1 hr 30 mins
This is a copy cat recipe of Junior's Cheesecake Restaurant Black and White cookie recipe based on the recipe from the Junior's Dessert Cookbook.
My Private Note
4 inch ...
Units: US | Metric
- 2 1/2 cups cake flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 1/2 cups unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon extract
- 2/3 cup heavy cream
- 1For the Cookies : Preheat the oven to 375 degrees F.
- 2Grease 2 baking sheets and line with parchment paper.
- 3Sift both the flours, the baking powder, and salt together into a medium bowl. Then, sift the mixture again into another medium bowl.
- 4In a large bowl with an electric mixer on medium, cream the butter and granulated sugar together until light yellow and creamy. Add the eggs, one at a time, beating well after each one. Beat in the extracts.
- 5Sift about one-third of the flour mixture over the batter and, using a wooden spoon, stir in, then add about one-third of the cream and stir until mixed. Repeat until all the flour and cream is mixed in well.
- 6Using a 1⁄4-cup ice cream scoop or 1/4 measuring cup scoop about 1⁄4 cup batter onto the prepared baking sheets for each cookie. Spread out with a small metal spatula into a 3-inch circle. Space the cookies about 3 inches apart to bake.
- 7Bake just until the edges begin to turn light golden and the tops are puffed and spring back when touched, 12 to 13 minutes. The cookies should be only light golden on the bottom, not golden brown. A pick inserted into the center should come out clean. (Do not overbake!) Let the baked cookies cool for 5 minutes on the baking sheets, then transfer, upside down (bottom side up), to wire racks and cool completely.
- 8For the Frosting: Sift confectioners' sugar into a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1⁄2 cup hot water until smooth. Add more hot water, if needed, a little at a time, until the frosting is spreadable.
- 9Transfer 11⁄4 cups frosting to another bowl; stir in the melted chocolate and the 3 tablespoons hot water.
- 10Cover the frostings with a damp paper towel to keep them fresh and spreadable as you work; if the frostings stiffen too much, stir in a few more drops of hot water.
- 11Using a small metal spatula,, spread white frosting over the entire flat bottom side of each cookie. When the frosting feels set, frost half of each cookie a second time, this time with chocolate frosting, layering it on top of the white and making the center line as straight as possible. Let the icing dry until it is no longer soft to the touch, at least 2 hours, and store the cookies, between sheets of parchment or waxed paper, in an airtight container at room temperature for up to 4 days. Do not refrigerate or freeze these cookies.
Browse Our Top Drop Cookies Recipes
Nutritional Facts for Copy Cat Junior's Black and White Cookies
Serving Size: 1 (139 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 510.0
- Calories from Fat 134
- Total Fat 14.9 g
- Saturated Fat 9.1 g
- Cholesterol 70.5 mg
- Sodium 246.2 mg
- Total Carbohydrate 91.7 g
- Dietary Fiber 0.5 g
- Sugars 67.7 g
- Protein 3.5 g
The following items or measurements are not included: