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Best Easy Black and White Cookie Recipe

Name: Best Easy Black and White Cookie Recipe
Total time: 55 min
Yield: 85 g
Ingredients: all-purpose flour 2 cups; baking powder 1.5 tsp; baking soda 0.25 tsp; unsalted butter 0.5 cup; granulated sugar 1 cup; eggs 2 pieces; sour cream 0.5 cup; milk 0.25 cup; vanilla extract 1 tsp; confectioners' sugar 2.5 cups; lemon juice 2 tbsp; water 4 tbsp; unsweetened cocoa powder 3 tbsp

The iconic black and white cookie with its half-vanilla, half-chocolate frosting is a beloved New York bakery classic. This soft, cakey cookie is a must-try family treat.

Cook 55 min Difficulty NORMAL 330 kcal

#vegetarian #high carb #family treat #New York bakery classic

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Ingredients

Main ingredients

all-purpose flour 2 cups
baking powder 1.5 tsp
baking soda 0.25 tsp
unsalted butter 0.5 cup
granulated sugar 1 cup
eggs 2 pieces
sour cream 0.5 cup
milk 0.25 cup
vanilla extract 1 tsp

Seasonings/Sauce

confectioners' sugar 2.5 cups
lemon juice 2 tbsp
water 4 tbsp
unsweetened cocoa powder 3 tbsp

Nutrition summary

Carbohydrates 56 g 68%

Protein 5 g 6%

Fat 10 g 26%

Serving size 85g

Cooking steps

1

Preheat your oven to 350°F. Line two baking sheets with parchment paper for even baking and easy cleanup.
2

Whisk together the flour, baking powder, and baking soda in a medium bowl, ensuring no lumps for a soft, cakey texture.
3

In a large bowl, cream unsalted butter and granulated sugar until pale and fluffy using medium speed; then add eggs one at a time, mixing well after each.
4

Add sour cream, milk, and vanilla extract to the creamed mixture. Blend until just combined and gradually mix in the dry ingredients for a smooth batter.
5

Scoop ¼-cup portions of dough onto the prepared sheets, leaving space between each; bake for 14–17 minutes, watching for lightly golden bottoms. Cool completely before frosting.
6

For the icing, mix confectioners' sugar, lemon juice, and water. Spread half the cookie with white icing and let set for 10 minutes. Stir cocoa powder into remaining icing, then spread on other half and let cookies rest until icing is firm.
7

Serve the cookies once the frosting sets, ensuring both vanilla and chocolate sides have distinct finishes.

Personalized Q&A

Q. What's the key ingredient in this recipe?

All-purpose flour is the backbone of the Black and White Cookie, providing the soft, cakey texture that defines the classic New York treat. The combination of sour cream and eggs also plays a crucial role, making the dough tender and rich.

Q. Which ingredient makes the biggest difference in flavor?

The vanilla extract, combined with the lemon juice in the icing, delivers a distinct flavor profile. The duo of vanilla and chocolate frosting is essential, but the subtle tang from the lemon juice in the vanilla icing gives these cookies their signature bakery taste.

Q. Is there a specific baking technique to ensure the cookies have the right texture?

Yes! Creaming the butter and sugar thoroughly on medium speed, blending the wet ingredients just until combined, and not over-mixing the batter are key steps. Also, baking at 350°F and watching for light golden bottoms prevent dryness while keeping the cookies soft and cakey.

Q. How many calories are in each serving, and what's the main macronutrient?

Each serving is about 85g and delivers 330 kcal. The cookies are high in carbohydrates (56g per serving, 68% of calories), moderate in fat (10g, 26%) and low in protein (5g, 6%), making them a classic sweet treat rather than a protein-rich snack.

Q. How can I keep the icing from running or becoming too thin?

To prevent runny icing, mix the confectioners’ sugar well with lemon juice and water—add water slowly to control consistency. Allow the white icing to set for at least 10 minutes before applying the chocolate, and let both sides set before handling. This ensures distinct halves and avoids drips.

Best Easy Black and White Cookie Recipe

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