These giant Classic Black and White Cookies are a New York City staple and for good reason. They are light, cake-like and frosted with half chocolate/half vanilla icing. So addicting and delicious.
For the Cookies:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1/3 cup sour cream
For the Glaze:
- 5 cups powdered sugar, sifted
- 7-9 tablespoons whole milk
- 2 tablespoon corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons Dutch-processed cocoa powder, sifted
- Get your oven ready by moving the racks so that they are in the upper-middle and lower-middle positions (we're going to bake two pans of cookies at time) and preheat the oven to 350 degrees F.
- Prepare two baking sheets by lining them with parchment paper or baking mats.
- In a medium bowl whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using your stand mixer with a paddle attachment, beat together the butter and sugar on medium speed until it's light and fluffy, about 3 minutes.
- Add the eggs and vanilla and beat well to combine.
- Reduce the speed to low and add 1/3 of the flour mixture, mix to combine.
- Add half the sour cream and stir to combine.
- Add another 1/3 of flour, then the last of the sour cream, and then the last of the flour, mixing after each addition and scraping down the sides as needed.
- Mix one last time to make sure no dry spots remain in the dough.
- Use a well greased 1/4 cup measuring cup to drop mounds of dough 3 inches apart on the prepared sheets.
- Bake until the edges are lightly browned, 15 to 18 minutes, switching and rotating the pans half way through baking.
- Let the cookies cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling. Let the cookies cool completely before you add the icing.
For the glaze:
- Whisk the sugar, 7 tablespoons of milk, corn syrup, vanilla, and salt together in a bowl until smooth. Add additional milk as needed to make a moderately thin glaze.
- Remove 1 cup of the glaze to a second small bowl and add the cocoa powder. Whisk the cocoa powder and 2 more tablespoons of milk together, adding additional milk as needed to make a spreadable glaze.
To ice the cookies:
- Work with 1 cookie at a time. Spread about 1 tablespoon of vanilla glaze over half of the flat bottom of the cookie. Stick the cookies in the fridge until the glaze sets.
- Glaze the other half of the cookie with the chocolate glaze.
- Let the glaze dry for at least an hour before serving.
- I think these cookies are best the second day when the glaze is fully dry.
- Store leftovers in an airtight container. They store very well.
- This recipe is from America's Test Kitchen Perfect Cookie book (it's such a good book!), highly recommend.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: black and white cookies, New York Black and White Cookies, black and white cookie recipe, how to make black and white cookies