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Black-and-White-and-Green Cookies

Black-and-White-and-Green Cookies

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This is a play on two of our favorite classics: the Thin Mint and New York City’s iconic black-and-white cookie. But here we’re upping the game with finely chopped fresh mint mixed right into the dough for both its lovely green color and subtle, cool breeze flavor. Then comes the drama: geometric swipes of white sanding sugar and dark melted chocolate. The mint flavor will intensify as the cookies sit; make ahead if that’s your thing.


  • 2½ cups (320 g) all-purpose flour, plus more for dusting
  • 1½ tsp. kosher salt, plus more
  • 2 cups (packed; 45 g) picked mint leaves (do not use stems), patted dry
  • 1 cup (200 g) granulated sugar
  • 1¼ cups (2½ sticks) unsalted butter, room temperature
  • Coarse white sanding sugar or Swedish pearl sugar (for decorating)
  • 1 cup (120 g) powdered sugar
  • 2 Tbsp. (20 g) Dutch-process or unsweetened cocoa powder

Special Equipment

  • A 3"-diameter cookie cutter

Recipe Preparation

  • Whisk baking powder, 2½ cups flour, and 1½ tsp. salt in a medium bowl to combine. Pulse mint and granulated sugar in a food processor until mint is finely chopped. Add butter; process to combine. Add dry ingredients and pulse again to combine. Add egg and egg yolk; pulse until a shaggy dough forms.

  • Turn out dough onto a lightly floured surface and knead just until dough holds its shape. Divide dough in half; pat each portion into a 1"-thick disk. Wrap disks in plastic and chill until firm, at least 2 hours.

  • Place racks in upper and lower thirds of oven; preheat to 350°. Working with 1 disk at a time, roll out dough on a lightly floured sheet of parchment paper to about ¼" thick, dusting with more flour as needed to keep from sticking. Punch out rounds with lightly floured cookie cutter and arrange on 2 parchment-lined baking sheets, spacing 1" apart. Pat dough scraps into a 1"-thick disk. Wrap in plastic and chill 10 minutes if soft. Repeat process with scraps.

  • Hold a bench scraper or straightedge upright 1" from edge of a cookie to cordon off a shallow semicircle (do not press down into dough; you’re just making a barrier). Coat semicircle with sanding sugar; gently press to adhere. Remove scraper; you should have a tidy sugared edge. Repeat with remaining cookies and more sanding sugar.

  • Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are lightly browned, 10–12 minutes. Let cool 10 minutes on baking sheets, then transfer to 2 wire racks set inside 2 rimmed baking sheets; let cool completely.

  • Sift powdered sugar and cocoa powder into a medium bowl. Add corn syrup, a pinch of salt, and 2 Tbsp. warm water and stir until smooth and glossy.

  • Position bench scraper to make another shallow semicircle on the other side of the cookie, angling it so that it forms a V with the sugared edge, lightly pressing scraper into cookie to make a barrier. Spoon 1 tsp. glaze onto exposed semicircle and use a toothpick to help coat evenly; excess will drip over sides. Lift scraper straight up and over chocolate side to create a neat edge. Repeat with remaining cookies and glaze. Let sit until glaze is set, at least 2 hours.

  • Do Ahead: Dough can be made 1 month ahead; freeze. Thaw in refrigerator before using. Cookies can be baked 1 day ahead; store tightly wrapped on a rimmed baking sheet at room temperature.

Reviews SectionThese cookies turned out absolutely delicious. I used Chocolate Mint fresh from the garden. A full two cups created an absolutely light but punchy mint flavor. The color was perfect. I didn’t bother to put the chocolate on because we liked the cookie so much on its own. I really don’t know why others had such a hard time. Their mint may not have been strong enough. Our Peppermint that we grow at our farm has a more skunky flavor than our Chocolate Mint variety.10/10 will make this cookie again forever.Stephanie L.Utah 05/28/20So I had this recipe on my mind for a long time because the cookies just looked SO GOOD. So I finally made them the other day, and I can say for a fact that these are not good at all. I got the right color and everything and they just weren't that good for many reasons. The main reason being that the flavors don't work that well together. Its a weird journey of tasting chocolate, to subtle mint, to a weird salty after taste. I had a great time making them but they were just awful. The cookies are now just sitting in my compost bin.George BWashington Dc 05/19/20These cookies were a hit!, easy to prepare and fun!!Do not taste like weed, taste like mint so if you like mint desserts you will like. We made sure to use the right amount of fresh mint and think that was a major contributing factor to our success. Would make again but not going to add to my Christmas cookie repertoire.Loved these! Super quick dough, easy to work with, and the decorations were fairly simple but made them look fantastic. The mint flavour was great and they weren’t too sweet. Only issue: you’d probably need 2 or 3 bunches of mint from the store to hit the recipe amount. I used maybe 1/2 that plus some dried mint and it still tasted great!I saw these pretty cookies and thought I had to give them a try regardless of all the negative reviews. If you are expecting a thin mint or candy-cane tasting mint flavour, you are bound to be disappointed, as fresh mint is much more subtle, light, and herbal than the typical "mint flavour" you would expect from most baked goods. Yes, these were fairly labour intensive but not ridiculously so like a lot of other commenters are stating and I'm not even much of a baker. I was pleasantly surprised by the end result - they turned a beautiful colour, the texture was lovely, and the subtle mint flavour was really tasty. I was worried these wouldn't be sweet enough, but the coarse sugar and chocolate glaze made up for what the cookie itself was lacking. These definitely aren't your typical rich, sweet, and *absolutely delicious* Christmas cookie, but honestly I thought they were a nice break from the heavy treats I'd been eating this holiday season. With patience and the right expectations, this recipe is definitely worth a try if you're considering it. They were nice and I enjoyed them, but will they become a part of my regular Christmas-baking-arsenal? Probably not.emmahumeKingston, Canada12/30/19The cookie equivalent of "Cats." "Cats" almost ruined movies for me, and these cookies made me want to give up on baked goods forever. There are seven of us in this family who agree. Other than that, our vacation was fine, thanks for asking.AnonymousCalifornia12/28/19This was pretty good! My only warnings would be that the dough is soft and a bit sticky, so you may need to put some or all of it in the fridge after rolling it out for a bit, and that melted chocolate with butter is a way better glaze option. It is definitely more herbal than thin mint, it's almost mojito-ish, super refreshing. I enjoyed itAnonymousPennsylvania12/27/19This almost ruined Christmas. My daughter and I picked this as our new for this Christmas cookie. It was incredibly labor intensive-which is OK- but the end result-while looking exactly like the cover picture-tasted HORRIBLE. Both husbands took one bite and wouldn’t take another. We were pretty demoralized. It took another day to get the excitement to make our traditional cookies. We wish we had read the reviews first! Don’t make these.AnonymousFargo ND12/27/19These cookies were a hit, but I modified the recipe after reading the reviews. 2 cups of mint seemed a little wild so I cut the mint by half, and the flavor was minty but delicate. My dough was easy to work with and not too sticky, possibly because of the reduced mint and because I forgot to bring my butter to room temp and put it into the food processor fairly cold. I rolled my dough into two logs, then chilled and sliced it. As far as decorating, I cut the corn syrup in chocolate icing by half and drizzled it on top. I will totally make these again as my non-mint-loving family snapped them up.AnonymousAtlanta, GA12/27/19After reading all of these reviews, I was very nervous to make these cookies. So glad I went through with it because they came out delicious and were the perfect lazy day activity. Regarding the mint — I used only 1 cup of packed mint leaves. I very carefully cut out the stems (all the way through the center of the mint too), leaving only the fresh leaves for the dough. I would highly recommend this step — my cookies turned out very minty and fresh, not herbal or bitter at all. Mint is delicate and can leave an unwelcome bitter taste when not properly broken up. I also added about 1/2 cup of brown sugar to the mix. Many said that the cookies were too herbal and not so sweet, so I figured the extra sugar couldn’t hurt (and it didn’t). The other modification needed is on the glaze — needs more water or else you’re left with tough, sticky chocolate. I think next time I’ll dip the entire cookie in the glaze, and then sprinkle the tops with sugar. Mine just didn’t come out as pretty as the recipe photo, plus this would save some time on decorating. Anyway, the cookies taste like delicious fresh thin mints and I could eat 100 of them. Would definitely make these again.Ok. I was very seduced by this beautiful image and having some time on my hands over the holidays I wanted a challenge... could I do it? Could I make these beautiful circular light green delights? I read the reviews, giggled at the critiques and decided to just try, why not. So pretty! Needless to say, I tried my best. No store in a 3 hour radius (of NYC) had a proper circle cookie cutter, only Christmas themed figures. Thats fine. I made balls and smashed 'em with a glass bottom, that worked okay. The dough was SO soft. Even after a solid 6 hours of cooling, it came out cold and pretty much melted in my hands within minutes. Fine. I tried the nice line with the sugar. But nobody had "Swedish pearl sugar" either so I settled for standard grocery green. I totally "Nailed It" gave up and drizzled that chocolate like a drunken fool cause I knew they looked nothing like the pic. Also that green is definitely some photoshop trickery, there is no way that gorgeous light green is possible, mine look like a barely olive color that is charming but far from impressive. They don't taste as bad as the negative reviews say but it's definitely not like THE best thing and it did take forever and it does not look beautiful but I had fun?They're not as sweet as many of the other cookies you'll eat this season which is a bonus, I think. Try and plan to make them the DAY BEFORE you need them toallont enough time to do the gorgeous decoration--that time also helps develop the mint flavor to be a bit more present. Really is worth a try.AnonymousWyoming 12/23/19Like many have said, this is a serious undertaking. I started at 3 pm and finished at 9. I made them for my colleagues and they loved the look and taste, but I was too sick of seeing them to try them myself. I used two big bunches of mint and added some match for added green color. I also used my chef knife as the barrier for the chocolate and sugar steps and that worked great.Anonymousmichigan12/23/19The taste of these cookies hinges completely on what type of mint you use. Some mint varieties turn bitter and gross when exposed to heat, and if you use one of those in these cookies, you're going to have a bad time. That said, if you know that you have good mint for cooking, these can turn out nicely, as mine did.The biggest modification I made was forming the dough into logs and doing them slice-and-bake style instead of rollout. Worked a treat, and I would highly recommend to anyone else who decides to attempt them as the dough becomes impossible to work as it approaches room temperature.To set the table with some kitchen cred, I am a food scientist and research chef and my boyfriend is a trained cook. These cookies were not only a pain in the a$$, they also tasted like a$$. We read all the reviews and made all the adjustments, with our heart set on these cookies, we went full steam ahead...Now to set the table with some cannabis cred, we live in Denver. These cookies taste100% like weed cookies. And everyone knows that when eating a vile tasting edible, you endure the terrible flavor of weed, to achieve the functional benefit of THC. The problem about these cookies is, they taste vile but don’t even get you high. After spending our weekend making these cookies, the chief question we kept asking over and over is: why did BA choose these cookies to make it to their special holiday edition if the cookies are beautiful but taste like dog-doo-doo?I would like to bully whoever thought of this recipe. Worst tasting cookie I’ve ever [email protected]/21/19A lot of people must be reading the recipe wrong because my cookies came out EXACTLY how the magazine described them, they don't even taste herbal. There is an extremely strong mint flavor that when combined with the glaze tastes very much like a thin mint. The dough needed a little extra flour (2 tablespoons) and the glaze needed more water, but other than that the recipe worked perfectly despite being labor intensive.AnonymousKalamazoo12/20/19These cookies are delicious, but not in the way your mind thinks they'll be. They taste more like mint tea than thin mints, but to be honest I think I needed a more herbal cookie in the tray this year. Every year we have oodles noodles 'n toaster strudels of sugary, chocolaty, and otherwise rich desserts for the holidays- so at least for my situation these cookies are great. That's not where I remove the star though. I removed the star for the fact that the glaze portion of the recipe is pretty bunk- it just didn't come together the way that it was supposed to in the directions themselves, and I had to do a lot of freehand 'little more powdered sugar, little more cocoa' ingredient adding. That being said, if you want an herbal cookie recipe you'll have to fiddle with a bit give it a whirl! They're great, and they're a welcome break from the richer treats these holidays. Happy Baking!This recipe is not worth the effort. We used the full amount of mint leaves and the cookies came out tasting medicinal. They are very pretty With a nice texture, but practically inedible. They also required a lot of effort to decorate.AnonymousRedondo Beach, CA12/19/19I wish I had read the reviews before making this recipe. Sounds like it would’ve been more tasty with peppermint. Overall, the dough was wetter than I expected so i needed to add a lot of flour to make a round disk, the cookies were not very sweet, almost savory, and the lengthy process is just not quite worth the results.AnonymousOakland, CA12/19/19These cookies are amazing. Lots of effort required. However the mint really comes through. The glaze seemed weird to me at first, but the corn syrup actually makes the final cookie taste kinda like a thin mint.CollegeCookingDetroit12/19/19Y'all I made this again, having learned through reading the comments and research that it is SO important to use *peppermint* leaves and not wintergreen: peppermint leaves have a way-higher concentration of mint flavor, and also make the dough much greener than wintergreen. Also: in the food processor, the second time around, I used the metal blade to really really finely process the sugar and mint leaves, then put in the plastic blade for the dough. I followed the recipe to a T both times; the only difference was the type of leaf and the processing blade. They came out a million bucks better. BA, maybe specify peppermint leaves in the recipe? It really does make a difference in the success of the final product.Adding weed to these cookies is a very good idea. You're welcome.This is a weird cookie! Not bad, but complicated. People like these cookies, but their appearance is deceptive. These are not sugary sweet typical holiday cookies. All the comments here about how to nail the recipe are helpful: Use only the leaves and don't worry about the puke-colored dough—the cookie color gets better after baking. A few more tips: Better to underbake them slightly, otherwise the edges turn an unappealing brown. Their flavor becomes more minty and less herb-y with time—so bake 12-24 hours in advance. The chocolate glaze was so-so; next time I'd make a dark chocolate glaze without corn syrup.GreatBrutalistBakeOffCalifornia12/17/19

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