These Black and White Cookies have a soft, moist and cake like texture with a rich half and half glaze. The perfect cookie that you will not want to put down.
Hailing from New York, if you have never heard or tried Black and White Cookies, then you are absolutely missing out.
Large, flavorful and absolutely epic – you really can’t get enough of these cookies once you start.
Cookies have become one of my go-to desserts as there is so many that you can make, and these Black and White Cookies are a favorite.
Local stores are trying to sell copycat versions of these cookies now, but trust me when I say, make them homemade.
Besides the large size, the glaze that is half vanilla half chocolate really is what set’s these apart.
If you are wanting to make a delicious cookie that you will keep wanting to make, then you have to make these Black and White Cookies.
Some of our other favorite cookie recipes that we have on our site include: M&M Chocolate Chip Cookies, Potato Chip Cookies and Easy Peanut Butter Cookies.
WHY THIS RECIPE WORKS:
- These are large cookies so one is enough…maybe 😉
- You can easily double this recipe.
- You can also make smaller cookies if you wan’t more.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Salted butter
Granulated sugar
Lemon zest
Egg
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Sour cream
Buttermilk
Powdered sugar
Hot water
Light corn syrup
Chocolate melts
Cocoa powder
HOW TO MAKE BLACK AND WHITE COOKIES, STEP BY STEP:
- Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
- In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and lemon zest on medium high speed for about 2 minutes. Scrape the sides, if needed.
- Add the egg and vanilla and cream again for 2 more minutes.
- In a medium mixing bowl whisk together the flour, baking powder and baking soda.
- Add the flour mixture to the stand mixture and mix until almost combined.
- Add the sour cream and buttermilk and mix until just combined. It should be about as thick as a very thick pancake batter.
- Scoop about 5-6 cookies per cookie sheet in ¼- 1/3 cup size scoops. Try to make the batter scoops on the sheet as round as you can. Using an ice cream scoop or large cookie scoop helps this a lot. The cookies will be as round as the batter when they go in the oven.
- Bake for about 15-17 minutes until the edges are starting to brown.
- Remove from the oven and let cool on cookie sheet for 5 minutes before removing to a wire cooling rack.
- To make the glaze, add the powdered sugar to a medium mixing bowl. Whisk in 3 tablespoons of boiling water, corn syrup, and vanilla. Continue whisking until you have a thick but spreadable frosting. If you need to, add another tablespoon of water. Don’t make the frosting too thin.
- Flip each cooled cookie over and frost half of each cookie with the frosting, making a nice line on the halfway mark of the cookie.
- Place on a wire cooling rack to set up a bit.
- Then, add the melted chocolate and cocoa powder to the remaining frosting and whisk until combined. If it is too thick or freezes up, add a few tablespoons of hot water until it is a spreadable consistency.
- Frost the other half of the cookies with the chocolate glaze and let set a few minutes before serving.
DO THESE COOKIES SPREAD?
Yes, they spread a lot and that is the point. You want them to spread to get the size and texture.
You do not need to refrigerate the batter or anything because that would not let them spread like we want.
WHAT KIND OF CHOCOLATE MELTS SHOULD I USE?
We used dark chocolate melts for this recipe. If you are not fan of dark chocolate you can absolutely use milk or semi-sweet for this recipe.
DO I HAVE TO USE BUTTERMILK?
For this recipe I encourage you to use buttermilk. It reacts with the leveners and makes the texture more light and fluffy.
This is exactly the texture that we want, they are not supposed to be a “normal” chewy texture.
CAN I MAKE THE COOKIES SMALLER?
Yes, if you want to make more than 12 and not double the recipe you can make the cookies smaller.
Use a smaller cookie scoop, not a large one or ice cream scoop and then adjust the baking time to bake less.
HOW TO STORE:
These can be stored in an airtight container separated by parchment paper on the countertop where they will keep for up to 4 days, but are best within the first day.
You can also freeze these Black and White Cookies. Place in a freezer container or bag separated again by parchment paper and they will keep in the freezer for up to 3 months.
To defrost, remove from the freezer to the countertop until thawed.
TIPS AND TRICKS:
- You can use chocolate chips instead of chocolate melts
- If you don’t like dark chocolate use milk or semi-sweet.
- DO NOT refrigerate the dough, these are meant to spread.
- Since they spread a lot make sure to bake no more than 6 cookies at a time.
- You can make these smaller, use a smaller cookie scoop and adjust the baking time.
- Make sure that you do use buttermilk, if you substitute it you will change the texture.
- These can be frozen, see above on how to do that.
- Frost the flat side of the cookie instead of the rounded side.
- Easily double this recipe to make more or store for later.
When it comes to cookies, you absolutely cannot go wrong with these Black and White Cookies. You will want to make them over and over again.
If you like this recipe you might also like:
If you’ve tried these BLACK AND WHITE COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Black and White Cookies
Ingredients
Cookies:
- 10 tablespoons salted butter softened
- 1 cup granulated sugar
- Zest of ½ lemon
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup sour cream room temperature
- 3 Tablespoons buttermilk room temperature
Glaze:
- 2 ½ cups powdered sugar
- 3-4 tablespoons hot water
- 2 tablespoons light corn syrup
- 1 ½ teaspoon vanilla extract
- 1 ½ cups chocolate melts we used dark
- 2 ½ tablespoons cocoa powder
Instructions
- Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
- In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and lemon zest on medium high speed for about 2 minutes. Scrape the sides, if needed.
- Add the egg and vanilla and cream again for 2 more minutes.
- In a medium mixing bowl whisk together the flour, baking powder and baking soda.
- Add the flour mixture to the stand mixture and mix until almost combined.
- Add the sour cream and buttermilk and mix until just combined. It should be about as thick as a very thick pancake batter.
- Scoop about 5-6 cookies per cookie sheet in ¼- 1/3 cup size scoops. Try to make the batter scoops on the sheet as round as you can. Using an ice cream scoop or large cookie scoop helps this a lot. The cookies will be as round as the batter when they go in the oven.
- Bake for about 15-17 minutes until the edges are starting to brown.
- Remove from the oven and let cool on cookie sheet for 5 minutes before removing to a wire cooling rack.
- To make the glaze, add the powdered sugar to a medium mixing bowl. Whisk in 3 tablespoons of boiling water, corn syrup, and vanilla. Continue whisking until you have a thick but spreadable frosting. If you need to, add another tablespoon of water. Don’t make the frosting too thin.
- Flip each cooled cookie over and frost half of each cookie with the frosting, making a nice line on the halfway mark of the cookie.
- Place on a wire cooling rack to set up a bit.
- Then, add the melted chocolate and cocoa powder to the remaining frosting and whisk until combined. If it is too thick or freezes up, add a few tablespoons of hot water until it is a spreadable consistency.
- Frost the other half of the cookies with the chocolate glaze and let set a few minutes before serving.
Notes
- You can use chocolate chips instead of chocolate melts
- If you don’t like dark chocolate use milk or semi-sweet.
- DO NOT refrigerate the dough, these are meant to spread.
- Since they spread a lot make sure to bake no more than 6 cookies at a time.
- You can make these smaller, use a smaller cookie scoop and adjust the baking time.
- Make sure that you do use buttermilk, if you substitute it you will change the texture.
- These can be frozen, see above on how to do that.
- Frost the flat side of the cookie instead of the rounded side.
- Easily double this recipe to make more or store for later.
Nutrition
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