Description
Classic Black and White Cookies feature a soft, cake-like base topped with half vanilla and half chocolate glaze. These iconic New York-style cookies offer a perfect balance of rich cocoa and sweet vanilla icing, making them a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ⅓ cups all-purpose flour (160g)
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 6 Tbsp unsalted butter, room temperature (85g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 2 tsp vanilla extract (10mL)
- ⅓ cup buttermilk (80mL)
Vanilla Icing
- 2 cups confectioners’ sugar (240g)
- 2 tsp lemon juice, fresh (optional)
- 2 Tbsp water, plus more as needed
- 1 Tbsp light corn syrup
- ½ tsp vanilla extract
Chocolate Icing
- 3 Tbsp cocoa powder, dutch-process preferred (18g)
- Additional water, few teaspoons as needed
- 1 tsp light corn syrup
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt until well combined; set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter on medium-high speed until smooth, then add the granulated sugar and continue mixing until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Beat in the large egg and 2 teaspoons of vanilla extract, scraping down the sides of the bowl to ensure everything is well incorporated.
- Combine Wet and Dry Ingredients: On low speed, alternate adding the flour mixture and buttermilk in three batches, starting and ending with the flour. Mix just until combined, then use a spatula to scrape the bowl and gently fold any remaining flour in.
- Portion the Dough: Using a ¼ cup cookie scoop or a greased measuring cup, drop batter balls onto the prepared baking sheets, spacing them about 4 inches apart to allow for spreading. Limit to 5 cookies per sheet for even baking.
- Bake Cookies: Place the baking sheets on the center rack and bake for 13-14 minutes, or until the centers feel springy when lightly touched. Remove from oven and let cool slightly on the sheets.
- Cool Cookies: Transfer cookies upside down to a wire rack to cool completely, ensuring the flat bottoms become the top surface ready for icing.
- Prepare Vanilla Icing: In a large bowl, whisk together confectioners’ sugar, vanilla extract, lemon juice (if using), light corn syrup, and 2 tablespoons of water until smooth. Add more water as needed to achieve a thin, spreadable consistency.
- Prepare Chocolate Icing: Transfer about half of the vanilla icing to another bowl. Add the cocoa powder, a teaspoon of corn syrup, and a few teaspoons of water. Mix on high speed until the chocolate icing becomes glossy and smooth, adjusting water to match the vanilla icing’s consistency.
- Ice Cookies: Using a small or offset spatula, spread a thin layer of vanilla icing over half of each cookie. Use the edge of a knife or spatula to create a clean, neat dividing line in the center by gently pulling icing from the center to the edge. Allow this icing to set slightly.
- Ice with Chocolate: Spread the chocolate icing on the other half of the cookie, pushing it gently to the center and smoothing with your spatula. Let the icing set completely before serving to ensure firm, distinct chocolate and vanilla halves.
Notes
- For best texture, use room temperature ingredients to ensure proper mixing and fluffiness.
- Allow the icing to fully set before stacking or storing cookies to avoid smudging the glaze.
- Using Dutch-process cocoa powder yields a richer chocolate flavor and smoother icing.
- Cooling cookies upside down creates a flat surface perfect for even icing application.
- These cookies are best enjoyed within 2-3 days, stored in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 347 kcal
- Sugar: 45 g
- Sodium: 238 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 47 mg
