Black and White Cookies

Black and white cookies bring me back to my childhood. This black and white cookie recipe is like taking a bite from the past. A traditional Black & White Cookie Recipe that tastes just like NYC. If you’re looking for the best black and white cookie recipe definitely try this recipe!

Black and White Cookies

When I’m eating a black and white cookie there are a few musts for flavor. 

1. the cookie must be soft and cakey, but not too cakey.
2. the cookie must be a reasonable size, meaning we don’t want a muffin top with a little icing.
3. the vanilla icing must have a little bit of citrus flavor, not a flat vanilla flavor.
4. the chocolate shouldn’t be just melted chocolate, that is not how a traditional black and white cookies are made.

Black and White Cookie History

The black and white cookie was created by Bavarian immigrants, John and Justine Glaser when they opened their bakery Glaser’s Bake Shop in 1902 in Manhattan’s Yorkville neighborhood. I’ve been eating black and white cookies since I could eat solids, I grew up on them and I know a good black and white cookie when I taste and see it. I have eaten black and white cookies smaller than the palm of my hand and as big as my face. I love a good black and white cookie.

Homemade Corn Syrup Alternative

To make 1 cup of light corn syrup just mix 1 1/4 cups granulated white sugar with 1/4 cup hot water. You’ll want to make sure the sugar is thoroughly mixed in, like a simple syrup, but this will be much thicker.

How to make Buttermilk

I often find myself at the store looking at the buttermilk and thinking how will I use all of that buttermilk? I won’t. So I thought, how do you make buttermilk? Why not just make it at home, I have milk, I have lemon and vinegar, I can make a buttermilk alternative! To make buttermilk you only need milk + vinegar OR lemon.

1 cup of milk (minus 1 tablespoon) + 1 tablespoon vinegar OR 1 cup of milk (minus 1 tablespoon) + 1 tablespoon lemon.

Let the milk mixture sit for about 5 minutes and that is how to make buttermilk, simple right?

Black and White Cookie Recipe

Black and White Cookies

Courtney

New York bakery-style classic black and white cookie with a soft, slightly cakey base, a subtle lemon flavor, and classic vanilla and chocolate icing.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 10 cookies

Calories 243 kcal

Ingredients

  

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Cookie Base

• 1/3 cup milk 80 g
• 1/2 teaspoon white distilled vinegar 2 g
• 1/4 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour 150 g
• 1/2 teaspoon baking soda
• 1/3 cup butter softened, 76 g
• 1/2 cup granulated sugar 100 g
• 1 large egg
• 1 1/2-2 teaspoons lemon zest

Cookie Glaze

• 1 1/2 cups powdered sugar 180 g
• 1 tablespoon corn syrup 20 g
• 1 teaspoon vanilla extract
• 1/8-1/4 teaspoon lemon extract
• 2-4 tablespoons water 30-60 g
• 1/4 cup cocoa powder 25 g

Instructions

 

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a small bowl, mix the milk and vinegar and let sit for 2-3 minutes. Stir in the vanilla extract.
  1/3 cup milk, 1/2 teaspoon white distilled vinegar, 1/2 teaspoon vanilla extract, 1/4 teaspoon lemon extract
• Sift together the flour and baking soda in a medium bowl. Set aside.
  1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda
• In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and lemon zest then mix until fully combined.
  1/3 cup butter, 1/2 cup granulated sugar, 1 large egg, 1 1/2-2 teaspoons lemon zest
• Add the flour mixture to the butter mixture in alternating additions with the milk mixture, beginning and ending with flour. Mix just until combined.
• Use a medium cookie scoop to portion dough onto the baking sheets, spacing 6 cookies per sheet.
• Bake for 12-15 minutes, until the tops are lightly golden and set. Transfer cookies to a wire rack and cool completely.
• To make the glaze, mix powdered sugar, corn syrup, vanilla, and 2 tablespoons of water until smooth. Divide evenly into two bowls.
  1 1/2 cups powdered sugar, 1 tablespoon corn syrup, 1 teaspoon vanilla extract, 1/8-1/4 teaspoon lemon extract, 2-4 tablespoons water
• Stir cocoa powder into one bowl to make the chocolate glaze. Add additional water as needed until both glazes are spreadable.
  1/4 cup cocoa powder
• Frost the flat side of each cooled cookie, covering half with vanilla glaze and half with chocolate glaze.
• Let the frosting set for about 30 minutes before serving.

Notes

• Substitutions: Lemon zest can be swapped for lemon extract or orange zest.
• Storage: Store frosted cookies in an airtight container for up to 3 days. 
• Dairy Free: Use vegan butter and oat milk.

Nutrition

Serving: 1cookieCalories: 243kcalCarbohydrates: 43gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 33mgSodium: 116mgPotassium: 70mgFiber: 1gSugar: 30gVitamin A: 221IUVitamin C: 0.4mgCalcium: 20mgIron: 1mg

Keyword black and white cookies

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