WHITE CAKE STAND PLASTIC RECIPES

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BLACK AND WHITE COOKIES RECIPE (GIANT AND CAKE-LIKE) | KITCHN



Black and White Cookies Recipe (Giant and Cake-Like) | Kitchn image

Turn this classic into a luscious homemade treat.

Provided by Laura Rege

Categories     Dessert    Snack    Cookie    Baked good

Total Time 4200S

Prep Time 1800S

Cook Time 2400S

Number Of Ingredients 13

16 tablespoons (2 sticks) unsalted butter, divided
2 large eggs
5 tablespoons whole milk, divided, plus more as needed
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract (optional)
1/4 cup sour cream
3 cups powdered sugar, plus more as needed
2 tablespoons Dutch process or black cocoa powder

Steps:

  • Cut 10 tablespoons of the unsalted butter into 10 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 2 large eggs on the counter. Measure out 2 tablespoons of the whole milk. Let the butter, eggs, and milk sit at room temperature until the butter is softened, about 30 minutes.
  • Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 3 baking sheets (or as many as you have) with parchment paper.
  • Place 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl, and whisk until combined.
  • Add 1 cup granulated sugar to the bowl of butter. Beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating until the first egg is fully incorporated before adding the next. Add 1 teaspoon vanilla extract and 1/2 teaspoon lemon extract if using, and beat until combined, about 1 minute. Add the flour mixture, room-temperature whole milk, and 1/4 cup sour cream, and beat until just combined, about 30 seconds. Using a 2-ounce cookie scoop or 1/4-cup measuring cup, portion the dough onto the baking sheets about 3 inches apart, 4 to 5 per baking sheet.
  • Place the first two baking sheets in the oven and bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until light golden-brown on the bottom, about 7 minutes more. Let the cookies cool on baking sheets for 5 minutes. Using a flat spatula, transfer the cookies to a wire rack, placing them upside-down. Let cool completely, 20 to 30 minutes. Meanwhile, bake the remaining cookies.
  • Place the remaining 6 tablespoons unsalted butter and remaining 3 tablespoons whole milk in a small saucepan over medium heat. Heat, stirring occasionally, until the butter is melted, 1 to 2 minutes. Remove the saucepan from the heat. Add 3 cups powdered sugar and whisk until smooth.
  • Using a spoon and small offset spatula to frost one half of the flat side of each cookie with the white icing (1 tablespoon per cookie): Spoon the icing onto the cookie and use the offset spatula to spread it. Whisk more milk into the icing a teaspoon at a time if the icing becomes too thick, or whisk in more powdered sugar a tablespoon at a time if it becomes too thin. Return the cookies to the rack.
  • Add 2 tablespoons Dutch processed or black cocoa powder into the remaining icing. If the icing is too thick, whisk in more milk a teaspoon at a time as needed. Frost the other half of each cookie with the black icing. Return the cookies to the rack and let sit until the icing sets, 1 to 2 hours.

Nutrition Facts : SaturatedFatContent 9.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 52.8 g, SugarContent 39.9 g, ServingSize Serves 14, ProteinContent 3.1 g, FatContent 15.1 g, Calories 352 cal, SodiumContent 142.4 mg, FiberContent 0.7 g, CholesterolContent 0 mg

BLACK AND WHITE COOKIES RECIPE (GIANT AND CAKE-LIKE) | KITCHN



Black and White Cookies Recipe (Giant and Cake-Like) | Kitchn image

Turn this classic into a luscious homemade treat.

Provided by Laura Rege

Categories     Dessert    Snack    Cookie    Baked good

Total Time 4200S

Prep Time 1800S

Cook Time 2400S

Number Of Ingredients 13

16 tablespoons (2 sticks) unsalted butter, divided
2 large eggs
5 tablespoons whole milk, divided, plus more as needed
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract (optional)
1/4 cup sour cream
3 cups powdered sugar, plus more as needed
2 tablespoons Dutch process or black cocoa powder

Steps:

  • Cut 10 tablespoons of the unsalted butter into 10 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 2 large eggs on the counter. Measure out 2 tablespoons of the whole milk. Let the butter, eggs, and milk sit at room temperature until the butter is softened, about 30 minutes.
  • Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 3 baking sheets (or as many as you have) with parchment paper.
  • Place 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl, and whisk until combined.
  • Add 1 cup granulated sugar to the bowl of butter. Beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating until the first egg is fully incorporated before adding the next. Add 1 teaspoon vanilla extract and 1/2 teaspoon lemon extract if using, and beat until combined, about 1 minute. Add the flour mixture, room-temperature whole milk, and 1/4 cup sour cream, and beat until just combined, about 30 seconds. Using a 2-ounce cookie scoop or 1/4-cup measuring cup, portion the dough onto the baking sheets about 3 inches apart, 4 to 5 per baking sheet.
  • Place the first two baking sheets in the oven and bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until light golden-brown on the bottom, about 7 minutes more. Let the cookies cool on baking sheets for 5 minutes. Using a flat spatula, transfer the cookies to a wire rack, placing them upside-down. Let cool completely, 20 to 30 minutes. Meanwhile, bake the remaining cookies.
  • Place the remaining 6 tablespoons unsalted butter and remaining 3 tablespoons whole milk in a small saucepan over medium heat. Heat, stirring occasionally, until the butter is melted, 1 to 2 minutes. Remove the saucepan from the heat. Add 3 cups powdered sugar and whisk until smooth.
  • Using a spoon and small offset spatula to frost one half of the flat side of each cookie with the white icing (1 tablespoon per cookie): Spoon the icing onto the cookie and use the offset spatula to spread it. Whisk more milk into the icing a teaspoon at a time if the icing becomes too thick, or whisk in more powdered sugar a tablespoon at a time if it becomes too thin. Return the cookies to the rack.
  • Add 2 tablespoons Dutch processed or black cocoa powder into the remaining icing. If the icing is too thick, whisk in more milk a teaspoon at a time as needed. Frost the other half of each cookie with the black icing. Return the cookies to the rack and let sit until the icing sets, 1 to 2 hours.

Nutrition Facts : SaturatedFatContent 9.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 52.8 g, SugarContent 39.9 g, ServingSize Serves 14, ProteinContent 3.1 g, FatContent 15.1 g, Calories 352 cal, SodiumContent 142.4 mg, FiberContent 0.7 g, CholesterolContent 0 mg

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