Black and White Cookies {with Pistachios} Recipe

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Frederick February 22, 2021

How To Make Black and White Cookies with Pistachios

Delight in these soft and cakey cookies with pistachios for topping. They’re frosted with chocolate icing on one side and vanilla on the other.

Preparation: 40 minutes
Cooking: 15 minutes
Total: 55 minutes


  • cupscake flour
  • ½tspbaking powder
  • ¼tspbaking soda
  • ½tspsalt
  • 10tbspunsalted butter,softened
  • 1cupgranulated sugar
  • ½tsplemon or orange zest
  • ½ofseeds vanilla bean,or (1 tsp) vanilla extract
  • 2large eggs
  • cupbuttermilk

For Icings:

  • cupspowdered sugar
  • 2tbsplight corn syrup,divided
  • 2tbspwater
  • ¼tspvanilla extract
  • ¾cupgood quality semi sweet or bittersweet chocolate chips
  • 3tbspunsalted butter
  • ½cuproasted and salted pistachios,chopped, unsalted can also be used if preferred
  • freeze-dried strawberries,crushed, to taste, optional


  1. Preheat oven to 375 degrees F.

  2. In a mixing bowl, whisk together cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, lemon zest and vanilla beans (if using vanilla wait to add) on medium-high speed until pale and fluffy.

  4. Mix in eggs one at a time, blending until combined after each addition (and blending in vanilla if using, with second egg).

  5. With the mixer set on low speed and working in three separate batches, add ⅓ of the flour mixture alternating with ½ of the buttermilk and mixing just until combined after each addition.

  6. Drop dough about 3 tablespoons at a time onto Silpat or parchment paper-lined baking sheets.

  7. Bake in the preheated oven for about 14 to 16 minutes until centers are just set. Allow to cool on baking sheet for several minutes, then transfer to a wire rack. Cool completely.

  8. Spread vanilla icing over half of the flat side of each cookie then return to wire rack and sprinkle with pistachios and allow to rest for about 15 minutes until nearly set.

  9. Spread chocolate icing over uncoated halves of cookies, sprinkle with freeze-dried strawberries if using, and allow to rest at room temperature until set.

  10. Store in an airtight container at room temperature.

Vanilla Icing:

  1. In a mixing bowl, whisk together powdered sugar, 1 tablespoon corn syrup, 1½ tablespoon water, and the vanilla extract.

  2. Add additional water to thin as needed ½ teaspoon at a time. It should be a thick glaze so it could spread easily and doesn’t just run off the cookie,

Chocolate Icing:

  1. In a microwave-safe bowl, heat chocolate chips and butter on 50% power in 30 second increments, stirring after each interval until melted and smooth.

  2. Stir in 1 tablespoon corn syrup.


  • Calories: 341.75kcal
  • Fat: 14.41g
  • Saturated Fat: 7.86g
  • Trans Fat: 0.38g
  • Monounsaturated Fat: 4.42g
  • Polyunsaturated Fat: 1.16g
  • Carbohydrates: 51.27g
  • Fiber: 1.25g
  • Sugar: 32.75g
  • Protein: 4.10g
  • Cholesterol: 48.46mg
  • Sodium: 136.77mg
  • Calcium: 39.16mg
  • Potassium: 119.31mg
  • Iron: 2.12mg
  • Vitamin A: 91.17µg
  • Vitamin C: 0.40mg
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