Black and White Cookies

How to make New York City style Black and White Cookies! Recipe on

Welcome to recipe #3 in cookie week! Don’t miss:

Today’s the real deal. I’ve been waiting over a month to share this new cookie recipe with you!!! In fact, I have legit butterflies in my stomach typing this right now because I’m so excited for you to make this recipe.

Watch the video for how to make them! ↑ ↑

Don’t waste another minute. Get your ingredients out RIGHT NOW.How to make New York City style Black and White Cookies! Recipe on

This New York City style black and white cookie recipe comes from the highly talented, knowledgeable, and influential team over at America’s Test Kitchen. I worked with them last year to help promote their Naturally Sweet cookbook. Do you remember the chewy chocolate chip cookies with less sugar recipe? I love those– and learned a lot about lower sugar alternatives by reading the book. ATK has a brand new book out this fall and it’s dedicated to something we ALL have in common: a genuine obsession with cookies. The Perfect Cookie couldn’t come at a more perfect time as I’m launching Sally’s Cookie Addiction next week!

Packed with 250 cookie, brownie, & bar recipes, The Perfect Cookie is any baker’s bible. What I love most– and what I know you’ll appreciate as well– is the comprehensive break-down of each recipe. Why it works, how it works, tips, tricks, lessons, troubleshooting, and more. It’s the book for the baking nerd in all of us. ♥

Nerdy bakers, we are.

The Perfect Cookie Cookbook by America's Test Kitchen

The recipe I chose to share is the classic black and white cookie. Large and in charge, these gigantic cake-like cookies are much easier to prepare at home than you think. Once intimidated to replicate this NYC classic, I’ve now made 6 batches since trying them out. SIX!! I gave a few batches to our friends and stashed the rest in my freezer. I’m in complete shock that I can make a cookie identical to the authentic version and knew this was just the recipe to share on my blog with all of you.

If you’ve never enjoyed a black and white cookie before, let me start by saying that these are cakey cookies. Normally I’m opposed to cake-like cookies because… I’d rather just eat a piece of cake?!?! Cakey cookies are imposter cookies. Buuuuut black and white cookies are totally the exception. They’re a mainstay at New York City shops and bakeries, bursting with vanilla flavor, a super soft texture, and adorned with both vanilla and chocolate icings. The icings firm up after an hour or so, making these cookies perfect for packaging, sharing, storing, etc. (It takes a mountain of willpower to share these, trust me.)  The icings are definitely the best part! Creamy yet crackly when you bite into it, sort of like donut glaze… but better.

How Does the Recipe Work?

Since these are cake-like cookies, the cookie dough is very unique. It’s closer to a super-thick cake batter rather than a crumbly cookie dough. The ingredient deck resembles any basic vanilla cake batter. ATK attempted these cookies with cake flour (because they’re supposed to be cake-like cookies!), but they found that cake flour made the cookies a little too crumbly. So you’ll just need some baking staples like all-purpose flour, butter, egg, sugar, etc.

After I tried batch #1, I increased the salt in the recipe as I found the cookies to be cloyingly sweet. Obviously they’re supposed to be sweet cookies, but I found 1/4 teaspoon was the perfect amount.

The secret to this recipe though? Sour cream. Don’t stray from it!! It’s what creates that iconic tender texture. It also reacts with the baking soda to produce enough lift. (You’ll also need baking powder. Remember why some recipes call for both?)

A carefully tested and surprisingly easy recipe for New York City style black and white cookies! These cake-like cookies are irresistible! Recipe on

A carefully tested and surprisingly easy recipe for New York City style black and white cookies! These cake-like cookies are irresistible! Recipe on

No dough chilling or waiting around– you can bake the cookies right away.

The recipe yields 12 massive black and white cookies. 1/4 cup (4 Tablespoons!) of batter in each one. Divide them between two baking sheets. They’ll puff up and spread. Don’t be too concerned if the tops are a little bumpy because the tops actually become… the bottoms!!

The flat undersides are much easier to frost.

How to make black and white cookies on

A carefully tested and surprisingly easy recipe for New York City style black and white cookies! These cake-like cookies are irresistible! Recipe on

Both the vanilla and chocolate icing start from the same bowl– you’ll just add some cocoa powder and the rest of the milk to the chocolate version. Don’t skip the corn syrup– it’s what helps the glaze “set” and gives it that gorgeous shiny appearance. I found I had to add a little more confectioners’ sugar to obtain a thick texture and I’ll note that in the recipe below. This recipe produces a ton of glaze, so don’t be shy about piling it on. It’s awesome.

For best results, I suggest sifting the confectioners’ sugar to produce a smooth icing.

How to make New York City style Black and White Cookies! Recipe on

Seriously, get out the ingredients now and enjoy NYC’s best at home. These homemade black and white cookies will be a repeat recipe in your kitchen too!!

How to make New York City style Black and White Cookies! Recipe on

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Black and White Cookies

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours
  • Yield: 12 large cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


A carefully tested and surprisingly easy recipe for New York City style black and white cookies. These cake-like cookies are irresistible!


  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled), or more as needed, see note*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 Tablespoons (145g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (80g) full-fat sour cream, at room temperature*


  • 5 and 1/2 cups (660g) confectioners’ sugar, sifted (measure before sifting)
  • 7 Tablespoons (105ml) whole milk, divided
  • 2 Tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 3 Tablespoons (18g) unsweetened natural or dutch-process cocoa powder*


  1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  2. Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
  4. Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets– 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
  5. Make the icings: Whisk the confectioners’ sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
  6. Spread vanilla icing onto half of the cookies– the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.
  7. Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.


  1. Make Ahead Instructions: You’ll want to bake this cookie dough right away as the baking powder is initially activated once wet. You can, however, bake the cookies in step 4, cool completely, cover tightly, and store at room temperature for up to 3 days before continuing with step 5. Frosted or unfrosted cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving or frosting.
  2. Special Tools: KitchenAid Stand Mixer | Glass Mixing BowlsSilpat Baking Mat | Cookie Sheets | Cooling Rack | Cookie Icing Spatula
  3. Room Temperature: This is important!! But, mostly, the butter will curdle with some of the batter ingredients are colder than it.
  4. Batter Consistency: If your batter isn’t super thick– thick somewhere between cookie dough and pancake batter- try adding an extra 2-3 Tablespoons of flour before scooping and baking. The cookies spread too much if the batter isn’t thick enough.
  5. Sour Cream: I strongly suggest using full-fat sour cream in this cookie batter. Full-fat plain Greek yogurt works as well, but you’ll get the most tender texture from sour cream. So keep that in mind!
  6. Cocoa Powder:You can use either natural-style or dutch-process cocoa powder in the icing. It doesn’t matter since there is no leavening occurring. (Here’s the difference between the two!) I prefer dutch-process or a dark cocoa, like Hershey’s special dark cocoa.
  7. Recipe reprinted in partnership with ATK from The Perfect Cookie

Check out the NYC bakery tour that my team and I went on last Fall! We need to make a trip back for round #2. 🙂

New York City bakery tour on

A carefully tested and surprisingly easy recipe for New York City style black and white cookies! These cake-like cookies are irresistible! Recipe on
A carefully tested and surprisingly easy recipe for New York City style black and white cookies! These cake-like cookies are irresistible! Recipe on


Comments are closed.

  1. Jan Spofford says:

    Holy COW these are great! First time making. Wanted to try them since I’ve been bingewatching Hart of Dixie on Netflix and she is always getting black and whites delivered from NY. Very easy recipe. Came out beautiful and glossy icing and SO yummy! Did exactly as recipe said and no changes or issues. As usual, your recipes are the best. My friend thinks I channel his long departed Jewish grandmother when I make your rugelach.

  2. If I were to make a ‘mini’ version of this and bake it at 350- how long do u think it would need to bake? Like if I did half of the 1/4 cup?

    1. I know sour cream is crucial, but is there any non-dairy substitute I can use?

  3. These are huge! But are delicious, however, it took my cookies almost triple the amount of time to bake! I underestimated the size of those things, thanks for the recipe!

    1. Yes, they are giant cookies! 🙂 You can absolutely make them smaller if you would like next time.

      1. Hi Love these cookies. If I was to make them smaller (2 Tbsp) what would the bake temp and bake time be?

  4. These are delicious and beautiful cookies, Sally! I love how soft the cookies came out and the two tone icing is lovely. I did end up with a great deal of extra icing on both colors though. I’m not sure why.

  5. Hi Sally, is there any way I can sub out the corn syrup and still get the glaze to harden and set? Merengue powder perhaps? Can I make a simple syrup at home? I’m excited to make these today!

    1. Hi Sara! Homemade simply syrup works– or even honey. 🙂

  6. I made these twice. Both were very very good. The first time I made them, I had to cook them for about 20 minutes and they were super moist and light. The second time, I made larger cookies, baked for 18 and they were overcooked a little. WEIRD. Also, I have a question about the flour amount. I’m a baker and always try to weigh in grams. I did the scoop and swim method and weighed out the 1 3/4 cup flour. I got about 260 grams each time. So I went with that weight rather than then measuring cup version. Any thoughts on that?

    1. Scoop and swipe not swim… haha.

  7. Hi Sally,
    My husband & I are originally from NY and we love Black and White cookies.Imade you’re ipeand they were absolutely delicious ,very close to the ones we used to buy at our favorite Long Island bakery.
    My frosting came out very thick and did not spread on smoothly but frosting was shiny and as I mentioned they were DELICIOUS.
    Love your recipes and blog! Thanks for all your dedication and hard work !

  8. I grew up in Oneonta, NY (upstate New York), where Decker’s Bakery was legendary for their Half Moon Cookies, I loved the chocolate ones with buttercream frosting, do you have any suggestion on how to modify your recipe to include cocoa powder? Also, is the dough too thick for a hand mixer? I so looking forward to making these!

    1. Hi Carol, You can use a hand mixer here! Unfortunately cocoa powder isn’t an easy swap in a recipe so without testing it I can’t say for sure which ratio of ingredients to use to make these chocolate.

  9. just made these….they came out perfect and taste great! I really enjoy using Sally’s recipes.

    I’m thinking of making mini ones, but will this in any way change the flavor? if I do decided to make mini ones, what size scoop will work?

    1. So glad to read this! You can make smaller cookies, around 2 Tbsp of dough each. Or even a 1.5 Tbsp cookie scoop works, too. The flavor won’t change, but the baking time will be shorter.

  10. Debbie Braunstein says:

    The cookies came out great, but the icing was thick and not shiny. Also the white was light brown, not white. The vanilla colored the white. What can I do to fix the icing?

    1. I would use clear vanilla extract!
      Excited to try these!

  11. So I have a few things first these cookies are huge which is okay but I didnt know they would spread so much and I really would have preferred normal sized cookies so I would clarify these these are huge cookies second dont grease the container using flour is much better because it won’t end up making the cookies greasy. That’s it the one fourth cup thing was werid but over all they’re good cookies and I enjoyed making them.

    1. Mine didn’t spread at all! So I ended up with large domed cookies. They went up, not out.

  12. I have not made these yet, but I have a question about the icing. I’ve made Glossy royal icing with corn syrup and have always found it cloyingly sweet. The recipe for the icing sounds fairly similar to the royal icing I made but with a but more milk. What does the milk do? Does it help balance the sweetness?

    I’ve tried other B&W cookies but the white icing seems to be my stumbling block as it never really tastes like the bakery version.

    1. Hi Kim, I agree that royal icing made with meringue powder is very sweet! This is more of a glaze with the milk so the end result is fairly different as it’s a bit more creamy and not as crunchy as royal icing. Let me know if you try these what you think!

  13. Merri Stephenson says:

    Hi Sally,

    I am dying to try these cookies!

    I had two questions but think I’ve got one answered from reading the other comments. Two ingredients not available where I live are corn syrup and sour cream. I see that I can make homemade simple syrup to use in place of corn syrup, but what I can I do about sour cream? I normally substitute with crème fraiche, but when I tried using it in ‘Sour cream sugar cookies’ they turned out bland. Any suggestions?

    1. Hi Merri! Try using plain yogurt in place of the sour cream.

  14. Thank you for this recipe, I LOVE B&Ws, grew up with them in NYC! The first time I made them, they were near perfect, but I just made them again, and they came out a bit flat, they didn’t quite get the dome shape. Any ideas why that might have happened?

    1. Hi Vanessa, How was the taste and texture? The first thing I would do would be to check your baking powder and baking soda to make sure they are fresh!

  15. These were fabulous! I like them larger so made 8 cookies rather than 12. Also, I thinned the frosting with a little more milk and used piping bags – lines and edges came out super-straight! They looked (and tasted) like they came from a bakery!

  16. I can’t wait to try this recipe for a game night I’m hosting this Friday! Can I put both cookie sheeted in the oven at the same time? One on one oven rack and one on the rack below!

    1. Hi Lane, If you stack your cookie sheets I recommend rotating them half way through the bake time. Enjoy!

  17. I recall a lemon flavor in the Black and White cookies from Dean and Deluca in NYC. Can I use 1/2 lemon extract And 1/2 vanilla for flavoring?

    1. Yes, you can try that Mary! Let me know how they turn out!

  18. Can I freeze these after I have iced them?

    1. Yes, Frosted or unfrosted cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

      1. Thanks, Sally. This is a must if I make them for grandkids…wanna have something in the freezer for any visits.

  19. When freezing, should I use a container with layers of parchment or a zip lock bag. Any suggestion?

    1. Either way will work, Janet! It honestly depends on your freezer – if it’s packed like mine is a container with a lid will be able to be stacked more easily.

  20. I made these Black and White cookies last night. I made a double batch of the cookies and a single batch of frosting ( still had leftover frosting). I made the cookies smaller . I baked on silicone baking sheets. When I removed after cooling for 5 mins the bottoms were uneven when left to thoroughly cool bottoms were smooth. I started frosting the tops and then remember to frost the bottom. A soft moist cookie who’s frosting isn’t “gaggy sweet “. My friends and family enjoyed them.
    I’m looking forward to making them for tailgating with the frosting in the color of my nephew’s college colors.

  21. Dianne Fishel says:

    I made this recipe several times and the cookie taste and icing taste great. I had the most success using my Kitchenaide for the icing to prevent bubbles in the frosting. The cookies looked like yours with a dome shape the first time that I made them, but they went flat the second and third time that I made them. I weighed the All Purpose King Arthur flour. Any idea why the cookies went flat?

    1. Hi Dianne, If they worked the first time but not after that, I would check your baking powder and baking soda. It’s recommend to replace them every 6 months, although I usually replace mine after 3 months as I find they lose strength after that.

  22. Dianne Fishel says:

    I will toss my old baking soda and see if that is the issue. The Baking powder was new. Thanks! Dianne

  23. Kathy Tasonis says:

    Hi Sally, The light corn syrup already has vanilla and salt in it. Should still add the amounts in the recipe?

  24. I only have lower fat sour cream. Will the cookies still be good?

    Thank You!

    1. Low fat works in a pinch, but full fat is best whenever you can try the recipe again with it!

  25. Very good! Quick question though; my cookies were so flat and the White icing was see through even with a thick coat. Any suggestions?

  26. Hi, I made the icing and had to add more liquid (milk), otherwise it was too thick, but the taste was off. Couldn’t use the icing. Followed the recipe but something went wrong. Please advise. Thanks.

    1. Hi Rita, I’d love to try to help. How was the icing off? What did it taste like?

      1. Our icing tasted funny too. Not sure what it tasted like

  27. Lizz Bender says:

    Thanks for sharing this recipe! I followed it to a T (measured all the ingredients with a scale), and have a few thoughts
    -my icing was so thick and not at all spreadable – I had to warm it over boiling water to get it to the point where I could ice the cookies. Reading some of the other comments, it seems like I’m not the only person to have this issue
    -the vanilla icing did not taste good. It tasted mostly like sugar and salt as opposed to the vanilla flavor that NY black and white cookies typically have
    -the cookie tasted great though!

    I think I’ll try these again but try something a little different for the icing

  28. Hello,
    Looking forward to making these!! I do not have whole milk, can I used half and half creamer instead? Or should I wait until I go to the market later in the week and get whole milk?

    1. In a pinch, you can use half-and-half in the icing.

      1. I couldn’t wait! So I made them with half and half last night and they were amazing!! The vanilla was great but the chocolate was unbelievable. My family licked both bowls clean (even with tons of leftover icing)!

  29. Judy Alexander says:

    Delicious. Makes way too much icing for the # of cookies, but I don’t mind. I just put it on other things (like my fingers!)

  30. Just made these, and they are excellent! Subbed golden syrup for the corn syrup because I only had dark corn syrup. Was so intimidated to make these, but you really walk us through step by step!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally