Enjoy a classic NYC bakery treat at home. Black And White Cookies are easier to make than you might think!
If you’re of a certain age and know the sitcom Seinfeld, you might recall an episode where Jerry and Elaine are standing in line in a New York City bakery. In a typical Seinfeld twist, the two characters end up having to get back in line after the first babka they purchase has a hair on it. While waiting, Jerry enjoys the classic NYC treat: a black and white cookie. Pontificating about the wider cultural meaning of the cookie as a symbol of racial harmony, he quips the iconic line: “Look to the cookie, Elaine. Look to the cookie.” While Jerry’s speech may or may not resonate, the fact stands: black and white cookies are delicious!
Not being a NYC native, I always associated these cookies with the Seinfeld episode; however, if you’ve grown up with the treat, it’s likely a nostalgic favorite and perhaps one that you can only find in New York. With any regional treat, it’s nice to be able to make a from-scratch version to enjoy anytime. Black and white cookies are actually fairly simple to make and enjoy wherever you are.
Actually, “cookie” is a bit of a misnomer. These gems are cake-like in texture and are softer and often larger than a typical cookie. The base flavor is just-right sweet and full of vanilla, which makes the “black” icing’s chocolate flavor pop even more. Because of the iconic half-chocolate, half-vanilla frosting, they are sometimes called “half-moons.” It’s easy to see why.
You will love black and white cookies, as making them at home allows you to decide what size you want. In the mood for a real treat? Make them big, like the bakeries do. Or, you can make them closer to a standard cookie size and enjoy a taste of this classic NYC cookie (and have plenty for a crowd!). Black and white cookies are rich and tasty, and perfect for any potluck, party, or just your midafternoon coffee.
Vanilla Extract Choices
For most of my baking, I reach for the dark bottle of pure vanilla extract. It’s naturally derived and full of wonderful vanilla flavor and smell; it’s worth the hefty price tag. However, there are a few times when I use synthetically derived vanilla, which is clear. When I want a snowy white color for my frosting or icing, the clear vanilla extract is a better choice. Sometimes labeled “imitation vanilla,” clear vanilla extract is usually sold right next to the pure variety. For black and white cookies, the clear option is a nice one to get the color just right.
How Do I Store Leftovers?
Black and white cookies store well at room temperature, as long as they are in an airtight container or resealable bag. You can keep them at room temperature for 3-4 days. If you refrigerate them, they will keep for up to a week. Freezing is also an option, as long as you freeze within 1-2 days of baking. Wrap individually in plastic wrap and then put the wrapped cookies in an airtight container. You can freeze up to 3 months.
Serving Suggestions
Black and white cookies are a fun addition to a birthday party or dessert spread. They look gorgeous and taste delicious! If you make the larger-sized cookies, wrap the cooled cookies individually in a clear wrapping and use them as party favors to send home with your guests. Another clever idea is to serve black and white cookies at New Year’s Eve, to celebrate the NYC ball drop. Serve the cookies with another NYC classic, Chocolate Cheesecake. Or serve with Vanilla Ice Cream for a perfect pairing!
Black and White Cookies
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ounces unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/3 cup whole milk
- 2 1/2 cups powdered sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- 5 to 6 tablespoons water divided
- 3 tablespoons unsweetened cocoa powder
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Drop 1/4-cup portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 13 to 16 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
- In a medium bowl, whisk together the powdered sugar, corn syrup, 1/2 teaspoon vanilla extract, and 2 to 3 tablespoons of water until smooth and spreadable.
- Transfer half of the icing to another bowl. Add the unsweetened cocoa powder and an additional 2 to 3 tablespoons of water to this bowl, mixing until smooth.
- Turn the cooled cookies flat side up. Using a small spatula or knife, spread the vanilla icing on one half of each cookie.
- Spread the chocolate icing on the other half of each cookie, either with a spatula or by dipping for a crisper line. Allow the icing to set before serving.
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