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Classic Soft, Cake-like New York Style Black and White Cookies with Perfect Vanilla and Chocolate Glaze

A close-up of a black and white cookie cut in half, showing the cake, cream filling, and chocolate glaze.
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Follow this straightforward recipe to make soft, cake-like Black and White Cookies, the iconic New York bakery favorite. You get the perfect contrast of vanilla and chocolate icing in every bite.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup powdered sugar (for white icing)
  • 1 tablespoon milk or water (for white icing)
  • 1/4 teaspoon vanilla extract (for white icing)
  • 1 cup powdered sugar (for black icing)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons milk or water (for black icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined; do not overmix. The dough will be thick and soft.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread into thick rounds.
  7. Bake for 10 to 12 minutes, or until the edges are just set and the centers look slightly soft. They should remain pale.
  8. Cool the cookies completely on a wire rack before icing.
  9. Prepare the white icing: Whisk together 1 cup powdered sugar, 1 tablespoon milk/water, and 1/4 teaspoon vanilla until smooth. Adjust liquid for a thick, spreadable consistency.
  10. Prepare the black icing: Whisk together 1 cup powdered sugar, cocoa powder, and 2 tablespoons milk/water until smooth. Adjust liquid for a thick, spreadable consistency similar to the white icing.
  11. Once cookies are cool, use an offset spatula to spread half of the cookie surface with the white icing. Immediately spread the other half with the black icing, meeting the line in the middle.
  12. Let the icing set completely before serving or storing your **Black and White Cookie Recipe** treats.

Notes

  • For the best **NYC Bakery Cookies** texture, avoid overbaking; the centers should remain soft and cake-like.
  • If you want a thinner glaze, add liquid to the icing mixture one teaspoon at a time.
  • These are also known as **Half Moon Cookies** or **Half and Half Cookies** in some regions.

Nutrition

Find it online: https://dishicious.com/black-and-white-cookies-recipe/