Description
Black and White Cookies are a classic New York cookie that you need to try no matter where you are in the world. Soft, cake-like vanilla cookies are topped with both chocolate and vanilla icing to make a wonderfully elegant, utterly delicious treat!
Ingredients
Cookies
- 1 1/2 cups (195g) all-purpose flour (measured correctly)
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 3/4 cup plus 2 tbsp (181g) sugar
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 1/3 cup (80ml) buttermilk, room temperature
Icing
- 2 1/2 cups (288g) powdered sugar
- 3–5 tbsp (45-75ml) water, plus more if needed
- 1 tbsp light corn syrup, optional
- ½ tsp vanilla extract
- 3 tbsp (21g) Dutch-process cocoa powder
Instructions
- Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper.
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the egg and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Scoop 4 tablespoons (about 60g) of batter for each cookie. I use this cookie scoop. I like to use a spatula or spoon to shape the edges of the cookie so they are smooth and the cookie shape is round. The baked cookie will spread, but have a shape similar to the shape they are before baking.
- Bake for 13-15 minutes or until lightly golden on the edges.
- Remove cookies from the oven and allow to cool for about 5 minutes, then remove to a cooling rack to cool completely.
- When the cookies have cooled completely, make the icing. Whisk the powdered sugar, 3 tablespoons of water, corn syrup and vanilla extract together in a medium bowl.
- Transfer a little less than half of the mixture (about 6 tablespoons) to a separate bowl and add remaining the cocoa powder. Whisk until combined. Add another tablespoon of water and whisk until combined, only adding more, if needed.
- Spread vanilla icing onto one half of each cookie, on the flat side. Allow to set for 20-30 minutes or so, so that the icings do not bleed into each other. Spread chocolate icing onto the other side and allow the icing to set completely, about 1-2 hours.
- Store cookies in an air-tight container at room temperature. They are best if eaten within 4-5 days.
Notes
*To make smaller cookies, scoop 2 tablespoons of batter for each cookie and bake for 9-11 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 351
- Sugar: 46.6 g
- Sodium: 79.2 mg
- Fat: 10.4 g
- Carbohydrates: 63 g
- Protein: 3.2 g
- Cholesterol: 43.9 mg
