Easy Black and White Cookies
Classic, easy NYC black and white cookies recipe, homemade with simple ingredients. Soft, moist cake like cookies with vanilla and chocolate icing.
Servings: 16 Cookies
Calories: 370kcal
Ingredients
Cookies
- 10 tablespoon Butter Unsalted, Room temperature, ½ cup +2 tbsp
- 1 cup Granulated sugar
- 1 Egg Large
- 2 teaspoon Vanilla extract
- ⅓ cup Sour cream Full fat
- 2 cups All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
Icing
- 6 cups Powdered sugar
- 5-6 tablespoon Milk Whole or 2%
- 2 tablespoon Corn syrup
- 1 teaspoon Vanilla extract Use clear extract to prevent the white icing from becoming discolored
- 3-4 tablespoon Dark cocoa powder
Instructions
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add egg, vanilla extract, sour cream and mix until smooth.
- Add flour, baking powder, baking soda and mix until just combined. Please note the batter will be VERY thick.
- Scoop out portions of the batter and drop them as mounds on a cookie tray, lined with parchment paper. Use multiple cookie trays and leave a lot of space between each cookie (about 4-5 inches) because they will expand substantially during baking.
- Bake at 350 degrees F for about 15-18 minutes or until edges are slightly firm and golden brown.
- Allow cookies to cool down completely in the cookie trays.
- While they are cooling, prepare the icing by mixing together powdered sugar, milk, vanilla extract in a mixing bowl until smooth.
- Transfer half the icing in another bowl and add cocoa powder and mix until smooth. Add a little more milk, if necessary.
- Once the cookies have cooled down completely, spread vanilla icing on only half portion of the cookies flat sides (Not the dome sides). Place them on a baking tray, lined with wax paper.
- Chill cookies in the fridge for 15-20 minutes or until the icing sets.
- Then, remove from fridge and spread chocolate icing on the remaining half portion of the cookies. Place them on the lined baking tray again.
- Chill cookies in the fridge for 30 minutes or until the icing has completely set. Enjoy! Note: Another non-traditional method of icing these cookies is to dip each cookie halfway in white icing first. Then, chill to let it set. After that, dip the remaining half in chocolate icing and let it set again. This way, both sides (the dome and flat side) of the cookie get iced and it's also not as messy as the original method.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days or at room temperature for about 3 days.
Nutrition
Calories: 370kcal | Carbohydrates: 72g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 96mg | Potassium: 50mg | Sugar: 59g | Vitamin A: 275IU | Calcium: 24mg | Iron: 0.8mg