Nothing captures New York’s charm like Black and White Cookies. Soft, cakey, and topped with rich vanilla and chocolate glaze, they’re a bakery classic loved for generations.

These Black and White Cookies are more than just cookies — they’re a piece of NYC history you can bake at home.

With simple ingredients and a foolproof method, this recipe delivers true Black and White Cookie flavor without the city price tag.

Want a taste of Manhattan? These Black and White Cookies bring the deli experience straight to your kitchen.

The Story Behind New York's Most Famous Cookie

Black and White Cookies aren't just desserts — they're a slice of New York history.

These iconic New York cookies first showed up in city bakeries in the early 1900s, quickly becoming a staple in Jewish delis and kosher spots across Manhattan. Their charm? The perfect balance of soft, cakey texture with smooth vanilla and chocolate glaze.

Unlike the half moon cookies from upstate, true NYC Black and White Cookies are more like little cakes — tender, pillowy, and rich with flavor. They're perfect with coffee, milk, or tea.

But Black and White Cookies aren't just for snacking. Their bold look and nostalgic appeal make them a hit at weddings, birthdays, and engagement parties. Elegant, fun, and totally New York.

Jump to:

• Ingredients
• Instructions
• Equipment For Black and White Cookies Recipe
• Delicious Variations
• Storage
• The Secret Bakery Trick That Makes All the Difference
• FAQ
• Bake It Like New York: Your Black and White Cookie Wrap-Up
• Related
• Pairing

Ingredients

For the Cookie Base:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Large egg
• Whole milk
• Vanilla extract
• Lemon extract

For the Vanilla Glaze:

• Powdered sugar
• Whole milk
• Light corn syrup
• Vanilla extract

For the Chocolate Glaze:

• Powdered sugar
• Whole milk
• Light corn syrup
• Unsweetened cocoa powder
• Melted butter

See recipe card for quantities.

Smart Substitutions:

• Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free baking blend
• Dairy-free version: Use plant-based butter and milk alternatives
• Lower sugar: Reduce sugar in cookie base for slightly less sweet cookies

Instructions

Make the Cookie Dough

1. Preheat oven to 375°F and line baking sheets with parchment
2. Whisk together flour, baking powder, and salt in a medium bowl
3. Cream butter and sugar for 3 minutes until fluffy
4. Beat in egg, vanilla, and lemon extracts
5. Alternate adding flour mixture and milk, mixing just until combined
6. Drop dough onto baking sheets, spacing 3 inches apart
7. Bake 15-18 minutes until set but not browned
8. Cool completely on wire racks

Prepare the Glazes

1. Make vanilla glaze: whisk powdered sugar, milk, corn syrup, and vanilla until smooth
2. Make chocolate glaze: whisk powdered sugar, cocoa powder, milk, corn syrup, and melted butter until smooth
3. Both glazes should have the same flowing consistency

Glaze the Cookies

1. Spread vanilla glaze over half of each cooled cookie
2. Let set for 10 minutes
3. Spread chocolate glaze over the remaining half

Expert tip: Use cardboard as a guide for perfectly straight glaze lines.

Equipment For Black and White Cookies Recipe

• Large mixing bowls: For proper ingredient combining
• Electric mixer: Hand or stand mixer for creaming butter and sugar
• Large cookie scoop: Ensures uniform cookie sizes (2-ounce scoop is perfect)
• Offset spatula: Makes glazing much easier and more professional-looking
• Wire cooling racks: Essential for proper cooling before glazing

Budget-friendly alternatives work too – a large spoon can substitute for a cookie scoop, and a butter knife works instead of an offset spatula.

Professional Tips for Bakery-Quality Results

• Temperature matters: Cookies that are too warm will cause glazes to slide off. Completely cooled cookies are essential.
• Glaze consistency: Both glazes should have identical thickness for the best appearance and taste.
• Storage secret: Store finished cookies in an airtight container with parchment paper between layers to prevent sticking.
• Make-ahead friendly: Cookie bases can be baked and frozen for up to 1 month. Thaw completely before glazing.

Delicious Variations

Festive Variations:

• Holiday version: Add red food coloring to vanilla glaze for Christmas cookies
• Lemon twist: Replace lemon extract with lemon zest for more citrus punch
• Almond flavor: Substitute almond extract for vanilla in both cookie and glaze

Dietary Adaptations:

• Vegan black and white cookies: Use vegan butter, plant milk, and replace egg with flax egg
• Keto-friendly: Use almond flour and sugar substitute (texture will be different but still delicious)
• Gluten-free: Cup-for-cup gluten-free flour works perfectly in this recipe

Storage

Short-term Storage:

Store glazed cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.

Freezing Instructions:

• Unglazed cookies: Freeze for up to 3 months in freezer bags
• Glazed cookies: Freeze in single layers on baking sheets, then transfer to containers once solid

Meal Prep Magic:

Make cookie bases on Sunday, then glaze them throughout the week for fresh treats. The bases actually improve in flavor after a day!

FAQ

Bake It Like New York: Your Black and White Cookie Wrap-Up

These New York Black and White Cookies bring iconic Manhattan flavor right to your kitchen. With their soft, cakey texture and glossy glazes, they’re easier to make than they look — and just as delicious as any NYC bakery treat.

Want more sweet inspiration? Try our Healthy Cookies Recipe for a lighter bite or the Easy Lemon Madeleine Recipe for something zesty and elegant.

Ready to bake? Share your creations and tell us how your Black and White Cookies turned out in the comments!

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Pairing

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