Description

Classic NYC Black and White Cookies feature a soft, cake-like vanilla base topped with smooth vanilla and chocolate icing. They are a nostalgic New York bakery treat perfect for parties, holidays, or an afternoon snack.

Ingredients

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

10 tablespoons butter, softened

1 cup granulated sugar

1 egg

2 teaspoons vanilla extract

1/3 cup sour cream

5 cups powdered sugar

7 tablespoons milk, divided

2 tablespoons corn syrup

1 teaspoon vanilla extract

1/2 teaspoon salt

3 tablespoons unsweetened cocoa powder

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Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the 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 and mix until well combined.
Add half of the flour mixture and mix gently just until incorporated.
Stir in the sour cream until smooth and evenly combined.
Add the remaining flour mixture and mix just until no dry spots remain.
Using a 1/4-cup measure, divide the dough into 12 portions. Arrange six portions on each prepared baking sheet, leaving plenty of space between them.
Lightly dampen your hands with water and gently flatten the top of each mound.
Bake for 7 minutes, rotate the baking sheets, and bake for another 7–8 minutes, until the edges are lightly golden and the centers remain soft.
Cool the cookies on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
For the icing, whisk together the powdered sugar, 6 tablespoons milk, corn syrup, vanilla extract, and salt until smooth.
Transfer 1 cup of the white icing to a separate bowl and reserve it for the vanilla halves.
Add the remaining 1 tablespoon milk and cocoa powder to the larger bowl of icing and whisk until smooth.
Turn the completely cooled cookies upside down so the flat bottoms face upward.
Spread vanilla icing over one half of each cookie, then chill for 15–20 minutes to set.
Spread chocolate icing over the remaining half of each cookie, creating a neat dividing line.
Chill the finished cookies until both sides of the icing are completely set before serving.

Notes

Measure the flour carefully and avoid overmixing or overbaking to keep the cookies soft and cake-like.

For a citrus variation, add finely grated lemon or orange zest to the batter or vanilla icing.

For an almond variation, replace a small amount of the vanilla extract with almond extract.

For mini cookies, use smaller portions of dough and begin checking for doneness earlier.

The vanilla icing can be tinted with food coloring for holidays or parties.

Store fully set cookies in an airtight container with parchment or wax paper between layers for 2–3 days at room temperature or up to 5 days refrigerated.

For freezing, freeze the cookies without icing, thaw completely, and decorate with fresh icing before serving.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 320 kcal
Sugar: 42 g
Sodium: 170 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg