Name: Black and White Cookie
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 2 cups powdered sugar; 2 tablespoons light corn syrup; 1 tablespoon lemon juice; 2 tablespoons unsweetened cocoa powder; 2–4 tablespoons water (as needed for icing consistency)

Jump to Recipe·Leave a Review

A classic New York bakery treat, the Black and White Cookie is known for its cakey texture and iconic half-vanilla, half-chocolate icing. This cookie is soft, thick, and feels almost like a miniature cake with a sweet, glossy glaze on top. Whether I’m making them for a special gathering or just to treat myself, they always bring a nostalgic, bakery-fresh vibe to my kitchen.

Why You’ll Love This Recipe

I love this recipe because it delivers the perfect balance of textures and flavors: a soft, fluffy cookie base with the rich contrast of chocolate and vanilla icing. It’s surprisingly easy to make at home and tastes just like the ones from a New York deli. The cookies are big, satisfying, and make a great treat to share. Plus, decorating them is fun and a bit therapeutic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Sour cream
Powdered sugar
Light corn syrup
Lemon juice
Unsweetened cocoa powder
Water

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, I beat the butter and sugar until light and fluffy, then add the eggs one at a time, mixing well.
I mix in the vanilla and sour cream until fully combined.
I gradually add the dry ingredients to the wet mixture until a smooth batter forms.
Using a scoop or spoon, I drop the batter onto the baking sheets, spacing them out well.
I bake for 15–20 minutes, until the edges are lightly golden and a toothpick comes out clean.
While the cookies cool, I prepare the icing by combining powdered sugar, corn syrup, lemon juice, and water for the vanilla glaze.
I divide the icing and stir cocoa powder into one half to create the chocolate glaze.
Once the cookies are cool, I turn them flat side up and spread vanilla icing over half of each cookie.
I let it set slightly before spreading the chocolate icing on the other half.
I let the cookies sit until the icing is fully set before serving.

Servings and timing

This recipe makes about 10 large cookies. Each batch takes roughly 15–20 minutes to bake, with about 20 minutes of prep time. Allow another 30–40 minutes for icing and setting, depending on room temperature.

Variations

I sometimes add a touch of almond extract to the batter for a slightly nutty undertone. If I want to switch things up visually, I use food coloring to tint the vanilla glaze for themed occasions. For mini versions, I simply scoop smaller amounts of batter and reduce baking time by a few minutes.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days. To keep them longer, I refrigerate them for up to a week. If I need to freshen them up, I let them sit at room temperature for a few minutes before serving. I don’t recommend microwaving as it can melt the icing.

FAQs

How do I keep the icing from running?

I make sure the cookies are completely cool before icing. I also let the vanilla side set a bit before adding the chocolate side to avoid blending.

Can I freeze Black and White Cookies?

Yes, I freeze them in a single layer first, then store them in a sealed container with parchment between layers. They last up to 2 months.

Why are my cookies dry?

Overbaking is usually the cause. I check them around the 15-minute mark and pull them as soon as a toothpick comes out clean.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend to replace the all-purpose flour. The texture stays quite similar.

Do I need to chill the dough?

No chilling is necessary. I bake them right after mixing, which saves time and keeps the texture cakey.

Conclusion

Black and White Cookies are a delightful combination of tender cake-like texture and bold icing flavors. I find them fun to bake and even more enjoyable to eat. Whether I’m making them for a nostalgic bite or trying them for the first time, these cookies never fail to impress with their classic charm and rich taste.