Black-and-White Cake Cookies

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield: 2 dozen cookies (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 17%
  • Fat: 2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.3g
  • Carbohydrate: 21.4g
  • Fiber: 0.4g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 100mg
  • Calcium: 14mg

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

Preparation

  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.
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