Introduction: Can a Cookie Be a New York Classic?
Ever craved a cookie that’s as iconic as it is delicious? Black and White Cookies are a beloved New York staple, featuring a soft, cake-like cookie topped with a split of creamy vanilla and rich chocolate frosting. Perfect for coffee breaks, dessert trays, or a nostalgic treat, these cookies are both visually striking and delightfully satisfying. Ready to bake a batch of this deli classic? Let’s dive into this sweet, dual-frosted recipe!
Overview: Why Black and White Cookies Are a Timeless Treat
Black and White Cookies are a traditional dessert known for their tender, cakey texture and distinctive half-chocolate, half-vanilla frosting. They’re a balance of sweet, soft, and slightly tangy flavors that make them a standout. Here’s what makes them special:
- Time Requirement: About 20 minutes to prep, 20-30 minutes to bake, plus cooling and frosting time.
- Difficulty Level: Moderate—simple baking with a bit of finesse needed for the frosting.
- Why It’s Special: The soft, lemony cookie paired with the contrasting chocolate and vanilla frostings creates a unique, visually appealing treat. This recipe yields 24 cookies, perfect for sharing at gatherings or gifting.
Ideal for parties, bake sales, or a fun baking project, Black and White Cookies bring a taste of New York to any occasion.
Essential Ingredients
Black and White Cookies use straightforward ingredients to create their signature cakey texture and dual frostings. Here’s what you’ll need for 24 servings:
For the Cookies:
- 1 cup unsalted butter: Adds richness and tenderness to the cookies.
- 1 ¾ cups white sugar: Sweetens the dough.
- 4 eggs: Provide structure and moisture for a cakey texture.
- 1 cup milk: Keeps the dough soft and moist.
- ½ teaspoon vanilla extract: Enhances the cookie’s flavor.
- ¼ teaspoon lemon extract: Adds a subtle, tangy note.
- 2 ½ cups cake flour: Creates a light, tender crumb.
- 2 ½ cups all-purpose flour: Adds structure to balance the cake flour.
- 1 teaspoon baking powder: Helps the cookies rise.
- ½ teaspoon salt: Balances the sweetness.
For the Frosting:
- 4 cups confectioners’ sugar: Forms the sweet, smooth base for both frostings.
- ⅓ cup boiling water: Thins the frosting to a spreadable consistency.
- 1 (1-ounce) square bittersweet chocolate, chopped: Creates the rich chocolate frosting.
Why These Ingredients Matter
- Cake Flour: Ensures a soft, cakey texture that’s signature to these cookies.
- Lemon Extract: Adds a subtle tang that complements the sweet frostings.
- Confectioners’ Sugar: Creates a smooth, glossy frosting that sets firmly.
- Bittersweet Chocolate: Provides a rich, not-too-sweet contrast to the vanilla frosting.
Substitutions and Variations
- Butter: Use salted butter and reduce salt to ¼ teaspoon, or try vegan butter for a dairy-free option.
- Milk: Substitute with plant-based milk (like almond or oat) for a dairy-free version.
- Lemon Extract: Replace with 1 teaspoon lemon zest or omit for a plainer vanilla cookie.
- Bittersweet Chocolate: Swap with semisweet or dark chocolate for a different flavor intensity.
- Vegan Option: Use vegan butter, plant-based milk, and a flax egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg); ensure chocolate is vegan.
- Gluten-Free: Use a gluten-free all-purpose flour blend and gluten-free cake flour.
Step-by-Step Instructions
Making Black and White Cookies is a rewarding process that combines simple baking with a fun frosting technique. Let’s get started!
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Butter two baking sheets or line with parchment paper for easy release.
Tip: Parchment paper ensures cookies don’t stick and makes cleanup easier.
Step 2: Make the Cookie Dough
- In a medium bowl, cream together 1 cup unsalted butter and 1 ¾ cups white sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Beat in 4 eggs one at a time, ensuring each is fully incorporated.
- Stir in 1 cup milk, ½ teaspoon vanilla extract, and ¼ teaspoon lemon extract.
- In a separate bowl, combine 2 ½ cups cake flour, 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually blend the dry ingredients into the wet mixture, mixing until just combined.
Tip: Avoid overmixing to keep the cookies tender and cakey.
Step 3: Bake the Cookies
- Drop tablespoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake for 20-30 minutes, until the edges begin to brown and the centers are set.
- Transfer to wire racks to cool completely.
Tip: Aim for uniform dough portions to ensure evenly sized cookies for frosting.
Step 4: Make the Frosting
- In a large bowl, place 4 cups confectioners’ sugar. Gradually mix in ⅓ cup boiling water, one tablespoon at a time, until the frosting is thick but spreadable. You may need slightly more water for the right consistency.
- Divide the frosting into two equal portions.
- For the chocolate frosting: Transfer one portion to the top of a double boiler set over simmering water. Stir in 1 ounce chopped bittersweet chocolate and warm, stirring frequently, until the chocolate melts and the frosting is smooth. Remove from heat.
Tip: If you don’t have a double boiler, use a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
Step 5: Frost the Cookies
- Working with the flat (bottom) side of each cooled cookie, use a small brush or offset spatula to coat half with the chocolate frosting and the other half with the vanilla frosting, creating a straight dividing line.
- Place frosted cookies on waxed paper to allow the frosting to harden, about 30-60 minutes.
Tip: Frost cookies one at a time to ensure neat, even lines before the frosting sets.
Step 6: Serve
- Serve once the frosting is set, or store for later enjoyment.
Tip: For a polished look, smooth the frosting with a butter knife dipped in warm water.
Assembly: Building the Perfect Black and White Cookies
Assembling Black and White Cookies is all about creating a visually striking dessert with a balanced flavor. Here’s how to make them shine:
- Cookies: Bake uniform, round cookies to ensure a classic shape and easy frosting.
- Frosting: Divide the frosting precisely and work quickly to maintain spreadability.
- Application: Apply frostings neatly to create the iconic half-and-half look, with a clean line down the middle.
- Presentation: Arrange on a platter or in a bakery-style box to showcase the dual frostings.
Presentation Tips
- Serve on a white platter to highlight the black and white contrast.
- Add a sprinkle of edible gold dust or colorful sprinkles along the frosting line for a modern twist.
- Package in clear cellophane bags for gifting or bake sale appeal.
Storage and Make-Ahead Tips
Black and White Cookies are great for making ahead and store well for sharing or savoring later.
- Storage:
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Layer with parchment paper to prevent sticking.
- Freeze unfrosted cookies in an airtight container for up to 2 months. Thaw at room temperature, then frost before serving.
- Make-Ahead:
- Bake cookies a day ahead and store in an airtight container at room temperature.
- Prepare the frostings just before assembling, as they set quickly.
- Frost cookies a day in advance and store in a single layer to maintain the frosting’s appearance.
Tip: If refrigerated, bring cookies to room temperature for 20-30 minutes before serving for the softest texture.
Recipe Variations
Black and White Cookies are versatile and easy to customize. Here are some fun twists:
- Mocha Black and White Cookies: Add ½ teaspoon instant coffee to the chocolate frosting for a mocha flavor.
- Lemon Black and White Cookies: Increase lemon extract to ½ teaspoon in the cookie dough and add lemon zest to the vanilla frosting.
- Rainbow Black and White Cookies: Tint the vanilla frosting with food coloring for a colorful twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend and gluten-free cake flour.
- Mini Black and White Cookies: Use 1 tablespoon dough per cookie for bite-sized treats, reducing bake time to 15-20 minutes.
Conclusion: Savor a New York Classic!
Black and White Cookies are the dessert that brings a taste of New York to every bite. With their soft, cakey texture and iconic half-chocolate, half-vanilla frosting, they’re a perfect treat for coffee breaks, parties, or a nostalgic indulgence. Easy to make with a bit of frosting finesse, these cookies are sure to impress. So, grab your mixing bowls, bake a batch, and enjoy a slice of deli charm. We’d love to hear how your cookies turn out—share your creations in the comments or on social media!
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Black and White Cookies I
Description
Ever craved a cookie that’s as iconic as it is delicious? Black and White Cookies are a beloved New York staple, featuring a soft, cake-like cookie topped with a split of creamy vanilla and rich chocolate frosting.
Ingredients
For the Cookies:
- 1 cup unsalted butter: Adds richness and tenderness to the cookies.
- 1 ¾ cups white sugar: Sweetens the dough.
- 4 eggs: Provide structure and moisture for a cakey texture.
- 1 cup milk: Keeps the dough soft and moist.
- ½ teaspoon vanilla extract: Enhances the cookie’s flavor.
- ¼ teaspoon lemon extract: Adds a subtle, tangy note.
- 2 ½ cups cake flour: Creates a light, tender crumb.
- 2 ½ cups all-purpose flour: Adds structure to balance the cake flour.
- 1 teaspoon baking powder: Helps the cookies rise.
- ½ teaspoon salt: Balances the sweetness.
For the Frosting:
- 4 cups confectioners’ sugar: Forms the sweet, smooth base for both frostings.
- ⅓ cup boiling water: Thins the frosting to a spreadable consistency.
- 1 (1-ounce) square bittersweet chocolate, chopped: Creates the rich chocolate frosting.
Why These Ingredients Matter
- Cake Flour: Ensures a soft, cakey texture that’s signature to these cookies.
- Lemon Extract: Adds a subtle tang that complements the sweet frostings.
- Confectioners’ Sugar: Creates a smooth, glossy frosting that sets firmly.
- Bittersweet Chocolate: Provides a rich, not-too-sweet contrast to the vanilla frosting.
Substitutions and Variations
- Butter: Use salted butter and reduce salt to ¼ teaspoon, or try vegan butter for a dairy-free option.
- Milk: Substitute with plant-based milk (like almond or oat) for a dairy-free version.
- Lemon Extract: Replace with 1 teaspoon lemon zest or omit for a plainer vanilla cookie.
- Bittersweet Chocolate: Swap with semisweet or dark chocolate for a different flavor intensity.
- Vegan Option: Use vegan butter, plant-based milk, and a flax egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg); ensure chocolate is vegan.
- Gluten-Free: Use a gluten-free all-purpose flour blend and gluten-free cake flour.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Butter two baking sheets or line with parchment paper for easy release.
Tip: Parchment paper ensures cookies don’t stick and makes cleanup easier.
Step 2: Make the Cookie Dough
- In a medium bowl, cream together 1 cup unsalted butter and 1 ¾ cups white sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Beat in 4 eggs one at a time, ensuring each is fully incorporated.
- Stir in 1 cup milk, ½ teaspoon vanilla extract, and ¼ teaspoon lemon extract.
- In a separate bowl, combine 2 ½ cups cake flour, 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually blend the dry ingredients into the wet mixture, mixing until just combined.
Tip: Avoid overmixing to keep the cookies tender and cakey.
Step 3: Bake the Cookies
- Drop tablespoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake for 20-30 minutes, until the edges begin to brown and the centers are set.
- Transfer to wire racks to cool completely.
Tip: Aim for uniform dough portions to ensure evenly sized cookies for frosting.
Step 4: Make the Frosting
- In a large bowl, place 4 cups confectioners’ sugar. Gradually mix in ⅓ cup boiling water, one tablespoon at a time, until the frosting is thick but spreadable. You may need slightly more water for the right consistency.
- Divide the frosting into two equal portions.
- For the chocolate frosting: Transfer one portion to the top of a double boiler set over simmering water. Stir in 1 ounce chopped bittersweet chocolate and warm, stirring frequently, until the chocolate melts and the frosting is smooth. Remove from heat.
Tip: If you don’t have a double boiler, use a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water.
Step 5: Frost the Cookies
- Working with the flat (bottom) side of each cooled cookie, use a small brush or offset spatula to coat half with the chocolate frosting and the other half with the vanilla frosting, creating a straight dividing line.
- Place frosted cookies on waxed paper to allow the frosting to harden, about 30-60 minutes.
Tip: Frost cookies one at a time to ensure neat, even lines before the frosting sets.
Step 6: Serve
- Serve once the frosting is set, or store for later enjoyment.
Tip: For a polished look, smooth the frosting with a butter knife dipped in warm water.
FAQs
1. Why are my cookies too flat?
Flat cookies can result from overmixing or warm dough. Mix just until combined and chill the dough for 15 minutes if it’s too soft.
2. Can I use butter instead of margarine in the frosting?
This recipe doesn’t use margarine, but if substituting shortening in other recipes, butter works in the cookie dough but not the frosting, as it affects the glaze’s texture.
3. Are these cookies gluten-free?
Not as written, but use a gluten-free all-purpose flour blend and gluten-free cake flour for a gluten-free version.
4. Why is my frosting too runny or thick?
Runny frosting needs more confectioners’ sugar; thick frosting needs more boiling water. Adjust gradually, 1 tablespoon at a time.
5. Can I make these ahead?
Yes! Bake cookies a day ahead and frost a day in advance, storing in a single layer.
6. Can I use milk chocolate instead of bittersweet?
Yes, but milk chocolate makes the frosting sweeter. Bittersweet offers a balanced contrast to the vanilla.
7. What are the health benefits of Black and White Cookies?
Minimal, as they’re an indulgent treat. Eggs and milk provide protein and calcium, but enjoy in moderation due to sugar and fat content.