Classic Black and White Cookies (NYC Bakery Recipe)
Inspired by the bustling bakeries of New York City, these Black and White Cookies are not just a treat, but a slice of Americana history. A delightful fusion of soft, cake-like texture topped with iconic black and white icings. Perfect for any time of the day, these cookies will capture a symphony of flavors while playing off subtle vanilla and chocolate notes.
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
Storage: Keep iced cookies in a single layer in an airtight container at room temperature for up to 3 days. Place parchment between layers if you must stack.
Freezing: Freeze un-iced cookies individually wrapped in plastic wrap inside a zip-top bag for up to 2 months. Thaw at room temperature for 1 hour, then ice fresh.
Make-Ahead: Dough can be refrigerated tightly covered for up to 2 days. Let it sit at room temperature for 15 minutes before scooping.
Substitution: Replace lemon extract with ½ teaspoon of finely grated lemon zest for a more natural citrus note, or swap in orange zest for a subtle twist.
Pro Tip: Add water to the icing a few drops at a time — the difference between spreadable and runny is about half a teaspoon. Work quickly once mixed, as the icing begins to set within minutes.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 59gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 73mgSodium: 109mgPotassium: 80mgFiber: 1gSugar: 38gVitamin A: 534IUCalcium: 38mgIron: 2mg
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