Peppermint Black and White Cookies: A Festive Holiday Baking Tradition
Embrace the spirit of the season with these extraordinary Peppermint Black and White Cookies! A beloved classic gets a dazzling holiday makeover, combining the timeless charm of soft, cake-like vanilla cookies with the invigorating coolness of peppermint-infused chocolate and vanilla icings, crowned with festive crushed candy canes. These aren’t just cookies; they’re a delightful celebration in every bite, perfect for spreading cheer during the most wonderful time of the year.
This holiday recipe is proudly sponsored by the American Butter Institute, celebrating the richness and flavor real butter brings to festive baking.
As the holiday season reaches its peak, the aroma of freshly baked cookies fills homes everywhere. While I’ve shared many delightful treats this month, I simply couldn’t resist one last, truly special creation before Christmas day arrives. These Peppermint Black and White Cookies have quickly become my absolute favorite chocolate and candy cane dessert. They capture the essence of holiday joy, blending nostalgic flavors with a unique, refreshing twist that will leave everyone craving more.
The original black and white cookie is an iconic New York bakery staple, renowned for its distinct half-chocolate, half-vanilla frosting on a soft, cake-like vanilla cookie base. It’s a treat that evokes comfort and simple pleasure. For this festive rendition, we’re infusing that classic charm with the unmistakable taste of the holidays. Peppermint extract transforms both the vanilla and chocolate icings into a minty dream, while a generous sprinkle of crushed candy canes adds a beautiful visual appeal and a delightful crunch. These cookies are not only scrumptious but also visually striking, making them an ideal addition to any holiday cookie platter, an excellent gift for neighbors, or the star of your next holiday party or cookie exchange. Prepare to win over every palate!
Beyond their incredible taste, these cookies offer a nod to popular culture that many will appreciate. Fans of the classic sitcom *Seinfeld* will instantly recall Jerry’s famous line about the black and white cookie: “Look to the cookie, Elaine… look to the cookie!” He mused about the cookie’s ability to unite two distinct flavors harmoniously, suggesting it holds a deeper philosophical meaning about racial harmony. While our festive version introduces a third, refreshing peppermint element, the core idea of delicious duality and unity remains. It’s a fun conversation starter for your holiday gatherings, adding an extra layer of enjoyment to an already perfect treat.
Crafting these Peppermint Black and White Cookies is a rewarding experience for any home baker. The cookie base itself is wonderfully forgiving, yielding a tender, slightly chewy crumb that’s distinct from a traditional sugar cookie. The key to its signature puffy, cake-like texture lies in the combination of baking powder and baking soda, along with the buttermilk, which reacts to create a light and airy dough. When baking, watch for the edges to turn a delicate golden brown and the centers to gently spring back when touched – that’s your cue for perfection.
The icing process is where the true artistry and holiday magic come alive. Dividing the peppermint-infused base icing allows for both the classic vanilla-peppermint half and a rich chocolate-peppermint counterpart. Melting dark chocolate and whisking it into half of the peppermint icing creates a beautiful, smooth glaze. Achieving the right consistency for both icings is crucial for that iconic clean divide; they should be thick enough to hold their shape but fluid enough to spread smoothly. Don’t rush the setting time for the first half of the icing; patience ensures a neat finish for your black and white peppermint masterpiece.
Once you’ve mastered these festive delights, you’ll find yourself returning to this recipe year after year. The chocolate and peppermint pairing is a match made in holiday heaven, reminiscent of favorite seasonal candies and drinks. The vibrant red and white of the crushed candy canes not only provide a delightful crunch but also add a visual pop that screams “holiday cheer!” These cookies are more than just a dessert; they’re a testament to joyful baking and the simple pleasures of the Christmas season. Whether you’re an experienced baker or new to holiday treats, this recipe offers a delicious and impressive result.
Now that I’ve satisfied my craving for chocolate and peppermint, I’m already looking forward to baking some of my other cherished holiday cookie favorites. Classics like brown butter snickerdoodles, warmly spiced gingersnaps, delicate pistachio snowballs, and endlessly customizable sugar cookies are always on my list. What holiday cookies are at the very top of your must-bake list this year? Share your traditions and favorites in the comments below!
Peppermint Black and White Cookies
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Ingredients
For the light and fluffy cookies:
- 14 tablespoons unsalted butter , at room temperature (375 grams)
- 1 ¼ cups granulated sugar (250 grams)
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (360 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk (175 grams)
For the festive peppermint icing and decoration:
- 3 ¾ cups powdered sugar (430 grams)
- ¼ cup heavy cream (60 ml)
- 3 tablespoons whole milk
- 1 teaspoon peppermint extract
- 3 ounces dark chocolate , chopped (85 grams)
- ½ cup crushed candy canes
Instructions
To prepare the soft vanilla cookies:
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Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
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In the bowl of a stand mixer fitted with the paddle attachment, beat together the room-temperature unsalted butter and granulated sugar until the mixture is light, fluffy, and creamy, which typically takes about 2-3 minutes. Incorporate the large eggs and the additional large egg yolk one at a time, mixing well after each addition to ensure everything is fully combined. Stir in the vanilla extract.
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In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the butter mixture in three alternating additions with the buttermilk, starting and ending with the flour mixture. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated and the dough is smooth.
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Using a 1/4 cup scoop or a large spoon, drop portions of the cookie dough onto your prepared baking sheet. Ensure you leave approximately 3 inches of space between each cookie to allow for spreading during baking. Bake for about 10-12 minutes, or until the edges are lightly golden brown and the tops spring back gently when touched. Transfer the baked cookies to a wire rack to cool completely before decorating.
To prepare the refreshing peppermint icing:
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In a large mixing bowl, vigorously whisk together the powdered sugar, heavy cream, whole milk, and peppermint extract until the mixture is smooth and free of lumps. If the icing appears too thick to spread easily, add a tiny bit more milk, one teaspoon at a time, until the desired pourable but thick consistency is reached. Once mixed, pour exactly half of this peppermint mixture into a separate small bowl; this will be your plain peppermint icing.
To prepare the rich chocolate peppermint icing:
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Place the chopped dark chocolate in a heat-proof bowl. Melt the chocolate in the microwave using short 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely smooth and glossy. Whisk this melted chocolate into the remaining half of the peppermint icing mixture. If the chocolate icing is thicker than the plain peppermint icing, add whole milk sparingly (a teaspoon at a time) until both icings achieve a similar smooth, spreadable consistency.
To decorate the festive cookies:
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Take each cooled cookie and turn it upside down so the flat bottom surface faces upwards. Using a small offset spatula or a butter knife, carefully spread a small amount of the plain peppermint (vanilla) frosting evenly over half of each cookie’s flat surface. Aim for a clean, straight line down the center.
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Allow the plain peppermint frosting to set for about 10 minutes; this prevents the colors from bleeding. Once slightly set, repeat the process with the chocolate peppermint frosting, carefully spreading it over the other half of each cookie. Immediately sprinkle the wet chocolate frosting side with crushed candy canes for that signature holiday sparkle and crunch.
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Let the decorated cookies set undisturbed for at least 1 hour at room temperature, or until the icing is firm to the touch, before serving them. This ensures the frosting is perfectly set and ready to enjoy!
Disclosure: This festive recipe was lovingly crafted with Real® Butter, in a special collaboration with the American Butter Institute. We are incredibly grateful for partnerships with brands and campaigns that align with our values, as they enable us to continuously bring you fresh, creative, and utterly delicious content. Rest assured, all opinions expressed here are, as always, entirely my own. To explore more mouth-watering recipes I’ve developed for the Go Bold with Butter campaign, you can click here. Happy baking!