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

Scale

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.

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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.