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BLACK AND WHITE COOKIES

A sugar-free take on a New York Classic! 

Ingredients

Cookie Ingredients 

  • ½ cup Purecane™ zero calorie baking sweetener
  • 6 tablespoons butter, room temperature
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cup all-purpose flour
  • ⅓ cup milk (can use non-dairy milk) 

Icing Ingredients 


Directions

  1. Preheat the oven to 375ºF. Line a sheet pan with parchment paper or use non-stick spray on a cookie sheet. 
  2. Using a hand mixer or a stand mixer, cream together the butter and Purecane™ zero calorie baking sweetener until combined. Then beat your egg into the mixture. 
  3. Add your milk and vanilla extract to the mixture until just combined. 
  4. In a large bowl, combine your dry cookie ingredients (flour, baking powder, and salt). 
  5. With your mixer running, add your dry mixture into the wet, about one third at a time. Each time you add the dry mixture, make sure it’s well-combined before adding more. 
  6. Once your cookie batter is fully combined, use a small ice cream scoop, or a large serving spoon to scoop the mixture onto the greased cookie sheet. You should have about 8 cookies. 
  7. Bake for 15-18 minutes until golden. Allow to cool completely before icing. 
  8. While your cookies bake, make your icing. Combine 5 tablespoons of milk and Purecane™ Confectioners Sweetener in a bowl. Once combined, split the mixture equally into two bowls. 
  9. In one bowl of icing, add your vanilla extract. In the other bowl, add your cocoa powder and the remaining 2 tablespoons of milk. Whisk until smooth.
  10. Once your cookies have cooled completely, spread your vanilla icing on one half of each cookie, then spread your cocoa icing on the other halves. 
  11. Let the icing set completely before serving. To speed up the process, you can pop them in the refrigerator for a ½ hour. Enjoy! 

Recipe Tips

You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

  • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
  • Purecane will take a little longer to blend with butter, but it is worth the wait.
  • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
  • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.
Made with Purecane
BLACK AND WHITE COOKIES

BLACK AND WHITE COOKIES

A sugar-free take on a New York Classic! 

Ingredients

Cookie Ingredients 

  • ½ cup Purecane™ zero calorie baking sweetener
  • 6 tablespoons butter, room temperature
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cup all-purpose flour
  • ⅓ cup milk (can use non-dairy milk) 

Icing Ingredients 


Directions

  1. Preheat the oven to 375ºF. Line a sheet pan with parchment paper or use non-stick spray on a cookie sheet. 
  2. Using a hand mixer or a stand mixer, cream together the butter and Purecane™ zero calorie baking sweetener until combined. Then beat your egg into the mixture. 
  3. Add your milk and vanilla extract to the mixture until just combined. 
  4. In a large bowl, combine your dry cookie ingredients (flour, baking powder, and salt). 
  5. With your mixer running, add your dry mixture into the wet, about one third at a time. Each time you add the dry mixture, make sure it’s well-combined before adding more. 
  6. Once your cookie batter is fully combined, use a small ice cream scoop, or a large serving spoon to scoop the mixture onto the greased cookie sheet. You should have about 8 cookies. 
  7. Bake for 15-18 minutes until golden. Allow to cool completely before icing. 
  8. While your cookies bake, make your icing. Combine 5 tablespoons of milk and Purecane™ Confectioners Sweetener in a bowl. Once combined, split the mixture equally into two bowls. 
  9. In one bowl of icing, add your vanilla extract. In the other bowl, add your cocoa powder and the remaining 2 tablespoons of milk. Whisk until smooth.
  10. Once your cookies have cooled completely, spread your vanilla icing on one half of each cookie, then spread your cocoa icing on the other halves. 
  11. Let the icing set completely before serving. To speed up the process, you can pop them in the refrigerator for a ½ hour. Enjoy!