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Black-and-White Cake Cookies

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 2 dozen cookies (serving size: 1 cookie)

Ingredients

  • Cookies:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup applesauce
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites
  • Frosting:
  • 1 1/2 cups powdered sugar, divided
  • 3 tablespoons 2% reduced-fat milk, divided
  • 1/4 teaspoon almond extract
  • 2 tablespoons unsweetened cocoa

Nutrition Information

  • calories 106
  • caloriesfromfat 17 %
  • fat 2 g
  • satfat 1.2 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 1.3 g
  • carbohydrate 21.4 g
  • fiber 0.4 g
  • cholesterol 5 mg
  • iron 0.4 mg
  • sodium 100 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

  3. Place applesauce in a fine sieve; let stand 15 minutes.

  4. Combine drained applesauce, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.

  5. Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 375° for 10 minutes or until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.

  6. To prepare frosting, combine 3/4 cup powdered sugar, 1 tablespoon milk, and almond extract in a bowl, stirring well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.

  7. Combine 3/4 cup powdered sugar and cocoa in a bowl. Gradually add 2 tablespoons milk, stirring with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.