Black and White Cookies

Black and White Cookies

24 servings
Also known as Half-Moon Cookies, or just plain Black and Whites, these jumbo cookies are soft and cakelike, and would be quite plain save for their faint hint of lemon, and the vanilla and chocolate icings on top. Their distinctive taste (and look) seem to be the main attraction for kids... and truth be told, their parents as well.Informal research tells us these black and white cookies are New York City natives. In fact, we've seen a recipe titled New York Black and White Deli Cookies; and the corner deli is where you'll most likely find them in NYC, as the sweet counterpoint to a pastrami on rye and a half-sour.

Ingredients

  • unsalted butter
    16 tbsp
  • granulated sugar
    1 ½ c
  • table salt
    1 ½ tsp
  • baking powder
    1 tbsp
  • lemon oil

    or 1 teaspoon grated lemon rind

    ⅛ tsp
  • King Arthur Pure Vanilla Extract
    2 tsp
  • eggs
    3 large
  • King Arthur Unbleached All-Purpose Flour
    4 ½ c
  • milk

    not nonfat

    1 c
  • confectioners' sugar
    3 ⅓ c
  • light corn syrup
    3 tbsp
  • hot water
    3 tbsp
  • King Arthur Pure Vanilla Extract
    ¾ tsp
  • confectioners' sugar
    2 ⅝ c
  • light corn syrup
    3 tbsp
  • King Arthur Pure Vanilla Extract
    ¾ tsp
  • hot water
    ¼ c
  • espresso powder

    optional

    ¼ tsp
  • semisweet chocolate chips or bittersweet chocolate chips
    ¾ c

Directions

  1. 1

    Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.

  2. 2

    To make the cookies: Beat together the butter, sugar, salt, baking powder, lemon, and vanilla till well combined.

  3. 3

    Beat in the eggs one at a time, beating well after each addition.

  4. 4

    Stir in the flour alternately with the milk, beginning and ending with the flour. Do this gently; there's no need to beat.

  5. 5

    Using a muffin scoop or a 1/4-cup measure, drop the dough onto the prepared baking sheets. With wet fingers, or the wet bottom of a measuring cup, flatten/spread the dough to a 3"-diameter circle. Leave 2" to 2 1/2" between each cookie; they'll spread.

  6. 6

    Bake the cookies for 10 to 12 minutes, until they're set, and are perhaps a very light golden brown around the edges. If there's no sign of brown, that's OK. Cookies baked for 10 minutes will be quite moist. Cookies baked for 12 minutes will be drier, and more "authentic." Bake for 11 minutes for an in-between cookie.

  7. 7

    Remove the cookies from the oven, and cool them right on the pan. As they cool, prepare the icing.

  8. 8

    To make the vanilla icing: Whisk together the confectioners' sugar, corn syrup, and hot water. For a nice vanilla flavor, add the vanilla; for the whitest icing, omit it.

  9. 9

    Spread the icing over half of each cookie. Place them on a rack to set while you make the chocolate icing.

  10. 10

    To make the chocolate icing: Combine the confectioners' sugar, corn syrup, vanilla, hot water, and espresso powder. stirring till smooth.

  11. 11

    In the microwave, or in a pan set over very low heat, melt the chocolate.

  12. 12

    Add the melted chocolate into the sugar mixture, stirring till well combined.

  13. 13

    Spread the icing on the uncovered half of each cookie. You'll have a generous amount of icing, so don't be afraid to pile it on.

  14. 14

    Set the black and white cookies back on the rack, and allow them to rest for about 30 minutes, till the icing is set.

  15. 15

    Store the black and white cookies in an airtight container at room temperature for several days.

Black and White Cookies

Black and White Cookies

71 min24 servings370 cal

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About this Recipe

Indulge in Classic Black and White Cookies: A Taste of New York

Few treats capture the charm and nostalgia quite like Black and White Cookies. Also affectionately known as Half-Moon Cookies, these iconic jumbo delights are a true New York City staple, found in bustling delis and bakeries across the five boroughs. If you've ever craved a soft, cakelike cookie with a distinctive dual-toned icing, you're in for a treat with this classic recipe.

What makes these Black and White Cookies so special? It starts with the cookie base itself – a tender, subtly sweet, and wonderfully soft texture that's almost like a mini cake. A delicate hint of lemon brightens the flavor profile, perfectly complementing the rich toppings. Each jumbo cookie is then generously slathered with a smooth, sweet vanilla icing on one half and a decadent, glossy chocolate icing on the other. This striking contrast isn't just visually appealing; it offers a delightful flavor journey with every bite.

Making these classic Black and Whites at home is a rewarding experience. Achieving that perfect, clean dividing line between the vanilla and chocolate can be a fun challenge, creating a professional-looking finish. Whether you're serving them with a cup of coffee, as a dessert after dinner, or simply as an afternoon pick-me-up, these New York Black and White Cookies are sure to be a hit with both kids and adults alike. Prepare to bring a slice of authentic NYC bakery magic right into your kitchen!

Frequently Asked Questions