Black-and-White-and-Green Cookies
A creative twist on classic black and white cookies featuring fresh mint leaves and a striking tri-color design. These elegant cookies combine a mint-infused sugar cookie base with chocolate glaze and decorative sanding sugar.
Ingredients
- •2 tsp baking powder
- •2½ cups all-purpose flour
- •1½ tsp kosher salt
- •2 cups mint leaves
- •1 cup granulated sugar
- •1¼ cups unsalted butter
- •1 large egg
- •1 large egg yolk
- •¼ cup sanding sugar
- •1 cup powdered sugar
- •2 Tbsp cocoa powder
- •1 Tbsp light corn syrup
- •1 piece cookie cutter
Cooking Instructions
- 1.
Whisk baking powder, 21/2 cups flour, and 11/2 tsp. salt in a medium bowl to combine. Pulse mint and granulated sugar in a food processor until mint is finely chopped. Add butter; process to combine. Add dry ingredients and pulse again to combine. Add egg and egg yolk; pulse until a shaggy dough forms.
10 min
- 2.
Turn out dough onto a lightly floured surface and knead just until dough holds its shape. Divide dough in half; pat each portion into a 1"-thick disk. Wrap disks in plastic and chill until firm, at least 2 hours.
120 min
- 3.
Place racks in upper and lower thirds of oven; preheat to 350°F. Working with 1 disk at a time, roll out dough on a lightly floured sheet of parchment paper to about 1/4" thick, dusting with more flour as needed to keep from sticking. Punch out rounds with lightly floured cookie cutter and arrange on 2 parchment-lined baking sheets, spacing 1" apart. Pat dough scraps into a 1"-thick disk. Wrap in plastic and chill 10 minutes if soft. Repeat process with scraps.
20 min
- 4.
Hold a bench scraper or straightedge upright 1" from edge of a cookie to cordon off a shallow semicircle (do not press down into dough; you're just making a barrier). Coat semicircle with sanding sugar; gently press to adhere. Remove scraper; you should have a tidy sugared edge. Repeat with remaining cookies and more sanding sugar.
15 min
- 5.
Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are lightly browned, 10-12 minutes. Let cool 10 minutes on baking sheets, then transfer to 2 wire racks set inside 2 rimmed baking sheets; let cool completely.
22 min
- 6.
Sift powdered sugar and cocoa powder into a medium bowl. Add corn syrup, a pinch of salt, and 2 Tbsp. warm water and stir until smooth and glossy.
5 min
- 7.
Position bench scraper to make another shallow semicircle on the other side of the cookie, angling it so that it forms a V with the sugared edge, lightly pressing scraper into cookie to make a barrier. Spoon 1 tsp. glaze onto exposed semicircle and use a toothpick to help coat evenly; excess will drip over sides. Lift scraper straight up and over chocolate side to create a neat edge. Repeat with remaining cookies and glaze. Let sit until glaze is set, at least 2 hours.
120 min
- 8.
Do Ahead: Dough can be made 1 month ahead; freeze. Thaw in refrigerator before using. Cookies can be baked 1 day ahead; store tightly wrapped on a rimmed baking sheet at room temperature.