^{This post has been sponsored by Nielsen-Massey Vanillas. All opinions expressed are my own.}

Soft, sweet, and cakelike, these Black and White Cookies are a sure treat for both Chocolate and Vanilla lovers alike.

Harkening back on some of my favorite childhood memories, one that seems to stand out is going into the local Bagel Shop with my mother where we would pick up lunch after school and as a treat a Black and White Cookie. Now, if you're from New York, you're well familiar with these half-moon cookies. They are best described as being cakelike. Very soft and often quite large too, they boast of both a black and white icing, hence their given name.

You can't go to a deli, café, or bagel shop in New York without seeing these stacked on the counter. The best part for me, is that no matter where you may find one, they always taste a little different because everyone has their own opinion of what a Black and White Cookie should be. The icings also tend to be unique on their own, as some can be more frosting-like.

For some time now I've tried my own hand at 'perfecting' my favorite version of this cookie. After hours of research and several attempts, I finally crafted a recipe that would make any cookie-loving NYer proud. Fresh lemon zest, a hint of almond extract, and good quality vanilla are the secret ingredients here. Investing in quality ingredients makes the difference in any recipe. When it comes to baking I only trust Nielsen-Massey with their fine line of extracts sourced from the highest grade ingredients.

The pure vanilla extract is also instrumental in the icings, adding a depth of flavor reminiscent of the cookies I grew up loving.

I am happy to finally be sharing with you the recipe to these treasured cookies and I hope you give them a try soon!

More Sweet Treats to Love from LTG

Spiced Apple Hand Pies - Warm spices and flaky pie dough make these Apple Hand Pies a treat for any occasion.

Italian Butter Cookies - Soft, buttery cookies are sandwiched together with raspberry jam then dipped in chocolate and sprinkles for the classic, bakery favorite we all grew up loving!

Butter Cake with Citrus Rum Syrup and White Chocolate Mascarpone Frosting - This buttery moist cake is soaked in an orange and rum syrup then layered with a white chocolate and mascarpone cream. The result is a delightfully airy dessert with a symphony of flavors.

Black and White Cookies

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Author: Living the Gourmet
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 1 dozen cookies 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

Units Scale

1 1/4 cups AP flour
1/2 teaspoon baking soda
Pinch of salt
1/3 cup unsalted butter, softened
1/2 cup sugar
1 egg
1 teaspoon Nielsen Massey Pure Vanilla Extract
1/2 teaspoon Nielsen Massey Almond Extract
Zest of 1/2 lemon
1/3 cup buttermilk or sour milk (to make sour milk combine 1/3 cup whole milk + 2 teaspoons vinegar. Let stand of 10 minutes until curdled)

For the Icings:

3 cups confectioner's sugar, divided
2 tablespoons light corn syrup, divided
1 teaspoon Nielsen Massey Pure Vanilla, divided
2-4 tablespoons hot water, divided
1/4 cup unsweetened Dutch process cocoa

Instructions

Preheat oven to 350 degrees F. and line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer with paddle attachment, beat butter and sugar until whipped. Add egg, vanilla extract, almond extract, and lemon zest. Add buttermilk and beat again on low speed until combined.
Add flour, baking soda, and salt. Beat until a smooth batter comes together.
Drop 2 tablespoons worth of the batter onto the prepared baking sheets and bake the cookies for about 12-15 minutes, until they are slightly golden around the edges. Carefully transfer the cookies to a cooling rack while preparing the icings.

For the icings:

For the vanilla icing whisk together, 1½ cups confectioner's sugar, 1 tablespoon light corn syrup, ½ teaspoon vanilla, and 1 tablespoon hot water. The icing should be smooth but spreadable.
For the chocolate icing whisk together 1½ cups confectioner's sugar, 1 tablespoon light corn syrup, ½ teaspoon vanilla, ¼ cup cocoa powder, and 2 tablespoons hot water. Since there is cocoa powder adding to this one, you may need to adjust the about of hot water you need to achieve a smooth, spreadable consistency.
Once the cookies have cooled, spread vanilla icing on half of each cookie and chocolate on the other half.
To store, let the cookies set for about half an hour before storing in an air tight container.

And that's our recipe for Black and White Cookies. If you have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Baking!