Festive Peppermint Black and White Cookies: A Delicious Holiday Twist on a Classic Treat
Get ready to sprinkle some holiday magic into your kitchen with these utterly irresistible Peppermint Black and White Cookies! This recipe takes a beloved classic and infuses it with the joyful spirit of the festive season, transforming it into a minty, chocolatey delight that’s sure to be the star of any holiday gathering. Imagine a soft, cake-like cookie, elegantly split between rich chocolate and creamy vanilla icing, all brightened with a burst of refreshing peppermint and a festive shower of crushed candy canes. It’s a treat that captures both tradition and holiday cheer in every single bite.
This post is sponsored by the American Butter Institute, celebrating the richness and flavor Real® Butter brings to holiday baking.
The Classic Black and White Cookie: A Beloved New York Icon
Before we dive into the peppermint-infused wonders, let’s appreciate the original masterpiece: the Black and White cookie. This iconic New York bakery staple isn’t technically a cookie in the traditional sense, but rather a fluffy, cake-like disc with a soft, slightly crumbly texture. Its distinctive feature is, of course, the half-and-half frosting: one side generously slathered with rich chocolate icing, the other with a sweet, bright vanilla glaze. It’s a simple yet elegant concept that has captivated palates for generations.
Many New Yorkers, and indeed cookie lovers everywhere, have a special place in their hearts for this unique confection. It’s a cookie that evokes nostalgia and comfort. And who can forget the famous “Look to the cookie, Elaine!” line from Seinfeld? It perfectly encapsulates the charm and philosophical depth some attribute to this deceptively simple treat. The balance between light and dark, vanilla and chocolate, is not just visually appealing but also a culinary delight.
This holiday season, we’re taking that classic foundation and elevating it with a festive twist that’s simply irresistible. If you’re looking for a dessert that combines familiarity with a delightful surprise, these peppermint-infused versions are an absolute must-try.
Introducing the Peppermint Black and White Cookie: Your New Holiday Favorite
These Peppermint Black and White Cookies are truly something special. We’ve taken the classic soft, cake-like vanilla base and given the iconic icing a vibrant, seasonal makeover. The secret lies in the addition of refreshing peppermint extract, woven into both the vanilla and chocolate icings. This subtle yet impactful change transforms the cookie into a burst of holiday flavor that’s both familiar and exciting.
But the festive touches don’t stop there. To complete the holiday transformation, each cookie is generously topped with a sprinkle of glistening, crushed candy canes. Not only do these add a delightful crunch and an extra layer of minty flavor, but their vibrant red and white flecks create a stunning visual contrast against the monochrome icing. It’s a cookie that looks as good as it tastes, making it an ideal candidate for your holiday dessert table, cookie exchanges, or as a thoughtful homemade gift.
The combination of rich chocolate, sweet vanilla, and invigorating peppermint creates a harmony of flavors that is utterly delightful. The spongy texture of the cookie provides the perfect canvas for the smooth, creamy icings, making each bite a truly luxurious experience. Whether you’re a long-time fan of black and white cookies or simply looking for a new holiday treat to add to your repertoire, these peppermint versions are guaranteed to win over everyone who tries them. They are, quite simply, scrumptious.
Tips for Baking Perfect Peppermint Black and White Cookies
Creating these beautiful and delicious cookies is easier than you might think, especially with a few key tips:
The Cookie Base: Achieving That Signature Cakey Texture
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them cream together smoothly with the sugar, incorporating air for a light, fluffy cookie. This is particularly important when working with Real® Butter, which truly shines in flavor and texture when properly softened.
- Don’t Overmix: After adding the flour mixture, mix just until combined. Overmixing can develop the gluten too much, leading to a tougher cookie. We want that delicate, cake-like crumb.
- Buttermilk is Key: Buttermilk reacts with the baking soda to give the cookies their signature tender crumb and slight tang. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with whole milk to ¾ cup. Let it sit for 5-10 minutes until it slightly curdles.
- Consistent Scoops: Use a ¼ cup scoop for uniform cookie sizes. This ensures even baking and a consistent presentation for your beautiful half-and-half icing.
- Baking Time: Keep a close eye on your cookies. They should be lightly golden at the edges, and the tops should spring back when gently touched. Overbaking will dry them out and compromise their soft texture.
Crafting the Peppermint Icings
- Powdered Sugar Sifted: Sifting your powdered sugar is crucial for smooth, lump-free icing. Nobody wants gritty frosting!
- Peppermint Extract Power: Start with the recommended amount of peppermint extract and taste as you go. Peppermint can be quite potent, so you want a refreshing hint, not an overwhelming blast.
- Consistency is Everything: The icing should be thick enough to stay on the cookie but thin enough to spread smoothly. Adjust with tiny amounts of milk or powdered sugar until you reach the perfect consistency. Remember, you’re looking for a spreadable glaze.
- Melting Chocolate: When melting the dark chocolate for the chocolate icing, use a microwave in short bursts (30 seconds at a time), stirring between each, to prevent burning. Alternatively, a double boiler method works wonderfully for controlled melting.
- Matching Consistencies: After adding the melted chocolate to half of the peppermint icing, you may need to add a touch more milk to the chocolate icing to match the consistency of the plain peppermint icing. This ensures both halves spread equally well on the cookie.
Decorating Your Peppermint Masterpieces
The distinctive black and white look is part of the cookie’s charm. Here’s how to get it right:
- Flat Side Up: Always frost the flat bottom of the cookie. This provides a smoother surface for icing and helps contain the frosting.
- Offset Spatula Magic: A small offset spatula is your best friend for spreading the icing evenly and creating that clean line down the middle. If you don’t have one, a butter knife or the back of a spoon can work.
- One Half at a Time: Start with the peppermint icing on one half. Let it set slightly (about 10 minutes) before applying the chocolate icing to the other half. This helps prevent the colors from bleeding together and gives you a sharper dividing line.
- Sprinkle with Joy: Immediately after applying the chocolate icing, sprinkle the crushed candy canes on top. This allows them to adhere to the wet frosting.
- Patience is a Virtue: Allow the cookies to set for at least an hour before serving. This ensures the icing fully hardens, preventing smudges and making them easier to handle and stack.
As I wrap up my holiday cookie recipes for the month (I promise, this is the last one! I know you’re probably all in a sugar coma at this point – I certainly am!), these Peppermint Black and White Cookies truly stand out. They might just be my favorite chocolate and candy cane creation yet. They bring together the best of both worlds: the comforting familiarity of a classic cookie and the exhilarating freshness of peppermint, all topped with delightful crunch. They’re perfect for cookie exchanges, holiday parties, or simply enjoying with a warm cup of cocoa by the fire.
While my chocolate and peppermint cravings are satisfied for now, I’m already thinking about other holiday favorites like snickerdoodles, gingersnaps, snowballs, and sugar cookies. What delightful confections are on the top of your must-bake list this festive season?
Peppermint Black and White Cookies
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Ingredients
For the 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 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 cookies:
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Preheat oven to 350°F. Line sheet pan with parchment paper.
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In bowl of stand mixer fitted with paddle attachment, beat together butter and sugar until light and creamy, about 2-3 minutes. Add eggs and yolk one at a time, mixing after each. Add vanilla.
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In separate bowl, combine flour, baking powder, baking soda, and salt and lemon zest. Add dry ingredients to butter mixture in three additions, alternating with buttermilk (ending with flour mixture), scraping down bowl as necessary.
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Use 1/4 cup scoop to drop cookie dough onto prepared sheet pan, leaving 3 inches between each cookie. Bake until edges are golden brown and tops bounce back when touched, about 10-12 minutes. Cool on wire rack.
To prepare peppermint icing:
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Whisk together powdered sugar, heavy cream, milk and peppermint extract in large bowl. If mixture is too thick, add more milk. Pour half of mixture into small bowl to use as peppermint icing.
To prepare chocolate icing:
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Melt chocolate in heat proof bowl in microwave in 30 second intervals. Stir until smooth. Whisk chocolate into remaining half of peppermint icing. Add milk as needed to achieve same consistency as plain peppermint icing.
To decorate cookies:
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Turn cookies upside down so flat bottoms face up. Use small offset spatula or knife to spread small amount of vanilla frosting on half of each cookie.
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Let cookies set 10 minutes, then repeat with chocolate frosting on other half of each cookie. Sprinkle with crushed candy canes.
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Let set 1 hour before serving.
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. We extend our heartfelt thanks to the American Butter Institute for their support, which enables us to bring you new and creative content inspired by the unparalleled quality and flavor of real butter. All opinions expressed in this post are always my own. To explore more delicious recipes I have crafted for Go Bold with Butter, click here.