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
large egg


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


  • 1Preheat oven to 350 degrees.
  • 21. Whisk together flour, baking soda, and salt in a bowl.
  • 32. 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.
  • 43. 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.
  • 5ICING:
  • 61. 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