Classic Black and White Cookies – Soft & Iced
Black and White Cookies: A Timeless Taste of New York Tradition
There are some treats that transcend mere dessert, becoming woven into the very fabric of culture and memory. The Black and White Cookie is undeniably one such icon. With its distinctive dual frosting, a smooth canvas of vanilla and a rich sweep of chocolate, this isn’t just a cookie; it’s a nostalgic trip, a culinary embrace, and a testament to simple perfection. At magicinkitchen.com, we believe in celebrating these legendary flavors, and today, we’re bringing the magic of these beloved Black and White Cookies straight into your kitchen. Prepare to bake a piece of history, a soft, cake-like delight that promises pure joy with every bite.
Quick Glance Summary
⏱️ Prep Time: 35 minutes, 🍽️ Servings: 18-24 cookies, 💥 Vibe: Nostalgic, Iconic, Delightful
Jump Ahead: Navigate the Magic
- What You’ll Need to Craft These Iconic Black and White Cookies
- How to Make Perfect Black and White Cookies
- Fun Twists & Serving Ideas for Your Black and White Cookies
- Hear From Our Happy Bakers
- Frequently Asked Questions About Black and White Cookies
- A Sweet Farewell, For Now
What You’ll Need to Craft These Iconic Black and White Cookies
Creating these delightful Black and White Cookies requires a few pantry staples, but the magic truly happens when these ingredients come together. Gather your provisions, and let’s embark on this sweet journey to bake the perfect Black and White Cookies.
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain full-fat yogurt
- ¼ cup milk
- For the Vanilla Icing:
- 2 cups powdered sugar, sifted
- 3-4 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- For the Chocolate Icing:
- 1 ½ cups powdered sugar, sifted
- 3 tablespoons unsweetened cocoa powder
- 3-4 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
How to Make Perfect Black and White Cookies
The journey to creating these quintessential Black and White Cookies is simpler than you might imagine, promising a rewarding experience with every step. Follow these instructions carefully to achieve that classic soft, cake-like texture and iconic frosting split.
- Prepare Your Workspace: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. This is crucial for preventing sticking and ensuring beautifully baked Black and White Cookies.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. The dough for these Black and White Cookies will be thick.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them. These Black and White Cookies will spread.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be pale. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This step is vital before frosting your Black and White Cookies.
- Prepare Vanilla Icing: In a medium bowl, whisk together the sifted powdered sugar, milk (or cream), and vanilla extract until smooth and spreadable. Adjust milk consistency as needed.
- Prepare Chocolate Icing: In another medium bowl, whisk together the sifted powdered sugar, cocoa powder, milk (or cream), and vanilla extract until smooth. Adjust milk consistency as needed.
- Frost Your Black and White Cookies: Once the cookies are completely cool, turn them flat-side up. Using an offset spatula or a knife, frost half of each cookie with the vanilla icing and the other half with the chocolate icing. Allow the icing to set for at least 30 minutes before serving. This distinct look is what makes a Black and White Cookie truly special.
Fun Twists & Serving Ideas for Your Black and White Cookies
While the classic Black and White Cookie is perfect in its original form, there’s always room for a little creative flair. These twists can elevate your homemade Black and White Cookies experience:
- Miniature Marvels: For parties or a delightful bite-sized treat, make smaller versions of the Black and White Cookie. Adjust baking time accordingly.
- Espresso Infusion: Add a teaspoon of espresso powder to the chocolate icing for a deeper, more sophisticated flavor profile. This adds an elegant touch to your Black and White Cookies.
- Citrus Zest: Incorporate lemon or orange zest into the cookie dough for a bright, refreshing counterpoint to the sweet frosting.
- Holiday Hues: Swap out the black frosting for a vibrant color using food coloring, creating festive “Red and White” or “Green and White” cookies for holidays.
- Sprinkle Spectacle: Before the icing sets, add a sprinkle of your favorite decorative nonpareils or sanding sugar to one or both halves for an extra pop of fun.
Hear From Our Happy Bakers
We love hearing from our community! Here’s what some of our bakers are saying about these Black and White Cookies:
Sarah L. ⭐⭐⭐⭐⭐
“I’ve always wanted to make authentic Black and White Cookies, and this recipe absolutely delivered! The cookies were soft and cakey, just like I remember from my childhood trips to New York. The frosting was perfect too. A new family favorite!”
Mark T. ⭐⭐⭐⭐⭐
“As a self-proclaimed cookie connoisseur, I can confidently say these Black and White Cookies are top-tier. The balance of vanilla and chocolate is spot on, and the instructions were so easy to follow. Magic in my kitchen indeed!”
Jessica P. ⭐⭐⭐⭐⭐
“I was intimidated by Black and White Cookies, but this recipe made it so approachable. They turned out beautiful and delicious! My kids devoured them. Definitely recommend trying these.”
Frequently Asked Questions About Black and White Cookies
Got questions about baking your Black and White Cookies? We’ve got answers!
Q: What gives Black and White Cookies their unique cake-like texture?
A: The addition of sour cream (or yogurt) and baking soda in the dough helps create that signature soft, slightly tangy, and cake-like crumb that is characteristic of authentic Black and White Cookies.
Q: How should I store my Black and White Cookies?
A: Store Black and White Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, they can be frozen for up to 2 months. Thaw at room temperature before serving.
Q: Can I use different flavors for the icing?
A: Absolutely! While the classic uses vanilla and chocolate, feel free to experiment. You could try almond extract in the vanilla icing, or a hint of peppermint in the chocolate for a festive twist on your Black and White Cookies.
Q: Why is my frosting runny?
A: This usually means you’ve added too much liquid. Add more sifted powdered sugar, a tablespoon at a time, until you reach a thick, spreadable consistency. Humidity can also affect frosting, so sometimes a little extra sugar is needed.
A Sweet Farewell, For Now
There’s an undeniable joy that comes from baking, especially when the result is as iconic and delicious as these Black and White Cookies. They are more than just a treat; they are a piece of culinary history, a comforting embrace of flavors, and a testament to the simple pleasures of life. We hope this recipe has inspired you to bring the magic of these beloved Black and White Cookies into your home, sharing a taste of tradition with friends and family. Explore more enchanting recipes and culinary adventures at magicinkitchen.com, where every dish tells a story and every bite is pure magic. Happy baking!
Recipe Note
Ensure your Black and White Cookies are completely cooled before applying the icing. Warm cookies will melt the frosting, preventing that perfectly smooth, defined division between the vanilla and chocolate halves.
Black and White Cookies
Cook Time: 1 hours 45 minutes
Total Time: 2 hours 30 minutes (includes chilling and decorating time)
Course: Dessert / Tea Cookies
Servings: 24-30 cookies
Calories: 250-300 per cookie (estimated)
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or ¾ cup milk + 2 teaspoons lemon juice/vinegar, let sit 5 mins)
- FOR THE ICING:
- 4 cups powdered sugar, sifted
- ¼ cup (½ stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ cup hot water (or milk), plus more if needed
- ¼ cup unsweetened cocoa powder, sifted
Instructions
FOR THE COOKIES: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Drop tablespoonfuls of dough about 2 inches apart onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The tops should not brown. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. FOR THE ICING: While cookies cool, prepare the icing. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and vanilla extract, mixing until smooth. Slowly add the hot water (or milk), starting with ½ cup, beating until the icing is smooth and has a thick but spreadable consistency. If too thick, add more water 1 teaspoon at a time until desired consistency is reached. Divide the vanilla icing into two equal portions in separate bowls. In one bowl, stir in the sifted cocoa powder until thoroughly combined and smooth. TO ASSEMBLE: Once cookies are completely cool, turn them flat-side down. Using an offset spatula or knife, spread half of each cookie with the vanilla icing, and the other half with the chocolate icing. Try to make a clean dividing line down the middle. Allow the icing to set completely at room temperature for several hours, or refrigerate for about 1 hour, before stacking or serving.
Chef’s Notes: For best results, ensure all ingredients for the cookies are at room temperature. The cookie dough can be slightly sticky; a small scoop or two spoons work well for portioning. Allow the icing to fully set before storing, which can take several hours at room temperature, or an hour in the refrigerator.
