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Black and White Cookies Recipe

These homemade Black and White Cookies are soft, sweet, and topped with half vanilla and half chocolate icing—just like the ones you'll find in New York!

Prep Time
25 mins
Cook Time
25 mins
Chill Time
30 mins
Total Time
1 hr 10 mins
Servings: 30 cookies (using a 1 oz cookie scoop)
Calories: 112 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookie Ingredients
  • ⅓ cup milk $0.09
  • 1 tsp distilled white vinegar $0.01
  • 1 ½ cups flour, sifted $0.24
  • ¼ tsp salt $0.01
  • ½ tsp baking soda $0.01
  • 7 Tbsp unsalted butter, melted and cooled $0.91
  • ¾ cup granulated sugar $0.29
  • 2 large eggs $0.66
  • 1 tsp vanilla extract $0.64
Icing Ingredients
  • 2 ¼ cups powdered sugar, sifted $0.99
  • 1 tsp lemon juice $0.01
  • 1 Tbsp hot water $0.00
  • ½ tsp vanilla extract $0.32
  • 2 Tbsp light corn syrup $0.14
  • 2 tsp unsweetened cocoa powder $0.12

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and combine milk and vinegar together to make buttermilk. Set aside. Then, sift flour in a mesh strainer (or a sifter if you have one) over a large mixing bowl. Measure out 1 ½ cups of sifted flour.
  2. Combine sifted flour, salt and baking soda in a mixing bowl, whisking to combine.
  3. Pour melted-but-cooled butter to a large mixing bowl with sugar. Mix with a hand mixer on low to combine.
  4. Then, beat eggs and vanilla together and add it to the sugar butter mixture.
  5. Add some of the sifted flour mixture to the wet mixture and mix on medium speed.
  6. Then, alternating with the flour mixture, add buttermilk. Do this back and forth until the flour mixture and buttermilk have both been used up and are completely combined.
  7. Cool the batter for 30 minutes to one hour in the refrigerator.
  8. Using a 1 oz cookie scoop, scoop cookie dough onto parchment-lined baking sheets, giving the cookies at least 2 inches of space between them.
  9. Bake for 15 minutes until the edges are just barely golden. Let them cool completely while you prepare the icing!
  10. Sift powdered sugar to get rid of any lumps.
  11. Combine the powdered sugar, lemon juice, hot water, vanilla extract and light corn syrup, stirring to combine. Equally divide the icing into 2 small bowls.
  12. To the second bowl, add the cocoa powder, stirring until smooth.
  13. Once your cookies have completely cooled after baking, frost the flat side of each cookie (yes, the side that was down on the baking sheet!) carefully with a butter knife or elevated spatula. You may need to ice them a couple times to tidy up the lines and have 2 colors that stand out.
  14. However, don't worry if the colors run into each other; your cookies will still taste delicious! Let them dry completely on a wire rack before serving.

Nutrition Information

Serving 1cookie (made with a 1 oz scoop) Calories 112kcal (6%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 3g (5%) Sodium 45mg (2%) Fiber 0.2g (1%)

Nutrition Facts

Serving: 30cookies (using a 1 oz cookie scoop)

Amount Per Serving

Calories 112

% Daily Value*

Serving 1cookie (made with a 1 oz scoop)
Calories 112kcal 6%
Carbohydrates 20g 7%
Protein 1g 2%
Fat 3g 5%
Sodium 45mg 2%
Fiber 0.2g 1%

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