Chocolate Pink and White Cookies

Name: Chocolate Pink and White Cookies
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 79 milliliters buttermilk; 118 milliliters natural unsweetened cocoa powder; 1 teaspoon corn syrup; 2 Tbsps cream; 193 grams 1/2 cups all-purpose flour , weight or stir and spoon into cup; 1 large egg at room temperature; 3 drops A few of red food coloring paste; 237 milliliters granulated sugar; 2 Tbsps milk plus more as needed; 414 milliliters (8 oz) powdered sugar; 1 teaspoons salt; 11 Tbsps unsalted butter, softened; 1 teaspoon vanilla extract

Chocolate Pink and White Cookies might be just the dessert you are searching for. One portion of this dish contains around 2g of protein, 10g of fat, and a total of 231 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 16. It is a good option if you're following a gluten free diet. If you have a few drops of food coloring paste, corn syrup, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 32 minutes.

Instructions

Preheat oven to 350 degrees F. Have ready two large baking sheets lined with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Mix together the flour, baking soda, salt and cocoa powder and set aside.In a large mixing bowl using an electric mixer, beat the butter and sugar until creamy.

Ingredients you will need

Cocoa Powder

Baking Soda

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Mixing Bowl

Add the egg and beat until mixed, then beat in the vanilla.

Ingredients you will need

Vanilla

Egg

Add the buttermilk and flour mixture alternately until you have a smooth, thick, batter.Using a generously heaping tablespoon, drop the dough onto the baking sheets spacing 2 inches apart.

Ingredients you will need

Buttermilk

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Bake for 12-14 minutes or until cookies appear set and spring back when touched.

Ingredients you will need

Equipment you will use

Oven

Remove from baking sheets and let cool.Set a decorating bag in a glass and pull sides down to make a little cuff . Do not snip the bottom or add a decorating tip at this point.To make the white frosting, combine the powdered sugar, cream, milk and corn syrup in a bowl and stir until thick.

Ingredients you will need

Powdered Sugar

Corn Syrup

Frosting

Cream

Milk

Equipment you will use

Baking Sheet

Bowl

Add corn syrup and vanilla.

Ingredients you will need

Corn Syrup

Vanilla

Add more milk, 1 teaspoon at a time, until batter is thin but not runny.

Ingredients you will need

Milk

Transfer to the decorating bag.Repeat the same steps with the pink frosting recipe, only add the red food coloring

Ingredients you will need

Red Food Color

Frosting

Transfer to another decorating bag.When cookies are completely cool, turn them over so that the flat side is up. Snip the tip off the white decorating bag and pipe filling over half of each cookie. Repeat with the pink icing.

Ingredients you will need

Icing