Black & White Cookies are a New York Classic

Have you had black and white cookies? Any easterner is familiar with these cookies, which are actually more like a cake. They originated in New York and they’re sold at almost every bakery or deli in the city. They began as a way to use leftover cake batter, which explains why they taste more like cake than cookies. The only thing to decide is which side is better: the chocolate or vanilla side? Here’s how to make them at home.

Ingredients:

Cookies:

  • 2 3/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup (1 1/2) sticks butter, softened
  • 1 1/2 cup granulated sugar
  • zest from 1/2 lemon
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1/3 cup sour cream
  • 1/4 cup milk

Frosting:

  • 4 1/2 cup powdered sugar
  • 1 1/2 tbsp. corn syrup
  • 6 tbsp hot water, divided
  • 1/2 tsp pure vanilla extract
  • 3 tbsp cocoa powder

Instructions:

  1. Preheat the oven to 375 F and line 2 large baking sheets with parchment paper.
  2. Whisk together flour, salt, baking powder, and baking soda in a large bowl.
  3. In another bowl, beat butter, sugar, and lemon zest until it’s light and fluffy. Add eggs, one at a time, and continue beating with each egg. Add vanilla and almond extract.
  4. Add dry ingredients to the mixture and beat. Add sour cream and milk and beat until everything is combined.
  5. With a large cookie scoop, scoop dough and put it on the baking sheets.
  6. Bake until the cookies are golden brown, for about 12 to 15 minutes. Place them on a wire cooling rack to cool.
  7. While the cookies are baking, make the frosting. In a large bowl combine powdered sugar, corn syrup, 5 tablespoons of hot water, and vanilla. Add hot water, 1 teaspoon at a time until the mixture is spreadable. It’s better for the icing to be thicker.
  8. Put half the icing into another bowl and add cocoa powder and 1 tablespoon hot water and mix until combined. Add more hot water until you reach the desired consistency.
  9. Flip the cookies to the flat side and with an offset spatula, spread the vanilla icing on one side of each cookie. Wait 15 minutes for it to harden.
  10. Spread chocolate icing on the other half of the cookie and let it harden for about 15 minutes.
  11. Enjoy!
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Classy, sassy black & whites 🖤🤍

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