Delightful Low-Fat Black and White Cookies
These delightful Low-Fat Black and White Cookies are a lighter twist on a classic New York treat. Soft and cake-like, they boast a subtle lemon flavor that makes them perfect for any occasion. Enjoy the balance of rich chocolate and sweet vanilla icing, all while indulging guilt-free. Ideal for sharing with friends or enjoying as a personal treat, these cookies are sure to satisfy your cravings without weighing you down. Perfect for a tea party, casual gatherings, or as a sweet surprise in lunchboxes, each cookie offers a delightful blend of flavors that both kids and adults will love. Recipe adapted from Cooking Light.
N/A
Servings
114
Calories
13
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
baking powder
1 1/2 teaspoons
salt
1/2 teaspoon
unsweetened applesauce
2/3 cup (drained)
sugar
1 cup
butter
1/4 cup (softened)
vanilla extract
3/4 teaspoon (divided)
lemon juice
1 teaspoon
large egg whites
2 (beaten)
confectioners' sugar
1 1/2 cups (divided)
milk or light cream
3 tablespoons (divided)
almond extract
1/4 teaspoon
unsweetened cocoa
2 tablespoons (optional melted chocolate is also acceptable)
Instructions
1
Preheat the oven to 375°F (190°C).
2
Line a baking sheet with parchment paper to prevent sticking.
3
Place the applesauce in a fine sieve to drain excess liquid while preparing the other ingredients.
4
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
5
In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until light and smooth (about 1-2 minutes).
6
Beat in the drained applesauce, vanilla extract, and lemon juice until thoroughly incorporated.
7
Add the egg whites to the mixture and beat until well blended.
8
Gradually stir in the dry flour mixture until a smooth batter forms, being careful not to over mix.
9
Using a spoon or cookie scoop, drop tablespoon-sized amounts of batter onto the prepared baking sheet. Lightly smooth each dollop into round shapes.
10
Bake in the preheated oven for 10 minutes, or until the cookies are set and just starting to turn golden on the bottom edges.
11
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12
For the icing, once cookies are completely cool, sift 3/4 cup of confectioners' sugar into two small bowls.
13
In one bowl, mix in 1 tablespoon of milk, along with the almond and vanilla extracts, stirring until the mixture is smooth and creamy.
14
In the second bowl, mix the remaining cocoa and 2 tablespoons of milk into the sifted sugar, stirring until smooth.
15
Using a small offset spatula or knife, carefully spread the vanilla icing over one half of each cookie and the chocolate icing over the other half.
16
Allow the iced cookies to sit on a rack until the icing sets. Once dry, store them in an airtight container.
Nutrition Information
2.6g
Fat
22.8g
Carbs
1g
Protein
0.4g
Fiber
11.2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Delightful Low-Fat Black and White Cookies?
These are a lighter version of the classic New York treat, featuring a soft, cake-like texture with a subtle lemon flavor and two types of icing.
How many calories are in one Low-Fat Black and White Cookie?
Each cookie contains approximately 114 calories.
What is the fat content of these cookies?
Each cookie has 2.6 grams of fat, making them a lower-fat alternative to traditional recipes.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How do I prepare the applesauce for this recipe?
Place the unsweetened applesauce in a fine sieve to drain any excess liquid before adding it to the batter.
What is the texture of these cookies?
These cookies are soft and cake-like in texture.
How much sugar is in each cookie?
There are 11.2 grams of sugar per serving.
Do these cookies contain fiber?
Yes, each cookie provides about 0.4 grams of fiber.
What makes the cookies lemon-flavored?
The recipe includes 1 teaspoon of lemon juice to provide a subtle citrus note.
How do I prevent the cookies from sticking to the baking sheet?
You should line your baking sheet with parchment paper before placing the cookie batter.
Should I use whole eggs or egg whites?
This recipe calls for 2 large egg whites, beaten, rather than whole eggs.
How long do the cookies need to bake?
Bake the cookies for approximately 10 minutes until set.
How do I know when the cookies are finished baking?
The cookies are done when they are set and just starting to turn golden on the bottom edges.
What type of flour is used in this recipe?
The recipe uses 1 1/2 cups of sifted all-purpose flour.
How is the vanilla icing made?
Mix 3/4 cup confectioners' sugar with 1 tablespoon of milk, almond extract, and vanilla extract until smooth.
How is the chocolate icing prepared?
Whisk 3/4 cup confectioners' sugar with 2 tablespoons of cocoa and 2 tablespoons of milk.
Can I use melted chocolate instead of cocoa for the icing?
Yes, the recipe indicates that melted chocolate is an acceptable alternative to unsweetened cocoa.
How should I apply the icing to the cookies?
Use a small offset spatula or knife to spread vanilla icing over one half and chocolate icing over the other half.
When should I apply the icing?
Wait until the cookies have cooled completely on a wire rack before applying the icing.
What is the carbohydrate count for these cookies?
Each cookie contains 22.8 grams of carbohydrates.
How much protein is in each cookie?
Each cookie contains 1 gram of protein.
What is the recommended serving size?
The recipe results in standard tablespoon-sized cookie dollops, though specific serving counts vary by scoop size.
Should I cream the butter and sugar?
Yes, cream the softened butter and sugar together for 1-2 minutes until light and smooth.
Does the recipe use almond extract?
Yes, 1/4 teaspoon of almond extract is used specifically in the icing.
How should I store these cookies?
Once the icing has set and dried, store the cookies in an airtight container.
Is the applesauce sweetened or unsweetened?
The recipe specifies using unsweetened applesauce.
What kind of milk can be used for the icing?
You can use either regular milk or light cream.
What happens if I overmix the batter?
The instructions advise being careful not to overmix to maintain the proper cake-like texture.
Where was this recipe adapted from?
This recipe was adapted from Cooking Light.
Are these cookies suitable for kids?
Yes, they offer a delightful blend of flavors that both kids and adults will love.