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Black and White Cookie

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Black and White Cookies are a classic New York treat featuring a soft, cakey cookie base topped with half-vanilla and half-chocolate icing. These bakery-style cookies are nostalgic, satisfying, and fun to decorate.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 10 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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)

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
  4. Mix in vanilla extract and sour cream until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing until a smooth batter forms.
  6. Drop batter onto prepared sheets using a scoop, spacing well apart.
  7. Bake for 15–20 minutes, until edges are lightly golden and a toothpick inserted comes out clean. Let cool completely.
  8. Make the icing by mixing powdered sugar, corn syrup, lemon juice, and water until smooth. Adjust water to reach a spreadable consistency.
  9. Divide the icing in half; stir cocoa powder into one portion to make chocolate glaze.
  10. Flip cookies flat side up. Spread vanilla icing over half, let it set slightly, then spread chocolate icing over the other half.
  11. Let cookies sit at room temperature until icing is fully set before serving.

Notes

  • Make sure cookies are completely cool before icing to prevent the glaze from running.
  • Let vanilla icing set slightly before adding chocolate to avoid blending colors.
  • To freeze, layer cookies between parchment in an airtight container.
  • A touch of almond extract can be added for a subtle nutty flavor.
  • Mini versions require shorter baking time and are great for parties.

Nutrition

Find it online: https://juliameals.com/black-and-white-cookie/