Bring a little flavor of the big city home with these from-scratch Black and White Cookies. Tender, fluffy cookies are topped with vanilla and chocolate icing; these cookies give you a standby of both cake and cookie, vanilla and chocolate.

What are Black and White Cookies?

If you aren’t familiar with them, black and white cookies are almost as synonymous with New York City bakeries as cheesecake. We always think of the Seinfeld “Look to the cookie!” episode when we see one.

These cake-like cookies are also known as half and half cookies, half-moon cookies, and Amerikaner in Germany. Originating in the early 1900s, two different New York bakeries claim to be the creator of these iconic cookies, Glaser’s Bake Shop in New York City and Hemstrought's Bakery in Utica, NY. Regardless of who created the original cookie, they have become a staple in New York delis for decades!

The texture is sponge-like, the cookies have a hint of lemon flavor, and are covered in vanilla and chocolate icings. They’re a fabulous change of pace from the typical chocolate chip and oatmeal cookies that are found in most bakeries.

Baker notes

Cookie Temperature: Be sure the cookies are fully cooled before beginning to frost. If the cookie is too warm the icing will melt and not set on the cookie properly.
Vanilla Icing: If the vanilla icing begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency.
Chocolate Icing: If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it is still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency.

Storing, Freezing, Making Ahead

Whether you have leftovers, want to keep some for later, or are planning to make these rich cookies in advance, here are a few simple steps to help you along the way.

Storing: Keep frosted black and white cookies in an airtight container for up to 3 days. Separate the layers of cookies with wax paper to prevent the frosting from sticking.
Freezing: Wrap black and white cookies (frosted or un-frosted) in plastic wrap and store in a freezer-safe container for up to 3 months.
Thawing: To thaw, refrigerate overnight and then bring to room temperature before serving or frosting.
Making Ahead: Planning to make these in advance? For just a few days in advance, we suggest making and storing them in an airtight container. For longer than 3 days, follow freezing instructions and frost before serving.

Common questions

Creative Cookies to Bake Next

Bring the flavor of New York City home with these from-scratch Black and White Cookies. A tender cake-like cookie coated with vanilla and chocolate icing make these a one-of-a-kind treat!

Watch the Recipe Video Below:

Photography by Dee Frances.

Black and White Cookies

Yield: 20 to 24 cookies
Prep: 15 minutes
Cook: 40 minutes
Total: 1 hour 30 minutes

Ingredients

For the Cookies:

4 cups ( 500 g ) cake flour
½ teaspoon ( 0.5 teaspoon ) baking powder
½ teaspoon ( 0.5 teaspoon ) salt
1 cup ( 227 g ) unsalted butter, at cool room temperature
1¾ cups ( 350 g ) granulated sugar
2 eggs, at room temperature
½ teaspoon ( 0.5 teaspoon ) vanilla extract
¼ teaspoon ( 0.25 teaspoon ) lemon extract
1 cup ( 244 ml ) milk

For the Icing:

2 ounces ( 56.7 g ) unsweetened chocolate, finely chopped
⅓ cup ( 83.33 ml ) water
¼ cup ( 85.25 g ) light corn syrup
5 cups ( 600 g ) powdered sugar
½ teaspoon ( 0.5 teaspoon ) vanilla extract

Method

Make the Cookies: Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder and salt; set aside.
Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs, vanilla and lemon extract. Beat at medium speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again. With mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined. Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.
Use a ¼-cup measuring cup to scoop mounds of dough onto the prepared baking sheets about two inches apart. Using moistened fingers, gently press each mound of dough into a 2½-inch circle. Bake until the edges of the cookies are set and light golden brown, about 20 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.
Making the Icings: Melt the chocolate either in a medium bowl set over a small saucepan over barely-simmering water, or using the microwave on 50% power in 30-second increments; set aside.
In a medium saucepan over medium heat, bring the water and corn syrup to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer ¾ cup of the icing to the bowl with the melted chocolate and whisk to combine.
Ice the Cookies: Place wire racks over wax paper to catch any drips. Use a small offset spatula to spread about 2 tablespoons of the vanilla icing onto half of the flat underside of each cookie. The icing should move on its own when the cookie is tilted; use the spatula to scrape any excess from around the edges. If the vanilla begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency. Place the finished cookies on the wire racks and allow to set for at least 15 minutes.
Again using a small offset spatula, spread the chocolate icing on the half of each cookie, scraping any excess icing from around the edge of the cookies. If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it’s still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency. Place the finished cookies on the wire racks and allow to set for at least 1 hour.
The cookies can be stored in an airtight container at room temperature for up to 3 days. If you stack the cookies, be sure to place a piece of wax paper between layers.

Notes

Cake Flour : Has a lower gluten content than all-purpose flour leaving these cookies light and spongy. We do not recommend substituting all-purpose flour. You can find cake flour in any grocery store, online, or use this substitution.

Lemon Extract: This is optional and not overpowering, but gives the cookies that familiar flavor.

Milk : Use whatever you have on hand; 1%, 2%, or whole milk.

Cookie Temperature : Be sure the cookies are fully cooled before beginning to frost. If the cookie is too warm the icing will melt and not set on the cookie properly.

Vanilla Icing : If the vanilla icing begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency.

Chocolate Icing : If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it is still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency.

Storing: Keep frosted black and white cookies in an airtight container for up to 3 days. Separate the layers of cookies with wax paper to prevent the frosting from sticking.

Freezing: Wrap black and white cookies (frosted or un-frosted) in plastic wrap and store in a freezer-safe container for up to 3 months.

Thawing : To thaw, refrigerate overnight and then bring to room temperature before serving or frosting.

Recipe from Baking Illustrated

Photography by Dee Frances.