A soft, domed black and white cookie can be enjoyed outside of New York City. Recreate the classic with this recipe.
By Lizzy Wolff
I don’t know if you guys know this, but I lived in New York for a number of years. Most of my best friends live there so I’m still really attached to it. But even before New York was a glimmer in my mind, I was eating black and white cookies in Miami, where I was raised. So long story short, pretty readers, these cookies are a big deal to me. 
I tried three recipes before I decided on this one. You’d be surprised what some people try to pass off as classic black and white cookies. Here’s how you know the real thing: there is a hint of lemon in the white icing. The cookie is soft, browned on the bottom, and slightly domed. The heavens open up when you eat it.
Traditional Black and White Cookies
- Total Time: 35 minutes
- Yield: 12 cookies 1x
Description
These classic black and white cookies feature a soft, slightly domed base with a hint of lemon in the white icing, offering a taste of New York no matter where you are.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup well-shaken buttermilk
- 1/2 teaspoon vanilla extract
- 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 cups powdered sugar
- 1 tablespoon light corn syrup
- 1/4 teaspoon lemon extract
- 1/4 cup water
- 1/3 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a small bowl, stir together the buttermilk and vanilla extract. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the egg to the butter mixture and beat until combined.
- Alternately add the flour mixture and the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. The dough should form slightly domed mounds.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar, corn syrup, lemon extract, and water in a medium bowl until smooth.
- Transfer half of the icing to another bowl and stir in the cocoa powder until well combined.
- Spread the lemon icing on one half of the flat side of each cooled cookie. Allow it to set slightly.
- Spread the chocolate icing on the other half of each cookie. Allow the icing to set completely before serving.
Notes
For a more pronounced lemon flavor, add a bit more lemon extract to the white icing. Store cookies in an airtight container at room temperature for up to 3 days. If you prefer a softer cookie, slightly underbake them and let them cool on the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 25
- Sodium: 120
- Fat: 9
- Carbohydrates: 35
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Frequently Asked Questions
What gives the white icing its distinctive flavor?
The white icing includes a hint of lemon, which adds a unique flavor that is characteristic of traditional black and white cookies.
How can I achieve the soft, domed texture of the cookies?
To achieve the soft, domed texture, make sure to properly cream the butter and sugar until light and fluffy, and avoid overmixing the dough.
Why are the bottoms of the cookies browned?
The bottoms of the cookies brown during baking due to the sugar content and the heat from the baking surface, which gives them a slight crispness while keeping the tops soft.
