Black and White Cookies and New York City: Central Park, Chinatown, Flatiron District

I visited New York City for the first time last month with Chad to celebrate our anniversary. We have been married for seven years! We only had two days so I didn’t get to see everything on my list, but we still managed to fit in quite a lot. Today, I am featuring a recipe for Black and White Cookies along with our experiences in Central Park, Chinatown, and the Flatiron District.

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Check out the rest of our visit here:

• New York Style Pizza and New York City: Rockefeller Center, Times Square, Chelsea Market, Greenwich Village
• Bagels and New York City: 9/11 Memorial & Museum, Statue of Liberty, Ellis Island

Café Sabarsky

We started our last morning with breakfast at Café Sabarsky. I bought a copy of Kurt Gutenbrunner’s cookbook, Neue Cuisine (recipes from Café Sabarsky, Wallsé, and Blaue Gans), a few years ago and was excited to see the cafe in person.

Café Sabarsky is located inside the Neue Galerie at the corner of 86th Street and Fifth Avenue, right next to Central Park. I really wish we had set aside enough time to tour the museum. It features German and Austrian media (painting, sculpture, works on paper, decorative arts, and photographs) created between 1890 and 1940.

One of the most notable pieces is Gustav Klimt’s Adele Bloch-Bauer I, featured in the 2015 movie- Woman in Gold. Unfortunately we had to catch a train back home early that afternoon and the museum doesn’t open until 11 am. I am definitely adding it to our itinerary next time we go to New York City.

We enjoyed quite the breakfast in the elegant cafe beginning with Eiskaffee (chilled coffee with vanilla ice cream, topped with whipped cream and cocoa) for Chad and Wiener Heiße Schokolade (Viennese hot chocolate) for me.

I ordered the Marillenpalatschinken (crêpes with house-made apricot confiture) and a slice of Klimttorte (chocolate and hazelnut cake) while Chad had the Palatschinken mit Räucherforelle & Oberskren (chilled smoked trout crêpes and horseradish crème fraîche) and a slice of Linzertorte (hazelnut tart with fresh raspberry confiture).

Central Park

After breakfast, we took a rainy stroll across Central Park. Central Park is one of the most famous and visited urban parks in the United States.

This oasis in the center of Manhattan stretches from 59th Street to 110th Street. It was originally created in 1857 over 778 acres of land. In 1873, it was expanded to 843 acres. In 1962, it was designated a National Historic Landmark.

We only went through a small portion due to the rain and time constraints, but there is so much to explore and it can be quite easy to get lost among all of the trails.

The park is home to dozens of activities and other forms of entertainment including 21 playgrounds, Central Park Carousel, Conservatory Garden, the Ravine, Shakespeare Garden, Swedish Cottage Marionette Theatre, Central Park Zoo, restaurants, concerts, museums (The Metropolitan Museum of Art, American Museum of Natural History, The Guggenheim Museum, Neue Galerie), Belvedere Castle (photos below), and more.

Depending on the season, you can also row boats in the lake, ice skate, have a picnic, or just enjoy a leisurely walk/jog/run.

Gray’s Papaya

West of Central Park on 2090 Broadway is Gray’s Papaya. They are open 24/7 and well-known for their hot dogs and tropical drinks. We stopped by for a quick, inexpensive snack before heading back to our hotel to check-out.

Chinatown

On our first day, we also visited Chinatown and the Flatiron District.

Chinatown is located in Lower Manhattan (there are also newer neighborhoods in Flushing, Queens and Sunset Park, Brooklyn) and follows San Francisco’s as the second oldest in the United States.

Mei Li Wah Bakery

I should have come with more of an appetite, because there are so many amazing restaurants!

We settled on Baked Roast Pork and Cocktail (coconut) Buns from Mei Li Wah Bakery on 64 Bayard Street. Note that only cash is accepted and no seating unless you are dining in the restaurant.

Columbus Park

We took the buns over to Columbus Park for a relaxing place to sit. Columbus Park was created in 1897 and rests on the area previously known as Five Points (featured in Gangs of New York).

Due to the off and on rain, it was fairly quiet with only a few people playing games and music.

Yunhong Chopsticks Shop

I stopped by the Yunhong Chopsticks Shop on 50 Mott Street to grab a couple of beginner chopstick sets and rests for Evan and Claire. They have quite the gorgeous collection with chopsticks and accessories for less than 10 dollars to more than 250.

New Kam Man

We also enjoyed browsing through New Kam Man at 200 Canal Street.

This three-story grocery store features everything from food and kitchen appliances to dinnerware, toys, and toiletries. Next time I will need to save enough room in my suitcase to bring back a couple of bowls.

Flatiron District

Just a short subway ride north from Chinatown brought us to the Flatiron District. It is named after one of the most notable and interesting buildings in the area- the Flatiron building.

Constructed in 1902, this triangular-shaped 22 story building was designated a New York Landmark in 1966 and a National Historic Landmark in 1989.

Other notable sights in the district include the Center for Jewish History, Madison Square Park, the Metropolitan Life Tower, Gramercy Theatre, National Museum of Mathematics, and a variety of restaurants (from light eats to upscale and Michelin-starred) and shopping.

It was already closed by the time we got to the area, but the Union Square Greenmarket is definitely on my list for next time.

Lego Store

Chad is always drawn to Lego Stores when we pass by and came across this one on 200 5th Avenue. I enjoyed the local styling with the Flatiron District model, Statue of Liberty, and mural.

Eataly

While Chad could have spent hours inside the Lego Store, I could do the same in Eataly. Eataly is a huge 58,000 sq foot Italian-themed marketplace across the street from the Flatiron building. The first location opened in 2007 in the Lingotto district of Turin by Oscar Farinetti. There are also locations Downtown and in Chicago, Boston, Los Angeles and other cities around the world.

The building is set up like a grocery store with counter service restaurants scattered throughout featuring pizza, pasta, meat, fish, vegetables, panini, gelato, pastries, and coffee along with a rooftop beer garden featuring a sit-down restaurant offering themed menu items that vary based on the season (currently Sabbia- inspired by the Italian seaside).

I loved browsing through all of the produce and specialty shops. I came across many ingredients that I often have difficulty locating such as fiddlehead ferns and a variety of mushrooms. There are also sections with books, housewares, and gourmet items.

Zaro’s Family Bakery

So that was our two day trip to New York City covered in three blog posts! I had such an incredible time even though I would have liked at least a couple extra days to visit the museums, Harlem, Queens, and Brooklyn.

This just gives us a reason to go back! As we were waiting for our train at Penn Station, I tried my first Black and White Cookie from Zaro’s Family Bakery. It was the perfect ending to the trip.

Update: We loved New York City so much, we went back the following year with the kids! Find the details of that trip here:

• Dark Chocolate Chocolate Chip Cookies and New York City: American Museum of Natural History, Times Square
• S’mores Macarons and New York City: Choco-Story NY, Greenwich Village, SoHo, New York Public Library
• Matcha Lava Cake and New York City: The Intrepid Sea, Air and Space Museum, East Village
• Chocolate Babka and New York City: Union Square, James Beard House, Grand Central Terminal
• Xiao Long Bao (Chinese Soup Dumplings) and New York City: Chinatown/Little Italy, Lower East Side, Dumbo

Black and White Cookies

I had heard of Black and White Cookies, but hadn’t actually tried one until waiting for our train in Penn Station. I was so excited to make them at home to help hold onto the memories from our trip.

These cookies are a New York staple with a similar version introduced to Germany during World War II and known as the Amerikaner (though these may sometimes be iced with only vanilla or chocolate). I was surprised at how large they were, nearly the size of my hand, with a domed bottom and cake-like texture.

To recreate the cookies at home, I used this recipe from Karen’s Kitchen Stories as inspiration. They tasted just like the one I had in New York with the notes of lemon and vanilla. They are also just as sweet.

A Few Tips for Black and White Cookies

Place the scoops of dough about 3 inches (7.5 cm) apart on the prepared baking sheets. They will spread a decent amount in the oven.

Bake the cookies just until cooked through (the tops should spring back lightly when gently touched) and lightly golden on the bottom. Overbaking will cause them to lose that soft and light texture.

Be sure to decorate the flat “bottom” side of the cookies with the icing. When the cookies are glazed-side up, the bottoms should be domed.

I used dark cocoa powder to really show the contrast in the Black and White Cookies. It can be found in the specialty baking section of some grocery stores or on Amazon: Black Cocoa Powder.

Don’t spread the chocolate glaze over the cookies until after the vanilla glaze has set.

The Black and White Cookies are best the day they are made, but will last up to 3 days in an airtight container at room temperature after the glaze has set.

Black and White Cookies Recipe

Adapted from Karen’s Kitchen Stories

Print Pin

5 from 5 votes

Black and White Cookies

Black and White Cookies recipe inspired by New York City! These cake-like cookies are topped with a half vanilla, half chocolate glaze.

Course Dessert

Cuisine American

Keyword cookie, dessert, New York City

Prep Time 30 minutes

Cook Time 15 minutes

Resting Time: 30 minutes

Total Time 1 hour 15 minutes

Servings 22 Cookies

Ingredients

Cookies:

• 1 1/2 cups (190 grams) all-purpose flour
• 1 1/2 cups (190 grams) cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 14 tablespoons (200 grams) unsalted butter softened
• 1 1/2 cups (300 grams) granulated sugar
• 2 large eggs
• 1 large egg yolk
• 3/4 cup (177 milliliters) buttermilk divided
• 1 tablespoon (15 milliliters) vanilla extract
• 1 tablespoon freshly grated lemon zest

Glaze:

• 4 cups (470 grams) powdered sugar
• 4-5 tablespoons (60-74 milliliters) milk
• 3 tablespoons (44 milliliters) heavy cream
• 2 tablespoons (30 milliliters) light corn syrup
• 2 teaspoons (10 milliliters) vanilla extract
• 1/4 cup (25 grams) dark cocoa powder
• 1 tablespoon (15 milliliters) water

Instructions

To make the cookies:

• Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
• In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
• In another large bowl, beat together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, just until blended.
• Stir in 1/3rd of the flour mixture into the egg mixture, followed by 1/2 of the buttermilk. Add another 1/3rd of the flour mixture followed by the remaining buttermilk, and then the remaining flour, adding each just until blended with no streaks. Stir in the vanilla extract and lemon zest.
• Use a 1/4 cup (60 milliliters) ice cream scoop to place mounds of dough, in as even a circle as possible, on the prepared baking sheets, 3 inches (7.5 cm) apart (about 6 cookies per baking sheet).
• Bake, 1 sheet at a time, in preheated oven until cooked through and slightly golden, about 15-17 minutes. Allow to cool for 5 minutes before removing to wire rack.
• Repeat with remaining dough (make sure the baking sheet is completely cool before adding more dough). Allow the cookies to cool completely before topping with the glaze.

To make the glaze and assemble:

• In a bowl, whisk together the powdered sugar, milk, cream, corn syrup, and vanilla extract until smooth.
• If the glaze is too thick, add a little more milk. If it is too thin, add a little more powdered sugar. It should be spreadable, but just enough to coat the cookie in an even, smooth layer and not thick like a frosting.
• Transfer 1 cup (237 milliliters) of the icing to a separate bowl. Whisk in the dark cocoa powder along with 1 tablespoon (15 milliliters) water if needed to create a smooth, chocolate glaze. Cover and set aside.
• Spread the white glaze over half of the flat side of each cookie with an offset spatula. Allow the glaze to set, about 20 minutes.
• Spread the dark chocolate glaze over the other half of each cookie. Allow to set for an hour before serving or storing in an airtight container at room temperature for up to 3 days.