Black and white cookies, or, my favorite sugar cookie from Sweet Enough (page 184) by Alison Roman

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Notes about this recipe

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    See recipe for variations.

  • jmohart on March 06, 2026

    I made these because the note about them tasting like the Danish butter cookies in the blue tin and I can confirm, flavor is pretty close! Baked them for 6 minutes, then rotated, then another 8 minutes. Next time I might do 8 and then 8, to see if they'll crisp just a little more. Recipe says 24 cookies but I made them smaller and got about 60 with rerolling scraps. I took half of the cut rounds and froze them.

  • Feelingsamtastic on December 26, 2023

    Didn't do the frosting, just did the dough for Christmas cookies. Loved the flavor - very buttery, not too sweet, with a touch of salt. Stayed tender for days! Will be our new go-to for sugar cookies. Works well with a cookie stamp as well. Put in freezer for 10 min before baking, and the cookies retained the pattern. We frosted some, and left some plain, delish both ways.

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