New York Black and White Cookies

Name: New York Black and White Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: United States
Ingredients: 250 g of flour (all-purpose); 1 tsp of baking powder; 1/2 tsp of baking soda; 1/2 tsp of salt; 115 g of unsalted butter (softened); 150 g of sugar (granulated); 2 eggs (large); 1 tsp of vanilla extract; 120 ml of milk; 250 g of powdered sugar; 3 tbsp of milk; 1/2 tsp of vanilla extract; 1 pinch of salt; 125 g of powdered sugar; 30 g of unsweetened cocoa powder; 2 tbsp of milk; 1/4 tsp of vanilla extract

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These iconic New York cookies have a soft, cake-like base, partially covered with vanilla icing and chocolate icing, creating a striking black-and-white contrast.

Total time: 42 min
Prep: 30 min
Cook: 12 min
Rest: 1 h 15
Difficulty: Medium
Per person: €0.17

By the CookinBreak team

Goes well with

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As a starter

5.0

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As a main

Christmas Stuffed Roast Turkey

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To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

290kcal

Protein4 g4%
Carbs45 g50%
Fat18 g45%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get the signature texture of authentic New York Black and White Cookies, avoid overbaking them: the center should stay tender. Wait until they are completely cool before applying the icings so you get a clean line between the vanilla and chocolate halves.

Freezing : Can you freeze this recipe?

Yes

Baked cookies: up to 2 months in freezer bags. Raw dough: up to 3 months.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container at room temperature or in the fridge.

Making ahead : Can you make it the day before?

Yes

The dough can be made the day before and refrigerated. Baked cookies keep well.

Reheating : How do you reheat it?

Eat at room temperature. Reheating not recommended: the cookie softens and the icing melts.

Variations

Spread the vanilla icing over one half, then the chocolate over the other.
Let the icings set for 30 to 45 minutes at room temperature.
Use a clean spatula for each icing.

Mistakes to avoid

Overmixing the batter: mix just until everything is combined.
Icing cookies while still warm: let them cool completely.
Overbaking: the center should stay soft, the edges lightly golden.

Frequently asked questions

What is a black and white cookie?

It is an iconic New York cookie with a soft, small-cake texture, half covered in white vanilla icing and half in black chocolate icing.

How do you make the dough?

Cream the butter and sugar, add the eggs one at a time, then the vanilla, and fold in the flour mixture, alternating with the milk and starting and ending with the flour.

How long do you bake the cookies?

Drop balls of about 2 tablespoons onto baking sheets, spaced apart, and bake 10 to 12 minutes at 180 °C, until the edges are lightly golden and the center is still soft.

How do you make the two icings?

For the white one, mix powdered sugar, milk, vanilla and salt; for the black one, add unsweetened cocoa. Spread each icing over one half of a completely cooled cookie, using a clean spatula.