Black and White Cookies are a New York bakery classic. Soft, cakey, cookies topped with half chocolate glaze and half vanilla glaze. They're as pretty as they are delicious, making them perfect for holidays, parties, or an everyday treat.
I remember the first time I tried these cookies in a small bakery in the city, and they instantly became a favorite. Now I loe bakign them at home, and the two tone glaze always brings back that nostalgic bakery feel.
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Why You'll Love Black and White Cookies
Bakery style treat: just like the oversied cookies from a New York deli.
Soft and cakey: tender crumb that's more like cake than a traditional cookie.
Two glazes: chocolate and vanilla for the best of both worlds.
Classic look: the half and half frosting makes them eye-catching on any dessert table.
Key Ingredients for Black and White Cookies
See the recipe card at the end of this post for a full list of ingredients and instructions.
- Cake flour: keeps the cookies light and tender.
- Butter: gives richness and helps the cookies stay soft.
- Lemon zest and extract: adds a subtle citrus note to balance the sweetness.
- Confectioner's sugar: perfect for making the smooth glazes.
- Cocoa powder: creates the chocolate glaze half.
Ingredient Substitutions
- Use all-purpose flour instead of cake flour for a slightly denser texture.
- Swap almond extract in the glaze for vanilla if preferred.
- Replace skim milk with whole milk for. a creamier glaze.
Tips for Perfect Black and White Cookies
- Spread carefully: use a small offset spatula for neat glaze edges.
- Cool completely: let cookies cool fully before glazing to prevent melting.
- Glaze sets firm: allow plenty of time for the icing to dry before stacking or storing.
How to Store
Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze upto 3 months.
More Easy Cookie Recipes You'll Love
You may also enjoy my Soft Blueberry Cookies, Chocolate Zucchini Cookies, Italian Ricotta Cookies, and Pineapple Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Black and White Cookies
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Ingredients
For the cookies
- 4 cups cake flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1¾ cups granulated sugar
- 1 cup unsalted butter , room temperature
- 2 large eggs , room temperature
- ½ tablespoon lemon zest
- 1 teaspoon` vanilla extract
For the chocolate glaze
- ¾ cup confectioner's sugar
- 2 tablespoon Hershey's Cocoa
- 2 Tbsp. skim milk
For the vanilla glaze
- ¾ cup confectioner's sugar
- ½ tsp. almond extract
- 1 Tbsp. skim milk
Instructions
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- In a medium bowl, mix together cake flour, salt, and baking powder until well combined. Set aside.
- In another medium bowl, using an electric hand mixer, beat together sugar and butter until creamy.
- Add eggs and mix until incorporated. Add lemon zest and vanilla extract and mix well.
- Gradually add the flour mixture and milk alternately, starting and ending with flour, until fully incorporated.
- Scoop cookie dough into ¼ cup portions onto the prepared baking sheet.
- Bake for 13-15 minutes, until edges just begin to brown and center of cookie is no longer wet. Remove from oven and cool completely on a wire rack.
To make the white glaze
- In a small bowl, combine confectioner's sugar, almond extract, and milk until smooth.
To make the chocolate glaze
- In another small bowl, combine the confectioner's sugar, cocoa powder, and milk until smooth.
To glaze the cookies
- Frost ½ of the underside of each cooled cookie with white icing using an offset spatula. Let cookies set to dry for 10 minutes.
- Frost the 2nd half of the cooled cookies with an offset spatula using the chocolate icing. Let cookies rest until icing sets, 1-2 hours.
CookiePie says
WOW -- another triumph! Your cookies look fantastic!!