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Black and white cookies are soft, lightly lemon-scented cookies with two types of frosting: half vanilla icing and half chocolate icing. These pillowy soft cookies are a New York classic, and a trip to Manhattan isnโt complete without one.
What makes these the BEST Black and White Cookies
If youโve never had a black and white cookie, also sometimes called a half and half cookie, please, add this cookie to your must-make list this year! The internet tells me that black and white cookies originated from a bakery in Manhattan called Glaserโs Bake Shop, and white I havenโt had one from that exact shop, I have eaten many a black and white cookie in New York. Also, Iโve eaten a lot of mini New York cheesecakes in my day.
The flavor combination of lemon, vanilla and chocolate altogether is just so good! These cookies are soft, almost like a muffin-top cookie but with crisp, buttery edges. You have to try them if you love soft cookies with icing, like lofthouse cookies!
What are Black and White Cookies?
Black and white cookies are soft lightly lemon-scented cookies that are frosted on the bottom (flat) side with half vanilla and half chocolate icing. Theyโre classically New York, and you can grab one in almost any bakery.
Black and White Cookies Recipe Ingredients
- Butter.ย This is a small batch recipe, so we only need 2.5 tablespoons of unsalted, softened butter.
- Sugar. Granulated sugar is what we need.
- Lemon Zest. Use a microplane to finely grate just 1/4 teaspoon of lemon zest.
- Vanilla Extract. I always recommend pure vanilla extract, not the artificial stuff.
- Flour. Standard all-purpose flour for baking.
- Salt. fine sea salt; just a pinch
- Baking Soda. These cookies are slightly domed and fluffy, and the baking soda creates that texture.
- Egg Yolk. We need just the yolk from the egg; reserve the white for another use. Here is a list of recipes for egg whites.
- Milk. Milk makes these cookies soft, and I always recommend whole milk for baking.
- Powdered Sugar. The frosting for these cookies is powdered sugar and hot water based. The white side of the cookie has vanilla, while the chocolate side has cocoa powder.
- Cocoa Powder. Just a small amount for the chocolate glaze.
How to make White and Black Cookies
Beat together with an electric hand mixer the softened butter, sugar, lemon zest and vanilla extract.
After the mixture is well-blended, add the egg yolk and beat again to combine.
Next, add the flour, salt and baking soda and mix for a few seconds before sifting the flour and baking soda on top.
Using the hand mixer to beat in the flour mixture, and then add the milk.
Scoop out 10 balls of dough using a tablespoon measure, and evenly space them on a parchment paper lined baking sheet. Bake for 10 minutes at 350-degrees Fahrenheit. Let the cookies cool before making the icings.
While the cookies cool, whisk together the icing ingredients in two separate bowls. Add cocoa to on bowl to make chocolate frosting. Spread the white icing on first, and then let it set in the fridge before doing the chocolate side.
Tips for the Best Black and White Cookies
This is a small batch recipe, so be sure to only use the egg yolk, not the whole egg.
How to store White and Black Cookies
Store these cookies at room temperature in a single layer (not touching) for up to 2 days on the counter. You can refrigerate them for an additional 2 days. I donโt recommend freezing them once frosted, as the icing will liquify slowly over time. You can freeze these cookies without frosting for up to 3 months before icing. Defrost at room temperature, frost and serve.
If you love these, youโll like my black and matcha cookies that are just like this, but the white icing contains matcha. You can also add crushed freeze-dried raspberries, strawberries or blueberries to dye the white icing other colors and flavors. This recipe makes 10 cookies, which is the perfect small batch recipe!
Black and White Cookies
A small batch of classic New York black and white cookies.
Ingredients
- 2 1/2 tablespoons unsalted butter, softened
- โจ1/4 cup plus 2 tablespoons sugar
- โจ1/4 teaspoon (packed) lemon zest
- โจ1/4 teaspoon vanillaโจ extract
- 1/2 cup plus 2 tablespoons flour
- โจ1/4 teaspoon salt
- โจ1/4 teaspoon baking soda
- โจ1 egg yolk from 1 large egg
- โจ1/4 cup milk
For the frosting:
- โจ2 cups powdered sugar
- 1/4 tsp vanilla extractโจ
- 1 tablespoon cocoa powder
Instructions
- Preheat the oven to 350ยฐF.ย Line a large cookie sheet with parchment paper.
- In a medium bowl, beat together with an electric mixer the butter, sugar, lemon zest and vanilla.
- Add the egg yolk and beat to combine.
- Place a sifter over the bowl and dump in the flour, salt and baking soda.
- Mix lightly beforeย adding the milk all at once. Beat until just combined--do not over mix.
- Use a tablespoon to make 10 cookiesย on the baking sheet.ย Lightly press the cookies to flatten them out. Bake for 10 minutes. You may test for doneness by using a toothpick.ย Let sit on the cookie sheet 3-4 minutes before moving the cookies to a wire rack to cool completely.
- Next, make the frosting: In two small bowls, place 1 cup of powdered sugar in each. Add the cocoa powder to one of the bowls.
- Add half of the vanilla and 2 teaspoons of hot water to each bowlย and stir vigorously with a fork to form a smooth icing.
- Traditionally, these cookies are iced on the bottom but I just canโt bring myself to frost anything but the top. On whichever side of the cookie you choose, spread one type of icing on half of the cookie. Let cookies set in fridge for a few minutes before spreading other half with opposite icing.
Notes
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 145Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 96mgCarbohydrates: 26gFiber: 0gSugar: 24gProtein: 1g
Thank you so much for sharing this recipe. My dad and sister both love this cookie (and I am happy to indulge too). Iโd going to save it to make for their December birthdays!
Yummy. I always think of Seinfeld when I see these cookies. You have to get a bit of chocolate and vanilla in each biteโฆ
Iโve never had these cookies before but they look so cute! Iโd love to try these, what a fun cookie to make :)
Was the baking soda supposed to be baking powder? These spread so much it was one big undercooked flat cookie. I am not sure what went wrong.
I tried it with more flour and yeah, it spread for me too. Good as a sugar
cookie though.
The above comments said the cookies spread a lot. I donโt see a reply from you. Is there something you changed in the recipe or is this how they are supposed to come out? I used to buy these on my way home from school when they were very large and only 7 cents. As someone who grew up with these in NY, Iโm hoping these come out as they are supposed. Wish me luck.
The recipe stayed the same from 11 years ago. It has passed multiple rounds of recipe testing. When people say cookies spread, itโs most likely because they used a thin, dark metal baking sheet. And, usually, peopleโs ovens arenโt calibrated and are baking at much higher temperatures than they think. Following this recipe will yield great results :)
Thank you for the recipe. No New Yorker would ever call a black and white a half-moon or visa versa. They are different and we know the difference.