Perfect Black and White Cookies
Ingredients
- 2 cups/255 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/3 cup/80 milliliters sour cream or whole-milk yogurt
- 1/3 cup/80 milliliters whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon almond extract
- 1/2 cup/115 grams unsalted butter
at room temperature, 1 stick
- 3/4 cup plus 2 tablespoons/200 grams granulated sugar
- 2 large eggs
at room temperature
- 2 1/2 cups/300 grams confectioners’ sugar
- Boiling water
as needed
- 1 1/2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 2 1/2 ounces/70 grams unsweetened chocolate
melted and cooled
- 2 1/2 tablespoons unsweetened Dutch-process cocoa powder
Directions
- 1
Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
- 2
In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
- 3
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
- 4
Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
- 5
Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They’ll brown only on the bottoms.) Take care not to overbake, or they will dry out.
- 6
Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
- 7
While the cookies cool, make the glaze: Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
- 8
Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.
Perfect Black and White Cookies
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About this Recipe
Craving a classic bakery treat that tastes like a visit to a New York or Midwest patisserie? These Perfect Black and White Cookies deliver that nostalgic, cake-like perfection right to your kitchen, offering a delightful combination of flavors and textures in every bite.
What makes this recipe truly special is its commitment to a tender, moist crumb. The secret lies in the inclusion of sour cream or whole-milk yogurt, which creates a velvety texture that feels more like a miniature cake than a traditional cookie. This thoughtful detail ensures a soft base that perfectly complements the signature dual glazes.
Prepare for a truly unique cookie experience. You'll savor a fine, soft crumb that's scented with fragrant vanilla, a bright hint of lemon zest, and a subtle undertone of almond. The cookie itself is wonderfully tender, providing an ideal canvas for the contrastingly snappy glazes. Half of each cookie is adorned with a smooth vanilla glaze, while the other half boasts a rich chocolate glaze. This means you don't have to choose between your favorite flavors; you get both in one perfectly balanced confection. They are wonderfully satisfying, offering a pleasant sweetness that's never overpowering.
This recipe offers a small, but significant, customization option directly within the ingredient list. You can confidently use either sour cream or whole-milk yogurt in the batter, making it adaptable to what you have on hand. The dual glazes of vanilla and chocolate are a hallmark of these cookies, ensuring a delightful contrast that satisfies both flavor preferences. This recipe is designed to be enjoyed as is, celebrating the classic combination of flavors and textures.
These classic confections are ideal for an afternoon coffee break, a delightful dessert after dinner, or as a charming addition to any gathering. They are truly best enjoyed fresh, capturing that authentic bakery experience when the cake is at its softest and the glaze at its snappiest.