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
- 2 cups Purecane™ Confectioners Sweetener
- 7 tbsp milk, divided (can use non-dairy milk)
- 3 tbsp unsweetened dark cocoa powder
- ½ teaspoon vanilla extract
Directions
- Preheat the oven to 375ºF. Line a sheet pan with parchment paper or use non-stick spray on a cookie sheet.
- 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.
- Add your milk and vanilla extract to the mixture until just combined.
- In a large bowl, combine your dry cookie ingredients (flour, baking powder, and salt).
- 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.
- 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.
- Bake for 15-18 minutes until golden. Allow to cool completely before icing.
- 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.
- 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.
- 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.
- Let the icing set completely before serving. To speed up the process, you can pop them in the refrigerator for a ½ hour. Enjoy!
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