Black and white cookies, those iconic New York treats, are simpler to make than their striking appearance suggests. This recipe guides you through creating these delightful cookies from scratch, filling your kitchen with the warm aroma of freshly baked goodness. Whether you call them half-moon cookies, black-and-whites, or simply “those cookies,” one bite will transport you straight to the heart of New York City.
A Bite of History
These cookies, believed to have originated in New York City in the early 20th century, are as much a part of the city’s fabric as yellow cabs and Broadway shows. Some attribute their creation to a German bakery, while others claim they evolved from “half-moon” cookies popular in Eastern Europe. No matter the origin, one thing’s for sure: their delightful contrast of flavors and textures has captured hearts (and taste buds) for generations.
Ingredients You’ll Need
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Icing:
- 3 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Tools of the Trade
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
- Off-set spatula or butter knife
Let’s Get Baking!
1. Preparing the Dough:
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Do not overmix.
2. Shaping and Baking:
- Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake to perfection: Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Cool completely: Let the cookies cool completely on a wire rack before icing.
3. Creating the Iconic Icing:
- Prepare the base icing: In a medium bowl, whisk together the powdered sugar, milk, corn syrup, vanilla extract, and salt until smooth.
- Divide and conquer: Divide the icing in half. In one bowl, add the cocoa powder and whisk until smooth.
- Time to ice: Once the cookies are completely cool, carefully spread the chocolate icing over half of each cookie, using an offset spatula or butter knife. Then, spread the vanilla icing over the other half.
- Let the icing set: Allow the icing to set completely before enjoying.
Black and White Cookies Close Up
Tips and Tricks for Black and White Cookie Success:
- Don’t overmix the dough: Overmixing can lead to tough cookies. Mix the dough until the ingredients are just combined.
- Chilling the dough is key: Chilling the dough helps prevent the cookies from spreading too much while baking.
- Use room temperature ingredients: Using room temperature ingredients, especially the butter and eggs, will help create a smooth and homogenous dough.
- Get creative with the icing: Feel free to experiment with different types of extracts in the icing, such as almond or peppermint.
FAQs About Black and White Cookies:
- Can I freeze black and white cookies? Yes, you can freeze both the un-iced and iced cookies. For un-iced cookies, let them cool completely, then freeze them in an airtight container for up to 2 months. To freeze iced cookies, place them in a single layer on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer them to an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- What is the best way to store black and white cookies? Store your black and white cookies in an airtight container at room temperature for up to 3 days.
Black and White Cookies Ingredients
More Delicious Cookie Adventures:
If you enjoyed this recipe, you might also like our other cookie recipes:
A Final Word
Baking black and white cookies is an experience that engages all the senses – from the sweet aroma filling your kitchen to the delightful interplay of textures and flavors. We encourage you to try this recipe and share your baking journey with us in the comments below. And remember, the best black and white cookies are the ones you make yourself!
