Black and White Cookies are the perfect cake-like cookies with chocolate and vanilla frosting glazes you love without going to New York City to get them!
Black and White Cookies
Black and White Cookies are the most classic New York dessert outside of New York Cheesecake and they’re the perfect combination of a cake like cookie topped with a chocolate frosting and a white frosting in the perfect yin and yang combination.
Plus it just takes you back to all the New York City nostalgia of the classic desserts of the city and the classic television moments of television shows like Seinfeld (I promise your stomach will love these cookies! These are the ULTIMATE Black and White Cookies!).
How To Make Black and White Cookies:
- You are actually going to ice the bottoms of the cookies with the two frostings! This means a slight pillowy bottom and the icing on the flat side.
- I ice the vanilla all at once first and if I have extra time I let the white frosting dry a bit before doing all the chocolate which gives you the clean separation between the two colors of frosting.
- Testing for doneness on these Black and White Cookies is more like a cake because they spring back up when you test them (when done).
- Try not to chill them in the fridge to speed up the process, they taste different than when you’ve let them cool at room temperature.
- If you cool them on wire racks you may end up with slight indentations in them because they are a cake-like cookie.
- If you want to make more than 8 of these cookies I highly suggest cooking them one sheet at a time. Crowding the oven or putting these near the top or the bottom of the oven may impact the texture of them.
- I’ve made a triple batch before, using three cookie sheets and keeping the batter in a cool spot while waiting for the first batches to finish baking.
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HOW LONG WILL BLACK AND WHITE COOKIES KEEP?
Black and White Cookies will last in an airtight container at room temperature for about a week. Store them with a sheet of parchment paper between each layer, to keep the cookies from sticking together.
MORE COOKIE RECIPES
Tools Used in the Making of Black and White Cookies:
Silpat: Helps keep the cooking on the bottom of these cookies gentle and preserve the light color of the cookies.
Stand Mixer: When creaming butter and sugar a stand mixer is a huge help in the kitchen, you want to see a visual change in the color of the butter and a stand mixer will get you there in no time.
Ice Cream Scoop: This will ensure your cookies are the perfect size and easy to scoop. I use this scoop for all larger cookies and muffins/cupcakes.
Black and White Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup well-shaken buttermilk
- 1 teaspoon vanilla
- 1/3 cup unsalted butter , softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cups powdered sugar
- 1 tablespoon light corn syrup
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon vanilla
- 1 to 2 tablespoons water
- 1/4 cup unsweetened Dutch-process cocoa powder
Preheat oven to 350°F and position your baking rack in the middle of the oven.
In a stand mixer cream the butter and sugar together for 2-3 minutes on high until light and fluffy (important don't skimp on the time here) then add in the eggs one at a time until fully combined.
In a small bowl whisk together the flour, baking soda and salt and in a measuring cup mix your buttermilk and vanilla.
- To the stand mixer alternate the flour and buttermilk mixture starting with the flour first until all combined (I do about a third of the flour, then half the buttermilk, then 1/3 of the flour, then the rest of the buttermilk, then the rest of the flour).
To make the icing add the powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth then use two bowls to put half into each and add cocoa powder to one and add water until the consistency is the same as the vanilla side again (using teaspoons of water).
To ice the cookies, use the flat side of the cookie and spread each half of the cookie with one of the icings, icing the vanilla on all the cookies first then coming back later after the vanilla has hardened and adding chocolate to them all so you avoid a lot of the colors mixing.
Adapted from Gourmet Magazine, February 2002. I've been making this recipe for almost 15 years (that's kind of scary!)