No need to choose between chocolate and vanilla (or take a trip to New York) with these Black and white cookies! Made with a super soft sugar cookie with half chocolate frosting and half vanilla frosting, you’ll love these classic cookies!
Recipe for black and white cookies
If you’ve been to New York, you’re probably familiar with this popular bakery cookie. Once you sink your teeth into one of these bad boys, you’ll be craving them every time you’re in New York… and when you’re not there, too. And this is where this homemade recipe for black and white cookies comes into the picture. Made with a soft and buttery sugar cookie and covered in half chocolate, half vanilla frosting, you can make black and white cookies in your kitchen!
What are black and white cookies?
Black and white cookies made with soft sugar cookies, cookies and rounds with milky (you guessed it) black and white icing! They are a staple in New York bakeries, but you can find them in some bakeries across the US thanks to their popularity! They are traditionally frosted on the flat side of the cookie (the bottom) and sometimes replaced with square buttercream and other times with thin frosting. I’ve tried both and I prefer the thinner coating, but if you prefer a thick and buttery coating, you can always make a small batch of vanilla and chocolate buttercream instead! 
What do you need to make black and white cookies?
You’ll need a few different ingredients to make these delicious cookies: soft and buttery vanilla sugar cookies, vanilla frosting, and chocolate frosting. Luckily, all of these parts are made with pretty simple ingredients, so you won’t have to grab too many ingredients at the store to whip them up! Here is your shopping list:
- unsalted butter
- Sugar
- eggs
- Vanilla extract
- Sour cream
- flour
- Baking powder
- Baking soda powder
- Salt
- sugar powder
- milk
- Corn syrup
- Cocoa powder
Tips for frosting the cookies in black and white so they look like you bought them at a bakery
- Make sure your cookies are completely cool before frosting: Listen, I get it – I’m impatient too. So you’ll have to believe me (because I learned the hard way) that you must let your cookies cool completely before frosting them. I’m talking totally cool to the touch, no Oh it’s cold enough. not cold enough These need to be fully room temperature before you slap any frosting on them or they will turn into a sad mess.
- Use the corn syrup: I know not everyone is the biggest fan of corn syrup, but it gives these black and white cookies such a nice, glossy finish!
- Freeze all the cookies with the vanilla coating and then all with the chocolate coating: These black and white cookies are the easiest to frost when you’re strategic about it. I like to do the vanilla frosting on all the cookies first so you don’t switch between frostings.
- Let the vanilla frosting set before moving on to the chocolate: To get the cleanest black and white cookies, you should let the vanilla frosting fully set before frosting the other half in chocolate. Even if the vanilla is messy, you can make a nice clean with the chocolate coating!
How to store black and white cookies
The frosting on your cookies will harden, but you still want to be sure to store them properly so they don’t get messy (and stay fresh!). I like to store them in a single layer in an airtight container in the fridge for best results. If you must stack them, you can put a layer of parchment paper between the layers, but be careful that the coating may smear. They still taste just as good, but after all the effort of freezing them, it’s nice for them to stay pretty! You can also freeze these cookies if you don’t want a whole batch in one sitting! I recommend freezing them unfrozen and then thawing and freezing them when ready to serve as the frosting can be a little runny and messy when frozen and thawed!
Happy baking, my friends!
XXX
No need to choose between chocolate and vanilla (or take a trip to New York) with these Black and white cookies! Made with a super soft sugar cookie with half chocolate frosting and half vanilla frosting, you’ll love these classic cookies!
-
Preparation time:
40 minutes -
Cooking time:
13 minutes -
total time:
2 hours -
yield:
15 cookies 1X -
category:
dessert -
method:
Oven -
kitchen:
American
-
Preparation time:
40 minutes -
Cooking time:
13 minutes -
total time:
2 hours -
yield:
15 cookies 1X -
category:
dessert -
method:
Oven -
kitchen:
American
singularity:
ladder:
- Preparation time: 40 minutes
- Cooking time: 13 minutes
- total time: 2 hours
- yield: 15 cookies 1X
- category: dessert
- method: Oven
- kitchen: American
Component
for the cookies
- 1/2 Goblet Unsalted butter, room temperature
- 1 Goblet Sugar
- 1 Egg, room temperature
- 2 teaspoons Vanilla extract
- 1/4 cup Sour cream
- 2 flour cups
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda powder
- 1/2 tsp Salt
For the coating
- 3 cups sugar powder
- 3 To 4 spoons of milk
- 2 spoons Corn syrup
- 1 teaspoon Vanilla extract
- 1/2 tsp Salt
- 3 spoons Cocoa powder
Instructions
- Heat the oven to 350 degrees Celsius and line a pan with baking paper. set aside.
- In a mixer fitted with the whisk attachment, beat the butter at room temperature and the granulated sugar until a light and airy mixture is obtained, about a minute. Scrape the bowl and add the egg, sour cream and vanilla and beat until combined.
- Scrape the bowl and add the flour, baking powder, baking soda and salt. Beat until no streaks or lumps of flour remain, but do not overmix.
- Use a 1.5-ounce cookie scoop to scoop the dough into balls and place 2 inches apart on your cookie sheet.
- Bake at 350°F for 13 minutes or until the edges are set, but the cookies are still slightly underdone in the middle. Place on a wire rack to cool completely.
- While the cookies are cooling, prepare the frosting. In a small mixing bowl, mix the powdered sugar, 3 tablespoons of milk, corn syrup, vanilla extract and salt. Whisk together until smooth. If the coating is too stiff, add the extra tablespoon of milk to reach the desired thickness.
- Transfer half of the coating to a separate mixing bowl to prepare the chocolate coating. Add the cocoa powder to this half of the coating and mix until you get a smooth and creamy texture. Now you should have one bowl of vanilla frosting and one of chocolate!
- Turn the cooled cookies so that the flat bottom is on top. Use an offset spatula to frost half a cookie with a thin layer of vanilla frosting. Repeat with all the cookies and place the cookies in the refrigerator for 10 minutes for the coating to set. Take the cookies out of the fridge and freeze the other half of each cookie with the chocolate coating. Place back in the fridge so the coating will set until serving!
Keywords: Black and white cookies
