Are Black and White Cookies healthy?

Black and White Cookies are a dessert and should be considered an indulgent treat. They are high in sugar and carbohydrates. While not a health food, they can be enjoyed in moderation as part of a balanced diet.

Why is my icing too runny or too thick?

The consistency of fondant icing is very sensitive to liquid. If it's too runny, whisk in more sifted powdered sugar, one tablespoon at a time. If it's too thick, whisk in hot water, 1/2 teaspoon at a time, until it's spreadable.

Why is it called a cookie when it tastes like a cake?

That's the unique charm of a Black and White Cookie! The base is technically a 'drop cake,' which has a soft, spongy, cake-like crumb, rather than the chewy or crispy texture of a typical cookie.

How do I store Black and White Cookies?

Store them in a single layer in an airtight container at room temperature for up to 3 days. Do not refrigerate, as it can dry out the cake base. If you must stack them, place a sheet of parchment paper between the layers after the icing has fully set.

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Black and White Cookie

POPULARITY

0.0/5

TASTE SCORE

9/10

The iconic New York bakery treat, right in your kitchen. These are not your average cookies; they have a soft, cake-like texture with a hint of lemon, perfectly complemented by a smooth vanilla and rich chocolate fondant icing. A true taste of the Big Apple.

PREP

25m

COOK

15m

SERVES

1 COOKIE

366 cal

SERVINGS

INSTRUCTIONS

6 steps. 15 minutes total.

6 STEPS

1
Step 1
- a.Prepare Oven and Batter Ingredients
- b.Position racks in the upper and lower thirds of your oven and preheat to 375°F (190°C).
- c.Line two large baking sheets with parchment paper.
- d.In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
2
Step 2
- a.Mix the Cookie Batter
- b.In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- c.Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
- d.Beat in 1 teaspoon of vanilla extract and the lemon extract.
- e.Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture. Mix only until just combined—do not overmix.
3
Step 3
- a.Portion and Bake the Cookies
- b.Using a 1/4-cup measure or a large cookie scoop, drop mounds of batter onto the prepared baking sheets, about 3 inches apart, to allow for spreading.
- c.Bake for 13-15 minutes, rotating the sheets halfway through, until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- d.Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. The flat bottom of the cookie will be the side you ice.
4
Step 4
- a.Prepare the Icing Base
- b.While the cookies cool, prepare the icing. In a medium heatproof bowl, whisk together the sifted powdered sugar and light corn syrup.
- c.Gradually whisk in 4 tablespoons of hot water until you have a very thick, smooth paste. This is your icing base.
5
Step 5
- a.Create Vanilla and Chocolate Icings
- b.Divide the icing base evenly between two separate bowls.
- c.To one bowl, add the remaining 1 teaspoon of vanilla extract. Whisk in 1 tablespoon of hot water, adding more by the 1/2 teaspoon if needed, until it reaches a thick but spreadable consistency, similar to honey.
- d.To the second bowl, add the sifted cocoa powder. Whisk in the remaining 1 tablespoon of hot water, adding more by the 1/2 teaspoon if needed, until it reaches the same consistency as the vanilla icing.
6
Step 6
- a.Ice the Cookies
- b.Ensure cookies are completely cool before icing. Turn a cookie over so the flat bottom faces up.
- c.Using a small offset spatula or the back of a spoon, spread the vanilla icing over one half of the cookie, right to the center line.
- d.Spread the chocolate icing over the other half, meeting the vanilla in the middle to create a clean line.
- e.Place the iced cookie back on the wire rack. Repeat with all cookies.
- f.Let the cookies sit at room temperature for at least 1-2 hours for the icing to set completely.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For perfectly round cookies, use a large ice cream or cookie scoop for uniform batter portions.
2
Room temperature ingredients (butter, eggs, milk) are crucial for a smooth, emulsified batter and a cake-like texture.
3
Do not overmix the batter after adding the flour. Mix just until the flour streaks disappear to keep the cookies tender.
4
The icing consistency is key. It should be thick enough not to run off the cookie but thin enough to spread smoothly. Adjust with tiny amounts of hot water or sifted powdered sugar.
5
For the cleanest line between icings, you can let the vanilla side set for 15-20 minutes before applying the chocolate icing.
6
Store cookies in a single layer in an airtight container at room temperature for up to 3 days. Do not stack them, as the icing can stick.

RECIPE VARIATIONS

Adapt it for your goals.

Citrus Burst

Add 1 teaspoon of finely grated lemon or orange zest to the cookie batter along with the extracts for a brighter citrus flavor.

Mocha Icing

Dissolve 1 teaspoon of instant espresso powder in the hot water before adding it to the chocolate icing for a rich mocha flavor.

Almond Delight

Replace the lemon extract with 1/4 teaspoon of almond extract in the cookie batter for a nutty aroma and taste.

Mint Chocolate

Add 1/4 teaspoon of peppermint extract to the chocolate icing for a classic mint-chocolate combination.

HEALTH BENEFITS

Why this is on our healthy list.

⚡️

Energy Boost

The carbohydrates from the flour and sugar provide a quick source of energy, making this a satisfying treat to combat an afternoon slump.

😊

Mood Enhancer

Enjoying a delicious, nostalgic treat like a Black and White Cookie can provide a psychological boost, improve mood, and offer a sense of comfort and satisfaction.

QUESTIONS?

Frequently asked questions

One homemade Black and White Cookie contains approximately 360 calories, depending on the exact size and thickness of the icing.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Black and White Cookie

For 12 servings

6 steps. 15 minutes total.

Step 1

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