White Christmas: Festive Holiday Cookies

By Tara Bench

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White-and-White Cookies
Photo by Kate Mathis

White-and-White Cookies

We took black-and-white cookies, a New York City classic, and switched the chocolate for drifts of sprinkles.

Makes: 20 cookies

Work: 25 minutes

Total: 55 minutes


1 cup plus 2 tablespoons cake flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

2 large egg yolks, room temperature

1 16-ounce container white frosting

1 1/2 tablespoons each white sprinkles, nonpareils, and sanding sugar


1. Heat oven to 350 degrees F. Line 2 baking sheets with parchment; set aside.

2. In a bowl whisk together cake flour, all-purpose flour, baking powder, and salt. In another bowl beat together butter, sugar, and vanilla until fluffy, about 3 minutes. Beat in the eggs and egg yolks one at a time. Reduce speed to low, add the flour mixture, and stir just until combined.

3. Using a 1-ounce/1-5/8-inch-diameter cookie scoop or a spoon, drop 2-tablespoon-size balls of batter onto baking sheets, 2 inches apart. Freeze for 10 minutes. Bake until cooked through but not browned, 12 to 13 minutes. Let cool 5 minutes before transferring to wire racks to cool completely.

4. Microwave frosting for about 15 seconds to soften to a consistency just thicker than honey. Spread glaze over the bottoms of the cookies with a spatula or the back of a spoon; holding a metal spatula so that it covers half of the cookie, sprinkle the exposed frosting with decorative sprinkles.

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