Did you know our Sugar Cookie Dough can be transformed into these stunning Black and White Sugar Cookies? Thanks to the lovely Jen Fitzpatrick this is a reality!
“With @sweetlorens sugar cookies and my own frosting, these black & white beauties are not only gluten-free and dairy-free, but they are also nut-free too! And dang, they taste just like I remember.”
Quote and recipe by @jefinner589.
For more recipes by Jen, visit her website thenomadicfitzpatricks.com.
- 2 packages of Sweet Loren’s Sugar Cookies
- 5 cups confectioner’s sugar, sifted
- 1 tablespoon honey
- 9 tablespoons oat milk, divided (or another dairy-free milk of your choice)
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
- Preheat the oven or toaster oven to 325℉.
- Place cookie discs 2 inches apart on a baking sheet lined with parchment paper.
- Bake for 13-15 minutes, or until lightly golden brown on top. Since ovens vary, check at the shortest time and add time as needed.
- Cool cookies on a wire cooling rack for 10-15 minutes.
- In a medium-sized bowl, sift the confectioner’s sugar, then add the salt, honey, and 8 tablespoons milk, and whisk to combine. The frosting will be thick! When everything is incorporated, pour half of the frosting into a separate bowl, so you have 2 bowls of frosting.
- Into one of the bowls of frosting, whisk the remaining 1 tablespoon milk and 2 tablespoons cocoa powder until incorporated. Set aside the two bowls of frosting – one chocolate, one vanilla.
- Line 2 baking sheets or trays with parchment paper, wax paper or silicone mats. To make sure the cookies have an even, straight line down the middle when frosting, cut a piece of parchment paper and place it across half of the cookie. Frost half of the cookie using the white frosting, and it’s okay to get messy! If the frosting goes over the wax paper, no problem. Once you have frosted the cookies with the white frosting on one half, place in the refrigerator for 30 minutes.
- Remove the cookies from the refrigerator and remove the wax paper, carefully. The frosting should have solidified, leaving you with a nice straight line and a spot for your chocolate frosting. Frost the second half of the cookies with the chocolate frosting and return to the refrigerator once more to set for 30 minutes.
- When the frosting has set, the cookies are ready to eat! We suggest removing them from the refrigerator and letting them come to room temperature for a few minutes.
Cookies should be kept cold so the frosting does not melt and will keep in the refrigerator for 3-5 days. Enjoy!