooth and well-combined.
  • Add the non-dairy milk, lemon juice, non-dairy sour cream, and vanilla extract to the wet ingredients and beat with the hand mixer until completely incorporated.
  • Add the flour mixture to the wet ingredients and beat to combine, 1-2 minutes. Cover the bowl with plastic wrap and place in the fridge for 1 hour.
  • Preheat the oven to 350℉. Cover a half sheet pan with parchment paper. Use a medium cookie scoop, or a scant ⅛ cup measure, to portion out the cookie dough onto the sheet pan.
  • Bake for 18-22 minutes, until the cookies are just golden brown around the edges. Allow them to cool on the sheet pan for 15 minutes, then transfer to a cooling rack to cool completely. When the cookies are cool, turn them over, as you will be icing the (flat) bottoms of the cookies.
  • Make the icing: combine the powdered sugar with the corn syrup and 3 tablespoons of water and whisk well to combine. Using an icing spatula or small offset spatula, carefully spread the icing onto one half of a cookie. You can use the straight edge of a pastry cutter or parchment paper to make the icing as neat as possible. Repeat with the rest of the cookies. Note that you will have icing left over after icing the vanilla half of the cookies; this remaining icing will become your chocolate icing in the next step.
  • Allow the vanilla icing to fully set; this may take up to an hour or so. While the icing is setting, add the cocoa powder and another 1-2 tablespoons of water to the remaining icing and whisk well to combine. Once the vanilla icing has set, spread the chocolate icing on the other half of each cookie. Allow the chocolate icing to fully set.

Notes

Store the cookies in an airtight container at room temperature for up to 3-4 days.

Nutrition

Calories: 180kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 125mg | Potassium: 24mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg

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Welcome to The Modern Knish! I'm Sarah, a long-time vegan baker. Here you'll find classic - and modern - Jewish recipes that are 100% vegan! Get ready to create beautifully swirled babka, delicious challah, and of course, flaky, buttery knishes.

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