Black and White Cookies

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 06/23/21
Black and White Cookies

The Spruce / Kristina Vanni

Prep: 45 mins
Cook: 15 mins
Total: 60 mins
Servings: 8 servings
Yield: 8 cookies
Nutrition Facts (per serving)
982 Calories
30g Fat
166g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 982
% Daily Value*
Total Fat 30g 39%
Saturated Fat 18g 89%
Cholesterol 157mg 52%
Sodium 251mg 11%
Total Carbohydrate 166g 60%
Dietary Fiber 3g 11%
Total Sugars 99g
Protein 13g
Vitamin C 0mg 0%
Calcium 111mg 9%
Iron 7mg 37%
Potassium 232mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Black and white cookies are a mainstay in New York City’s bakeries and delis. The cookies have a soft cake-like texture with the flat side decorated with half chocolate icing and half vanilla icing. There is also a hint of lemon and vanilla extracts. All of this combined makes it a perfectly delicious combination of cake and cookie. The origin of the treat is usually traced to Glaser’s Bake Shop in the Yorkville section of Manhattan, where Bavarian immigrants opened shop in 1902. With this recipe, there's no need to travel to New York City—you can make black and white cookies in your very own kitchen.

Ingredients

For the Cookies:

  • 1 cup (8 ounces) unsalted butter, softened

  • 1 3/4 cups granulated sugar

  • 4 large eggs, at room temperature

  • 1 cup milk, at room temperature

  • 1/2 teaspoon pure vanilla extract

  • 1/2 teaspoon lemon extract

  • 2 1/2 cups cake flour

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

For the Frostings:

  • 4 cups confectioners' sugar

  • 1/11 cup boiling water

  • 2 ounces bittersweet chocolate, coarsely chopped

Steps to Make It

Make the Cookies

  1. Gather the ingredients. Preheat oven to 375 F. Prepare two baking sheets by lining with parchment paper. 

    Ingredients for Black and White Cookies
    The Spruce / Kristina Vanni

  2. In a large bowl, beat together the butter and sugar until fluffy. 

    Beat butter and sugar
    The Spruce / Kristina Vanni

  3. Add the eggs, one at a time, beating after each addition. 

    Beat in the eggs one at a time
    The Spruce / Kristina Vanni

  4. Add the milk, vanilla extract, and lemon extract. Mix until smooth. 

    Add milk and extracts
    The Spruce / Kristina Vanni

  5. In a medium bowl, combine the cake flour, all-purpose flour, baking powder, and salt. Stir until mixed.

    Mix dry ingredients
    The Spruce / Kristina Vanni

  6. Add the dry ingredients to the wet ingredients in batches, mixing well to combine.

    Mix dry and wet ingredients
    The Spruce / Kristina Vanni

  7. For each cookie, scoop 1/4 cup of batter and place on the parchment-lined baking sheet. Use a knife or offset spatula to shape each cookie into a 4-inch circle. Do not flatten. Space the cookies 2 inches apart. Bake the cookies until the edges begin to brown, 15 to 17 minutes. 

    Bake the Black and White Cookies
    The Spruce / Kristina Vanni

  8. Remove to a wire rack to cool completely before frosting.

    Cool the Black and White Cookies
    The Spruce / Kristina Vanni

Make the Frostings and Decorate

  1. Place the powdered sugar in a large bowl. Gradually add enough of the boiling water, stirring constantly, until the mixture is thick and spreadable. 

    Combine water and powdered sugar
    The Spruce / Kristina Vanni 

  2. Remove half of the frosting to a double boiler set over, but not touching, simmering water. Add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Add an additional few drops of warm water as necessary to the chocolate frosting to achieve a smooth spreadable consistency. Remove from the heat.

    Black and White Cookies
     Kristina Vanni

  3. Invert the cookies to frost the flat bottoms. Using a knife or offset spatula, coat half of each cookie with the vanilla (white) frosting. 

    Decorate Black and White Cookies
    The Spruce / Kristina Vanni

  4. Using a knife or offset spatula, coat the other half with the chocolate (black) frosting. Repeat until all the cookies are done. Allow the frostings to set before serving. 

    Decorate the Black and White Cookies
    The Spruce / Kristina Vanni

  5. For the authentic New York deli appearance, wrap individual black and white cookies in plastic wrap.

    Black and White Cookies
    The Spruce / Kristina Vanni