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Black and White Cookies with more in the background on a baking sheet.

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



  • 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


  • 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


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.