Black and White Cookies Recipe

If you’ve ever wandered past a New York bakery window and gazed longingly at rows of those bold, two-tone treats, you know the irresistible charm of Black and White Cookies. With their pillowy, cake-like base and perfect balance of vanilla and chocolate icings, these cookies are a true classic. Whether you’re making them for the first time or reliving a favorite sweet memory, this recipe will walk you through every step to bake and enjoy bakery-quality Black and White Cookies right at home.

Ingredients You’ll Need

All you need are a handful of staple ingredients, each one crucial to achieving the perfect Black and White Cookies. Every component plays a starring role, from that soft cake-like crumb to glossy, picture-perfect icing—let’s talk about why each matters.

• All-purpose flour (1¼ cups): Provides the structure for a soft but sturdy cookie that holds up under thick icing.
• Baking soda (½ teaspoon): Ensures the cookies bake up tender and slightly puffy.
• Salt (pinch): A little goes a long way to balance the sweetness and enhance flavor.
• Unsalted butter, softened (1/3 cup): Gives your cookies a rich, creamy taste and luxurious texture.
• Sugar (½ cup): Sweetens the cookie base and encourages that just-golden edge.
• Egg (1): Acts as a binder and adds essential lift and richness.
• Nielsen Massey Pure Vanilla Extract (1 teaspoon): Real vanilla deepens the flavor, making each bite fragrant and nostalgic.
• Nielsen Massey Almond Extract (½ teaspoon): Adds an irresistible bakery-style undertone to the cookies.
• Zest of ½ lemon: Brightens up the flavors and adds a subtle, fresh zing.
• Buttermilk or sour milk (1/3 cup): Keeps the cookie moist and gives it that signature cake-like softness. Substitute by adding two teaspoons vinegar to whole milk and let it sit for 10 minutes if needed.
• Confectioner’s sugar, divided (3 cups): Essential for both icings—smooth and sweet with just the right texture.
• Light corn syrup, divided (2 tablespoons): Makes your icings shiny and helps prevent them from crusting over.
• Nielsen Massey Pure Vanilla, divided (1 teaspoon): Infuses even more comforting vanilla notes into the icing.
• Hot water, divided (2–4 tablespoons): Adjusts the consistency of your icing so it spreads just right.
• Unsweetened Dutch process cocoa (¼ cup): Gives the chocolate icing its deep, bold flavor and striking color.

How to Make Black and White Cookies

Step 1: Prep Your Baking Sheets

Start by preheating your oven to 350 degrees F. Line two baking sheets with parchment paper—this not only prevents sticking but also ensures your cookies bake up with beautiful, even bottoms. Set them aside while you make your batter.

Step 2: Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar until the mixture looks light and fluffy. This step is key—it incorporates air, leading to tender, cake-like cookies. Once whipped, add your egg, vanilla extract, almond extract, and lemon zest. Let it all come together until the batter is smooth and aromatic.

Step 3: Blend in the Buttermilk

Turn the mixer to low and pour in the buttermilk (or your homemade sour milk). Beat just until the liquid is incorporated. This gives your Black and White Cookies their signature moistness and helps meld all those flavors beautifully.

Step 4: Add the Dry Ingredients

Now sprinkle in the flour, baking soda, and a pinch of salt. Beat until you have a smooth, cohesive batter. Be careful not to overmix—you want a tender crumb, not a tough cookie!

Step 5: Scoop and Bake

Use two tablespoons of batter for each cookie, dropping them onto your lined sheets, spaced a couple of inches apart. Bake for 12–15 minutes, or until the edges are just turning golden. Transfer your cookies to a wire rack so they can cool completely before icing—which is the fun part!

Step 6: Mix Up the Vanilla Icing

In a bowl, whisk together 1½ cups of confectioner’s sugar, 1 tablespoon light corn syrup, ½ teaspoon vanilla, and 1 tablespoon hot water. Whisk until smooth and spreadable. If it’s thick, add a drop or two more water until it’s just right.

Step 7: Make the Chocolate Icing

In a separate bowl, combine the remaining 1½ cups confectioner’s sugar, 1 tablespoon light corn syrup, ½ teaspoon vanilla, ¼ cup cocoa powder, and 2 tablespoons hot water. Whisk until it’s glossy and spreadable, adjusting with additional hot water as needed. This rich chocolate topping is half the magic of Black and White Cookies.

Step 8: Frost to Perfection

Once the cookies have cooled, it’s time for the iconic finish: spread vanilla icing on one half of each cookie, and chocolate icing on the other half. Use an offset spatula or the back of a spoon for clean, bold lines—don’t worry if yours aren’t bakery-perfect, the homemade charm is part of their appeal!

Step 9: Let the Icing Set

Allow the cookies to rest for about 30 minutes. This gives the icing time to set up and ensures that each bite offers that classic contrast of flavors and creamy, glossy icing that Black and White Cookies are known for.

How to Serve Black and White Cookies

Garnishes

These cookies are stunning on their own, but for an extra-special touch, try a light dusting of edible gold dust over the chocolate side, or sprinkle a pinch of lemon zest onto the vanilla half. Both options boost visual appeal and add a hint of extra flavor.

Side Dishes

Black and White Cookies pair wonderfully with a classic cup of coffee or hot tea. They’re also a delightful partner to a scoop of vanilla bean ice cream or served alongside fresh berries for a balanced dessert plate.

Creative Ways to Present

For parties, arrange them on a tiered cake stand or alternate the cookies in rows on a large platter. Try wrapping pairs in clear cellophane and tying with a ribbon—perfect as edible gifts or favors. Black and White Cookies shine when displayed in a rustic bakery basket lined with parchment, making any gathering more festive and inviting.

Make Ahead and Storage

Storing Leftovers

After the icing has set, store your cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to three days, making them great for baking ahead or savoring over a weekend.

Freezing

Black and White Cookies freeze beautifully! Place them in a single layer on a baking sheet until solid, then stack gently with parchment between each cookie in an airtight container. They’ll keep for up to two months—simply thaw at room temperature when ready to enjoy.

Reheating

If you prefer your cookies just slightly warm (and who could blame you?), give them a brief, gentle zap in the microwave for about 10 seconds. This softens the crumb and just melts the icing for a gooey, almost fresh-from-the-oven experience.

FAQs

Are Black and White Cookies supposed to be soft or crisp?

They’re meant to be wonderfully soft and cake-like in the center, with just a hint of firmness at the edges thanks to the short baking time. That soft crumb is part of their iconic texture!

Can I swap the buttermilk for regular milk?

Buttermilk is key for a tender, bakery-style cookie. If you don’t have it, use whole milk soured with vinegar (as in the recipe) for nearly the same result. Regular milk alone won’t deliver the same richness or texture.

How do I get the icing line so straight?

The classic sharp divide looks impressive but homemade cookies usually have a bit of rustic charm! An offset spatula or a small butter knife helps, but perfection isn’t necessary—your cookies will still taste amazing.

Can I make Black and White Cookies gluten-free?

Yes, use a high-quality gluten-free all-purpose flour blend in a 1:1 substitute. The result will be tasty, though the texture may differ slightly from the original recipe.

Do Black and White Cookies need to be refrigerated?

Nope! As long as they’re stored in a cool, dry place in an airtight container, they stay fresh for a few days. Only refrigerate if your kitchen is especially warm or humid, to avoid sticky icing.

Final Thoughts

There’s just something magical about baking and sharing a fresh batch of Black and White Cookies—the contrast, the flavor, the fun! I hope this recipe brings that sweetness into your kitchen, whether you’re recreating a New York memory or making them for the first time. Gather your ingredients, invite friends or family, and enjoy every last bite of these iconic treats!

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