Black and White Cookies

Of all the cookie ideas, the most fitting to represent New York City is a black and white cookies recipe. Though the cookie’s origins could be either from the early 1900s in upstate New York (called a half-moon cookie) or from 1902 in Glaser’s Bake Shop of New York City, it hardly matters now. This vanilla and chocolate iced cookie has reached icon status and is sold around the country, and even across the ocean, where they call the German dessert an Amerikaner.

Before I moved to New York City, black and white cookies were not on my radar. Once I arrived, it was impossible to overlook their abundance as they filled the counters and display cases of every supermarket, bakery and bodega. Blame it on the famous Seinfeld episode in which Jerry expounds upon and wonders if the dual-sided cookie is the bridge to societal harmony, but I can’t look at a black and white cookie without wondering what would happen if we did, in fact, “look to the cookie” for answers. Less seriously, is getting some of each flavor in every bite essential?

Feel free to let these thoughts live rent-free in your head as you add this black and white cookie recipe to your list of baking ideas. Closer in texture to a mini-cake, black and white cookies are best when fresh, and you need only a few basic baking supplies to whip them up. As for how to eat them, I can’t promise a black and white cookie recipe will solve anything, but since vanilla and chocolate are an ideal pairing, I suggest finding flavor unity and eating the two sides together.

Ingredients for Black and White Cookies

• Dry Ingredients: All-purpose flour gives the cookies structure. Baking powder, baking soda and salt whisked into the flour provide the cookies with lift and balance the dough’s flavor.
• Butter: Creamed butter and sugar are the base of this cookie, adding air and keeping it light. If your butter is still cold when you are ready to bake, there are a few ways to soften butter quickly so you can get started.
• Sugar: Use granulated sugar in the cookie dough for a neutral, sweet taste and confectioners’ sugar in the icing to create a thick glaze-like topping.
• Egg: This recipe calls for a room-temperature egg to ensure it will blend with the butter for a creamy, not curdled, batter. If you are in a rush, place your egg in a cup of warm water for 5 to 10 minutes to take the chill off.
• Vanilla extract: Vanilla adds flavor to the cookies and icing. If you often run out of vanilla, try starting a batch of homemade vanilla extract. It will take about six weeks to be ready to use, but then you will have a large bottle that lasts a long time.
• Sour cream: Besides giving the cookie a subtle tang, sour cream contributes extra moisture, resulting in a cakey texture for the cookie.
• Dutch-processed cocoa: You’ll use Dutch-processed cocoa to make the “black” side of the icing. Dutch-processed cocoa is darker than regular cocoa powder.
• Whole milk: Milk helps dissolve the confectioners’ sugar to form a thick icing. Since it’s only 1 tablespoon of milk, you could use 2% instead of whole.
• Light corn syrup: A small amount of light corn syrup in the icing adds elasticity, allowing the icing to spread evenly and smoothly.

Directions

Step 1: Make the cookie dough

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Preheat the oven to 350°F. In a large bowl, whisk together the flour, baking powder, baking soda and salt.

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In a second large bowl, cream the butter and sugar on high until light and fluffy, five to seven minutes. Add the egg and vanilla, and mix until well combined, one to two minutes.

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Alternate adding the dry ingredients and sour cream until blended, one to two minutes longer.

Editor’s Tip: Stop the mixer occasionally and scrape down the sides and bottom of the bowl with a rubber spatula so everything is evenly combined.

Step 2: Bake the cookies

TASTE OF HOME

Drop 1/4-cup scoops of cookie dough on parchment-lined baking sheets, spacing them at least 3 inches apart. Bake until the edges are set, 12 to 14 minutes. Remove them from the oven. Cool on the pans for five minutes, then transfer to wire racks to cool completely.

Editor’s Tip: A large cookie scoop will make evenly sized cookie dough rounds, but you can use a measuring cup and wet fingertips to gently shape the dough into circles if necessary.

Step 3: Make the icing

TASTE OF HOME

In a small bowl, whisk together the confectioners’ sugar, milk, corn syrup and vanilla extract until smooth, for one to two minutes. Divide the icing in half between two small bowls.

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Add cocoa powder to one bowl and stir until smooth.

Editor’s Tip: The icing should be thick but spreadable. Adjust the consistency with more milk or more confectioners’ sugar as needed, but add small amounts very gradually because it takes only a little to alter the consistency either way.

Step 4: Ice the cookies

TASTE OF HOME

Flip the cookies so the flat side is up. Use a small offset spatula to spread the plain icing on half of each cookie. Let sit until icing is set.

Editor’s Tip: After icing each half, run the spatula around the side of the cookie to remove the excess and make the cookies look neater.

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Spread the chocolate icing on the other half of each cookie. Let the cookies sit until the icing is set, about one hour.

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Black and White Cookie Variations

• Boost the flavor: Lemon zest and/or almond extract are classic additions to black and white cookie recipes for those looking for a slightly bolder taste. Zest lemons to remove the yellow skin and not the bitter white pith.
• Add some color: Customize your cookies for a holiday, birthday party or even in support of your favorite sports team. Tint the vanilla icing using food coloring, and they will still taste like a black and white cookie but with an infusion of color.
• Give them a filling: As delicious as they are on their own, the soft, cakey texture of black and white cookies makes them an excellent choice for creating a unique ice cream sandwich recipe. Pick any ice cream flavor you like, or stick with the classic flavor profile and use half vanilla and half chocolate ice cream.
• Make them smaller: It’s common to find black and white cookies of all sizes in New York City. This black and white cookie recipe yields large cookies, but you can use half the amount of dough, about 2 tablespoons per cookie, for a smaller version—just keep an eye on the baking time since they will bake faster.

How to Store Black and White Cookies

When storing cookies, the goal is to pick the method that best keeps them fresh and intact. Store soft, iced cookies at room temperature, flat and in a single layer in a container with a well-fitting lid. This will keep the air out, prevent them from breaking apart, and protect the icing from peeling off or cracking apart.

How long do black and white cookies last?

Different styles of cookies last for varied times, but because black and white cookies are more delicate, they won’t last as long as a crisp sugar cookies or gingersnaps. You don’t have to eat them all the day they are baked (unless you want to—no judgment), but you should eat them within two to three days for the freshest taste and texture.

Can you freeze black and white cookies?

When considering if or how to freeze cookies, it’s important to remember that not all cookies do well in the freezer. Luckily, you can freeze black and white cookies, yet it’s best to freeze them baked but not iced due to the wet, batter-like texture of the dough. Arrange baked and cooled cookies in an airtight freezer-proof container with a piece of parchment between layers of cookies so they don’t stick together. Thaw them at room temperature and ice them when ready to serve.

Black and White Cookie Tips

Why are my cookies spreading in the oven?

Black and white cookies should spread into large rounds with lightly domed centers, but they should not spread so much that they resemble a thin, flat crepe or they will be impossible to handle. Too little flour or too much sour cream can make the cookie dough runny, so it’s important to measure ingredients correctly and carefully using the right tools. Use a dry measuring cup for the flour, the sour cream and the sugar for accurate amounts.

Why are my black and white cookies dry?

Cakey cookies like these can easily become dry if overbaked. To prevent this, use an oven thermometer to gauge the actual oven temperature since many run hotter or colder than what they are set to. Also, use a cute kitchen timer during baking so you don’t forget about the cookies in the oven. Always remember to use time only as a guide and defer to the visual cues of doneness to know when to remove the cookies from the oven.

Which side of the cookie should I ice?

You can ice either side of the cookie, but if your cookies have more than a gently rounded top, you may find it easier to flip them over and ice the bottom, flat side of the cookie.

What’s the best way to get a clean icing line on your black and white cookie?

Part of the joy of a black and white cookie is the beautiful contrast between the vanilla and chocolate halves of the icing, but to get the proper effect, you have to apply the icing evenly. First, top all the cookies with one icing, which gives it a few minutes to start setting, and then add the second icing, using a tool with an edge, like the side of an offset spatula (one of the best kitchen gadgets), to create a sharp line between the flavors.

What can you serve with black and white cookies?

To channel the New York City bakery experience, brew a piping hot cup of good coffee to serve with your cookies. If you aren’t into coffee, the simple flavor of the cookies would also pair with most caffeinated or herbal tea recipes. Black and white cookies fit perfectly as part of a Sunday brunch spread, or enjoy them for a tasty dessert any night of the week by themselves or with a bowl of fruit salad.