Name: Black and White Cookies
Prep time: 20 min
Cook time: 15 min
Total time: PT-488950H21M3S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup sour cream; 1 tsp vanilla extract; 2 cups powdered sugar; 3–4 tbsp milk or water; 1/2 tsp vanilla extract; 2 tbsp unsweetened cocoa powder; 1 tbsp light corn syrup (optional, for shine)

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Black and White Cookies are a classic bakery treat that I love for their soft, cake-like texture and the perfect balance of vanilla and chocolate icing. These oversized, round cookies are half-coated in rich chocolate glaze and half in a smooth vanilla glaze—giving me the best of both worlds in every bite.

Why You’ll Love This Recipe

I love this recipe because it delivers those iconic New York-style cookies right from my own kitchen. The cookie base is soft and tender, more like a cross between cake and sugar cookie, and the glazes are silky, sweet, and satisfyingly rich. They look impressive but are surprisingly simple to make, and they’re always a hit with anyone I share them with. Black and White Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Sour cream
Vanilla extract

For the icing:

Powdered sugar
Milk or water
Vanilla extract
Unsweetened cocoa powder
Light corn syrup (optional, for shine)

Directions

I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.
In a bowl, I whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
I add the sour cream and vanilla, then slowly mix in the dry ingredients until I get a thick, smooth batter.
Using a cookie scoop or large spoon, I drop mounds of dough onto the baking sheets, spacing them apart. I slightly flatten each one for even baking.
I bake for 13–16 minutes, until the cookies are just golden and spring back when touched. Then I let them cool completely.

To ice:

I flip the cookies over and ice the flat bottoms.
For the vanilla glaze, I whisk powdered sugar, milk, and vanilla until smooth.
I spread the vanilla glaze over one half of each cookie and let it set for a few minutes.
For the chocolate glaze, I whisk cocoa powder into the remaining vanilla glaze and add a bit more milk if needed for spreading consistency.
I spread the chocolate glaze over the other half of the cookies and let them set at room temperature until firm.

Servings and timing

This recipe makes about 12 large cookies. It takes 20 minutes to prep, 15 minutes to bake, and another 15–20 minutes for glazing and setting. Total time is about 50–60 minutes.

Variations

I’ve made mini versions by using a smaller scoop, which are perfect for dessert platters or party trays. If I want a twist, I sometimes add a touch of lemon zest to the dough or use dark chocolate cocoa powder for a more intense glaze flavor. Black and White Cookies

storage/reheating

I store the cookies in a single layer in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. I let them come to room temp before serving. I don’t recommend freezing them once glazed, but the baked cookies can be frozen un-iced for up to 2 months.

FAQs

Why are the bottoms iced instead of the tops?

That’s the traditional way—they have a flatter surface that holds the icing better, giving a clean, bakery-style look.

Can I use Greek yogurt instead of sour cream?

Yes, I’ve used full-fat Greek yogurt and it works just as well. It keeps the cookies moist and tender.

How do I keep the icing from running?

I let the cookies cool completely and make sure the icing is thick but spreadable. A little corn syrup helps give it that glossy, set finish.

Can I make these gluten-free?

Yes, I use a good quality 1:1 gluten-free baking flour and the results are still soft and flavorful.

What’s the best way to store them if glazed?

I place them in a single layer between sheets of parchment paper to keep the icing intact and avoid smudging.

Conclusion

Black and White Cookies are one of my favorite nostalgic treats—soft, elegant, and full of classic flavor. I love the contrast between the smooth chocolate and vanilla icing, and the tender cookie base that brings it all together. Whether I’m making them for a celebration or just because, they always feel special and are always worth the effort.