This Black & White Cookies Recipe is a soft and cakey recipe, which is made with vanilla extract and a hint of lemon extract. It’s a classic, foolproof recipe, ready in about 1 hour and 35 minutes.
Jump to RecipeBlack & White Cookies Recipe Ingredients
FOR THE COOKIES:
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup milk
- 1/2 tsp. vanilla extract
- 1/4 tsp. lemon extract
- 6 Tbsp. unsalted butter, at room temperature
- 1/2 cup sugar
- 1 large egg
FOR THE GLAZE:
- 1 1/2 cups confectioners sugar
- 4 Tbsp. milk, divided
- 1/4 tsp. vanilla extract
- 1/4 cup unsweetened cocoa powder
How To Make Black & White Cookies Recipe
- Prep the Oven and Pans: Preheat your oven to 375ºF. Line a large baking sheet with parchment paper or a silicone mat.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.
- Combine Wet Ingredients: In a liquid measuring cup, stir together the milk, vanilla extract, and lemon extract. Set this aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the room temperature butter and sugar on medium speed for about one minute, until combined and fluffy. Scrape down the sides of the bowl, then beat in the egg.
- Make the Batter: With the mixer running on low speed, alternate adding the flour mixture and the milk mixture. Start by adding half of the flour mixture, then half of the milk mixture, followed by the remaining flour, and finally the rest of the milk. Mix until each addition is just absorbed before adding the next.
- Scoop and Bake: Using a 3-tablespoon cookie scoop, portion out the batter onto the prepared baking sheet, leaving space between them. You should get about 8 cookies. Bake for 15 minutes, until the cookies are slightly puffed and a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cookies cool completely on a wire rack. This is very important, as the glaze will melt if the cookies are warm.
- Make the Glazes: In a small bowl, whisk together the confectioner’s sugar with 3 tablespoons of the milk to create the base glaze. Pour half of this glaze into a second bowl. To the first bowl, stir in the vanilla extract to make the white glaze. To the second bowl, add the cocoa powder and the remaining 1 tablespoon of milk and whisk until a smooth chocolate glaze forms.
- Glaze the Cookies: Turn the cooled cookies over so the flat bottom side is facing up. Using a small offset spatula or a butter knife, spread one half of each cookie’s flat surface with the chocolate glaze and the other half with the vanilla glaze. Let the glaze set completely before serving.
Recipe Tips
- How to get the perfect cake-like texture? The key is to not over-mix the batter. Mix each ingredient addition only until it’s just combined. Using room temperature butter and egg also helps create the signature soft, tender crumb.
- Why is my glaze too thick or thin? Glaze consistency is easy to adjust. If it’s too thick, add a tiny bit more milk (a few drops at a time). If it’s too thin and runny, whisk in a little more confectioner’s sugar until it reaches a thick but spreadable consistency.
- How do I get a clean line between the glazes? For a sharp line, apply one glaze (for example, the chocolate) to all the cookies. Let it set for about 15-20 minutes, then carefully apply the vanilla glaze to the other half, meeting in the middle.
- Do I really need the lemon extract? That tiny hint of lemon extract is the secret ingredient in a classic New York black and white cookie, giving it a subtle, bright background flavor. If you don’t have it, you can omit it.
What To Serve With Black & White Cookies
These are an iconic, satisfying treat that needs nothing more than a simple beverage to go alongside.
- A cold glass of milk
- A hot cup of coffee
- A cup of black tea
How To Store Black & White Cookies
Room Temperature: Store the cookies in a single layer in an airtight container at room temperature for up to 3 days. Stacking them will smudge the iconic icing. Freeze: It is not recommended to freeze the finished cookies as the glaze can become sticky upon thawing.
Black & White Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 380kcal
- Protein: 4g
- Fat: 14g
- Carbohydrates: 59g
- Sugar: 42g
- Sodium: 210mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A true black and white cookie has a distinct soft, dense, cake-like texture, almost like a sponge cake. The batter is dropped, not rolled, and it’s famous for the half-and-half fondant-style icing applied to the flat bottom of the cookie.
Traditionally, you ice the flat bottom of the cookie. This gives you a perfectly smooth, flat surface for the signature half-moon glaze.
Yes, you can prepare the batter, cover it tightly, and refrigerate it for up to 2 days. Let it sit at room temperature for about 30 minutes before scooping, as it will be quite firm.
Try More Recipes:
Black & White Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes15
minutes380
kcalGet the classic New York bakery experience with these soft, cake-like cookies topped with the iconic half-moon vanilla and chocolate icings.
Ingredients
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup milk
1/2 tsp. vanilla extract
1/4 tsp. lemon extract
6 Tbsp. unsalted butter, softened
1/2 cup sugar
1 large egg
1 1/2 cups confectioners sugar
4 Tbsp. milk, divided
1/4 cup unsweetened cocoa powder
Directions
- Preheat oven to 375°F. Whisk together flour, baking powder, and salt. In a separate cup, stir together milk and extracts.
- Cream butter and sugar, then beat in the egg.
- On low speed, alternate adding the dry and wet mixtures to the creamed butter until a smooth batter forms.
- Scoop 3-tablespoon portions of batter onto a parchment-lined baking sheet.
- Bake for 15 minutes until a toothpick comes out clean. Cool completely.
- Whisk confectioners sugar and 3 tbsp milk. Divide in half. Add vanilla to one half, and cocoa powder and 1 tbsp milk to the other.
- Spread chocolate glaze on one half of the flat bottom of each cookie and vanilla glaze on the other. Let set.
Notes
- Let the cookies cool completely before glazing, otherwise, the glaze will melt and run off.
- Ice the flat bottom of the cookie for a smooth, traditional look.
- The batter will be soft, more like a thick cake batter than a typical cookie dough.
- The subtle hint of lemon extract is the classic secret ingredient for an authentic taste.
