Strawberry Black and Pink Cookies

in Cookies, Desserts

Black and Pink Cookie

My brain doesn’t always match the season. I think of the best Halloween costumes in March. (I mean, can you imagine Amelia dressed as a stick of butter? Or dressed as Jasmine from Aladdin?)

I come up with most original and special Christmas gift ideas in July. All of my best Fall recipe ideas come to me when I’m sweating in August. And I thought of this gem of a recipe a few days before Christmas when I was wrapping presents.

I was craving strawberries which lead my brain to thinking about strawberry milkshakes. I wondered why I hadn’t thought to make strawberry milk and put it in my favorite cookies. So here we are…four months later, at the beginning of strawberry season, Spring-ifying and cute-ifying the deli cookie classic, the black and white cookie.

Black and Pink Cookie

These cookies begin with making strawberry milk. There’s a good chance you’ll want to drink it. Exercise some self-control. I definitely had to.

These cookies are just like the classic. They’re more cake-like than cookie-like. They’re soft and moist. And in this instance, since we’re celebrating Spring, they taste like strawberries.

I hope having a bit of time on your hands this weekend means these are in your future.

Black and Pink Cookie

Strawberry Black and Pink Cookies

Print this recipe!

Cookies:
5 ounces fresh strawberries, hulled and halved
1/4 cup whole milk
1 cup all-purpose flour
2/3 cup cake flour
1/2 scant teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup white granulated sugar
6 tablespoons unsalted butter, melted and cooled to room temperature
1 teaspoon pure vanilla extract
2-3 drops red food coloring
Glazes:
2 cups confectioners’ sugar, sifted
5 ounces dark chocolate chips (or if you’d like it sweeter you can use semi-sweet or milk chocolate)
3 tablespoons unsalted butter
Pinch of salt
3 tablespoons light corn syrup

1. To the jar of a food processor, add the strawberries and pulse until they’re smooth and resemble a watery puree. Using a measuring cup, measure out 1/4 cup of puree and add the milk; stir until combined. A few tablespoons of the strawberry puree should remain. Transfer it to a small bowl and set it aside for later when we make the glaze.

2. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder and salt; set aside.

3. To a large bowl, whisk together the eggs and sugar until smooth. Pour in the strawberry milk and whisk to combine. Whisk in the melted buyer and vanilla extract. Add 2 drops of food coloring and adjust to your coloring desire (I added 3 drops). Add the flour mixture, and stir to form a smooth dough, being sure not to over mix. Cover the bowl with plastic wrap and chill for 1 hour in the refrigerator.

4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Using a 2-ounce cookie dough scoop, drop five to six cookies per pan, spacing them 3 inches apart. The batter should spread upon hitting the baking sheet, but if your fridge runs super cold or if you left it in longer than one hour, you may need to use your finger to flatten the cookie dough out slightly until it’s about 1/4-inch thick. Bake the cookies until the edges are light brown and the center is soft, about 10 to 12 minutes. Gently transfer the cookies to a wire rack to cool.

5. While the cookies are baking and cooling, make the glazes. To a small bowl, sift in the confectioners’ sugar and add the milk and 2 tablespoons of strawberry puree; whisk the mixture until smooth. Set aside. Set a heatproof bowl over a pot of simmering water (creating a double boiler) and add the chocolate, butter and pinch of salt. When the chocolate looks melty, stir the mixture with a silicon spatula until smooth. Mix in the corn syrup. Flip over all of the cookies and smear the chocolate on each half of the cookies. Ice the remaining half of the cookies with the strawberry frosting and let the frosting set. Store the cookies in an airtight container.

Yields 10 cookies

Adapted from Martha

{ 21 comments… read them below or add one }

Le Grumeau April 5, 2013 at 9:34 am

They look so delicious, I love black and white: that’s a great reinterpretation.

xx Alice from Le Grumeau

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Jen @ Fresh from the... April 5, 2013 at 11:44 am

Oooh, loving all the strawberry recipes I’m seeing pop up all over the place! I’ll have to give these a try sometime.

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Afton April 5, 2013 at 12:33 pm

I would make these just for the cute colors :) Luckily they also sound delish.

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NicoleD April 5, 2013 at 12:46 pm

Oh my! These look spring-tastic! I think of ideas out of season, too. It’s annoying! Your dog costume ideas are pretty brilliant.

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Erin @ The Speckled Palate April 5, 2013 at 1:47 pm

What a fabulous change to the traditional Black and White Cookie! Our local strawberries haven’t showed up at the markets just yet, but when they do, I am absolutely making these cookies!

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Marie @ Little Kitchie April 5, 2013 at 3:00 pm

Too cute! I love black and white cookies, and making them pink and strawberry… even better!

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Averie @ Averie Cooks April 5, 2013 at 5:31 pm

These are absolutely so pretty! They’d be so elegant to serve at a fancy brunch or a shower of some sort in the spring. Beautiful!

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Cara April 6, 2013 at 9:23 am

These are genius! And think of all the fun flavors yet to be made into a Black & [Insert Color Here].

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Karolina April 7, 2013 at 12:21 pm

These cookies look absolutely scrumptious! I can’t wait to make them at home! :)

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Rosie @ Blueberry Kitchen April 7, 2013 at 12:31 pm

Your cookies look gorgeous! They sound so delicious too :)

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Whitney @ The Newlywed Chefs April 7, 2013 at 6:08 pm

I love the combo of strawberry and chocolate! What more could anyone need in a dessert?

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Miss Kim April 7, 2013 at 8:39 pm

I love how you stacked the cookies up like that. Pink is my favorite color! These cookies would be so awesome to serve at a tea party or shower (or any event where females gather). They’re so girly.

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Tieghan April 8, 2013 at 5:56 am

these are so cute! And the strawberry is just sounding so good these days! Cant wait for summer!

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Iris April 8, 2013 at 8:06 am

So making these! I’ve been fiending for some black and white cookies but these look even better.

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Rebecca April 9, 2013 at 9:18 am

Hi Adrianna,
I made these delicious cookies over the weekend. I commented a couple months ago that I don’t bake with eggs so I used my Ener-G egg replacer and they turned out perfect. Also, I know your recipe called for cake flour but I didn’t have any and just really wanted to make these so I found out that you can substitute with AP flour by using 1 cup AP flour minus 2 tbls so I did 2/3 cup AP flour minus about 1 tbls and it turned out good. And I didn’t have fresh strawberries but I had frozen ones that were fresh about a month ago. Isn’t baking/cooking really about improvising anyway? The cookies were cake-like, like you mentioned and so delicious. Thank you for your inspiring recipes! :)

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Adrianna April 9, 2013 at 9:52 am

Oh whoohoo! So good to know that they’ll come out even with a bunch of changes. Love that. I think baking/cooking is all about improvising–it’s realistic. Glad you loved ‘em! x

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Annalise April 9, 2013 at 1:17 pm

So glad you held on to this recipe all through winter to share it with us. Love everything strawberry!

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Ada April 10, 2013 at 12:24 pm

These look delicious!! I am definitely making these for a baby shower this weekend – the momma-to-be is having a girl, so these will be perfect. So unique!

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tina April 10, 2013 at 12:32 pm

if i only had confidence in baking, i’d totally aim these. it’s soooo you!

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Kim April 15, 2013 at 7:48 am

Oh my god, so cute!

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Carol | a cup of mascarpone April 18, 2013 at 5:18 am

What a brilliant cookie! I’m absolutely in love with it! So, so lovely!!!

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