Eggless Black And White Cookies

Eggless Black and White Cookies may seem intimidating, but they’re surprisingly easy to make at home and so delicious. The cookies have a light and soft cake-like texture. They are something halfway between a cake and a cookie. Bursting with vanilla flavor and a super soft texture, these large cookies are topped with half vanilla and half chocolate icing. The great news is that this cookie dough doesn’t require any dough chilling. And after baked, the cookies stay soft if you store them in a covered container. So let’s get baking!

All-purpose flour Baking powderBaking sodaSaltUnsalted butterGranulated sugarCream cheeseMilk Pure vanilla extractFull-fat sour cream

For the Icing

Confectioners’ sugarMilkLight corn syrupPure vanilla extractSaltUnsweetened natural or Dutch-process cocoa powderFresh lemon juice (optional)

Whisk dry ingredients together in a large mixing bowl. Then, cream butter + sugar together first, then add cream cheese + milk + vanilla extract. Add the flour mixture to the butter mixture in 3 additions, alternating with sour cream.

For evenly sized cookies, use a 1/4 cup (2 ounces) cookie scoop to portion them. I recommend baking one cookie sheet at a time. Let the cookies cool completely before icing, or the icing will melt. Ice the flat undersides of the cookies, not the rounded tops. The best tool for spreading the icing is a small offset spatula. Use the edge of a knife or offset spatula to create a neat line along the middle; just use the sharp edge to gently draw the icing from the center to the edge, then clean it and repeat from the center to the other edge. Don’t worry if they are not perfect; they will be delicious anyway. I find it easier to ice the cookies one color at a time and chill them in between for the icing to set.

GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. DAIRY-FREE: Use your favorite plant-based milk, and dairy-free or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:

Miyoko’s Creamery Organic Vegan Butter.Earth Balance Vegan Buttery Sticks

Also, use dairy-free or vegan cream cheese. My favorites are violife and trader joe’s. FREEZE: I recommend freezing the cookies after baking. Baked Black and white cookies can be frozen, frosted, or unfrosted, for up to 3 months.

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