Black and White Cookies

5 from 7 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: black and white cookies

Servings: cookies

Calories: 243kcal

Author: Courtney

Ingredients

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