Black and White cookie frosting

Dairy-free/Egg-free/Nut-free

Black and White cookie aficionados know that a true Black and White cookie is different from a sugar cookie with black and white frosting. However, we have not yet had luck reproducing the texture of a Black and White cookie in a confection that is safe for our kids. So we make our standard, allergy-safe Sweet as Sugar cookies in a round shape and top them with this frosting. It's a little bit of a cheat, but hey, no harm, no foul.

We found this recipe for cocoa-infused royal icing from celebrity chef extraordinaire (and fellow petite person) Sara Moulton. Our cookies certainly looked like Black and White cookies, even if they weren't an exact replica.

Ingredients

• 2 3/4 cups powdered sugar
  
• 2 tablespoons light corn syrup
  
• 2 teaspoons lemon juice
  
• 1/2 teaspoon vanilla
  
• 4 to 6 tablespoons water
  
• 1/4 cup cocoa
  
• One batch Sweet as Sugar Cookies

Steps

For the white:

• Stir the powdered sugar, corn syrup, lemon juice and vanilla with 2 tablespoons of the water, adding additional water 1 teaspoon at a time until the icing reaches the correct consistency.
  

For the black:

• Remove half of the white frosting to another mixing bowl. Add the cocoa and mix. 
  
• To reach the correct consistency, add water 1 teaspoon at a time.
  

For the cookie:

• After the cookies have baked and cooled, spread half of the cookie with the white frosting and half with the black. 
  
• Depending on how runny you've made your icing, you may need to outline the white half moon and outline the black half moon. Later, when this amount of icing has hardened, you can go back and fill in the blanks.