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
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Cookies
  1. 1 cup (227 grams) unsalted butter, softened
  2. 1 2/3 cups (333 grams) granulated sugar
  3. 2large eggs
  4. 3 1/3 cups (417 grams) all-purpose flour
  5. 1 ½ teaspoons (7.5 grams) baking powder
  6. 1 ½ teaspoons (4.5 grams) kosher salt
  7. 1 cup whole milk
  8. 2 teaspoons vanilla extract
  9. 1 ½ teaspoons lemon extract
Vanilla Glaze
  1. 12 cups (1,440 grams) confectioners’ sugar
  2. 1 cup whole milk
  3. 1 tablespoon vanilla extract
Chocolate Glaze
  1. 9 cups (1,080 grams) confectioners’ sugar
  2. 3 cups (255 grams) unsweetened cocoa powder
  3. 1 ½ cups whole milk
Instructions
  1. Preheat oven to 375° F. Line 3 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Bake until edges are lightly golden, 10 to 12 minutes. Let cool completely on wire racks.
  5. 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.
  6. 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.
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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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