Black and White Cookies

My Black and White Cookies are just as soft and cakey as the ones from a New York City bakery, and my daughter asks me to make them on repeat. I tested this recipe until I got that signature pillowy texture right, and the glossy vanilla and chocolate icing sets up perfectly every time. These are so much cheaper to make at home than buying them at the store, and honestly, they taste even better.

 

My Classic New York Black and White Cookies

If you grew up seeing black and white cookies at the grocery store or a local bakery, you know they feel like a little treat. That’s exactly how I thought of them. I’d pick one up whenever I spotted them, usually paying way too much for a single cookie. When my daughter fell in love with them too, I knew I had to figure out how to make them at home.

These cookies have deep roots in New York City. They’ve been a staple in NYC bakeries and Jewish delis since the early 1900s, and they’re so iconic that Jerry Seinfeld dedicated an entire Seinfeld episode to them. Part of what makes them so beloved is that they’re not really a traditional cookie — they’re closer to a soft, cakey drop cookie with a smooth fondant-style icing on top. That soft, almost-muffin-top texture is exactly what makes them so hard to find anywhere outside of a New York bakery counter. Recreating it at home took quite a bit of testing, but I got it right.

The secret is in the batter. The buttermilk keeps everything tender, and a touch of lemon zest adds that subtle brightness you get in the classic version. My daughter says these taste exactly like the “real ones,” which is the highest compliment I could get. Now instead of paying $4–5 for a single cookie at the store, I make a batch of 8 for the whole family.

For more fun baking projects the kids will love, check out my Cosmic Brownies recipe or my Brown Butter Cookies recipe.

What Makes My Black and White Cookies So Good

• Buttermilk batter — buttermilk is the key to that signature soft, cakey texture that makes black and white cookies different from any other cookie. Don’t skip it (or use the easy sub in the notes).
• Lemon zest in the dough — just a teaspoon adds the subtle brightness that’s classic to the New York bakery version and makes the vanilla icing pop.
• Two-tone icing from scratch — the icing comes together in one bowl and splits into chocolate and vanilla halves, so you get that perfect classic look without any complicated technique.

Ingredients for Black and White Cookies

For the Cookies:

• All-Purpose Flour — standard all-purpose flour works perfectly here. No need to sift.
• Baking soda — just a small amount to give the cookies a gentle lift without making them cakey on top.
• Salt — balances the sweetness throughout the cookie.
• Buttermilk — this is the ingredient that gives black and white cookies their signature soft texture. See the notes below for an easy swap if you don’t have any.
• Vanilla — use pure vanilla extract for the best flavor.
• Butter — room temperature butter is important here so it creams properly with the sugar. Pull it out about an hour before baking.
• Sugar — regular granulated sugar.
• Egg — room temperature, same as the butter. It incorporates much more smoothly.
• Lemon zest — just one teaspoon makes a real difference. It’s classic to the New York version.

For the Icing:

• Confectioners’ sugar — the base of both icings.
• Corn syrup — this is what gives the icing that glossy, smooth finish. Don’t leave it out.
• Vanilla — goes into the white icing for flavor.
• Lemon juice — a little brightness that plays off the lemon zest in the cookie.
• Salt — just a pinch to balance the sweetness.
• Cocoa powder — stirred into half the icing for the chocolate side.

Substitutions or Variations

• No buttermilk? If you don’t have buttermilk, mix ⅓ cup of regular milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using and it works just as well.
• Only have salted butter? Unsalted butter works great here. If you only have salted, just leave out the salt in the cookie dough.
• Don’t have lemon zest? You can skip it if you don’t have a lemon on hand, but it does add a brightness to the cookie that makes it taste more like the classic bakery version.

How to Make Black and White Cookies at Home

1. Preheat the oven to 350° F and line two baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a measuring cup, combine the buttermilk and vanilla. Set aside.

4. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and mix until fully incorporated. Stir in the lemon zest.
5. With the mixer on low, alternate adding the flour mixture and buttermilk mixture in thirds, mixing just until combined. Scrape down the sides of the bowl as needed.

6. Scoop about ¼ cup of batter for each cookie onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 6 minutes, rotate the pans, then continue baking for another 9–10 minutes, until the cookies spring back when lightly pressed.
8. Transfer to a wire rack and cool completely before icing.

9. To make the icing, whisk together the confectioners’ sugar, corn syrup, vanilla, lemon juice, salt, and 2 tablespoons warm water until smooth and spreadable.
10. Divide the icing in half. Add the cocoa powder to one half and whisk until smooth, adding a little more water if needed to match the consistency of the white icing.
11. Flip the cookies over. On the flat side, spread half of each cookie with vanilla icing and the other half with chocolate icing.
12. Place cookies back on the rack and let the icing set for 15–30 minutes before serving.

Black and White Cookie FAQs

Can I substitute the buttermilk?

Yes! Mix ⅓ cup of regular milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using. It works just as well.

Can I make these ahead of time?

Yes. You can bake the cookies a day ahead and ice them the next day, or make and ice them fully up to 2 days in advance. They actually hold up really well.

Why did my icing crack?

Icing usually cracks if the cookies weren’t completely cool before icing, or if the icing was too thick. Make sure the cookies are fully cooled and add warm water a little at a time to get a smooth, spreadable consistency.