Nowhere captures the essence of a classic black and white cookie like New York. These iconic bakery treats, with their soft cake base and distinct vanilla and chocolate icing, are a beloved staple. This recipe delivers that authentic texture and flavor using straightforward techniques and common ingredients, making it accessible for home bakers to recreate the experience.
Why This Recipe Works
- Uses cake flour for a tender, soft crumb that mimics traditional bakery texture.
- Combines buttermilk and baking powder for reliable rise and subtle tang.
- Employs a simple two-step icing method that sets cleanly without running.
- Bakes at 350°F for even cooking without over-browning.
- Includes precise cooling times to ensure icing adheres properly.
Ingredients
- 2 cups cake flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, at room temperature
- 2 cups confectioners’ sugar, sifted
- 3 tablespoons whole milk, divided
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon light corn syrup
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Baking sheets
- Parchment paper
- Cooling racks
- Small bowls for icing
- Offset spatula or butter knife
Instructions
Prepare the Cookie Dough
Preheat your oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together 2 cups of sifted cake flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt until fully combined. Set this dry mixture aside. In a stand mixer fitted with the paddle attachment, beat 1/2 cup of softened unsalted butter on medium speed for 1 minute until creamy. Add 3/4 cup of granulated sugar and continue beating on medium-high speed for 2-3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula. Add 1 large room-temperature egg and 1 teaspoon of vanilla extract, mixing on medium speed until just incorporated, about 30 seconds. Tip: Ensure all ingredients are at room temperature to prevent the dough from curdling and to promote even mixing. With the mixer on low speed, alternate adding the dry flour mixture and 1/2 cup of room-temperature buttermilk in three additions, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix. The final dough should be thick and slightly sticky.
Shape and Bake the Cookies
Make the Vanilla Icing Base
While the cookies cool, prepare the icings. For the vanilla icing, combine 1 cup of sifted confectioners’ sugar, 1 1/2 tablespoons of whole milk, and 1/2 teaspoon of vanilla extract in a small bowl. Whisk vigorously until the mixture is completely smooth, glossy, and free of lumps. The consistency should be thick but pourable, similar to heavy cream. If it’s too thick, add milk 1/2 teaspoon at a time. If too thin, add confectioners’ sugar 1 tablespoon at a time. Cover the bowl with plastic wrap pressed directly onto the surface of the icing to prevent a skin from forming. Set aside at room temperature. This vanilla icing will be used for half of each cookie. Ensure your workspace is clear and you have an offset spatula or butter knife ready for the next step.
Prepare the Chocolate Icing
In another small bowl, combine the remaining 1 cup of sifted confectioners’ sugar, 2 tablespoons of unsweetened cocoa powder, 1 1/2 tablespoons of whole milk, and 1 tablespoon of light corn syrup. The corn syrup adds shine and helps the icing set with a slight sheen. Whisk until the cocoa powder is fully dissolved and the mixture is smooth and lump-free. The chocolate icing will be slightly thicker than the vanilla. Adjust consistency with milk or confectioners’ sugar as needed, aiming for the same pourable but spreadable texture. Cover this bowl with plastic wrap as well. Both icings are now ready for application. Tip: Sifting the confectioners’ sugar and cocoa powder is non-negotiable for achieving perfectly smooth, professional-looking icing without any gritty texture.
Ice and Set the Cookies
Place the completely cooled cookies on a wire rack set over a baking sheet or parchment paper to catch drips. Using an offset spatula or butter knife, spread the vanilla icing evenly over exactly half of the flat bottom side of each cookie. Work one cookie at a time. Aim for a clean, straight line down the center. The icing layer should be about 1/8-inch thick. Immediately after applying the vanilla side, spread the chocolate icing on the other half of the same cookie. Work swiftly but carefully to create a sharp dividing line where the two icings meet. Repeat for all cookies. Let the iced cookies sit at room temperature, undisturbed, for at least 2 hours, or until the icing is completely dry and set to the touch. For best results, let them set for 4 hours or overnight before serving or storing. The cookies are now ready.
Tips and Tricks
For a more pronounced lemon flavor common in some New York versions, add 1 teaspoon of lemon zest to the cookie dough. If you don’t have cake flour, make a substitute by measuring 2 cups of all-purpose flour, removing 4 tablespoons, and replacing them with 4 tablespoons of cornstarch; sift together three times. To check if your baking powder is still active, mix 1/2 teaspoon with 1/4 cup of hot water; it should bubble vigorously. When icing, if the line between vanilla and chocolate isn’t sharp, use a toothpick to clean it up before the icing sets. For storage, place fully set cookies in a single layer in an airtight container with parchment paper between layers; they keep at room temperature for up to 3 days.
Recipe Variations
- Citrus Twist: Add 2 teaspoons of lemon or orange zest to the cookie dough. Pair with a citrus glaze by adding 1 teaspoon of corresponding zest to the vanilla icing.
- Chocolate Base: Replace 1/4 cup of cake flour with unsweetened cocoa powder in the dough for an all-chocolate cookie, then ice with vanilla and dark chocolate or two shades of chocolate icing.
- Mini Cookies: Use a tablespoon-sized scoop to make mini cookies. Reduce baking time to 10-12 minutes at 350°F.
- Flavor Infusions: Add 1/2 teaspoon of almond extract to the vanilla icing, or use Dutch-process cocoa for a darker, richer chocolate icing.
- Dairy-Free: Use vegan butter, a flax egg, and almond milk mixed with 1 teaspoon of vinegar for the buttermilk. For icing, use non-dairy milk and ensure corn syrup is vegan.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour? Yes, but the texture will be slightly denser. For best results, use the cake flour substitute mentioned in the tips: replace 4 tablespoons of all-purpose flour per cup with cornstarch and sift well.
Why did my icing run off the cookie? This happens if the cookie is not completely cool or the icing is too thin. Ensure cookies are cooled for 1 hour and icing is a thick, pourable consistency. Chill cookies for 15 minutes before icing if your kitchen is warm.
How do I store these cookies? Store fully set cookies in a single layer in an airtight container at room temperature for up to 3 days. Do not refrigerate, as moisture can soften the icing and cookie.
Can I freeze black and white cookies? Freeze un-iced cookies for up to 2 months. Thaw at room temperature, then ice. Do not freeze iced cookies, as the icing can become sticky and weep upon thawing.
What if I don’t have buttermilk? Make a substitute by adding 1 1/2 teaspoons of white vinegar or lemon juice to 1/2 cup of whole milk. Let it sit for 5 minutes until slightly curdled before using.
Summary
This recipe creates authentic New York black and white cookies with a soft cake base and distinct vanilla and chocolate icing. Follow the steps for mixing, baking, and icing to achieve classic results at home.
