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Black and White Cookies

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Black and White Cookies are soft, cake-like cookies topped with half vanilla glaze and half rich chocolate glaze. These classic New York-style treats are visually striking, deliciously nostalgic, and perfect for sharing or special occasions.

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
  • 34 tbsp milk or water
  • 1/2 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp light corn syrup (optional, for shine)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
  4. Mix in sour cream and vanilla. Gradually add dry ingredients and mix until a thick batter forms.
  5. Drop large spoonfuls onto the prepared baking sheets, spacing apart. Slightly flatten tops.
  6. Bake for 13–16 minutes, until lightly golden and springy. Let cool completely.
  7. Flip cookies over to ice the flat bottoms.
  8. Make vanilla glaze: whisk powdered sugar, milk, vanilla, and corn syrup (if using) until smooth.
  9. Spread vanilla glaze over half of each cookie and let set for a few minutes.
  10. To the remaining glaze, add cocoa powder and a splash of milk if needed. Mix until smooth.
  11. Spread chocolate glaze over the other half of each cookie. Let set at room temperature until firm.

Notes

  • Block icing on the flat side of the cookie for a clean, professional look.
  • Add lemon zest to the dough for a bright twist.
  • Dark cocoa powder gives a more intense chocolate flavor.
  • Store unglazed cookies in the freezer for up to 2 months.
  • Let icing set fully before stacking or storing.

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