My take on a classy cookie that doesn’t make you choose — enjoy both vanilla and chocolate frosting. A crisp shortbread cookie topped with a smooth, striking glaze. Fancy enough for gatherings or perfect for a relaxed afternoon with a tall glass of milk. Free of gluten, dairy, egg, soy, peanuts and tree nuts. Top eight free and vegan.
Black and white has always been one of my favorite combinations. There’s something timeless about the contrast — from black and white photography to classic decor. My wedding used black and white accents with a touch of red, and I still love the photos years later. I aimed for a look that feels enduring rather than trendy.
I’m drawn to opposites, so when I discovered the classic black and white cookies, I knew I had to create an allergy-friendly version. After several trials, I finally perfected a shortbread base that stays flat and frosts beautifully.
Using an angled spatula makes it much easier to create a clean dividing line between the frostings. I find it helpful to spread the white glaze first; if needed, the chocolate glaze will cover any small imperfections when applied second. The process looks intimidating but is faster and simpler than it appears.
This glaze achieves the ideal sheen and set thanks to the light corn syrup. It stays fluid enough to spread easily, yet dries to a smooth, attractive finish.
These cookies are elegant enough for a baby shower or special occasion, but also casual enough for an afternoon snack the kids will love. The best part is getting both flavors in one bite — the balance of sweet vanilla and rich cocoa is delightful. I often take a nibble from each side!
Treat yourself and try making these delicious black and white cookies.
Vegan Black & White Cookies
1 dozen cookies
20 minutes
10 minutes
30 minutes
My take on a classy cookie that doesn’t make you choose — get your vanilla AND chocolate frosting fix. A crisp shortbread cookie covered in a smooth, striking glaze. Fancy enough for parties, or just a quiet afternoon with milk. Free of gluten, dairy, egg, soy, peanuts and tree nuts. Top eight free and vegan.
Ingredients
- SHORTBREAD COOKIE:
- 3/4 cup vegan butter substitute
- 1 cup sugar
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon vanilla rice milk
- 2 1/2 cups gluten-free flour
- 1/4 tsp salt
- GLAZE:
- 1 1/2 cups powdered sugar
- 1 Tablespoon light corn syrup
- 1/4 teaspoon vanilla
- 1 to 2 Tablespoons water
- 1/4 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a stand mixer with the paddle attachment, cream the vegan butter substitute and sugar. Add vanilla extract, rice milk, and salt, then mix until combined. Gradually add the gluten-free flour blend. Use a blend without xanthan gum so the cookies remain flat for easier frosting.
- Lightly dust a clean surface with powdered sugar and roll the dough to about 1/2 inch thickness.
- Cut rounds with a cookie cutter. The dough can be fragile—transfer gently to a greased baking sheet. Since these cookies don’t spread much, you can fit about 12 per sheet.
- Bake 8–10 minutes, until the edges are just beginning to color. Avoid overbaking to keep the cookies tender. They may still be soft when removed from the oven.
- Move cookies to a wire rack to cool completely before glazing.
- While cookies cool, prepare the glaze.
- In a small bowl, whisk together the powdered sugar, corn syrup, vanilla, and 1 tablespoon of water until smooth.
- Divide the glaze roughly in half. Put cocoa into one bowl and stir, adding additional water a 1/2 teaspoon at a time until the chocolate glaze matches the consistency of the white glaze.
- Frost each cookie by spreading the white glaze over half the cookie, then the chocolate glaze on the other half. An angled spatula helps create a clean divide.
- Allow the glaze to set before serving. Store covered at room temperature.
Notes
*Be sure your gluten-free flour blend does not contain xanthan gum or other leavening agents if you want a flat cookie ideal for frosting.
Cookie adapted from: A Dash of Sanity and glaze adapted from: Epicurious
Don’t forget to pin this for later so you don’t lose it!
