Do you love black and white cookies, but don’t live in or around the New York area? Don’t worry, I’ve got you covered with my Black and White Cookie recipe! These Black and White Cookies are an NYC bakery staple. They are soft, cake-like, and covered with glossy vanilla and chocolate frosting.
My all-time favorite show is Seinfeld. It is a classic that is full of liners that never get old. Jerry gives lots of great life advice, in my opinion! Take for example, when he says to Elaine, “If people would only look to the cookie, all our problems would be solved.” I mean right Jerry?!
If one of my kids is having a bad day, it is a guarantee I am offering them a cookie so we can sit and talk about it. My mom did the same thing. It is a known fact that cookies solve problems! The black and white cookie is no exception! I cannot have a Black and White cookie and not think of the Seinfeld episode!!
“Look to the cookie Elaine…Look to the cookie!” I am laughing just typing it out!
Jerry even gives perfect advice on how to eat Black and White Cookies. He says;
“The key to eating a black and white cookie Elaine is you want to get some black and some white in each bite. Nothing mixes better than chocolate and vanilla.”
I agree 100% with Jerry! Give it a try after baking this black and white cookie recipe! These cookies are divine! They’re actually more like little cakes than cookies, but nonetheless equally as delicious!
- Just a small dose of real lemon flavor is added to the cookie. 1/2 teaspoon of lemon zest is the perfect amount.
- Heated honey is added to the icing to give the vanilla and chocolate icing its distinct flavor and shine.
Black and White Cookie Recipe Questions Answered:
Who made the first black and white cookie?
Although Seinfeld made the black and white cookie extremely popular in its “The Dinner Party” episode, the black and white cookie has been around for quite a while! I was curious as to just how long it has been around. There are a few different theories according to the New York Eater. Some people believe the cookie came from another popular cookie called the “half moon,” due to the many similarities.
However, others believe black and white cookies were actually first made in Utica by a bakery in the early 20th century. While others believe it dates back to the 17th and 18th century when little cakes (cookies) were sold in various markets to shoppers as a way to brighten their day. Although the exact time and place of the invention of the black and white cookie recipe are up for debate, I am sure glad it was invented!
Will black and white cookies freeze?
You can freeze black and white cookies after you have baked and frosted the cookies. You will want to wait to freeze the cookies after the icing is set. Another step to be sure and follow is to wrap them as tightly as possible to prevent air pockets. The cookies won’t taste like you took a bite out of your freezer when you wrap them up. The best time to freeze them is the day that you bake them.
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Black and White Cookies
FOR THE COOKIES
- 2 cups all-purpose flour
- 2 cups cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter at room temperature
- 1 3/4 cups sugar
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
FOR THE ICING
- 1/2 cup water
- 3 Tablespoons honey
- 5 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3 ounces unsweetened chocolate chopped
MAKE THE COOKIES:
- Move the oven rack to the middle and lower-middle positions. Preheat oven to 375 degrees Line 2 baking sheets with silicone baking mats or parchment paper, and then set aside.
- Whisk together the flours, salt, and baking powder in a medium bowl, and set aside. In the bowl of a stand mixer, or in a large bowl, beat the butter and sugar on medium speed until fluffy and lightened in color, about 3-4 minutes.
- Beat in the eggs until combined.
- Add in ½ of the flour mixture and beat until just combined. Pour in all of the milk and mix until just combined. Add in the remaining flour and mix until just combined and no flour streaks remain. Fold in the vanilla and lemon zest.
- Use a ¼ cup measuring cup or a ¼ cup scoop to scoop the batter onto the prepared baking sheets, making sure to leave 2-3 inches between each scoop of batter. Bake the cookies for 16-18 minutes, rotating the pans halfway through baking. The edges will just begin to brown and the centers will be firm.
- Cool the cookies for 5 minutes on the baking sheets and then transfer them to a wire rack to cool completely. Once the cookies are completely cooked, flip them over so that the flat side is facing up.
MAKE THE VANILLA ICING:
- Whisk together the water and honey in a small saucepan. Set the saucepan over high heat, and heat until the mixture comes to a boil. Then, remove the honey mixture from the heat. Place the powdered sugar into a medium bowl and pour half of the honey mixture over it. Whisk until the honey is fully incorporated and smooth, adding more of the honey mixture as needed to reach a spreadable, but not runny, consistency. Whisk in the vanilla extract.
FROST HALF OF EACH COOKIE:
- Fill a disposable piping bag with ¼ cup of the icing and snip off the end of the piping bag. Draw a straight line with the icing right in the middle of each cookie. Squeeze any remaining icing from the piping bag into the bowl with the extra icing. Use a small offset icing spatula to spread the vanilla icing over half of each cookie.
MAKE THE CHOCOLATE ICING AND FINISH THE COOKIES:
- In a small microwave-safe bowl, add the chopped chocolate and cook on 50% power for 30 seconds. Stir and repeat until the chocolate is melted, and then set the bowl of melted chocolate aside.
- Add the melted chocolate to the remaining vanilla icing and stir until smooth and combined. Add in more of the honey mixture as needed to reach a spreadable, but not runny, consistency. Use an offset spatula to spread the chocolate icing over the remaining half of each cookie.
- Let the cookies sit until the icing is set, about 1 hour. Serve.
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