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Easy Black & White Cookies

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Edited by Angela Ritchie
Updated Jan 8, 2026
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Get ready to bake a beloved classic with our Easy Black & White Cookies recipe! Using a simple Betty Crocker cake mix, you can effortlessly create these iconic, soft, cake-like cookies. Each one is perfectly frosted with smooth vanilla and rich chocolate icing, offering that delightful bakery taste right at home. Perfect for any occasion, these homemade treats are a breeze to make and a joy to eat!

Recipe Ingredients

Here are the ingredients you’ll need to make these Easy Black & White Cookies.

Yellow or White Cake Mix: It simplifies the baking process, eliminating the need for multiple ingredients and gives a consistently soft, cake-like texture for the cookies with minimal effort.

Unsalted Butter: Butter adds rich flavor and moisture to the cookie dough. Melting it helps it incorporate smoothly, contributing to the tender crumb of the finished cookie. Using unsalted butter allows for control over the salt content.

Eggs: Are the binder; holding the dough together and helping the cookies achieve their signature cake-like consistency.

Vanilla Extract: Infuses the cookies with a warm, aromatic flavor and provides a delightful foundation for the icings.

Powdered Sugar: Forms the smooth, sweet base of the icing, dissolving easily to create a silky texture essential for spreading evenly.

Milk (dairy or non-dairy): Used to adjust the icing's consistency.

Unsweetened Cocoa Powder: This is the key ingredient that gives the "black" icing its rich, deep chocolate flavor and distinctive dark color.

Other Ingredients You’ll Need: Salt (optional)

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How to Make Easy Black and White Cookies

Here are the basic steps to make the Easy Black & White Cookies. See the recipe below for full details.

1. Prepare Oven & Pans 

Preheat your oven and line cookie sheets with parchment paper.

2. Make Cookie Dough 

Combine the cake mix, melted butter, eggs, and vanilla until a thick, sticky dough forms.

3. Scoop & Bake Cookies 

Drop rounded tablespoonfuls of dough onto the prepared cookie sheets and bake until the edges are lightly golden.

4. Ice Cookies

Once cookies are completely cool, make both white and black icings. Turn the cookies upside down and spread white icing on one half and black icing on the other half of each, meeting in the middle. Allow icing to set completely before serving.

How to Store Easy Black & White Cookies

Follow these tips for storing Easy Black & White Cookies.

Room Temperature Storage

Store cookies in a single layer, or stacked between layers of parchment paper, in an airtight container for up to 4 days.

Freezer Storage

Store in a single layer, or stacked between layers of parchment paper, in an airtight freezer-safe container for up to 1 month.

Thawing

Thaw frozen cookies at room temperature before serving.

Easy Black & White Cookies

  • Prep Time 25 min
  • Total 1 hr 30 min
  • Servings 24
  • Ingredients 13
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Ingredients

Cookies

White Icing

  • 2 cups powdered sugar
  • 3 to 4 tablespoons milk (dairy or non-dairy)
  • 1/2 teaspoon vanilla
  • Pinch of salt, if desired

Black Icing

  • 2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 to 5 tablespoons milk (dairy or non-dairy)
  • 1/2 teaspoon vanilla
  • Pinch of salt, if desired

Instructions

  • Step 
    1

    Heat oven to 350°F. Line two cookie sheets with cooking parchment paper. 

  • Step 
    2

    In large bowl, beat cake mix, melted butter, 2 eggs, and 1 teaspoon vanilla with electric mixer on medium speed until thick, uniform dough forms. Dough will be sticky.

  • Step 
    3

    Drop by rounded tablespoonfuls or #40 cookie scoopfuls onto cookie sheets, about 2 inches apart. Do not flatten dough.

  • Step 
    4

    Bake 8 to 10 minutes or until edges are lightly golden and centers are set but still soft.  

  • Step 
    5

    Cool on cookie sheets 5 minutes before transferring to cooling rack to cool completely.  

  • Step 
    6

    Meanwhile, in medium bowl, beat 2 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon vanilla, and pinch of salt with whisk. Add more milk, 1 teaspoon at a time, if needed, until icing is smooth, thick, and spreadable but not runny. It should hold its shape.

  • Step 
    7

    In another medium bowl, beat 2 cups powdered sugar, cocoa powder, 4 tablespoons milk, 1/2 teaspoon vanilla, and pinch of salt with whisk. Add more milk, 1 teaspoon at a time, if needed, until icing is smooth, thick, and spreadable. 

  • Step 
    8

    Once cookies are completely cool, turn them upside down so flat bottoms are facing up. Using small spatula or butter knife, spread thin, even layer of white icing over one half of each cookie. Immediately spread thin, even layer of black icing over other half of each cookie, meeting white icing in the middle.

  • Step 
    9

    Place iced cookies on cooling rack or parchment-lined tray until icing is completely set, 1 to 2 hours.

Nutrition

Nutrition Facts are not available for this recipe
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