🇺🇸 USA · Dessert
Classic Black and White Cookie
By eatmundo · July 5, 2026
An iconic New York City treat, this soft, cake-like cookie is instantly recognizable by its half-vanilla, half-chocolate frosting. It's a delightful blend of simple flavors, offering a nostalgic taste of classic American bakeries.
Ingredients
check them off as you prepareHow to Make It
- 1
For the Cookies: Preheat oven to 375°F (190°C). Cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
- 2
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, until just combined.
- 3
Drop spoonfuls of dough (about 2 tablespoons each) onto a parchment-lined baking sheet, spacing them a few inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool completely on a wire rack.
- 4
For the Frosting: In a bowl, whisk together 2 cups powdered sugar, 2-3 tablespoons milk, and 1 teaspoon vanilla extract until smooth for the vanilla glaze. Divide the glaze in half.
- 5
To one half of the glaze, add 2 tablespoons melted unsweetened chocolate or cocoa powder and stir until smooth to make the chocolate glaze.
- 6
Once cookies are completely cool, spread the vanilla glaze on one half of each cookie and the chocolate glaze on the other half. Let the frosting set before serving.
Frequently Asked Questions
How do I know when the black and white cookie base is perfectly baked?+
The cookies are done when the edges are lightly golden and the centers are set but still soft, resembling a mini cake. Avoid overbaking, as they should remain slightly pale and cakey rather than crispy.
What's the secret to achieving the perfect smooth, opaque icing for black and white cookies?+
The key is to gradually add milk to the powdered sugar until you reach a thick yet pourable consistency, similar to pancake batter. If too thin, add more powdered sugar; if too thick, add a tiny bit more milk.
What type of chocolate is best for the "black" half of the cookie icing?+
For a traditional black and white cookie, use melted semi-sweet or bittersweet chocolate for the black icing. This provides a rich contrast to the vanilla while maintaining a smooth, spreadable texture.
How can I prevent the cookie icing from smudging or sticking once applied?+
Allow the vanilla icing to set completely, ideally for at least an hour at room temperature or briefly in the fridge, before applying the chocolate half. Once both are set, store them in an airtight container at room temperature without stacking them directly.
Mundo Match
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