These are the big, soft, cake-like cookies you find at New York delis — flat on the bottom, domed on top, and iced half vanilla, half chocolate. This recipe makes 12 large cookies in 45 minutes, and they keep well enough that baking a full batch always makes sense.
Why this recipe works
Two things matter here. First, the dough uses both baking powder and baking soda together, which gives you that distinctive soft, slightly domed shape — more like a little cake than a flat cookie. Second, the icing goes on the flat bottom, not the domed top. That smooth surface holds the glaze cleanly and gives you a sharp line between the two halves. Corn syrup in the icing keeps it glossy and slows it from cracking as it sets. Neither step is complicated, but skipping either one changes the result noticeably.
Common problems and fixes
- Cookies spread too flat: The dough was too warm. If your kitchen is warm or the butter got too soft during mixing, refrigerate the dough for 20 minutes before portioning.
- Icing is streaky or pulls up crumbs: The cookies weren’t fully cool when you iced them. Even slightly warm cookies will melt the glaze. Give them a full 30 minutes on the rack.
- Hard line between the two icings: Let the vanilla side set for about 10 minutes before applying the chocolate half. Trying to do both sides at once causes them to bleed into each other.
- Chocolate icing turns grayish after setting: This is usually from too much water in the cocoa mixture. Add water half a teaspoon at a time — the chocolate icing should be just barely spreadable, not loose.
- Cookies are dry the next day: They were overbaked. Pull them when the edges are just golden; the centers will firm up as they cool. An extra minute or two in the oven dries them out fast.
Ingredient notes
- Lemon extract: This is easy to skip, but don’t. It’s subtle in the finished cookie, but it keeps the dough from tasting flat. If you don’t have it, a teaspoon of fresh lemon zest works fine.
- Light corn syrup: Just one tablespoon, but it’s what keeps the icing smooth and slightly flexible instead of brittle. Skip the garnish — not worth the extra dish — but don’t skip the corn syrup.
- Whole milk: Lower-fat milk makes a slightly less tender crumb. Whole milk is worth using here if you have it.
Storage and reheating
Store iced cookies in a single layer in an airtight container at room temperature for up to 3 days — stacking them will smear the icing. If you need to stack, place a sheet of parchment between layers. For longer storage, freeze the un-iced cookies for up to 2 months; wrap them individually in plastic wrap and seal in a zip bag. Thaw at room temperature for an hour, then ice as normal. Already-iced cookies can be frozen but the glaze sometimes weeps slightly on thawing, so it’s better to ice fresh. There’s no reheating step needed — these are best at room temperature.
Classic Black and White Cookies (NYC Bakery Recipe)
Equipment
- Large mixing bowl
- Medium mixing bowl
- 2 large baking sheets
- Parchment paper
- Wire cooling rack
- Offset spatula or butter knife
- Fine-mesh sieve
Ingredients
Cookies
- 1 cup unsalted butter 225g, at room temperature
- 1 cup granulated sugar 200g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 ½ cups all-purpose flour 315g, sifted
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup whole milk 120ml, at room temperature
Icing
- 2 cups powdered sugar 240g, sifted
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 2-4 tablespoons water 30-60ml, divided
- 3 tablespoons unsweetened cocoa powder 18g
Instructions
For the Cookies
- Preheat your oven to 375°F / 190°C (170°C fan-forced) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Incorporate eggs, one at a time, followed by the vanilla and lemon extracts.1 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon lemon extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. The dough should be smooth yet firm.2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon fine salt, 1/2 cup whole milk
- Using a ¼-cup (60ml) measuring cup or large cookie scoop, portion the dough onto prepared baking sheets, spacing them about 3 inches (7.5cm) apart. Gently flatten the tops slightly with damp fingers if needed.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centres spring back when gently pressed. Transfer cookies to a wire rack and cool completely before icing — at least 30 minutes.
For the Icing
- In a medium bowl, mix powdered sugar, corn syrup, vanilla extract, and gradually add 2 tablespoons of water to form a thick but spreadable icing. Reserve half of this mixture.2 cups powdered sugar, 1 tablespoon light corn syrup, 1 teaspoon vanilla extract, 2-4 tablespoons water
- To the remaining icing, sift in cocoa powder and another tablespoon of water to achieve a similar consistency to the white icing. Adjust with more water if needed.3 tablespoons unsweetened cocoa powder, 2-4 tablespoons water
- Flip each cookie flat-side up. Using an offset spatula or butter knife, spread vanilla icing on one half of the flat side, then spread chocolate icing on the other half. Allow the icing to set at room temperature for 20-30 minutes before serving.
Notes
Nutrition
Common questions
Can I make the dough ahead of time?
Yes — the dough keeps in the fridge for up to 2 days, tightly covered. Let it sit at room temperature for about 15 minutes before portioning so it’s easier to scoop.
Why does my icing look dull instead of shiny?
Dull icing usually means too much powdered sugar relative to liquid, or the icing dried too fast. Add water a few drops at a time until it looks glossy before spreading, and work in a cool kitchen if possible.
Can I double the batch?
Easily — the recipe scales up without any changes to technique. Just bake in batches on separate sheets rather than crowding the oven, and make the icing in two separate bowls to keep the quantities manageable.
If you liked this one
- Classic Soft Sugar Cookies
- Authentic New York-Style Bagels
- Melt-in-Your-Mouth Scottish Shortbread Cookies
- Indulgent Giant Chocolate Chip Cookie Cake
