I love New York City. How can one not?! In case you don’t know, Black and White Cookies are a trademark of the city. The cake-like, slightly lemon-y flavored cookie is topped half in vanilla icing, half in chocolate icing. This means you don’t even have to choose between chocolate or vanilla! You get the best of both worlds! Because these are iced by hand, you get a perfectly imperfect look.
Note that these photos were taken after the icing had set. While it was still soft, the icing had a much more vibrant color.
The Process: Though these aren’t too difficult, you definitely need patience when putting on the icing. Yes, they don’t have to look perfect, but it’s only natural to want them to look pretty good. There is some hands off time as well, but overall these should be a smooth thing to make!
The Verdict: Yum! Rob, Madison, and I all truly enjoyed them! Madison brought some to a gathering she went to, and while she did bring some home (luckily for me!), they were well received and she said everyone loved them. I suggest you try these!
Black and White Cookies
Adapted from Chocolate & Vanilla by Gale Gand
For the cookies:
8 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup whole milk
¼ teaspoon pure vanilla extract
1/8 teaspoon pure lemon extract
1 ¼ cups cake flour
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
For the icing:
2 cups powdered sugar
5 tablespoons milk (I used whole)
1 teaspoon pure vanilla extract
2 tablespoons cocoa powder, preferably Dutch-processed
Line cookie sheets with parchment paper.
Using a mixer fitted with the paddle attachment, beat the butter on medium speed until ight in color, then add the granulated sugar and beat until fluffy, 3 to 5 minutes. Beat in the eggs, milk, and vanilla and lemon extracts.
In a large bowl, stir together both of the flours, the baking powder, and salt and then add to the sugar-egg-mixture, mixing until thoroughly combined.
Place dough in refrigerator for about 20 minutes (not too long!). Roll the dough into 1-inch balls. The dough will probably be sticky, so coating your hands in flour or using a scoop dipped in flour may be necessary. Space evenly on cookie sheets and chill in refrigerator for at least an hour, but up to two days.
Preheat the oven to 375 degrees Fahrenheit.
Wrap a flat-bottomed mug or drinking glass with plastic wrap. Press down on each ball of dough to flatten it into a disk about ¼ inch thick and 1 ¼ inches in diameter (keep the dough you are not working with in the fridge). Bake for 15 minutes, or until golden. Transfer to cooling rack and let cool.
To make the vanilla icing, in a medium bowl stir the powdered sugar with 3 tablespoons of the milk and the vanilla until smooth. To make the chocolate icing, transfer half of the vanilla icing to another bowl and stir in the cocoa powder and remaining 2 tablespoons milk.
When the cookies have cooled, turn them over so the flat sides face up. Using a small spatula or a butter knife, spread vanilla icing on half of the flat surface of each cookie. Then spread the other half with chocolate icing. Let the icing set for about 30 minutes. If you have left over icing, you may consider doing a thin second layer. It’s not necessary though.