Black and White Cookies
Indulge in the perfect harmony of flavors with these classic Black and White Cookies, a timeless New York bakery favorite that combines a soft, cake-like base with a glossy dual-layer icing. This recipe strikes the ideal balance between rich cocoa and sweet vanilla with its signature split topping, offering a treat for every taste bud. Made from pantry staples like all-purpose flour, unsalted butter, and granulated sugar, these cookies come together quickly with just 20 minutes of prep time. The trick to their irresistible texture lies in alternating milk with dry ingredients for a light and tender crumb, while the vibrant icing—made with powdered sugar and cocoa powder—creates that iconic two-tone finish. Perfect for entertaining or as an elegant snack, these Black and White Cookies make 12 generously sized treats that are as visually stunning as they are delicious. Perfect your baking game and enjoy a taste of nostalgia with this foolproof recipe!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 115 grams Unsalted butter
- 200 grams Granulated sugar
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 120 milliliters Whole milk
- 240 grams Powdered sugar
- 3 tablespoons Hot water
- 1 teaspoon Light corn syrup
- 2 tablespoons Cocoa powder
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Mix in 1 teaspoon of vanilla extract.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix until just combined.
Using a ¼-cup measuring cup or a cookie scoop, drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden and the tops spring back when gently touched.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To make the icing, whisk together the powdered sugar, hot water, corn syrup, and remaining ½ teaspoon of vanilla extract in a medium bowl until smooth.
Transfer half of the icing to another bowl and mix in the cocoa powder to create the chocolate icing. If needed, add a teaspoon of hot water at a time to achieve a spreadable consistency.
Flip the cooled cookies over so the flat side is facing up. Spread vanilla icing over one half of each cookie and chocolate icing over the other half.
Allow the icing to set at room temperature for about 30 minutes before serving. Enjoy your homemade Black and White Cookies!
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 457.2 g | 166% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 446.7 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 224 mg | 17% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
