It doesn’t get much simpler or more satisfying than these black-and-white cookies. With a bittersweet black cocoa base and a silky vanilla bean buttercream, this recipe is a nostalgic crowd-pleaser.
Black-and-White Thumbprint Cookies
Makes about 55 cookies
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (165 grams) firmly packed dark brown sugar
- 2 large egg yolks (37 grams)
- 1½ teaspoons (6 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- ⅓ cup (28 grams) black cocoa powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking powder
- Vanilla Buttercream(recipe follows)
- Garnish: crushed cookies
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, about 3 minutes, stopping to scrape sides of bowl. Beat in egg yolks and vanilla.
- In a medium bowl, whisk together flour, black cocoa, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
- Shape dough into 1-inch balls (about 13 grams), and place 2 inches apart on prepared pans. Using your thumb or a ¼ teaspoon, gently make an indentation in center of each ball.
- Bake until set, 9 to 10 minutes. Remove from oven, and press down centers again. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Place Vanilla Buttercream in a piping bag fitted with a large round tip (Wilton #12). Pipe Vanilla Buttercream into center of each cookie. Crush a few cookies, and sprinkle on top of buttercream, if desired.
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Vanilla Buttercream
Ingredients
- 6 tablespoons (84 grams) unsalted butter, softened
- 1¾ cups (210 grams) confectioners’ sugar
- ½ teaspoon (3 grams) vanilla bean paste
- ¼ teaspoon kosher salt
- ¼ cup (60 grams) heavy whipping cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, beating until combined. Beat in vanilla bean paste and salt. Add cream, beating until smooth. Use immediately.
Tried this recipe?Let us know how it was!
