Description
Classic New York-style Black and White Cookies featuring soft, cake-like bases with a distinctive half-vanilla, half-chocolate frosting. Perfectly balanced and visually striking, these cookies are frosted with rich cocoa and smooth vanilla icing flavored subtly with lemon juice.
Ingredients
Dry Ingredients
- 1 3/4 cups (220 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients for Cookie Dough
- 10 tablespoons (145 grams) unsalted butter, room temperature
- 1 cup (198 grams) granulated sugar
- 1 egg, room temperature
- 1 tablespoon vanilla extract
- 1/3 cup (80 grams) full-fat sour cream, room temperature
Frosting Ingredients
- 6 cups (681 grams) confectioners’ sugar
- 7 tablespoons (99 grams) whole milk, divided
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons (16 grams) cocoa powder
- 1 1/2 teaspoons lemon juice (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone baking mats to prepare for baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure even distribution of leavening agents throughout the dough.
- Make Cookie Dough: Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, approximately 2-3 minutes. Add the egg and vanilla extract, continuing to beat for about 1 minute until fully incorporated. Reduce the mixer speed to low and add half of the dry flour mixture. Then add the full-fat sour cream, followed by the remaining dry ingredients. Beat on low until no flour streaks remain and the dough is well combined.
- Shape and Bake Cookies: Lightly grease a 1/4 cup measuring cup with butter or non-stick spray. Scoop the cookie dough into the measuring cup and drop it onto the prepared baking sheets, spacing the cookies about 3 to 4 inches apart to allow for expansion. Bake in the preheated oven for 16 to 18 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Prepare Frosting: In a large bowl, whisk together the confectioners’ sugar, 6 tablespoons of whole milk, light corn syrup, vanilla extract, and salt until smooth. Divide the frosting evenly into two separate bowls. In one bowl, add the cocoa powder and the remaining 1 tablespoon of milk, whisking until well combined for the chocolate frosting. If desired, add lemon juice to the other bowl for a subtle tang in the vanilla frosting. Adjust the consistency of each frosting by adding more confectioners’ sugar if too thin or more milk if too thick; the texture should be spreadable.
- Frost Cookies: Cut small squares of wax paper at least the size of the cookies. Cover half of each cookie with the wax paper to prevent mixing frostings. Using an offset spatula or knife, spread the vanilla (or lemon) frosting on the uncovered half of the cookie, overlapping slightly onto the wax paper. Refrigerate the cookies for 30 minutes to set the vanilla frosting. Carefully remove the wax paper and then frost the other half of the cookie with the chocolate frosting. Allow the cookies to fully set at room temperature or in the refrigerator for about 1 hour before serving.
Notes
- Make sure all refrigerated ingredients like butter, egg, and sour cream are at room temperature for smoother mixing and better texture.
- If the frosting is too runny, add more confectioners’ sugar; if too thick, add a teaspoon of milk at a time until the desired spreading consistency is reached.
- The optional lemon juice in the vanilla frosting adds a subtle bright note but can be omitted if undesired.
- Use an offset spatula for easier and neater frosting application.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
