These Black and White Cookies are a New York City classic that you don’t need a plane ticket to enjoy!
This one’s for my sister. Black and White Cookies are her favorite, and since it’s her birthday later this month, I thought I would earn some sister points and learn how to make them. Turns out they’re easy to make and perfect if you hate deciding between chocolate and vanilla.
My sister always raves about black and white cookies. They’re a classic in New York City bakeries, and if you like your cookies with a side of sugary indecision then you’ll rave about them too. I’ve been meaning to make them the last few times I saw her (I’m in Atlanta. She’s in Philadelphia. The distance stinks, but we make up for it by constantly Snapchatting each other.) but never had the time. Something tells me I’ll be making a batch the next time I see her.
The name is a little deceiving. They’re more cake than cookie. Light, fluffy cake with half vanilla frosting and half chocolate frosting on top. The most difficult thing about this recipe is deciding how to go about eating these double-sided cookies. Vanilla first? Chocolate first? Go down the middle to get the best of both worlds? It’s an Oreo-level conundrum. One thing’s certain. It’ll be delicious no matter what!
- 1 ¼ cups all purpose flour
- 1 ¼ cups cake flour
- ½ tsp. salt
- ½ tsp. baking powder
- 6 Tbs. unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1/3 cup whole milk
- ½ tsp. vanilla extract
- ½ tsp. lemon extract
- 4 cups powdered sugar, sifted and divided
- ½ cup warm water, divided
- 2 Tbs. light corn syrup, divided
- ½ tsp. vanilla extract, divided
- ¼ cup unsweetened cocoa powder
- Preheat oven to 350°F and line two baking sheets with parchment or a non-stick mat.
- Whisk together both flours, baking powder, and salt. Set aside.
- Cream together sugar and butter until fluffy.
- Add eggs one at a time. Making sure to scrape well after each addition.
- Mix in half of the dry ingredients. Add the milk and both extracts. Pour in the remaining flour mixture. Mix until just combined.
- Using a two-inch cookie scoop, portion out heaping scoopfuls leaving about two inches around each cookie. Bake for 7-9 minutes or until the cookie is no longer wet on top. Allow to cool completely.
- While the cookies bake, set a wire cookie rack over a baking sheet or cutting board. This will catch the excess frosting when you’re decorating and avoid a big mess.
- When the cookies are cool, stir together 2 cups powdered sugar, ¼ cup water, 1 Tbs. corn syrup, and ¼ tsp. vanilla until smooth. With a small offset spatula, spread the white frosting over half of the cookie. Set on the wire rack and allow to set before moving on to the chocolate side.
- Stir together 2 cups powdered sugar, ¼ cup cocoa powder, ¼ cup water, 1 Tbs. corn syrup, and ¼ tsp. vanilla until smooth. If the frosting seems too stiff add a tablespoon or two of additional warm water. Apply the chocolate frosting like you did the vanilla. Allow to set and enjoy!