The black and white cookie is a New York icon—a soft, cake-like cookie topped with a perfect half-and-half glaze of vanilla and chocolate icing. Made famous by Jewish delis and bakeries throughout the city, these cookies are beloved for their tender crumb and the perfect balance of two classic flavors.
One bite gives you vanilla, the next chocolate, and sometimes both at once. They’re the ultimate cookie for those who can’t decide. This authentic recipe delivers that classic texture: soft, slightly dense, and perfectly moist, with a shiny icing that sets to a beautiful finish.
Instructions
Prep and Preheat
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Combine Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Alternate Dry and Buttermilk
With the mixer on low speed, add about one-third of the flour mixture, then half the buttermilk, mixing until just combined. Repeat with another third of flour, the remaining buttermilk, and finally the last of the flour. Mix just until smooth—do not overmix.
Drop the Cookies
Using a large cookie scoop or ¼-cup measure, drop mounds of batter onto the prepared baking sheets, spacing about 3 inches apart. The cookies will spread.
Bake
Bake for 15-18 minutes, until the edges are lightly golden and the tops spring back when touched. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Make the Icings
For the vanilla icing, whisk together the powdered sugar, 2 tablespoons milk, corn syrup (if using), vanilla, and salt until smooth. Add more milk if needed to reach a thick but spreadable consistency.
For the chocolate icing, whisk together the powdered sugar, cocoa powder, 2 tablespoons milk, corn syrup, vanilla, and salt until smooth. Add more milk if needed.
Ice the Cookies
Place the cooled cookies flat side up on a wire rack over a baking sheet (to catch drips). Using a small offset spatula or knife, spread vanilla icing over half of each cookie in a straight line down the middle.
Let set for a few minutes, then spread chocolate icing over the other half. Alternatively, you can ice one half, let it set, then ice the other half.
Set
Let the icing set completely at room temperature, about 1 hour, before serving.
Pro-Tips for Black & White Cookie Perfection
- Use Cake Flour: It gives the cookies that tender, cake-like texture.
- Don’t Overmix: Overmixing develops gluten and can make the cookies tough. Mix just until combined.
- Make Them Uniform: Use a cookie scoop for even-sized cookies that bake evenly.
- Cool Completely Before Icing: Warm cookies will melt the icing.
- Perfect Half-and-Half: For that classic look, ice one half, let it set, then ice the other half. Or use a ruler as a guide.
- Corn Syrup for Shine: A little corn syrup in the icing gives that beautiful, glossy finish.
- Consistency Matters: The icing should be thick enough to stay on the cookie but thin enough to spread smoothly.
- Storage: Store in a single layer or with parchment between layers to prevent sticking.
These Classic Black & White Cookies are New York’s favorite—absolutely delicious.
