Black and White Cookies

ClassicBlack and White Cookiesare a New York City staple and for good reason. They are light, cake-like and frosted with half chocolate/half vanilla icing. So addicting and delicious.

The story of the famous black and white cookie is one that is believed to date back to 1902 when Bavarian immigrants John and Justine Glaser brought it to their neighborhood bake shop in New York. Their cookie was well-known and became a major part of the community with thick layers of fluffy frosting. This particular cookie has become iconic in NYC and is offered at many bakeries.

When it comes toblack and white cookiesthere is no need to pick a favorite flavor because you get the best of both worlds here. The chocolate and vanilla compliment each other so well all while looking stylish. For some other cookie inspiration try myBrownie Cookies,Italian Wedding Cookies, orBanana Oatmeal Cookies!

Table of Contents:

Why You’ll Love this Recipe:

• Quick and easy to make!
• Delicious and stylish looking
• Staple ingredients you probably already have in your pantry
• Everyone loves them!
• Kids will love helping to frost them

Ingredients:

• Flour– the base of any cookie
• Butter– helps everything come together
• Sugar– the sweetness we want in a cookie
• Egg– helps everything come together
• Vanilla– adds a familiar and delicious flavor
• Sour cream– will add a sweetness and creaminess to the cookie

For the Glaze:

• Powdered Sugar
• Whole milk
• Corn syrup
• Vanilla
• Cocoa powder

See recipe card below for full information on ingredients and quantities.

Recipe Instructions

1. Whiskthe flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
2. Beattogether the butter and sugar on medium speed using your stand mixer with a paddle attachment
3. Addthe eggs and vanilla and beat well to combine.
4. Add1/3 of the flour mixture, mix to combine.
5. Addhalf the sour cream and stir to combine.
6. Addanother 1/3 of flour, then the last of the sour cream, and then the last of the flour, mixing after each addition and scraping down the sides as needed.
7. Dropmounds of dough 3 inches apart on prepared sheets.
8. Bake15 to 18 minutes.

Professional Tip:

When you begin icing the cookie, make sure you frost the flat side of the cookie versus the round portion. Give the frosting plenty of time to set.

Frequently Asked Questions:

More Cookie Recipes to Consider:

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