Make Tuxedo Cookies
Tuxedo cookies are a great way to serve up a sweet treat at a formal event (or any other occasion). With their simple black-and-white coloring, they are both classic and elegant. There are several different versions of tuxedo cookies, from sandwich-style cookies to split, black-and-white cookies. Which ever one you end up making, you are certainly in for a treat.
Contents
Ingredients
Sandwich Tuxedo Cookies
- 1½ cups (150 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups (350 grams) semisweet or bittersweet chocolate pieces
- ¾ cup (170 grams) butter, softened
- 1½ cups (300 grams) packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
Filling
- 3 to 4 tablespoons (45 to 55 grams) butter, softened
- 1½ cups (190 grams) powdered sugar
- 1 tablespoons (15 milliliters) milk
- ¼ teaspoon vanilla extract
Makes 12 cookies
Split Tuxedo Cookies
- 1¼ cups (125 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup (80 milliliters) milk
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon extract
- 6 tablespoons (90 grams) unsalted butter, softened
- ½ cup (115 grams) sugar
- 1 egg
Glaze
- 1½ cups (190 grams) powdered sugar
- ¼ cup (60 milliliters) milk, divided
- ¼ teaspoon vanilla extract
- ¼ cup (25 grams) unsweetened cocoa powder
Makes 8 cookies
Steps
Making Sandwich Tuxedo Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper, then set them aside for later.
- Combine all of the dry ingredients, except for the sugar. Pour the flour into a large mixing bowl. Add the cocoa powder, baking powder, and the salt. Stir them together with a whisk, then set the bowl aside.
- Melt the chocolate with 2 tablespoons (30 grams) of butter. Place a medium-sized saucepan with a heavy bottom on the stove. Add the chocolate and 2 tablespoons (30 grams) of butter. Turn the heat up to low, and let the two melt, stirring occasionally with a whisk. Once they melt, take the saucepan off the stove so that it can cool off a little.
- Cream the butter and the sugar. Place the rest of the butter into an electric mixer. Beat the butter by itself on medium to high speed for 30 seconds. Add the sugar and continue being, scrapping the bottom and sides of the bowl occasionally.
- You can also use a handheld mixer or a food processor.
- Add the eggs into the creamed butter mixture one at a time. Beat the mixture well after each egg you add, scrapping the bottom and sides of the bowl.
- Beat in the chocolate mixture, the vanilla, then the flour mixture. Pour in the melted chocolate, then add the vanilla. Beat it into the butter until the color is consistent. Next, pour in the flour, and mix it in using a low speed setting. Keep mixing until the color and texture are consistent.
- Scoop the dough onto the prepared baking sheet. Use a small scoop to drop small balls of dough onto the baking sheet. Each ball should contain about 2 teaspoons of dough. Space each ball 2 inches (5.08 centimeters) apart. This will give them room to spread.
- Bake the cookies for 8 to 10 minutes. They are ready when the edges are firmed and the tops have cracks. Let the cookies cool on the baking sheet for about 5 minutes, then move them to a wire cooling rack with a spatula to finish cooling.
- Prepare the frosting. Place the butter into a mixer. Add the powdered sugar, vanilla extract, and milk. Beat them together until the mixture is creamy. If you don't have a mixer, you can use a large mixing bowl and a handheld mixer, or you can use a food processor fitted with whisks.
- Spread the frosting between two cookies. Take a cookie, and spread about 1 tablespoon of the frosting on the flat/back side. You can do this with a butter knife or cake decorating spatula. Place a another cookie, flat-side-down on top. Lightly press the two cookies to seal them together, but not so much that the frosting squishes out. Repeat this step for the rest of the cookies.
- The cookies must be completely cool before you add the frosting, or the frosting will melt.
Making Split Tuxedo Cookies
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, then set it aside for later.
- The cookies in this recipe are also known as "black and white" cookies.
- Combine all of the dry ingredients, except for the sugar. Pour the flour into a medium-sized mixing bowl. Add the baking powder and the salt. Stir them together, then set the bowl aside.
- Stir together the liquid ingredients. Pour the milk into a measuring cup. Stir in the vanilla extract and the lemon extract. Set the cup aside.
- Cream the butter and the sugar. You can do this in a stand mixer with a paddle attachment, or in a large bowl with a handheld mixer. You can also use a food processor. Cream the two together for about 1 minute using a medium speed setting, then scrape down the sides of the bowl.
- Beat in the egg, then gradually add in the flour and milk mixture. Beat in the egg first, until there are no streaks left. Switch to a low speed setting on your mixer, then alternate between adding in the flour and milk mixture.
- Wait until the flour is completely absorbed before adding in the milk.
- You only need to add in the flour and the milk in two batches.
- Scoop out 8 cookies onto the baking sheet. You can do this with a 3-tablespoon (45-milliliters) cookie or ice cream scoop. You can also roll the cookies into 8 balls with your hands. Space them evenly on the baking sheet.
- Bake the cookies for about 15 minutes. They are ready when they turn fluffy, and a toothpick poked into the middle comes out clean. Once they are done baking, let them cool on the baking sheet for about 5 minutes first, then use a spatula to transfer them to a wire cooling rack. Let them finish cooling there.
- Prepare the glaze base, then divide it between two bowls. Pour the powdered sugar into a mixing bowl. Whisk in 3 tablespoons (45 milliliters) of milk until the mixture is smooth and consistent. Pour half of the glaze into another bowl. You will finish preparing your glazes in these two bowls.
- Stir the vanilla extract into one of the bowls. Set the bowl aside when you are done. This will make the white half of the cookies.
- Stir the cocoa powder and 1 tablespoon (15 milliliters) of milk into the other bowl. Set the bowl aside when you are done. This will make the chocolate (black) part of the cookies.
- Glaze the cookies with the two icings. Set the cookies onto a wire rack. Pour the white icing over half of each cookie using a spoon. Then, pour the brown icing over the other half of each cookie using another spoon. When you are done, each cookie will have a white half and a brown half.
- The cookies must be completely cool before you ice them.
- Place a sheet of wax paper or parchment paper under the rack to protect your counter.
- Let the glaze dry before serving the cookies. These cookies will remain soft and are perfect for any formal event.
Tips
- Add some white chocolate chips into the sandwich cookies for a tasty surprise.
- Add some dark chocolate chips into the split black-and-white cookies for extra crunch.
- These cookies work great for formal events because of their black-and-white color.
- You can help the cookies cool off more quickly by putting them into the fridge.
- If you don't want to make split, black-and-white cookies, glaze half of your batch with the white icing, and the other half with black icing. You'll have four white cookies and four brown/"black" cookies.
Warnings
- Don't ice the cookies while they are warm, or the icing will melt.
Things You'll Need
Making Sandwich Tuxedo Cookies
- Parchment paper
- Baking sheets
- Electric mixer
- Saucepan
- Mixing bowls
- Whisk
- Cookie scoop or similar
- Wire cooling rack
- Butter knife or cake decorating spatula
Making Split Tuxedo Cookies
- Parchment paper
- Baking sheet
- Mixing bowls
- Whisk
- Wire cooling rack
