Dessert

Black and White Cookies Recipe

ByHarry Bern November 4, 2025November 4, 2025

Introduction

Black and white cookies are a classic treat, beloved for their soft texture and distinctive half-vanilla, half-chocolate icing. These cookies strike the perfect balance between rich and sweet with a tender crumb that melts in your mouth. They’re great for sharing or enjoying with a cup of tea or coffee.

Several round cookies are shown on crumpled beige parchment paper placed over a white marbled surface. Each cookie has two layers of smooth icing, split evenly down the middle: one side coated with a shiny dark chocolate layer, and the other side covered with a matte white icing layer. The cookies have a soft golden-brown base and smooth, glossy textures on top, with the dark chocolate side slightly textured and the white glaze reflecting soft light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled), or more as needed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons (142g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/3 cup (80g) full-fat sour cream, at room temperature
5 and 1/2 cups (660g) confectioners’ sugar, sifted (measure before sifting)
7 Tablespoons (105ml) whole milk, divided
2 Tablespoons light corn syrup
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, then beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Step 4: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the sour cream. Beat until fully combined with no flour pockets. The batter will be very thick.
Step 5: Using a greased 1/4-cup measuring cup, drop mounds of dough 4 inches apart on the prepared baking sheets, placing six cookies per sheet.
Step 6: Bake for 16-18 minutes or until the edges are lightly browned. Let the cookies cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare the icings by whisking together the confectioners’ sugar, 6 tablespoons milk, corn syrup, vanilla extract, and salt in a medium bowl. Transfer 1 cup of this vanilla icing to a separate bowl.
Step 8: To the separate bowl, add the remaining 1 tablespoon milk and cocoa powder. Whisk until smooth to make the chocolate icing.
Step 9: Spread the vanilla icing on the flat side of half the cookies. Refrigerate for 15 minutes to set so the icings don’t bleed.
Step 10: Spread the chocolate icing on the other half of the cookies. Let the icing set completely, about 1 hour, before serving.

Tips & Variations

If the batter feels too thick, add a tablespoon of milk to loosen it slightly before baking.
Light corn syrup in the icing helps create a shiny, smooth finish and prevents cracking.
For a slightly tangier cookie, substitute Greek yogurt for sour cream in equal amounts.
Use dutch-process cocoa for a deeper chocolate flavor in the icing.

Storage

Store black and white cookies in an airtight container at room temperature for up to 2 days. For longer freshness, keep them refrigerated for up to 1 week. Let refrigerated cookies come to room temperature before serving for the best texture. The icing will remain smooth and delicious after storage.

How to Serve

A stack of five round cookies is shown, each with a light golden-brown base layer. The cookies alternate between a glossy dark brown chocolate topping on the first, third, and fifth cookies, and a smooth white icing on the second and fourth cookies. The chocolate topping drips slightly over the edges, forming soft waves. Four cookies lie flat stacked on top of each other, and one cookie leans diagonally against the stack, showing side and top views of the chocolate drip. The setup is on a crinkled parchment paper surface with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze black and white cookies?

Yes, you can freeze unfrosted baked cookies in an airtight container for up to 3 months. Thaw them completely before icing. Once iced, freezing is not recommended as the icing may crack or become sticky.

Why is the batter so thick?

The batter is thicker than typical cookie dough because of the sour cream and flour combination, which creates the cookie’s signature soft, cakey texture. Use a greased measuring cup to scoop for easy handling.