Black and White Cookies
Bring a little flavor of the big city home with these homemade Black and White Cookies. Tender, fluffy cookies are topped with vanilla and chocolate icing; these cookies give you the best of both cake and cookie, vanilla and chocolate.
What are Black and White Cookies?
If you aren’t familiar with them, black and white cookies are almost as synonymous with New York City bakeries as cheesecake. I always think of the Seinfeld “Look to the cookie!” episode when I see one.
These cake-like cookies are also known as half and half cookies, half-moon cookies, and Amerikaner in Germany. Originating in the early 1900s, two different New York bakeries claim to be the creator of these iconic cookies, Glaser’s Bake Shop in New York City and Hemstrought’s Bakery in Utica, NY. Regardless of who created the original cookie, they have become a staple in New York delis for decades!
The texture is sponge-like, the cookies have a hint of lemon flavor, and are covered in vanilla and chocolate icings. They’re a fabulous change of pace from the typical chocolate chip and oatmeal cookies that are found in most bakeries.
Ingredients You’ll Need
First, you’ll bake and cool the cookies, then ice them. Here are the key ingredients you’ll need for both steps:
For the Cookies
- Cake Flour: Has a lower gluten content than all-purpose flour leaving these cookies light and spongy.
- Butter: Use unsalted butter at a cool room temperature.
- Lemon Extract: This is optional and not overpowering, but gives the cookies that familiar flavor.
- Milk: Use whatever you have on hand; 1%, 2%, or whole milk.
For the Icing
- Chocolate: Chopped unsweetened chocolate mixed with the icing base will give half of each cookie chocolate icing.
- Water: Thins out the icing for easy pouring and spreading.
- Corn Syrup: Gives the icing a bit of a sheen.
- Powdered Sugar: To sweeten and thicken the icing.
- Vanilla: Flavor!
Step-By-Step Directions
While it may appear to be a difficult recipe it really breaks down to four main steps: making the dough, baking the cookies, preparing the icing, and frosting the cookies.
Step 1: Make The Cookie Dough
- Adjust the oven racks to the lower-middle and upper-middle positions in the oven.
- Preheat the oven to 375°F and line two baking sheets with parchment paper or a silicone baking mat.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt; set aside.
- Beat butter then add sugar: Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
- Add eggs and extracts: Scrape down the sides of the bowl and add the eggs, vanilla, lemon extract. Beat at medium speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again.
- Stir in flour and milk: With the mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with the flour), and mix until just combined.
- Final stir: Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.
Step 2: Bake the Cookies
- Scoop the dough: Using a ¼-cup measuring cup, scoop mounds of dough onto the prepared baking sheets about 2 inches apart.
- Press into circles: Using moistened fingers, gently press each mound of dough into a 2½-inch circle.
- Bake until the edges of the cookies are set and light golden brown, about 20 minutes.
- Cool the cookies: Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.
Step 3: Make the Vanilla and Chocolate Icing
- Melt the chocolate: Melt chocolate in a medium bowl set over a saucepan over barely-simmering water, or use the microwave on 50% power in 30-second increments; set aside.
- Boil liquids: In a medium saucepan over medium heat, bring the water and corn syrup to a boil.
- Add sugar and vanilla: Remove from heat and whisk in the powdered sugar and vanilla extract.
- Mix in chocolate: Transfer 3/4-cup of the icing to the bowl with the melted chocolate and whisk to combine.
Step 4: Ice the Black and White Cookies
- Prepare the icing station: Place wire racks over wax paper to catch any drips.
- Spread vanilla icing: Use a small offset spatula to spread about 2 tablespoons of the vanilla icing onto half of the flat underside of each cookie. The icing should move on its own when the cookie is tilted; use the spatula to scrape any excess from around the edges.
- Allow to set: Place the finished cookies on the wire racks and allow them to set for at least 15 minutes.
- Spread chocolate icing: Again, using a small offset spatula, spread the chocolate icing on the other half of each cookie, scraping excess icing from around the edge of the cookies.
- Fully set: Place the finished cookies on the wire racks and allow them to set for at least 1 hour.
Success Tips
- Cookie Temperature: Be sure the cookies are fully cooled before beginning to frost. If the cookie is too warm the icing will melt and not set on the cookie properly.
- Vanilla Icing: If the vanilla icing begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency.
- Chocolate Icing: If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it is still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency.
Storing, Freezing, Making Ahead
Whether you have leftovers, want to keep some for later, or are planning to make these delicious cookies in advance, here are a few simple steps to help you along the way.
- Storing: Keep frosted black and white cookies in an airtight container for up to 3 days. Separate the layers of cookies with wax paper to prevent the frosting from sticking.
- Freezing: Wrap black and white cookies (frosted or un-frosted) in plastic wrap and store in a freezer-safe container for up to 3 months.
- Thawing: To thaw, refrigerate overnight and then bring to room temperature before serving or frosting.
- Making Ahead: Planning to make these in advance? For just a few days in advance, I suggest making and storing them in an airtight container. For longer than 3 days, follow freezing instructions and frost before serving.
Black and White Cookie FAQs
What flavor is a black and white cookie?
Black and white cookies have a vanilla cookie base with just a hint of lemon. Topped with vanilla and chocolate frosting, you will never have to choose between the two when eating one of these cookies!
What type of cookie is a black and white cookie?
The cake-like texture of these iconic cookies leads some to say they are actually more akin to mini cakes than cookies. They tend to fall in the category of a drop cookie, since they do not spread as much as a traditional cookie.
Creative Cookies to Bake Next
- Orange Cookies
- Thick and Chewy Chocolate Chip Cookies
- Lofthouse Cookies with Thick Buttercream Frosting
- Cowboy Cookies
- Soft Chewy Sugar Cookies
Bring the flavor of New York City home with these homemade Black and White Cookies. A tender cake-like cookie coated with vanilla and chocolate icing make these a one-of-a-kind treat!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Black and White Cookies
A New York deli classic, this Black and White Cookie recipe is made with a cake-like vanilla cookie topped with vanilla and chocolate icing.
Ingredients
For the Cookies:
- 4 cups (500 g) cake flour
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (227 g) unsalted butter, at cool room temperature
- 1¾ cups (350 g) granulated sugar
- 2 eggs, at room temperature
- ½ teaspoon (0.5 teaspoon) vanilla extract
- ¼ teaspoon (0.25 teaspoon) lemon extract
- 1 cup (244 ml) milk
For the Icing:
- 2 ounces (56.7 g) unsweetened chocolate, finely chopped
- ⅓ cup (83.33 ml) water
- ¼ cup (85.25 g) light corn syrup
- 5 cups (600 g) powdered sugar
- ½ teaspoon (0.5 teaspoon) vanilla extract
Instructions
- Make the Cookies: Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder and salt; set aside.
- Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs, vanilla and lemon extract. Beat at medium speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again. With mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined. Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.
- Use a ¼-cup measuring cup to scoop mounds of dough onto the prepared baking sheets about two inches apart. Using moistened fingers, gently press each mound of dough into a 2½-inch circle. Bake until the edges of the cookies are set and light golden brown, about 20 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.
- Making the Icings: Melt the chocolate either in a medium bowl set over a small saucepan over barely-simmering water, or using the microwave on 50% power in 30-second increments; set aside.
- In a medium saucepan over medium heat, bring the water and corn syrup to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer ¾ cup of the icing to the bowl with the melted chocolate and whisk to combine.
- Ice the Cookies: Place wire racks over wax paper to catch any drips. Use a small offset spatula to spread about 2 tablespoons of the vanilla icing onto half of the flat underside of each cookie. The icing should move on its own when the cookie is tilted; use the spatula to scrape any excess from around the edges. If the vanilla begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency. Place the finished cookies on the wire racks and allow to set for at least 15 minutes.
- Again using a small offset spatula, spread the chocolate icing on the half of each cookie, scraping any excess icing from around the edge of the cookies. If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it’s still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency. Place the finished cookies on the wire racks and allow to set for at least 1 hour.
- The cookies can be stored in an airtight container at room temperature for up to 3 days. If you stack the cookies, be sure to place a piece of wax paper between layers.
Notes
- Cake Flour: Has a lower gluten content than all-purpose flour leaving these cookies light and spongy. I do not recommend substituting all-purpose flour. You can find cake flour in any grocery store, online, or use this substitution.
- Lemon Extract: This is optional and not overpowering, but gives the cookies that familiar flavor.
- Milk: Use whatever you have on hand; 1%, 2%, or whole milk.
- Cookie Temperature: Be sure the cookies are fully cooled before beginning to frost. If the cookie is too warm the icing will melt and not set on the cookie properly.
- Vanilla Icing: If the vanilla icing begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency.
- Chocolate Icing: If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it is still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency.
- Storing: Keep frosted black and white cookies in an airtight container for up to 3 days. Separate the layers of cookies with wax paper to prevent the frosting from sticking.
- Freezing: Wrap black and white cookies (frosted or un-frosted) in plastic wrap and store in a freezer-safe container for up to 3 months.
- Thawing: To thaw, refrigerate overnight and then bring to room temperature before serving or frosting.
- Recipe from Baking Illustrated
Calories: 396kcal, Carbohydrates: 70g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 41mg, Sodium: 75mg, Potassium: 83mg, Fiber: 1g, Sugar: 50g, Vitamin A: 325IU, Calcium: 30mg, Iron: 0.8mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
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A Jewish New Yorker here chiming in to say these are bang on! These are exactly what I grew up on.
The main/cover photo with the cookies iced on the wrong side is killing me softly.
Hi! I made black and white cookies from your recipe a few years ago and they were amazing! Have you modified this recipe at all? I’m reading it, and I think it might be different than what was here before, but not certain. If you’ve modified, is there a link to the original recipe? Thanks!
Definitely originated / invented by Hemstrought’s in Utica, NY ! !
The best version actually uses a chocolate cake/cookie under the frosting.
Thanks for sharing this with everyone…
Yum, sounds amazing w chocolate.
I’ve never had one of these cookies before.
These were very fun and fairly easy to make – I followed it exactly, except I added 2 tsp of bloomed Dutch cocoa to my chocolate icing because I just wanted a deeper chocolate flavor. The icing was very forgiving (the tips helped!) and dried with such a nice sheen.
I don’t think they taste exactly like the deli cookies I grew up eating, but this a VERY good quality version of it. The lemon extract is a wonderful addition and it’s only a hint of the flavor. I love the texture of the cookie and I think it tastes even better the next day. I shared them with 4 neighbors and they all absolutely loved them. I highly recommend trying this out!
Don’t wast your time with this! I was excited about making these cookies since it didn’t call for sour cream or buttermilk like the other black and white recipes. These really bummed me out, all the time it took to bake then frost them. The frosting was TOO SWEET, couldn’t taste the chocolate. Just a lemon cookie with Extra extra sugar on top. They are edible, but not enjoyable. Homemade cookies from scratch are to be othe ones you grab and can’t get enough of.
These are fantastic. The cookies of my childhood at the Jewish bakery. I seem to need to bake them for only 10 minutes or so to achieve the moist cake like cookies they should be. I have made them many times and that is the only thing that strays from your excellent recipe.
Does using buttermilk improve anything vs whole milk?
Buttermilk will change the flavor slightly and could alter the texture a bit.
I’ve made this recipe before, I found that using sour cream helped me keep get a better consistency for the batter. With Milk, my batter was too runny and when they were in the oven, it spread out so the cookie was more flat. They were still delicious, had great flavor and a great icing but I wanted a bit more rise out of my cookie.
I’ve used AP flour but that made the texture of the cookie too stiff and it lost of lovely soft cake-like mouth feeling.
Can I substitute cake flour with AP flour?
Hi Leeann, The texture of the cookies will be different if you make that substitution.
I have a dear friend who is originally from Long Island. She has been very ill for quite some time and I wanted to bring her some black and white cookies to cheer her up. I hunted around town, but could not find any. I even live next door to a bakery and I asked them to make me a batch. What they made was not even close to a real black and white cookie and were very expensive! So I determined I would have to make them myself. I Googled a recipe and found yours. I made these last night. My family says they are awesome! So, I am taking a few over to her today. I’m hoping her reaction is just as good. Thank you so much for this recipe.
Hi Melissa, I hope your friend enjoyed them, xo
When you spread these cookies out to 2 1/2 inch circles, do the cookies spread or stay about 2 1:2 inches? Can’t wait to try the recipe. I am adding the black and whites to my Christmas cookie baking this year at my husbands request. Thank you!!
Hi Alice, They stay about that same size, not much spreading! Enjoy!
What a fantastic recipe. I’m a lifelong NYer, living in NYC, and we had friends visiting from Paris who missed NY food items., so rather than do some some cake or tart, which is what we’d usually do, I found this was recipe and was impressed, and I decided to give it a go. The cookies turned out perfect: spot on! Actually we had so much going on that I had to ice the cookies with folks there, and that turned out to be a bit of a fun show. But, the texture and flavor were absolutely perfect, and everyone was extremely impressed with the final product. I couldn’t believe how straightforward the steps all were. The only wrinkle I had was that, for the chocolate icing, I folded in cocoa powder versus melting chocolate, as we have a package of nice, high-end cocoa powder, but that turned out to be a bad replacement as the chocolate frosting got lumpy and lost its luster. The flavor was fine, but next time I’ll do the bain marie and will melt. Proper cake flour was initially hard to find, but I went to a Coop/natural foods store, and they had a very large package of it, and I’m glad I held out. No doubt AP flour wouldn’t have had the same texture. Anyway, fantastic recipe, and spot-on taste and texture! I promise to use it again!
Anxious to try this recipe, but do not understand the part “ using moistened fingers gently pressed each mound of dough into a 2½inch circle. Sorry I do not understand the part 2½inc. Look forward to your response, thank you!
Hi Kate, That should be 2.5 inch circle. The code seems to have gotten mixed up and I’ll get that fixed, so sorry for the inconvenience!
Black & White Cookies bring back great childhood memories. My Mom, originally from Queens, would run to a neighborhood deli (in Toledo, OH) after church on many Sundays. She’d get 2 lbs of pastrami, a loaf of Challah bread, and 1/2 doz Black & White Cookies. If my brother & I were with her, we’d get to wolf down 1 B&W cookie each on the way home – and trust me, that cookie was long gone before we got back to the house!
I’v lived in many places since; LA, Boston, Oakland, Phoenix, but NOTHING compares to those B&W Cookies from “back in the day.” After seeing this recipe, I’m gonna pull all the ingredients together and knock myself out with the real deal.
Will Lee you posted as to how they turn out. Thanks soooooo much for the recipe and the memories!
Pam
Have you ever froze these? I want to make about 75-100 cookies for my daughters wedding which is in September but would like to get a head start as I am baking 300 cupcakes, 75 mini peach pies and 400 chocolate chip cookies
Thanks for your advise
Robyn
Hi Robyn, I’ve never frozen these, but I think they would freeze well!
I made these cookies because I was missing my favorite NYC cookies and they didn’t taste very good but they looked pretty. I would recommend not using the lemon extract because it was too over powering. They definitely didn’t taste like black and white cookies from New York but they were really fun to make.
How would you bake these at at a higher altitude? I am visiting family and wanting to make these black and whites for everyone.
Hi Heather, I have not baked at a high altitude, but here is a page full of tips that might be able to help!
https://www.browneyedbaker.com/high-altitude-baking-tips/
Perfect recipe! We miss these cookies from where we used to live. I have messed with different recipes trying to make it perfect. Got it pretty close then saw yours and tried it and here it is… the perfect recipe! Thank you!
Black & whites are my favorite cookie ever – growing up in NY, they were a special treat for Sundays after church! Now I eat them like 3 times a week and living in VA it’s an expensive habit. I’m really excited to have come across your recipe and can’t wait to try making them this weekend!
I used your recipe to make eclipse cookies for our path of totality party today.
I’m wondering if there is a typo in the water measurement for the icing? I had playdough before even half the powdered sugar had been added and ended up spooning in a good bit of hot water to make a usable icing. It was quite a workout with a wooden spoon but I did eventually succeed.
I also found they were done in 15 minutes even though I’d measured exactly 1/4C for each.
The cookies got rave reviews for both appearance and flavor.
I had the same experience with my icing as well, however, it was just for the chocolate. It seized up almost immediately and I had dough rather than glaze. I’m glad to know you were able to salvage it, and I’ll have to use your tip if I have the same experience in the future. Since these were just for home, I just made the chocolate work for a half ugly cookie. ; ) No one seemed to mind though, because they were delicious!
After I originally left a comment I appear to have clicked the -Notify me when new
comments are added- checkbox and now each time a comment is added I
recieve four emails with the exact same comment. There has to be an easy method you can remove me
from that service? Many thanks!
That hasn’t been an option on the site in years, I’m so sorry! It’s not longer installed, so there’s nothing I can even check to unsubscribe you from the comments, I can’t believe you would still be getting notifications!
How do you stack your black and white cookies without it sticking together or frosting sticking to the top of the other?
Hi Lori, Once the frosting is completely dry (it will dry hard), I use either wax or parchment paper between layers.
I just finished decorating these and letting them set, and they’re already fast disappearing! I noticed a lot of people in the comments expressed bad past experiences with black and white cookies. I encourage those people to try this recipe immediately, because this is the most perfect form of these cookies I’ve found. Other recipes led me to to hard, crumbly cookies or cracked, oversweetened frosting. Not these. These taste as good or better than bakery ones. I especially love the trick with wetting your fingers to form the discs of dough–worked like a charm!–and using unsweetened chocolate in the frosting so the cookies aren’t cloying. The corn syrup is a must for that classic black and white shine. Even though I used 1/4 cup scoops and flattened them to 2 1/2″ discs as directed, they didn’t need 20 minutes in my oven. I recommend keeping an eye on them after 15 minutes or so and when they spring back after being pressed by a fingertip, they’re done. In any case, I now have a permanent addition to my recipe cards!
Just made these and had to make a few adjustments. Had to turn my oven to 350 and bake for 11 minutes (clearly could be my oven). They then had the appropriate sponge texture. Overall very good and close to my childhood bakery’s b&w cookies!
These are excellent. I have missed b&w’s being away from NYC, and these are much much better since the cookie is made with butter , better flavor by far. I did have to thin the icing, esp. the chocolate with some hot water, but otherwise exceeded expectations!
Love the story behind the recipe. I’m from the mid-west, never had one of these cookies until my family and I visited NewYork over Christmas time. When I saw the black and white cookie in the glass case at the pastry shop, I remembered Seinfelds’ “Look to the cookie” episode, so I tried one. It was SO good, went back for more the next day. Thanx for sharing this recipe- it looks delicious!
Hi, I was wondering if I could make the dough the night before, chill it, and bake as instructed the next day?
I’m going to a friend’s house for a cookie baking day and this would save time-space-etc…
Thanks!
Hi Charlene, Yes, I think that would work! If you have the refrigerator space, I think I would actually scoop out the dough onto the cookie sheets, cover with plastic wrap and refrigerate, then bake from there.
I did it, I wondered how these would come out gluten free. Excellent, perfect.
Thank you for the blueprint recipe.
I’ve become slightly obsessed with this cookie. Thank you for the recipe!! They’re a major hit every time I bring them in to work.
Making these cookies right now and cant wait to see the result. Never tried them before so cannot compare to anything else, but will post some photos on our blog. Tomorrow were having a bake off with sugar cookies so the Black and Whites will be our warm up for me and my finace. Thanks for the recipe.
For how long could I keep them if I freeze them instead? I wanna make some for my sisters wedding and its 30 days away. The only time i will be able to do it is 20 days before the wedding. So how can i store them for up to 20 days?
Thank you!
Hi Hebba, They would be fine frozen for a month, but I would not recommend icing them until they are thawed.
can i use vegetable oil instead of butter?????
also can i use cocoa powder and milk chocolate? i dont have dark chocolate and i was wondering if i did __parts cocoa powder with __parts milk chocolate if itd make dark chocolate
I would not recommend substituting oil for butter, nor would I use cocoa powder and milk chocolate in place of the dark chocolate.
For how long will they stay good if frozen?
I actually do not recommend freezing the cookies once they are iced. You could freeze them un-iced for up to 2 months, then thaw and ice them.
You add the water and syrup mix to the chocolate? Won’t it sieze?
You do, and no, it does not seize.
the icing is way too sweet. the chocolate flavored icing… not bad but the vanilla one… gave me a toothache.
JUST finished making these. Followed the recipe exactly. They are awesome! I made them for tomorrow, Mother’s Day, since my New York mama cannot find her favorite cookie down here in Alabama. The icings are fabulous. The texture of the cookie is awesome and spot-on. I do find the cookie taste to be lacking a lil sweetness. Could be the cake flour I used– our Publix only had King Arthur’s unbleached cake flour. Thanks so much for this recipe :)) Took forever but worth it!
Can you make the cookies half the size , so you will have more cookies with one batch?
Hi Katie, Yes, you can do that, just be sure to reduce the baking time so your cookies don’t burn!
I, too, would like to make these for my wedding (favors!), but I would like to miniaturize them–any idea on an adjusted baking time or any other adjustments I should make?
Hi Emily, You will need to reduce the baking time, how much so will depend on how large you make them. It may take a little trial and error!
I really want to make these for my wedding but I’m wondering about how big these turn out to be. Thank You.
Hi Stacey, They’re pretty large, about 4 inches in diameter.
Made these, delish!!! I need to make a ton of them for Sunday can I bake them all up tomorrow, Friday, and frost Subday? How can I store the infrosted ones so they stay fresh? Thanks!!!
Hi Rosanne, Yes, you could do that. I would just keep them in an airtight container at room temperature.
This was a wonderful recipe, easy to follow with spectacular results, not to mention that you absolutely nailed the taste. We have ordered these cookies from New York for years, making them fresh was truly a treat, thank you!
My goodness…. My husband is from New Jersey and loves these cookies… I have tried on and off for years and these cookies are the best.. Your recipe is perfect but I do have one question …. what type of chocolate do you use for the chocolate side of the frosting… We used semi sweet chocolate the other night but it looks like milk chocolate and my husband says it’s almost there but not fully……. your chocolate is dark in the photo and that’s what I’m looking for….. Hope you can help thank you again for the recipe… A California girl cooking for a Jersey Boy…
Hi Maria, I’m glad you and your husband have enjoyed the cookies! Per the recipe, I use unsweetened chocolate for the chocolate icing. I hope that helps!
Check your website . Upon clicking on your link I recieved a popup that down loaded a virus to my computer… Love your website but it happened twice now!
I grew up with Black and White Cookies, but hadn’t had them in decades. I made them today and they are perfect! Thank you!!!!
Hi! I made these cookies and they came out perfect! However the second time I made them I had a lot of trouble. The dough seemed great and kept it’s form nice on the baking sheet, but after a minute or so in the oven it would have sides that would seep out of shape to create really ugly non-uniform cookies. It was as if once in the oven, some butter or sugar within the dough would release and ooze and flatten a part of the circle. I re-did the batch a third time and the same thing happened. Any ideas why? I had to resort to making them in cupcake tins because they still tasted delicious but wouldn’t keep form. Help!
Hi Bonnie, It’s odd that they worked perfectly the first time, but did not after that. Were there any changes at all to your kitchen temperature, process, ingredients, etc.? Also, be sure to use an oven thermometer to make sure there isn’t some fluctuation in your oven temperature, which could also be causing the issue.
Hi there!
I loved the cookie recipe! I was trying this for a dinner party I was having for my family… unfortunately I messed up the frosting! I’m not sure what I did wrong.. but the chocolate was way too hard to use… Hmm…
I live in NY and get these cookies all the time. This recipe taste just like a bakery’s cookie. EXCELLENT!
I have already made these cookies and I must say they are absolutely delicious!
I’m having serious issues with the icing. The vanilla icing gets stiff almost immediately. And twice the chocolate has seized immediately on contact with the portion of the vanilla icing I mix it into.
Is there some missing fat ingredient to keep the chocolate from seizing?
Hi Kyle, I’m not sure what would cause the chocolate to seize; you’re not putting the water in with the chocolate, are you? That’s the only thing that I can think of that would cause it.
Nope, no water. I’ve melted the chocolate both in the microwave and in a double-boiler to the same effect.
Perhaps it’s due to a temperature difference between the vanilla icing and the melted chocolate? Should they be at the same temperature, or should the chocolate be warmer?
Hi Kyle, If you melt the chocolate first (which is what I did), the vanilla icing will be slightly warmer, but both should be at least slightly warm, or else they will each start to set.
Originally from the great Steel City, but have been in NYC for more than a decade now–getting married here in the fall and wanted to have black and whites as my favors. Did a trial run last night–this recipe really is perfect. The cookies I made were on the huge side–they look exactly like what you get at a deli here (that’s a good thing:)). Only thing that tripped me up a bit was chocolate measurement in oz not cups…don’t have a kitchen scale and was using a bag of bittersweet choc chips. Initially it was too thick but i added a little water and it was fine. I am test-freezing a few to see how they hold up (uniced), as i need to make 100+ of these guys eventually…will let you know how it turns out!
tried them today and loooove it so much! thanks for the great recipe!
I am totally in love with your blog (just discovered it today looking for a B&W cookie recipe, and have now found many recipes that I want to try out)!
I love black and white cookies. My first memories of them come from Saul’s – a ‘Jewish style’ restaurant and deli in Berkeley, CA (where I grew up). I got hooked on B&W cookies, though, while living in Poughkeepsie, NY. The diner at the entrance to my work site makes HUGE ones – about the size of my face – and they’re so delicious. They’re my special treat to myself. But now I live 1.5 – 2hrs away, in NYC. Strangely enough, it wasn’t until I moved to NYC that I encountered B&W cookies with a significant lemon flavoring to the cookie, which made me fall in love with them all over again (not surprising; I tend to make my Madelines very lemon-y). All of this is what sent my on quest to make my own B&W cookies! I’m so excited to try making these!
Do you know of an appropriate substitute for lemon extract? My local grocery apparently doesn’t carry it! Not really a huge deal – as I also forgot to get cake flour (if they carry that) and cornstarch – and I’ll be near a Trader Joe’s tomorrow or Sunday.
Hi Leah, You could use lemon juice, although the flavor would be much more mild. If you have time, you could order lemon extract from somewhere like Amazon or King Arthur Flour.
At this very moment, I am tasting the cookies that I have just made from your recipe! I haven’t even made the frosting yet, since I wanted to make sure the cookies were completely cooled…. Just the cookie texture, and taste alone were enough for me to get online and write a review about them. To sum them up in one word…..HEAVEN! By my third batch I figured how to position and flatten the cookie before they went into the oven, to ensure a nice flat, round shape. The cookies are delicately sweet and crumb to perfection! I CAN’T wait untill I start my frosting and finish these heaven sent cookies completely! Hands down a fabulous recipe! LOOK NO FURTHER IF SEARCHING FOR A BLACK AND WHITE COOKIE RECIPE! My cookie exchange party is in two weeks, and I WILL for a fact be baking these show stoppers! Thank you! Thank you! Thank you!
I’m making them for the first time this weekend since we no longer live in the Big Apple. Looking forward to trying out your recipe! So far, everything that I have made from your site has come out spectacular!
Ops, *found. :)
I founded. Thank you!
I’ve always wanted to bake these cookies because my family loves them (who doesn’t). So glad you tried making them again and shared your success! Can’t wait to try them. :)
Hi, Michelle!
I’ll try to bake some B&W for my husband and in-laws. They are all from NY and I do want to make them happy and bring good memories with these cookies :)
The thing is… I’m a real beginner in the baking/cooking world, so, I’d like to bake half of the cookies to begging with, while I’m trying to make it right. Would you please let me know how could I reduce the recipe to make 10 to 12 cookies instead of the 24?
P.s.: I know that to make half I’d need only to put half of the ingredients, but I think I skipped enough Mat classes as to divide 1 3/4 cups of granulated sugar and other ingredients and come with a precise quantity in order to have the right recipe.
Thank you very much for you patience!
And as soon as I bake them I’ll let you know the results!
Hoping that you read this abet a bit late since I already made these :)
Cannot tell you how pleased I am that you posted this recipe! I made these today and was so in heaven over them! My 92 year young mother is from Nedrow, NY and I am bringing some over to her tomorrow. I have been on a quest for the perfect B&W or 1/2 moon cookie as some call them and although I haven’t tried another recipe, why bother? These are the best, bar none!
That said, I lowered the temp on my oven since it’s a new oven and wasn’t sure about baking them at 375. 350 for 15 minutes was perfect. I used a organic concentrate of lemon flavoring and they are utterly amazing. Had a bit of an issue with the frosting but adding some additional corn syrup took care of it. Could be our weather but initially, it wouldn’t spread.
My question is, can the leftover cookie batter be refrigerated and if so, for how long? I ask as I refrigerated half of the batter as I have a friend from the Bronx visiting on Halloween and pressed for time, was hoping that the batter would be OK if well wrapped and refrigerated. Did freeze it as I was a bit afraid of doing that. Would appreciate any advise.
For anyone contemplating recipes for this type of cookie, look no further! I scored the internet looking at every recipe available until my eyes were crossed. Of course these have to pass my mothers taste test (her mother used to make them but sadly, no recipe was ever handed down). I know this is a blue ribbon winner!
Hi Eliza, I’m so happy to hear how much you loved these! I think you can refrigerate the dough for a few days, but I haven’t tried it, so I’m not sure how it would affect the spread/rise of the cookies. You might want to bring it to room temperature before baking.
Hello Michelle,
Thank you for replying. I wanted to follow-up on the results.
The leftover cookie dough was wrapped in a zip lock baggie (the good kind that actually does lock :), removing as much air as possible. For added measure, I placed that baggie inside another zip lock, removed air and sealed. A uncut pastry bag would work as well but one would have to seal the end of the bag with something heavy duty, like shipping tape.
The dough sat in my refrigerator for 8 days. No separation of ingredients occurred. Let dough come to room temperature before forming/baking cookies. The results were 100% perfect! No weird taste and they rose the same as the first batch that I had made.
On a side note. My mother said these were every bit as good (if not better) than the ones she used to get out of her mothers kitchen in NY. The time it took to make these was worth it more than I can say. Today I will present my friend with a box of these. He hasn’t had them since childhood Bronx days and I know he will be thrilled!
Hi Eliza, Thanks so much for stopping back to share your results, I appreciate it! I’m so glad that you and your mother have enjoyed the cookies!
Hi, Eliza!
I’m reading your story and I’m so happy that your mother enjoyed the cookies!
My husband and my in-laws are all from NY and I want to bake some of B&W for them.
I’ve tried other recipes, but not being successfully so far. I’ll try this one soon and hope I can make them happy as you made your mother!
HI Vanessa,
Sorry I didn’t see your comment earlier. I hope your husband and in-laws enjoyed the B&W’s. Sadly, my mother passed on right before her 93rd birthday (in March this year) but I know how much she loved these cookies. I still make them for my friend from the Bronx (just made him a batch last week). The recipe is fool proof, always fantastic results. I cannot have them due to diet restrictions but they sure are fun to make for others!
I made these for football Sunday yesterday and they were great. I did quite a bit of research and recipes by Duff Goldman, Paula Deen and Food Network kitchen had bad reviews. I must say though, that I’m glad I read through the comments because I tend to be a skim reader and did not see CAKE flour until I saw it in a commet. WHEW! Glad I did! These cookies are delicious and will definitely make them again. Got a lot of compliments on them! Next time, I might add just a little more lemon extract and I did have a runny vanilla side. I was afraid to add too much more powdered sugar because I don’t like to taste powdered sugar, but the vanilla took care of that so next time I will be a little more heavy handed if I need to thicken it up. THIS IS THE RECIPE TO USE! LOOK NO FURTHER! :D
Hi!!!!
I love this recipe but I’m out of cake flour, it is ok if i use all puporse flour? Is it going to ruined the recipe or? Thanks :)
Hi Lauren, You should use cake flour. If you don’t have any, you can make your own using a combination of all purpose and cornstarch flour. You can find the directions here: https://www.browneyedbaker.com/substitutions/
Thank you so much! I grew up on Long Island and have lived in Seattle for years. Nobody makes black-and-whites out here, so I baked a batch with this recipe. My icing technique needs a lot of improvement, but I’m very happy to have one of these again.
Thanks so much Michelle! The measurement in the recipe doesn’t show up for me online or when printed out. All I see is a box before “cup water”. I read through the comments to see if anyone else has the same problem but didn’t see any mention. It must be my computer.
I appreciate your quick response! Thank you!
You’re welcome, enjoy the cookies!
Michelle, these look great and I’d love to try them, however it’s unclear how much water goes in the icing.
Thanks!
The measurement is for 1/3 cup, listed in the ingredients, and it is used in step #6. Per the instructions, if you find that the icing becomes too thick while you are decorating, you can use 1 teaspoon of water at a time to thin it.
I tried these and they spread out on the pan like a flat cake (I didn’t ice them after that). Do you know if there was anything that would cause that?
Sorry, I now know realize I mixed up and ingredient. It still taste’s scrumptious though.
Scratch that…I see them. I totally looked at the recipe THREE times. My apologies!
Help!! I am dying to make these, yum. However, Im missing the number of eggs in the recipe….or am I just over looking them somewhere?? Thanks!
Hi Michelle! I just made these cookies today and is the vanilla icing supposed to be clear and glaze like? In the picture it looks perfectly white however when I made them the vanilla icing looks more like a clear glaze. Thanks!
Hi Cori, The glaze should be more white; next time try adding more powdered sugar if the glaze is a little thin.
Just wanted to say thanks for this. My mother loves black and white cookies so I made up a batch for her for mother’s day. It took me a few tries to get the gloss right on the chocolate portion of the cookies so the uglier ones are being kept behind for my husband to eat. lol. Thanks again!
these look amazing!! i love black and whites, i’ve just always been too daunted to make them. I’ll definitely be trying this recipe!
I’m actually from upstate New York in Utica where these cookies originated. Nothing beats the original Hemstrought Bakery Half Moon Cookie recipe, where (as a couple other commenters mentioned) the cookie base is more of a chocolate cake and you have both a fudge and buttercream frosting. The recipe is time-consuming, but is pretty simple and fool-proof. And, hands down, taste identical to the beloved classic half moons!
http://recipecircus.com/recipes/GeniaMarie/UTICASYRACUSENYDISHES/Hemstrought_Bakery_Half_Moon_Cookies_.html
thank you for this link to the origin & what a kind baker to give his recipe
I make the chocolate black and white and I use the recipe from Hemstrought and it is the best.. I was wondering if they had a recipe for there white ones ..
Yummy these look delicious
As a life long lover of black and whites, I can say with authority that these look perfect!
I grew up in Central NY and these cookies are super popular there too, thanks to Hemstrought’s Bakery. We call them “Half Moons”. Thanks for the recipe!
I just wanted to say you are my hero. This past week I’ve wanted to make Cheesecake and black and white cookies and could not find any recipe that used ingredients I already had. Both of yours are perfect and I will be making them soon. Thank you so much for posting all that you do!
I love black and white cookies but had no idea they were so tough to make. I guess I just found a good recipe. I’ve been using one from Fine Cooking for years.
These look perfect! I wish I had one for breakfast :)!
yum yum yum! i tried to make these a couple years back with a different recipe and wasnt too thrilled with how they turned out. i’ll have to try this version!
I love black and white cookies despite what was considered to be a non-pc name by our county who ordered a name change for the coffee stand that sold them in the lobby of the courthouse.
Has anyone tried substituting agave for the corn syrup?
These are wicked adorable. I’ve never made them. I think I see a black and white cookie day in my future.
I absolutely love these cookies! I have family in New York and I always beg them to pick some of these up if I’m coming up for a visit!
Yours look incredible!!
Your cookies look amazing! I like that you used cake flour in the cookie batter, they must be nice and tender. Yum :)
Half-moon cookies we always called them! yum
I like Black and White Cookies. I purchased some at Mike’s Pastry at the North End and I thought they were delicious.
They make me want to sing “Ebony and Ivory…”
I’d heard of Black And White Cookies but never had them before. The frosting idea always made me leery (I’m lazy lol). This looks pretty foolproof however (and lazy proof :-P ) so I definitely bookmarking these!
Look good. I agree with above poster, Upstate they are half moons and more like frosted chocolate cake with fluffier frosting.
Does the recipe really make only 20-24 cookies using 4 cups of flour? Also, am I blind…lol…or is the vanilla icing recipe missing? Thanks much!
Hi Noreen, Yes, they are quite large cookies! The icing recipe is there; you make one batch of icing and then mix some of it into the melted chocolate that’s included in the ingredient list; it’s explained in the directions.
I have always wanted to try baking Black and White Cookies simply because they are so doggone pretty! Congrats on achieving success after all this time!
Upstate they are called half moons and they typically feature a fluffier/creamier cookie. Delicious however you make them!
I’m a New Yorker and have been eating b+ws my whole life from Zabar’s and the like.
These are my favorite cookie!! It is so hard to find one that is perfectly chewy. I can’t wait to try these!
One of my very favorite cookies. Had been looking for a recipe worth trying and this one looks fantastic. Can’t wait to give it a try.
I had almost the same experience with Black and White cookies. The first time I made them was just awful. I did try again and come up with a much better version, but it’s been a while. Guess it’s time to try one more time.
I immediately thought of Seinfield tooo.. must try!
My son LOVES black & whites! I don’t share his passion for them, but since it’s his birthday this weekend, this post is very timely. Thanks!!!
amazing!!!
These look fun and relatively easy to make!
I LOVE black and white cookies! Yours turned out beautifully. Glad you found that perfect recipe!
I’ve been meaning to try these! Yum!
These sound so yummy and easy, I’ll definitely be trying out your recipe!
OMG, I LOVE these!!!!
These are one of my favorite cookies. My Mom would always bring them home from the bakeries in Montreal, NYC, or Baltimore. I’m excited I can now make them at home! I just saw them in Hannafords yesterday and they did not look appealing. Hopefully these turn out better!
Congratulations! I have been looking for a Black and White cookie recipe with no success. Your cookies look authentic and I can’t wait to try them.
It’s impossible to look at a Black and White cookie and not think of that Seinfeld episode! One of my favorites! These look fantastic!
These look beautiful! I love the glossy icing!
Is there a viable substitute for the corn syrup in the icing? A family member is intolerant of corn and all corn derivatives (we use powdered sugar that is cut with potato starch instead of corn starch) and avoids it at all costs. Black and whites are his absolute favorite cookies, and i’d love to be able to make them for him.
Hi, I have a make it yourself corn syrup substitute recipe 2 c white sugar; 3/4 c water; 1/4 tsp cream of tartar; and a dash of salt Combine all ingredients in a large heavy sauce pan and bring to a boil. Reduce heat and simmer covered for 3 minutes to be sure you don’t have any sugar crystals remaining. Uncover the pan and cook stirring frequently until it reaches the soft boil stage. Cool and store in a covered container at room temperature this makes 2 cups, and it will keep for 2 months
Thank you for sharing, Jeanne!
Thank you!
Any time Amy, I really have serious issues with using corn syrup and always use this instead.
FYI I hear you can also substitute corn syrup with glucose ;)
These are some of my favorites! I would love it when my parents would bring me back a little present from the deli :)
Congrats on conquering these – they look awesome!
I have always wanted to make these classic, iconic cookies and this recipe looks so doable! Thanks!
You’ve definitely conquered these, they look amazing!! Great pics, they make me want to reach through the screen and grab a cookie :)
I’m so excited about this recipe! My dad loves black and white cookies! I can’t wait to make them for him!
I LOVE black & white cookies! I never really bothered with them until last year when I went to Philadelphia and a bakery was serving them. They were life-changing. I can’t wait to try and bake my own!
Thanks for sharing this recipe and for your candor regarding previous attempts. I too have been frustrated in my own attempts to conquer these. I will definitely give these a try as I have yet to find a recipe that encourages me to make them again. Love your blog!
Yes! I can’t see these cookies without thinking of Seinfeld! Love them both!
My favorite cookie!! And one of my favorite Seinfeld episodes :)
I admire your perseverance. When I try a recipe that is a total disaster, if it’s not something I did wrong,and unless it’s something I really, really want, I try to forget about it. But they do look pretty and good, so I’m going to make them for my kids.
Yuuummmm!!! They actually look quite light for a snack when you sse the picture with the bite taken out of it. I would love to try these.
Oh these look great! They remind me a bit of neenish tarts that we have in New Zealand. They are pastry shells with a creamy super-sweet lemony filling & black and white icings on top. Would love to give this NY version a try!
I had never eaten a black and white cookie until I recently made the pumpkin version from the Joy the Baker cookbook. I need to make the normal ones now!
Wooo Pumpkin B&W cookies.. that sounds wonderful. Could you possibility share that one with me.
I love fool proof. I’ve never tried a black and white, but I’ve been reading about them for years now. I need to get them done. Thanks for doing all the leg work and providing a great recipe.
These look absolutely perfect!
Lately I have read a lot about black and white cookies and now looking at yours I really want to give them a go! I love baking illustrated- how can you go wrong!?
I hate when cookies go wrong!! Lucky you had your mom an sister to help!
These cookies look perfect! You totally showed those black and white cookies who is boss!
Black and White’s are so much better fresh
Living in NYC, black and white cookies are everywhere – almost found at every single corner bodega or grocery you go to – always calling my name to come buy one. I love them dearly, thanks for sharing this. :)