Traditional recipes

Black and White Cookies

Black and White Cookies

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For the longest time, I might have been the only person in the tristate area completely oblivious to the beautiful oversize black-and-white cookies found in every bodega from Brooklyn to the Bronx. Prepare to be bathed in the sweet comfort of vanilla-chocolate overload.


Reprinted with permission from BabyCakes Covers the Classics by Erin McKenna and Tara Donne, copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.


  • 1 1/4 Cup white or brown rice flour
  • 1/2 Cup Bob's Red Mill all-purpose gluten-free baking flour
  • 1/3 Cup vegan sugar
  • 1/2 Cup arrowroot
  • 1 1/2 Teaspoon Xanthan Gum
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 3/4 Cups melted refined coconut oil, or canola oil
  • 1/3 Cup agave nectar
  • 2 Tablespoons vanilla extract
  • Vanilla frosting
  • Chocolate frosting

Black and White Cookies

Traditional black and white cookies, spotted in bakeries and cafes all over New York City and Long Island, are things of beauty. Soft, cake-like vanilla cookies, topped with equal parts vanilla and chocolate frosting, the treats are simple and satisfying. So what if you have a hankering for the dessert long after your trip to New York has ended? We devised this recipe after tasting our fair share of these suckers, so anybody could recreate the cookies at home. They do take a fair amount of time, since you&rsquore making two batches of icing and a light, fluffy batter. But you can bet they&rsquore worth it.

Black & White Cookies

Preheat oven to 375ºF. Line a sheet pan with parchment paper or a silicone mat.

In a medium bowl, whisk to combine flour, baking powder, and salt. Set aside.

In a measuring cup, combine milk, vanilla extract, and lemon extract. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (see note below), cream together butter and sugar for about 60 seconds on medium speed, until combined. Scrape down the sides of the bowl with a spatula, then beat in egg.

With the mixer running on low speed, alternate adding in half the flour mixture, then half the milk mixture, then the other half of the flour mixture, then the rest of the milk mixture, waiting until each batch is absorbed before adding the next.

Using a 3-tablespoon cookie scoop, portion out cookie scoops onto the prepared baking sheet. You should get approximately 8 cookies. Bake for 15 minutes, until slightly puffed and they pass the toothpick test, then cool completely.

To make the glazes, whisk to combine the confectioner&rsquos sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl to reserve, stir in the vanilla, and set aside. Add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth.

When the cookies are completely cool, glaze each cookie with half chocolate glaze and half vanilla glaze. Let the glaze dry, then enjoy!

Note: If you don&rsquot have a stand mixer, you can use a hand mixer instead.

How To Make Black and White Cookies:

  • You are actually going to ice the bottoms of the cookies with the two frostings! This means a slight pillowy bottom and the icing on the flat side.
  • I ice the vanilla all at once first and if I have extra time I let the white frosting dry a bit before doing all the chocolate which gives you the clean separation between the two colors of frosting.
  • Testing for doneness on these Black and White Cookies is more like a cake because they spring back up when you test them (when done).
  • Try not to chill them in the fridge to speed up the process, they taste different than when you’ve let them cool at room temperature.
  • If you cool them on wire racks you may end up with slight indentations in them because they are a cake-like cookie.
  • If you want to make more than 8 of these cookies I highly suggest cooking them one sheet at a time. Crowding the oven or putting these near the top or the bottom of the oven may impact the texture of them.
  • I’ve made a triple batch before, using three cookie sheets and keeping the batter in a cool spot while waiting for the first batches to finish baking.

Black and White Cookies

In a medium mixing bowl, stir together the cake flour, all-purpose flour and baking powder set aside. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs, 1 at a time. Then beat in the milk and vanilla. Gradually, beat the dry ingredients into the wet. Drop tablespoonfuls of the cookie batter onto parchment paper lined sheet pans, 2-inches apart. Bake for approximately 25 minutes until the edges of the cookies just begin to brown..

Meanwhile, make the icing. In a large mixing bowl, stir the boiling water into the confectioners’ sugar, 1 tablespoon at a time, until the mixture is spreadable but still thick. Transfer half of the icing to another mixing bowl and stir in the melted chocolate.

When the cookies are done let them cool completely. Spread half of the flat side (baked side down) of the cookies with white icing and the other half with the chocolate icing. Let the cookies dry and harden completely.

Black and White Cookies Recipe

Soft and pillow-like with a thick layer of chocolate and vanilla frosting, these giant Black and White Cookies are just like your favorite NYC bakery, without having to leave your house. Halfway between a cookie and cake, it’s the perfect mix of chocolate and vanilla!

Just as a quick reminder, this week I am sharing three cookie recipes for The Sweetest Season Cookie Exchange.

If you missed my post on Monday (Chewy Chocolate Mint Cookies), I’m participating in a cookie exchange with a group of other food bloggers.

We’re helping to raise funds for Cookies for Kids’ Cancer, a nonprofit organization dedicated to raising funds for research to develop new, improved, and less toxic treatments for pediatric cancer.

CLICK HERE to learn a little more about the organization, my own research background in pediatric cancer, and why you should consider donating to this great charity!

I am ridiculously, super duper excited to share this black and white cookie recipe with you today.

Black and white cookies are probably my all time favorite cookie, which is funny because they’re not really a cookie. They’re kind of more like a little cake. But not as cakey as a cake. Does that even make sense?

What are Black and White Cookies?

If you grew up in the northeast, you probably know exactly what I’m talking about. Every good NYC bakery and Jewish deli has giant, bigger than your hand, black and white cookies for sale.

But after polling my coworkers, it’s clear that black and white cookies are not ubiquitously known. (One of my labmates assumed I was talking about oreos when I asked if he knew about black and white cookies.)

So what ARE black and white cookies? They have a thick, cake-like vanilla flavored texture. But the real gem is the frosting: half is covered with a vanilla glaze and half is covered with a chocolate glaze.

Why decide between vanilla or chocolate when you can have both, on a perfectly neutral cakey cookie?

How to Make Black and White Cookies

I’ve held off on making black and white cookies for years. I knew they would be pretty labor intensive (which they were). But when America’s Test Kitchen came out with a new cookbook this fall, The Perfect Cookie (affiliate link), I knew I had to try their recipe.

ATK can do no wrong in my eyes! And since I (sadly) do not live down the street from a good NYC bakery, making them myself was the only way to get the real deal.

And the real deal, these are indeed. Soft and pillow-like, with a thick layer of vanilla and chocolate frosting. The recipe is a total winner, but I’m adding a few of my own favorite tips into the mix.

How to Keep Black and White Cookies Round

First off, the dough is really thick, and pretty sticky. It’s hard to get a nice, round scoop of dough on the cookie sheet. Fear not: if your cookies turn out not-round shaped, grab a round cookie cutter.

The frosting drips down the side, so it covers the cut open area. About half of mine turned out nice and round, and half did not. My set of biscuit cutters took care of those slightly lumpy ones!

How to Keep An Even Frosting Line on Black and White Cookies

Secondly, how can you get an even frosting line on a black and white cookie? Use a little wax paper.

Place it halfway across the cookie, then frost right on top. Let the frosting solidify in the fridge for a bit, then slowly and gently peel up the wax paper. Nice, straight line!

How to Get A Flat Surface for Black and White Cookies

Thirdly, flip the cookie over and frost the bottom. These cookies have a lot of “lift” to them – they get dome shaped.

You can frost the tops (I did this for one cookie that stuck to the mat) easily, but to get a flat, smooth look, flip them over.

Like I said, these are more labor intensive than many other cookies. Frosting them gets pretty messy — you will be licking a lot of frosting off your fingers. (Not that that’s a bad thing!) Your counters might get messy.

If you try to film a clip of icing the cookies for Instagram, you will drip chocolate frosting onto the

vanilla half of the cookie. (Tragic – you might have to eat that one while you finish making the rest.)

And you will be so, so glad you carved out a few hours to make your very own black and white cookies.

I’m pretty sure the only flaw to these cookies is that they’re so big, you can’t get both vanilla and chocolate in every bite. And Jerry Seinfeld knows that’s the whole goal of the black and white cookie:

The thing about eating the Black and White cookie, Elaine, is you want to get some black and white in each bite. Nothing mixes better than vanilla and chocolate. And yet somehow racial harmony eludes us. If people would only look to the cookie, all our problems would be solved.

One last note on these cookies: they’re big. Very big (like a traditional black and white cookie). If you don’t want them so big, feel free to make them smaller, or cut each cookie in half.

Or do what I do and ignore the nutrition information and eat the whole cookie because trust me, it’s worth it.

What&rsquos the Difference Between Half Moon Cookies and NYC&rsquos Black and Whites?

Don&rsquot even think of calling these Black & Whites! The Half Moon cookies of Central New York, are drastically different from the Black & Whites of New York City. Where the Black & Whites have a thin shortbread-like cookie, Half-Moons have a pillowy, cakey devil&rsquos food base. Black & Whites are glazed, Half-Moons are slathered with vanilla buttercream of one-half of the top and chocolate buttercream on the other, resulting in the half-moon appearance. I have always been a huge fan of soft cakey cookies, so there will always be one of my favorite cookies, EVER.

Hemstrought&rsquos Bakery is now closed, but they continue to churn out Half Moon cookies daily at the bakery plant located 900 Oswego Street in Utica, NY for mail order. Yes, you can order them online and the original cookie will arrive at your doorstep 3 days later via UPS! The recipe used today is the original one dating from over 80-years ago. It is a handwritten recipe still tacked to the wall of the bakery and produces 2400 cookies. But if you want to try your hand at making your own Half-Moon Cookies on a slightly smaller scale, Saveur magazine published the recipe in 2000, scaled down to a more manageable 30 cookies for the home cook.


1 pound margarine

1 and 1/3 cups sugar

4 cups flour

1/2 teaspoon salt

White Glaze

2 tablespoons oil

1 teaspoon lemon juice

4 tablespoons boiling water

Chocolate Glaze

8 teaspoons Gefen Cocoa

2 tablespoons oil

4 tablespoons boiling water

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I will start by saying the only Black and White cookie I have ever had was from meijer, but it was so good I wanted to find a similar recipe. I don't like the lemon in the frosting and overall the frosting was not great. Also, the cookies were quite mounded and not very round, so the appearance was pretty messy.

The cake is perfect: moist tender, and fluffy, but crispy and flat on top, Just like the ones in NY delis. However, as others have posted, the icing does need tweaking. The corn syrup is necessary for the "hardened " effect of the icing on traditional cookies, but the lemon juice is most definitely NOT, in my opinion.. the idea of adding a few melt d white chocolate chips to the white icing and semi sweet to the dark icing is good, but remember-- the finished product should NOT be creamy, like cake icing, but hardened, like the authentic NY glaze. Yum.

Very good! Glad this recipe is for "8" cookies. I used a generous 1/4 cup and got 7 large cookies. I could have made slightly smaller ones and gotten 10 or so. Since these are a cookie best eaten within a couple of days, I was happy to see the smaller quantity. My cookies baked up fluffy, but sturdy - everyone commented how fluffy they were. The icing was very adequate, but I did need to add around 3 extra teaspoons of water to the chocolate frosting to thin it out appropriately. Am keeping the recipe for future use!

I grew up with Black and White cookies in Upstate New York and was thrilled to find this recipe for them, now that I can't get them so easily where I live. Why there is lemon in the icing baffles me. Perhaps a half teaspoon of lemon works to perk up the chocolate half, but it completely overpowers the vanilla half. I made the recipe to the letter and came out with half chocolate/half lemon-flavored cookies. No good. Luckily I've still got some buttermilk to try this again.

I made the cookies this morning, came out delicious and were pretty easy. Used exact recipe. I came home and tried to make the icing- very challenging! I recommend buying a tub of frosting in vanilla and chocolate and just icing them like you are icing a cake- much cleaner and less frustrating. I threw the homemade icing out- it tasted too tangy and lemon like.

Talk about a crowd-pleaser! These are a hit every time. They are VERY true to authentic NY black and white cookies (and being from NY I can make that claim)! For the icing - I added melted white chocolate for the white side and milk chocolate for the black side to make the icing extra thick (and so when it hardens it's opaque).

These were really great! I think I might've overlooked them a wee bit-they just looked a little pale after 17 minutes. I will take them out a little sooner next time. I also found that by heating the icing up a bit,it flowed over the cookies nicely,then set up nice and shiny and firm. However,the icing hardens quickly,so next time I would keep the bowl over simmering water instead of popping it in the microwave several times. Oh, by the way, King Arthur Baking Company carries a "Glazing" sugar which is confectioners sugar without the cornstarch (which is what is sold in commercial supermarkets) It sets up so much better and doesn't have that "raw" sugar flavor. I just didn't happen to have any at the moment. I will definitely be making these again! Wonder how cute these might be to eliminate the chocolate icing and add a pastel coloring to the white and use these for Easter egg cookies! Shake on some holiday sprinkles (I have tiny pastel flowers,bunnies,carrots and "grass")

Fantastic, easy recipe. Deli quality. I made 6 large cookies (same size I get at tbe bakery) and they were fabulous!! I even fooled my brother, he thought I bought them!

LOVELOVELOVE this recipe. Only things I changed were making the cookies smaller and I only used half the amount of cocoa powder. Came out fabulous and got devoured!

Love this recipe! I used milk instead of water in the frosting and it made it less translucent as well as I added four white chocolate melting chips in the vanilla side. Delicious and nice color!

Oh I forget that I made my own butter icing! Not a fan of corn syrup!

We visited NY in Oct and had these cookies at Grand Central Station. these are just like what we had. I took a small dish of cold water and dipped a spoon into the water and swirled the top and edges to make them flat and round, it worked perfectly!

These were fantastic! I quadrupled the recipe for a party and came out with 60. Agree with all the comments that you should "swirl" them into a circle to flatten out, since they rise quite a bit. Had to make two extra batches of the icing to make it stretch (even after quadrupling). You will need more white icing than the chocolate to make them look right, since the white is more translucent. Ice with the white first, then the chocolate. If you use a knife to "drip" a straight line across the white icing w/ the chocolate and then fill in the rest of the cookie, you'll end up with a perfect half and half design. I iced them on parchment and let them cool, then moved them to the serving platter. Otherwise you'll end up with all kinds of icing drips on your platter. Will definitely make these again - huge hit!!

Make these over and over again, just great definitely worthy of four forks.unable to click on forks

My husband and kids loved these cookies. I never realized how easy black and white cookies were to make. I used just a half teaspoon of lemon juice and omitted the corn syrup. I didn't think either were really necessary. I loved that the icing made the perfect amount too. I used a cookie scooper and I don't think it was quite 1/4 cup. I thought the cookies were the perfect size. 1/4 might actually be too big, in my opinion. This will be a family favorite.

Loved the recipe. A little too lemoney (frosting) so, next time I will put much less lemon in the recipe. everything else is just great!! (smiles)

The best result for this fab cookie Butter left out overnight to be of a really smooth consistency ,egg at room temperature and the sugar really needs to be castor sugar. The buttermilk is good straight from the fridge. For me made 12 good sized cookies beautifully smooth and rounded.

Better than store bought! The only complaint is that they are so moist, they stick to the serving dish. Delicious and easy to make.

If your mixture is of the right consistency, no need to spread, the oven heat does it all.

This is a great recipe and makes a very authentic cookie! I made some tweaks to the icing - I didn't use the corn syrup (although it probably gives the icing a bit more shine) and added a little milk instead of water. I used cocoa power as called for in the recipe however, next time Iɽ try using high quality melted dark chocolate. I think that would give a deeper chocolate flavor. I also made my cookies a bit smaller, using about 1/8 cup of batter per cookie. Iɽ suggest spreading out the batter slightly, but not too much because you want them to be thick. Delicious!

Interesting about the icing, you need to make your own fondant mix of boiled glucose,sugar and water. Then mix to a good consistency with rest of ingredients, does not make cookies soggy and will keep - but who wants to keep and not eat.

Had these cookies in New York, Grand Central Station. Only regret was couldn't, eat lots more. Now a firm Aussie family favourite

I hate reading poor reviews. I hate writing them more. These were not very good-followed the recipe exactly. Not sure how it got so many good ones?

These make the most wonderful cookie/cake combination. The perfect Black & White cookie. I make them smaller (about 2 TBL per scoop) and each batch makes just over a dozen. They are a huge hit with family and friends!


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The Secret to the Best Black and White Cookie

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I can&rsquot stay quiet any longer: This &ldquoperfect black and white cookie&rdquo recipe isn&rsquot actually perfect. If you grew up in New York, you&rsquod understand. The moon-shaped black and white cookie, with its yin-yang chocolate and vanilla frosting, is ubiquitous there, sold in diners, delis, and bodegas (and bakeries, of course). Grabbing a black and white is like grabbing a slice of pizza &mdash quick, easy, satisfying, and always there when you need it.

Based on popularity alone, you&rsquod think everyone bakes black and white cookies at home. But they don&rsquot. Making them is a bit of a patshke, and they never seem to come out as well as the ones you buy at the store.

My mother has been collecting black and white cookie recipes for nearly three decades. She keeps them in a stack on a shelf in the pantry next to her cookbooks, and every year or so, we muse about making them &mdash all eight or nine recipes at once &mdash to figure out which one yields the best results. So far, we haven&rsquot gotten around to it, but when the New York Times published Melissa Clark&rsquos recipe for the &ldquoperfect&rdquo version earlier this summer, I immediately called my mom.

&ldquoDid you see the new recipe for black and white cookies in the Times?!&rdquo I gushed breathlessly when she picked up. &ldquoNo!&rdquo she exclaimed, sounding slightly annoyed, as if she couldn&rsquot believe the editors hadn&rsquot given her a heads-up before publishing it. I couldn&rsquot wait any longer I had to know if Clark&rsquos version was the answer to our sweet tooth prayers. So, I gathered the ingredients and got to work. Here&rsquos what I learned.

&ldquoPerfect&rdquo is Subjective

There are lots of variations of this cookie. It can have a spongy, cake-like consistency or a drier, firmer crumb. It can be round and flat as a pancake or gently curved on one side, like a madeleine. It can be flavored with lemon, almond, both, or neither. The frosting may be solid fondant that cracks when you bite into it or lush buttercream that coats your lips and dissolves on your tongue.

&ldquoWe&rsquore between kind of a cake and a cookie, so the base of the cookie is very soft and melts in your mouth,&rdquo says Carol Becker, owner of William Greenberg Desserts in Manhattan. &ldquoAnd we use really fresh, good fondant, so it doesn&rsquot crack,&rdquo she continues. &ldquoIt&rsquos a burst of flavor.&rdquo Her bakery sells thousands of black and white cookies each week &mdash sometimes even in a day &mdash and has topped numerous &ldquobest of&rdquo lists for years. Their version also served as inspiration for Clark&rsquos recipe.

Watch the video: Μπισκότα Καρύδας σε 5 λεπτά! Γεύση και Οικονομία (July 2022).


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