By eatmundo · July 5, 2026
🇺🇸AI-generated imageSame ingredients, elsewhere in the world
67 matchesDishes from other countries' kitchens, made from the same core ingredients as Classic Black and White Cookie. The percentage is the share of ingredients the two recipes have in common.
Galletas de MantequillaIn Mexico · same ingredients· Same technique77%
Zesty Lemon Drizzle CakeIn the United Kingdom · same ingredients71%
Gugelhupf (Bundt Cake)In Germany · same ingredients71%
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.
According to eatmundo's ingredient comparison, the closest dish to Classic Black and White Cookie from another cuisine is Galletas de Mantequilla (Mexico): the two share 77% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 (250 g) all-purpose flour, 1 ½ teaspoons baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120 ml) 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 (250 g) powdered sugar, 3 tablespoons (45 ml) milk, and 1 teaspoon vanilla extract until smooth and thick but spreadable for the vanilla glaze. Divide the glaze in half.
- 5
To one half of the glaze, add 2 tablespoons unsweetened cocoa powder and 1 tablespoon (15 ml) milk and stir until smooth to make the chocolate glaze.
- 6
Once cookies are completely cool, spread the vanilla glaze on one half of the flat side of each cookie and let it set for 1 hour at room temperature. Then spread the chocolate glaze on the other half. Let the frosting set completely before serving.
Frequently Asked Questions
What is a Black and White Cookie?
A Black and White Cookie is a soft, cake-like American dessert characterized by its half-chocolate and half-vanilla fondant icing. It is typically consumed as a snack or treat, featuring a sponge base made with butter, sugar, flour, and milk.
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 smooth, thick but spreadable consistency. 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?
This recipe uses unsweetened cocoa powder stirred into half of the vanilla glaze, with a little extra milk to keep it smooth and spreadable. It gives a deep chocolate colour and flavour that contrasts with the vanilla half.
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.
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