Buttercream Frosted Black And White Cookies Recipes

BUTTERCREAM COOKIES

Steps:

• Mix 3/4 cup butter and 1/2 cup cream cheese together at a medium speed with a whisk attachment or hand mixer until smooth.
• Next, mix in 1 1/2 cups granulated sugar at a medium-high speed for a couple minutes, until the mixture becomes lighter in color.
• Add in 1 egg, 2 tsp vanilla bean paste or vanilla extract and 1 tsp almond extract. Mix on a low speed until incorporated.
• In a separate bowl, sift together 3 cups flour, 1 Tbsp cornstarch, 1/2 tsp baking powder and 1/2 tsp salt.
• Gradually mix the flour mixture into the butter mixture on a low speed, until it is JUST incorporated. I like to do this in a couple installments and scrape the sides of the bowl between additions.
• At this point the dough will still be pretty sticky. Divide the dough in half and wrap each piece of dough in a piece of plastic wrap.
• Chill in the fridge for about 2 hours or the freezer for 30 minutes.
• Preheat your oven to 350 degrees F at this point in the process about 30 minutes before you plan to roll out the dough.
• Generously dust the surface you plan to roll the cookies out on with additional flour.
• Take one ball of dough out of the fridge or freezer, leaving the other to continue to chill.
• Sprinkle some more flour on top of your dough ball and on your rolling pin.
• Roll the chilled dough to be 1/3 inch thick and cut out your shapes with a flour dusted cookie cutter.
• Use a kitchen brush to gently brush off any excess flour and place onto a parchment lined baking sheet or silicone mat.
• Chill the cut-out cookies one more time in the fridge for 15 minutes or the freezer for 10 minutes to help them keep their shape better.
• Bake for 9-11 minutes on the top wrack of your oven (time varies based on the size and shape of the cookies). Keep a close eye on these and be sure to pull them out before the edges start to brown.
• Let the baked cookies cool on the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
• While the first batch bakes and cools, knead together the cookie dough scraps, and rewrap them in plastic wrap. Pop them back in the fridge to chill.
• Pull out your 2nd chilled ball of dough and repeat steps 9-15. Then repeat with the chilled dough scraps.
• Beat 1 cup of butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
• Mix in 1 Tbsp vanilla paste or vanilla extract and 1/2 tsp salt on a low speed
• Slowly add in 3 1/2 powdered sugar, 1 cup at a time. Halfway through add in 2 Tbsp of heavy cream or milk to make it easier to mix.
• Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made and beat on low until it reaches the desired colored.
• Place frosting into a piping bag and decorate as desired! I didn't use a piping tip, and just cut about a 1 inch opening at the end of my bag to pipe some simple swirls on top of my cookies.

BUTTERCREAM FROSTED BLACK AND WHITE COOKIES

Steps:

• For the cookies: Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 half sheet pans (18-by-13-inch baking sheets) with parchment paper.
• Combine the flour, sugar, baking powder, salt and lemon zest in your stand mixer bowl fitted with the paddle attachment and mix on low speed to combine. With the mixer on low speed, begin adding in the chunks of butter and mix until the butter has disappeared and the mixture resembles breadcrumbs, about 1 to 2 minutes.
• In a liquid measuring cup, whisk to combine the buttermilk, egg, oil and vanilla. With the mixer still on low speed, pour in the liquids and mix until just combined. Stop and scrape the bowl and beater and then mix on low for another 20 seconds until smooth. Scoop the batter into a pastry bag with a 1/2-inch open tip (or a gallon-size freezer bag with a 1/2-inch opening snipped off the corner).
• Pipe six 2-inch-wide mounds of dough onto each prepared sheet pan, leaving 2 inches of space around each cookie.
• Bake one tray at a time in the center of the oven until the edges are just golden, the centers feel soft but set and a toothpick inserted in the center has a few moist crumbs, 10 to 12 minutes. Let cool completely on the sheet pans, then peel off the parchment paper and frost.
• For the frosting: Thoroughly wash and dry your stand mixer bowl and paddle attachment. Beat the butter at medium-high speed until smooth and shiny, 1 to 2 minutes. Add the confectioners' sugar, salt, vanilla and buttermilk. Mix on low speed to combine then increase to high speed and mix for 1 minute. Scrape the bowl and paddle and mix again at high speed until fluffy, about 1 minute.
• Transfer about half of the buttercream to a small microwave-safe bowl and set aside. Add the melted chocolate to the remaining buttercream in the mixer bowl. Mix on low speed to combine, scrape the bowl, then mix on high speed for about 10 seconds. Stir with a rubber spatula to incorporate any visible melted chocolate.
• Use a small offset spatula to frost half of each cookie with the vanilla buttercream (you'll use about 2 teaspoons of each frosting per cookie.) Once each cookie is frosted with the vanilla buttercream, frost the other half of each cookie with the chocolate buttercream. Store the cookies in a single layer in airtight containers for up to 3 days.

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
• Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets- 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
• Whisk the confectioners' sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
• Spread vanilla icing onto half of the cookies- the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.
• Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.