Description
Classic New York-style Black and White Cookies feature a soft, cake-like base topped with half vanilla and half chocolate icing. These iconic treats balance sweet, creamy flavors with a slight tang from sour cream in the batter, perfect for a nostalgic dessert or an indulgent snack.
Ingredients
Scale
Cookie Dough
- 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
Vanilla Icing
- 6 cups (approximately 720g) confectioners’ sugar, sifted (from the 7 and 1/2 cups total)
- 6 Tablespoons (90ml) whole milk
- 2 Tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
Chocolate Icing
- 1 cup (approximately 120g) confectioners’ sugar, sifted (reserved from total)
- 1 Tablespoon (15ml) whole milk
- 3 Tablespoons (15g) unsweetened natural or dutch-process cocoa powder
Instructions
- Preheat and prepare baking sheets: Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Combine dry ingredients: Whisk the all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Set aside for later use.
- Cream butter and sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on medium-high speed until the mixture is smooth and creamy, about 2 minutes.
- Add egg and vanilla: Add the egg and 2 teaspoons of pure vanilla extract, then beat on high speed until well combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Incorporate dry ingredients and sour cream: Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the sour cream, mixing only until just combined each time. The batter will be very thick with no visible pockets of flour.
- Portion and bake cookies: Grease a 1/4-cup dry measuring cup and use it to scoop mounds of dough onto the prepared baking sheets, spacing cookies about 4 inches apart. Place 6 cookies on each sheet. Bake for 16-18 minutes or until the edges are lightly browned.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and readies them for icing.
- Prepare vanilla icing: Whisk together 6 cups of sifted confectioners’ sugar, 6 tablespoons of whole milk, light corn syrup, vanilla extract, and salt in a medium bowl until smooth.
- Prepare chocolate icing: Transfer approximately 1 cup of the vanilla icing to a separate bowl. Add the remaining 1 tablespoon of milk and the cocoa powder, then whisk to combine until smooth and glossy.
- Ice the cookies: Spread the vanilla icing on the flat side of half of the cookies. Refrigerate for 15 minutes to set the icing to prevent blending of icings.
- Finish with chocolate icing: Spread chocolate icing on the other half’s flat side. Allow all iced cookies to set completely at room temperature for about 1 hour before serving.
- Store: Keep cookies fresh in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Notes
- If the dough is too sticky or wet, add a little extra flour, one tablespoon at a time.
- Room temperature ingredients, especially egg and sour cream, help create a smooth batter.
- Using a greased measuring cup for scooping dough ensures even cookie sizes and easier release.
- Refrigerating the vanilla icing before adding the chocolate helps prevent the icings from bleeding into each other for a clean black-and-white look.
- Cookies are best enjoyed within a few days for optimal freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: black and white cookies, classic cookies, vanilla and chocolate icing, New York style cookies, soft cake cookies
