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5 from 1 vote

Pink and Black Cookies Recipe

These Pink and Black Cookies are inspired by the deli, New York favorite, the black and white cookie. These cookies are cakey, moist, flavored with strawberry and topped with a chocolate and strawberry glaze.
Prep Time10 mins
Cook Time25 mins
Decorating Time15 mins
Total Time50 mins
Course: Cookies, Dessert
Cuisine: American, New York
Keyword: black and white cookies, deli cookies, strawberry cookies
Servings: 10 cookies
Calories: 331kcal
Cost: $12

Ingredients

Cookies:

  • 7 ounces fresh or frozen strawberries (if frozen, they need to be hulled and halved)
  • 1/4 cup whole milk
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup white granulated sugar
  • 6 tablespoons unsalted butter melted and cooled to room temperature
  • 1 teaspoon pure vanilla extract

Pink Glaze

  • 2 tablespoons strawberry puree (from above)
  • Pinch kosher salt
  • 1 cup powdered sugar sifted

Black Glaze:

  • 1/2 cup powdered sugar sifted
  • 2-3 tablespoons baking cocoa powder sifted
  • 2 tablespoons heavy cream
  • Pinch kosher salt

Instructions

  • To Make the Cookies:
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment. 
  • In a food processor or blender, add the strawberries and pulse until they're smooth and resemble a watery puree. Using a measuring cup, measure out 1/4 cup of puree. A few tablespoons of the strawberry puree should remain. Transfer it to a small bowl and set it aside for later when we make the glaze. 
  • In a medium bowl, whisk together the all-purpose flour, baking powder and salt; set aside. 
  • To a large bowl, whisk together the eggs and sugar until smooth. Pour in the strawberry puree, milk and whisk to combine. Whisk in the melted butter and vanilla extract. Add the flour mixture, and stir to form a smooth dough, being sure not to over mix. 
  • Using a 2-ounce cookie dough scoop, drop five to six cookies per pan, spacing them 3 inches apart. The batter should spread upon hitting the baking sheet; you may need to use your an off set spatula or butter knife to flatten the cookie dough out slightly until it's about 1/4-inch thick. Bake the cookies until the edges are light brown and the center is soft, about 12 to 14 minutes. Gently transfer the cookies to a wire rack to cool. Repeat until you’ve worked through all the cookie dough. 

To Make the Glazes:

  • My strawberry puree was a bit chunky so I pressed it through a sieve. I used that puree for the glaze (for the cookies it's ok but I wanted a super smooth glaze!).
  • To make the pink glaze, whisk together the strawberry puree, salt and powdered sugar; whisk the mixture until smooth and thick. If it's too thin, add a tablespoon of powdered sugar. If it's too thick, add a teaspoon or half a teapoon more of strawberry puree. This may vary because frozen vs. fresh vs. seasonal might yield a different texture of glaze.
  • To make the black glaze, whisk together the powdered sugar, cocoa powder and heavy cream until smooth.

To Decorate

  • Flip over all of the cookies and smear the chocolate on each half of the cookies. Ice the remaining half of the cookies with the strawberry frosting and let the frosting set. Store the cookies in an airtight container for up to 3 days.

Notes

Double this Recipe: 
This recipe makes 9-10 cookies. For cookie recipes, this is somewhat of a small recipe. Feel free to double this recipe. 
Equipment: 
Baking Sheet | Stainless Steel Bowl | Glass Bowls | 2-ounce Cookie Scoop

Nutrition

Calories: 331kcal | Carbohydrates: 59g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 138mg | Potassium: 66mg | Fiber: 1g | Sugar: 42g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg