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!
Delicious! Love the black cocoa and the frosting is wonderful!