If you’re looking for a unique and delicious cookie to make at home, then put these Black and White Cookies on the list! We love ’em here in our house, and a tray of these cookies is always met with a big smile. Happy baking!

Black and White Cookies

Part chocolate-part vanilla. Part cake-part cookie. Black and White Cookies are an iconic treat in the New York City area…and they're delicious!

4.67 from 6 votes

Prep Time: 45 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 12 cookies

Calories: 387 kcal

Ingredients

For the Cookies

2 cups 1 tsp ¼ tsp ½ tsp ⅓ cup ⅓ cup 2 tsp 1 tsp ½ cup room temperature ¾ cup + 2 Tbsp granulated sugar 2 room temperature

For the Glaze

3¾ cups confectioner’s sugar 2½ Tbsp light corn syrup 1 ½ tsp 5-8 Tbsp hot water 4 oz. semisweet chocolate melted ¼ cup

Instructions

For the Cookies

Preheat oven to 375°F.

Line two sheet pans with parchment paper; set pans aside.

Using a large bowl, add flour, baking powder, baking soda and salt; stir until well combined; set bowl aside.

In a separate bowl, whisk together sour cream, milk, vanilla extract and lemon zest; set bowl aside.

Using a countertop mixer, cream together the butter and sugar until light and fluffy (~3-4 minutes on medium speed).

Add eggs; mix on low speed until well combined.

Add ½ of the flour mixture; mix on low speed until well combined.

Add ½ of the sour cream mixture; mix on low speed until well combined.

Repeat with the remaining flour and sour cream mixtures. (Note: Don’t forget to scrape the sides of the bowl with a spatula.)

Using an ice cream scoop (or a ¼-cup measure), drop ¼ cup scoops of batter onto the prepared baking pans.

(Note: Leave 2” of space between scoops. I put 6 scoops on each pan.)

Bake for 13-15 minutes, or until centers of cookies are springy to the touch.

Let cookies cool on pans for 15 minutes and then transfer cookies to a cooling rack until completely cool.

For the Glaze

Using a medium bowl, add confectioner’s sugar, corn syrup, vanilla extract and 5 Tbsp of hot water; whisk together until well combined. If needed, continue adding hot water 1 Tbsp at a time until the glaze is thick but spreadable. (Note: Err on the side of too thick rather than too thin!)

Flip each cookie over and use an offset spatula to spread glaze over half of the flat side.

Place cookies back on cooling rack. (Note: You will have leftover glaze.)

Stir the melted chocolate into the remaining glaze. Add cocoa powder and stir until glaze is smooth. Add enough hot water (2-3 Tbsp) to create a thick, but spreadable glaze.

Using an offset spatula, spread the chocolate glaze evenly on the other half of the cookies.

Let glaze set for 1-2 hours before serving.

Notes

Recipe from The New York Times.