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Classic New York Style Black and White Cookies

A close-up of a single black and white cookie, half covered in dark chocolate icing and half in white vanilla icing.
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Make the iconic, soft, cake-like Black and White Cookies at home. This recipe delivers the perfect contrast of smooth vanilla and rich chocolate icing, reminiscent of famous NYC bakeries.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups confectioners’ sugar (for white icing)
  • 1 tablespoon milk or water (for white icing)
  • 1/2 teaspoon vanilla extract (for white icing)
  • 1 cup confectioners’ sugar (for chocolate icing)
  • 2 tablespoons unsweetened cocoa powder (for chocolate icing)
  • 2 tablespoons milk or water (for chocolate icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix to keep the cookies cake-like.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These cookies spread.
  7. Bake for 10 to 12 minutes, or until the edges are set and the bottoms are lightly golden. The tops should remain pale. Let the cookies cool completely on a wire rack.
  8. Prepare the white icing: Whisk together the confectioners’ sugar, 1 tablespoon milk/water, and vanilla extract until smooth. If the icing is too thick, add a few more drops of liquid.
  9. Prepare the chocolate icing: Whisk together the confectioners’ sugar and cocoa powder. Add 2 tablespoons of milk/water and mix until smooth. Adjust consistency as needed.
  10. Once cookies are cool, use an offset spatula to spread vanilla icing over half of the top surface of each cookie. Immediately spread chocolate icing over the remaining half, meeting the vanilla icing in the center.
  11. Allow the icing to set completely before serving or storing.

Notes

  • For the best bakery-style texture, avoid overmixing the dough once the flour is added.
  • You can use this recipe for Half Moon Cookies by substituting almond extract for vanilla in the cookie base for a different flavor profile.
  • To achieve the classic New York look, spread the icing evenly to the edges.

Nutrition

Find it online: https://delishcraze.com/black-and-white-cookies-recipe/