New York Style Black and White Cookie

New York Style Black and White Cookie

As New York City’s answer to the Oreo, this cake-like cookie inspires pure joy. It’s divided with chocolate and vanilla fondant, each flavor occupying exactly half of the cookie top.

Black and White Cookie

Makes 36

Ingredients
  

Cookies

  • 1 cup (227 grams) unsalted butter, softened
  • 1 2/3 cups (333 grams) granulated sugar
  • 2 large eggs
  • 3 1/3 cups (417 grams) all-purpose flour
  • 1 ½ teaspoons (7.5 grams) baking powder
  • 1 ½ teaspoons (4.5 grams) kosher salt
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons lemon extract

Vanilla Glaze

  • 12 cups (1,440 grams) confectioners’ sugar
  • 1 cup whole milk
  • 1 tablespoon vanilla extract

Chocolate Glaze

  • 9 cups (1,080 grams) confectioners’ sugar
  • 3 cups (255 grams) unsweetened cocoa powder
  • 1 ½ cups whole milk

Instructions

  • Preheat oven to 375° F. Line 3 baking sheets with parchment paper.
  • For cookies: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, combine milk and extracts. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
  • Place dough in a piping bag fitted with a Wilton 2A round tip. Using even pressure, pipe 2½-inch rounds 1½ inches apart on prepared pans.
  • Bake until edges are lightly golden, 10 to 12 minutes. Let cool completely on wire racks.
  • For vanilla glaze: Place wire racks on top of rimmed baking sheets. Transfer cookies to racks. In a medium bowl, whisk together confectioners’ sugar, milk, and vanilla. Spoon glaze over cookies, and lightly tap racks to remove any excess glaze.
  • For chocolate glaze: In a medium bowl, whisk together confectioners’ sugar, cocoa, and milk. Place chocolate glaze in a piping bag fitted with a Wilton 2A round tip. Pipe chocolate glaze over half of each cookie, and lightly tap racks to remove any excess glaze. Let set for 5 minutes.
Tried this recipe?Let us know how it was!
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6 COMMENTS

  1. In the glaze recipe the amount of the powdered sugar does not seem correct.
    12 cups of powdered sugar in the vanilla glaze & 9 cups of powdered sugar in the chocolate glaze?? For 36 cookies? Can’t be right.

    • Hi Abbey, our test kitchen is double-checking this recipe for you, and will get back to us with their results as soon as possible. Thanks so much for your patience!

      • Hi Abbey, we retested the cookie recipe, and the amount of sugar in the glazes is correct. The reason there is so much confectioners’ sugar (and icing in general) is because it’s a glaze, so part of the frosting ends up dripping off. We re-used the dripped off/excess glaze to add a second coat and it still wasn’t too much glaze for the cookie. Let us know if you have any more questions! Thank you!

  2. I still question the glaze. Both the vanilla and chocolate glaze have the consistency of paste when I follow the recipe. I was expecting something more runny that would eventually drip off the cookies. My glaze hardly moves at all.

    • Hi Kym, yes, this is a thick glaze. If you would like your glaze to be thinner, however, you can add more milk, 1/2 teaspoon to 1 teaspoon at a time (it is very easy to go from thick to watery with glazes, so be careful!), until your desired consistency is reached.

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