Mrs Maisel's Black and White Cookies


Serves: 14 • Serving size: 1 cookie • Total time: 30 minutes

  •  ⅓ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ tsp. almond extract
  • ½ tsp. lemon zest
  • 2 tbsp. sour cream
  • 3½ tbsp. buttermilk
  • 1¼ cup self-rising flour


  •  1½ cup confectioners’ sugar
  • 1 tbsp. corn syrup or honey
  • 2 tsp. vanilla extract
  • 2 tbsp. water
  • 2 tbsp. cocoa powder
  • 2 tbsp. melted chocolate
  • 1 tbsp. water


  1. Preheat oven to 375°F/190°C. Place Silicone Baking Sheet with Rim on baking sheet and set aside.
  2. In medium bowl mix butter and sugar until creamy. Add egg, lemon zest and mix to combine. In a small bowl, mix sour cream, buttermilk and set aside.
  3. Add half the flour into the butter mixture and mix to combine, then add the sour cream mixture and mix. Finally, add remaining flour and mix until fully incorporated.
  4. Use Medium size Portioning Scoop to portion out cookie dough on Silicone Baking Sheet with Rim. Bake for 12–14 minutes. Repeat process with remaining cookie dough.
  5. Meanwhile make white glaze by combining confectioners’ sugar, corn syrup, vanilla extract, and water. Mix until smooth and well combined.
  6. Once cookies have cooled, flip and decorate the flat underside of each cookie by adding glaze to half side of each cookie, using Silicone Spatula to make a sharp line in the middle.
  7.  Make chocolate glaze by adding cocoa powder, melted chocolate and remaining 1 tbsp. water to remaining white glaze. Mix until smooth and well combined.
  8.  Finish off cookies by adding chocolate glaze to the other side of each cookie. Let glaze dry completely and serve.