Black and White Cookies Recipe

Soft and pillow-like, these classic Black and White Cookies are a staple in New York and incredibly addictive. With their light, cake-like texture and iconic half-vanilla, half-chocolate icing, you’ll never have to choose a favorite flavor again. These cookies, also known as Half-Moon Cookies, are the best of both worlds, offering a perfect balance between cake and cookie.

The texture of these black and white cookies is sponge-like (similar to cake) with a sweet glaze on top, just like what you’ll find in a New York City bakery. They’re also surprisingly easy to make at home, and if you’ve got kids, they’ll have a ton of fun icing them. See my full recipe tutorial below, including important notes on ingredients, step-by-step photos, and decorating tips!

What You Need to Make This Recipe

• All-purpose flour: No need for cake or specialty flour. Basic all-purpose flour will still give you that cake-like texture.

• Buttermilk: Buttermilk helps give the cookies a soft texture. Check out my How to Make Buttermilk Post if you need an easy substitution.

• Light corn syrup: Light corn syrup is colorless, sweet, and has a hint of vanilla flavor, giving the icing a nice gloss. Don’t accidentally use dark corn syrup, which has a toasty molasses flavor. You can substitute it with glucose syrup or omit it if desired.

• Vanilla: Use real vanilla extract for the best flavor and avoid vanilla essence.

• Cocoa powder: Dutch process cocoa powder like Hershey’s or Ghirardelli will give you that characteristic dark color.

How to Make Black and White Cookies

Step 1: Prepare the Dry Ingredients

Combine the flour, salt, and baking soda in a bowl, then whisk together and set aside.

Step 2: Cream the Butter and Sugar

Cream the butter and sugar in a bowl until light and fluffy. Mix in the egg and vanilla.

Step 3: Combine Wet and Dry Ingredients

Add the flour mixture and buttermilk in three alternating batches, starting and ending with the flour, while mixing on low. Mix until just combined.

Step 4: Shape the Cookies

Use a ¼ cup scoop or greased measuring cup to drop balls of batter onto your lined baking sheets. Bake for 13-14 minutes or until the centers are springy to the touch.

Step 5: Make the Icing

Combine the powdered sugar, vanilla, lemon juice, corn syrup, and water in a large bowl, then mix until smooth, adding more water as needed to achieve a thinner, spreadable icing.

Step 6: Prepare the Chocolate Icing

Transfer almost half the icing to another bowl and combine cocoa powder, water, and corn syrup.

Step 7: Ice the Cookies

Cover half of each cookie in a thin layer of vanilla icing. Draw a line down the middle with an offset spatula or knife to get a nice clean edge. Allow the icing to set, then cover the other side with chocolate icing. Allow to set before enjoying.

Pro Tips for Making This Recipe

• Ensure your baking soda hasn’t expired as it’s crucial for the shape and texture of the cookies.

• To help the icing set quickly, you can put the half-finished cookies in the fridge for 20 to 25 minutes.

• Make sure your butter and egg are at room temperature so everything mixes and bakes evenly.

• Take the butter out of the fridge in advance to soften it. Don’t be tempted to heat the butter as it’ll cause the cookies to spread too much.

• Let the cookies cool completely before icing, or the vanilla icing will melt.

• Remember to ice the flat side, not the rounded side, of the cookies.

• If not using a scale to measure your flour, fluff your flour with a spoon, then spoon it into your cups before leveling it off with a knife. This is the best way to measure flour without overpacking the cup.

• This recipe makes about 8 portions. You can double or triple the recipe as needed.

Frequently Asked Questions

Can I Prepare These in Advance?

These black and white cookies are best eaten within 24 hours when they are at their softest. However, they will still be tasty within 3 days if stored in an airtight container at room temperature. After 3 days, store them in the fridge for another 1-2 days if you still have leftovers!

Can I Freeze These?

Yes, you can freeze the baked but unglazed cookies or raw dough for up to 3 months. Thaw completely before glazing/baking.

What If I Don’t Have Buttermilk?

You can make your own buttermilk. Check out my blog post here with tips and tricks on making homemade buttermilk.

Enjoy making and eating these delightful Black and White Cookies, a true taste of New York right in your kitchen! And don’t forget to check out my collection of delicious cookie recipes for more baking inspiration.