New York Black & Whites

New York Black & Whites

Go into any New York City bakery and you will find Black & White Cookies.  These cookies are cakey and delicious.  Why make a trip to the big apple when you can make your own at home?!  Feel free to use fondant instead of icing if you want.



1 3/4 Cups Unbleached Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/8 Teaspoon Kosher Salt

10 Tablespoons Softened Unsalted Butter

1 Cup Sugar

1 Large Egg

2 1/2 Teaspoons Vanilla Extract

1/3 Cup Sour Cream



5 Cups Sifted Powdered Sugar

7 Tablespoons Whole Milk

2 Tablespoons Corn Syrup

1 Teaspoon Vanilla Extract

1/2 Teaspoon Kosher Salt

3 Tablespoons Sifted Cocoa


Preheat your oven to 350º F.  Move your oven racks to the middle and line 2 baking sheets with parchment paper.  In a large size bowl combine the flour, baking powder, baking soda and kosher salt.  Set aside.  In a large size bowl beat the butter and sugar together for 3 minutes.  Add the egg and vanilla and beat another 2 minutes.  Slowly add a portion of the flour mixture to the butter mixture.  Alternate with the sour cream.  Beat on low.  Repeat until you have incorporated all of the flour and sour cream.  Place 1 tablespoonful (each) of dough, 2 inches apart, on the parchment covered baking sheets.  Place into the oven for 15 minutes until the edges are lightly brown.  Remove from the oven and let cool completely before glazing. 

For the Glaze:  In a medium size bowl whisk together the sugar, 6 tablespoons of milk, vanilla, kosher salt and corn syrup.  Mix until smooth.  Put 1 cup of the glaze in a small bowl and set aside.  In the original bowl of glaze add the cocoa and 1 tablespoon of milk.  Mix well until combined. 

To ice the cookies make sure to work with 1 cookie at a time.  Spread 1 tablespoon of the vanilla glaze on 1/2 of the cookie.  You will be icing the flat side of the cookie.  Put the 1/2 glazed cookies in the fridge for 20 minutes.  Remove from the fridge and glaze the other half of the cookie with the chocolate glaze.  Set the glaze cookies aside for 1 1/2 hours to make sure that the icing hardens completely.  Makes between 12 to 18 cookies.    


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes


    Littleneck Clams With Pancetta

    Summer Wraps

    Summer Wraps

    Cornish Game Hens with Herbs Butter

    Cornish Game Hens With Herbs & Butter

    Chocolate Truffle Cake