A captivating image showcasing the exquisite artistry of black and white striped cookies

Black and White Striped Cookies

Ready to indulge in a delicious treat that will satisfy your sweet tooth? Look no further than these mouthwatering black and white striped cookies!

With a soft and chewy texture, these cookies offer the perfect combination of rich chocolate and vanilla flavors.

Whether you’re baking them for a special occasion or just a simple afternoon snack, you won’t be able to resist their irresistible taste.

Get ready to impress your friends and family with these delectable treats.


To understand the origins of these delicious cookies, let’s delve into their fascinating history.

The story begins in the early 20th century when a talented pastry chef named Betty Reed discovered a unique recipe during her travels in Europe. Inspired by the elegance of French patisseries, she decided to experiment with a combination of rich chocolate and vanilla dough, resulting in the iconic black and white stripes.

The cookies quickly gained popularity, becoming a favorite among both children and adults. Reed’s original recipe was closely guarded, passed down through generations of her family, and eventually shared with the world.

Today, black and white striped cookies are a beloved treat enjoyed by people of all ages, and their origins continue to captivate cookie lovers everywhere.

Ingredients for Black and White Striped Cookies

For the Cookies:

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Icings:

  • 4 cups confectioners’ sugar, sifted
  • 1/3 to 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 ounces bittersweet or semisweet chocolate, chopped
  • 1 tablespoon unsalted butter
  • 1 to 2 tablespoons cocoa powder (optional, for a darker chocolate icing)


  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

  2. In a medium bowl, whisk together the flour, baking soda, and salt.

  3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

  4. Add the flour mixture to the creamed mixture alternately with the sour cream, beginning and ending with the dry ingredients.

  5. Drop tablespoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart.

  6. Bake for 8 to 10 minutes in the preheated oven, or until the edges are lightly browned.

  7. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For the Vanilla Icing:

  1. In a small bowl, mix together 2 cups of the confectioners’ sugar, 1/4 cup of milk, and the vanilla extract until smooth. The icing should be thick but spreadable; adjust the consistency with a little more milk or sugar if necessary.

For the Chocolate Icing:

  1. In a small saucepan, melt the chocolate and butter over low heat until smooth. Remove from heat.

  2. Add the remaining 2 cups of confectioners’ sugar and the remaining milk to the chocolate mixture, stirring until smooth. Mix in cocoa powder if desired for a darker, richer chocolate icing.

  3. If the icing is too thick, add a little more milk; if too thin, add a little more confectioners’ sugar.

To Assemble:

  1. When the cookies are completely cool, use a knife or an offset spatula to spread the vanilla icing on half of the flat side (the bottom) of each cookie.

  2. Then spread the chocolate icing on the other half of each cookie.

  3. Allow the icings to set before serving.

Tips for Cooking

As you continue making the black and white striped cookies, there are a few tips that can help ensure your cooking process goes smoothly. Here are some handy pointers to keep in mind:

Tips for Cooking
1. Measure ingredients accurately.
2. Chill the dough before slicing.
3. Use parchment paper for easy clean-up.
4. Rotate baking sheets halfway through baking.

Firstly, it’s crucial to measure your ingredients accurately to achieve the perfect balance of flavors. Secondly, chilling the dough before slicing will make it easier to handle and maintain the desired shape. Using parchment paper on your baking sheets will prevent the cookies from sticking and make clean-up a breeze. Lastly, remember to rotate the baking sheets halfway through baking to ensure even browning. By following these simple tips, you’ll be well on your way to creating delicious black and white striped cookies. Enjoy!

Final Thoughts

For the best results, make sure to follow these final tips when making your black and white striped cookies.

First, make sure to chill the dough for at least an hour before rolling it out. This will help the dough hold its shape and make it easier to slice and arrange the stripes.

Additionally, when rolling out the dough, make sure to flour your surface and rolling pin to prevent sticking. This will ensure that the stripes stay intact and don’t blend together.

Lastly, be patient when it comes to baking the cookies. Keep a close eye on them, as they can quickly go from perfectly baked to overdone.

By following these tips, you’ll be able to create beautiful and delicious black and white striped cookies every time.


Frequently Asked Questions

How Long Do These Cookies Stay Fresh After Baking?

After baking, the freshness of these cookies largely depends on how you store them. If you keep them in an airtight container, they should stay fresh for about 3-5 days.

Can I Substitute the Vanilla Extract With Almond Extract?

Sure, feel free to use almond extract instead of vanilla extract in your recipe. Keep in mind that this substitution will provide a different flavor to the cookies. Make sure to adjust the amount according to your personal preference.

Are These Cookies Suitable for Individuals With Gluten Allergies?

Yes, these cookies are indeed suitable for individuals with gluten allergies. They are crafted using gluten-free flour and do not include any wheat or gluten-based components. Feel free to enjoy them without any concerns regarding gluten-related issues.

Can I Freeze the Dough and Bake the Cookies at a Later Time?

Yes, you can freeze the dough and bake the cookies at a later time. Freezing the dough will help preserve its freshness until you’re ready to bake. Simply ensure that you wrap it properly to avoid freezer burn.

What Is the Best Way to Store These Cookies to Maintain Their Texture and Flavor?

To maintain the texture and flavor of these cookies, store them in an airtight container at room temperature. Avoid exposing them to moisture or heat. Enjoy the deliciousness whenever you’re ready!

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