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Black and White Cookies

Black and White Cookies are the classic New York City bakery treat. A chewy and soft cake-like cookie you have to try making today!

Prep Time
35 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 8 cookies
Calories: 298 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk , well-shaken
  • 1 teaspoon vanilla extract
  • 1/3 cup unsalted butter , softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 1/2 cups powdered sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons water
  • 1/4 cup unsweetened cocoa powder (Use Dutch-processed cocoa if possible)

Instructions

    Cup of Yum
  1. Preheat oven to 350° and position your baking rack in the middle of the oven.
  2. In a stand mixer cream the butter and sugar together for 2-3 minutes on high until light and fluffy (It's important to not skimp on the time here) then add in the eggs one at a time until fully combined.
  3. In a small bowl whisk together the flour, baking soda and salt and in a measuring cup mix your buttermilk and vanilla.
  4. To the stand mixer alternate the flour and buttermilk mixture starting with the flour first until all combined (I do about a third of the flour, then half the buttermilk, then 1/3 of the flour, then the rest of the buttermilk, then the rest of the flour).
  5. Using a silpat, or a buttered baking sheet scoop 1/4 cup of batter (an ice cream scoop is the perfect size here) and give them 2 inches of space between the batter then bake them for 15-17 minutes until they spring back.
  6. To make the icing add the powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth then use two bowls to put half into each and add cocoa powder to one and add water until the consistency is the same as the vanilla side again (using teaspoons of water).
  7. To ice the cookies, use the flat side of the cookie and spread each half of the cookie with one of the icings, icing the vanilla on all the cookies first then coming back later after the vanilla has hardened and adding chocolate to them all so you avoid a lot of the colors mixing.

Notes

  • : Click on the
  • amount to slide and change the number of servings and the recipe will automatically update! 
  • : To convert measurements to grams, click on the
  • option next to
  • in the recipe card.      
  • : Click on
  • in the instructions to start a kitchen timer while cooking.  
  • Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update! 
  • Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.      
  • Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking.  

Nutrition Information

Calories 298kcal (15%) Carbohydrates 53g (18%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 40mg (13%) Sodium 292mg (12%) Potassium 69mg (2%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 265IU (5%) Vitamin C 0.2mg (0%) Calcium 12mg (1%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8cookies

Amount Per Serving

Calories 298

% Daily Value*

Calories 298kcal 15%
Carbohydrates 53g 18%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 40mg 13%
Sodium 292mg 12%
Potassium 69mg 1%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 265IU 5%
Vitamin C 0.2mg 0%
Calcium 12mg 1%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.