New York Black and White Cookies

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Bring classic NYC bakery flavor home with this easy Black and White Cookie recipe.

Course Dessert

Cuisine American

Keyword black and white cookies

Prep Time 30

Cook Time 13

Chill Time 30

Servings cookies

Calories 262kcal

Whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium mixing bowl.
In the bowl of your mixer, cream ¾ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
Mix in 2 large eggs, zest from 1 lemon, and 1 teaspoon vanilla extract. Slowly add the flour mixture just until combined.
Mix in ½ cup buttermilk.
Scoop the cookie dough with a 3-tablespoon cookie scoop and arrange on a sheet pan, about 3 inches apart. Refrigerate for 30 minutes to allow the dough to firm up. Lightly press down on the cookie dough to flatten.
Heat oven to 350°F and line 2 sheet pans with parchment paper.
Bake the cookies for 13 to 16 minutes until the edges are firm. Allow the cookies to cool completely.
In a medium mixing bowl, combine 2 cups powdered sugar, 1 tablespoon light corn syrup, 1 tablespoons hot water, and ¼ teaspoon vanilla extract. Add more water if the frosting is too thick; it should be thick enough to hold its shape without spilling off the sides of the cookies, but still be spreadable.
Pour half of the frosting into a separate bowl and stir in ¼ cup Dutch process cocoa powder.
Flip the cookies over and frost half of the bottoms with the vanilla frosting. Let the frosting sit for at least 5 minutes, to begin to set and form a crust, then frost the other half with the chocolate frosting.
Allow the frosting to set completely and enjoy.