Black and White Cookies

Susanne Gutowitz


A friend made these for a party and I HAD to get the recipe...and here it is! It is a New York classic, but are delicious everywhere! Just be careful, because the first time I made them I may have put a little too much lemon juice in the icing......


★★★★★ 1 vote

1 Hr
15 Min



  • 1 1/4 c
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/3 c
    well shaken buttermilk
  • 1/2 tsp
  • 1/3 c
    unsalted butter, softened
  • 1/2 c
    granulated sugar
  • 1
    large egg
  • ICING:

  • 1 1/2 c
    confectioners' sugar
  • 1 Tbsp
    light corn syrup
  • 2 tsp
    (or to taste) fresh lemon juice
  • 1/4 tsp
  • 1 to 2 Tbsp
  • 1/4 c
    unsweetened dutch-process cocoa powder

How to Make Black and White Cookies


  1. Preheat oven to 350 degrees.
  2. 1. Whisk together flour, baking soda, and salt in a bowl.
  3. 2. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy – about 3 minutes. Next add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at a low speed (scraping down sides of bowl ocasionally), beginning and ending with flour mixture. Mix until smooth.
  4. 3. Spoon ¼ cups of batter about 2 inches apart on a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and spring back when being touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill about 5 minutes.
  5. ICING:
  6. 1. Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1T water in a smal bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, ½ tsp. At a time, to thin to same consistancy as white icing.

Printable Recipe Card

About Black and White Cookies

Course/Dish: Desserts Cookies

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