Black and White Cookies

Thea Pappalardo


I think these cookies started out as a NYC treat. I hope you all know of them too. This recipe was given to me by a woman I used to work with.

★★★★★ 1 vote
makes about 20 big cookies



1 c
ap flour
1 c
cake flour
1 tsp
baking powder
1/4 tsp
6 Tbsp
1 tsp
vanilla extract
grated zest of 1/2 lemon
1/2 c
butter (room temperature)
2/3 c
2 large
eggs (room temperature)


2 c
plus 2 tbsp. confectioner's sugar
4 tsp
light corn syrup, divided
1/2 tsp
freshly squeezed lemon juice
1 tsp
vanilla extract
3 Tbsp
water (more if needed)
3 Tbsp
unsweetened cocoa powder

How to Make Black and White Cookies


  • 1Preheat your oven to 375° and position racks in upper and lower thirds. Line 2 cookie sheets with parchment or use silicone mats.
  • 2In a small bowl, combine flours, baking powder and salt. In another small bowl, mix the milk, vanilla and lemon zest.
  • 3Attach the paddle to your stand mixer (or use a bowl and wooden spoon) and cream the butter and sugar until smooth. Beat in eggs, one at a time. Stir in half the flour mixture, then the milk mix and then the reamining flour. Beat until smooth.
  • 4On pans, drop 2 tablespoons batter in mounds about 2 inches apart and flatten slightly.
  • 5Bake for about 15 minutes until the centers of the cookies feel just set. It is good to rotate the baking sheets halfway through baking.
  • 6Let cookies cool completely on the baking sheets.
  • 8Whisk together 2 cups of confectioner's sugar with 2 teaspoons corn syrup, lemon juice, vanilla and water until smooth.
  • 9Transfer half of this mixture to another bowl and whisk in the cocoa and remaining 2 teaspoons of corn syrup to make the black icing. The icing needs to be spreadable, so if necessary, add another teaspoon or two of water. Do not let the icing get runny.
  • 10Whisk the remaining 2 tablespoons of confectioner's sugar into the white icing. The two icings should have the same thick, spreadable consistency. If the white is too thin, add a little more sugar.
  • 11With a small spatula, spread white icing over flat side (bottom) of cookies. Spread the black icing over the other half. Let set for about 30 minutes before serving.

Printable Recipe Card

About Black and White Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American