New Yorkstyle Black and White Cookies

NYC BakeryStyle Black and White Cookies Americas Test Kitchen

By Chef BakerAugust 12, 2025

Table of Contents

Ever get that craving for something seriously delicious? You know, a proper treat? Well, let's talk about the Black and white cookie .

This bake is pure nostalgia, right from the heart of New York.

These aren't your average biscuits. I'd class this cakey cookies as more New York cookies !.

A Cookie with Character

The Black and white cookie isn't just a treat. Its a piece of history! They're said to have originated in upstate New York.

They’re a bakery staple and a symbol of, well, good taste. This America's Test Kitchen recipe helps you bake a taste of the Big Apple!

This recipe is pretty straightforward, if I'm honest, a nice medium difficulty level. You'll need about 2 hours from start to finish (including icing setting time).

This recipe yields about 12 lovely large giant black and white cookies .

Why You'll Fall in Love

One big benefit is that it's a guaranteed crowd pleaser. Honestly, try serving these at a party and watch them disappear.

What makes it truly special is the unique contrast of flavours. The subtle vanilla cookie base meets the rich vanilla icing and decadent chocolate icing .

These classic cookie recipes are great at any time. They are also perfect with your morning cuppa or as a late night treat. The balance of sweet and slightly tangy flavors is addictive.

Ingredients & Equipment: Let's Get Baking!

Okay, let's get these ingredients sorted! Making the perfect Black and white cookie is easier than you think! Seriously. I used to be intimidated, but now it's my go-to when I want a taste of New York cookies right here at home.

Main Ingredients for Amazing Cookies

All-purpose flour: 1 and 3/4 cups (219g) . Use good flour but don't stress too much.
Baking powder: 1/2 teaspoon . It helps give that lovely, light cakey cookies texture.
Baking soda: 1/4 teaspoon .
Salt: 1/4 teaspoon .
Unsalted butter: 10 Tablespoons (142g) , softened. Important: make sure the butter is at room temperature!
Granulated sugar: 1 cup (200g) .
Large egg: 1 large , at room temperature.
Pure vanilla extract: 2 teaspoons . Don't skimp on the vanilla!
Full fat sour cream: 1/3 cup (80g) , at room temperature.

Ingredients for Iconic Icings

Vanilla icing : Confectioners' sugar 4 and 1/2 cups (540g) , sifted. Whole milk 6 Tablespoons (90ml) , light corn syrup 2 Tablespoons , vanilla extract 1 teaspoon , salt 1/2 teaspoon .
Chocolate icing : Confectioners' sugar 1 cup (120g) , sifted. Whole milk 1 Tablespoon (15ml) , unsweetened cocoa powder 3 Tablespoons (15g) . The quality of your cocoa makes a big difference here, guys.
- This part is easy: Just remember that a good vanilla icing is a must ! It really makes the cookie.

Seasoning Notes

This America's Test Kitchen recipe nails the flavors. Vanilla is key and the combination with salt is wonderful.

A splash of lemon zest in the dough is great, but you do you!. You can sub almond extract, just start small.

Equipment: Keep it Simple

Two baking sheets.
Parchment paper or silicone baking mats. I love silicone mats.
Medium and large mixing bowls.
Handheld or stand mixer. Okay, a whisk can work, but trust me, get a mixer if you plan on making giant black and white cookies .
Whisk.
1/4-cup measuring cup.
Wire rack.

Honestly, you likely have most of this stuff already. A wooden spoon works in a pinch. The Black and white cookie bakery uses fancy stuff.

But at home, this will do. The important thing to remember to achieve that classic cookie taste is to follow the steps.

A solid Black and white cookie recipe easy is more valuable than expensive equipment. Enjoy your baking journey!

**Let's Bake Some Black and White Cookies !**

Okay, let's get this show on the road! We're diving headfirst into making New York cookies : the iconic Black and white cookie .

Honestly, these things are pure comfort food, and way easier to make than you think. We'll be using an America's Test Kitchen recipe .

Don’t be scared off by the name, it's pretty straightforward. Are you ready to bake?

Prep Like a Pro: Your Mise en Place

First things first, mise en place is key. This is just a fancy way of saying get everything prepped and ready to go.

Measure out 1 and 3/4 cups (219g) all-purpose flour , 1/2 teaspoon baking powder , 1/4 teaspoon baking soda , and 1/4 teaspoon salt .

Soften 10 Tablespoons (142g) unsalted butter and get your 1 large egg and 1/3 cup (80g) full fat sour cream to room temperature.

This makes a huge difference. Then measure 1 cup (200g) granulated sugar . Measure out all ingredients for icings too. Trust me, having everything at your fingertips makes the whole process smooth as silk.

I cannot stress enough how important it is to be at room temperature.

Let's Get Baking: step-by-step

Alright, let's get down to business. Here’s how we turn those ingredients into cakey cookies .

Preheat your oven to 350° F ( 180° C) . Line those baking sheets, pronto!
Whisk together the flour, baking powder, soda, and salt. This ensures even distribution.
Cream the butter and sugar until it's light and fluffy. Seriously, don't skimp on this step.
Beat in that egg and 2 teaspoons of vanilla extract. Scrape down the bowl to make sure it's combined!
Alternate adding the dry stuff with the sour cream. Mix until just combined. Overmixing = tough cookies.
Drop 1/4-cup dollops of dough onto the baking sheets. Leave plenty of room, they spread.
Bake for about 18 minutes . The edges should be lightly browned.
Let them cool completely. Icing a warm cookie? Disaster!

Pro Tips for Black and White Cookie Glory

Here’s the goss: Don't rush the cooling. This is vital for making the perfect Black and white cookie recipe easy .

Overmixing? Avoid it like the plague. Room temperature ingredients really do make a difference. For real! If you want to make your dough ahead of time, you can.

Just wrap it well and keep it in the fridge for up to 24 hours.

Now, I can almost guarantee you will be able to open your own Black and white cookie bakery selling giant black and white cookies and serving these classic cookie recipes

So go on, give these babies a go. They're worth the effort!

Okay, so you're ready to tackle these amazing New York cookies ! Here are a few extra bits and bobs to ensure your Black and white cookie recipe easy is a massive success.

Let's get you baking some iconic classic cookie recipes !

Making them Look Pretty and Taste Even Better

Honestly, these cakey cookies are gorgeous just as they are. For a really fancy touch, use a small offset spatula to get super smooth icing.

Consider alternating the direction of the vanilla and chocolate icing on each cookie for a stylish look. They're also fab with a strong cuppa or a scoop of vanilla ice cream.

How to Keep 'em Fresh as a Daisy

Leftover black and white cookie bakery treats? Store them in an airtight container at room temperature. They'll be good for about 3 days.

Fancy freezing them? Wrap them individually in cling film, then pop them into a freezer bag. They can last for up to 2 months.

Thaw them at room temperature for a couple of hours before scoffing. America's Test Kitchen recipe advises a gentle microwave blast.

A few seconds will revive them.

Mix it Up: Dietary Tweaks and Seasonal Swaps

Got a friend who's dairy-free? No worries! You can easily swap out the butter for a vegan alternative. Also, use plant based sour cream.

For a seasonal twist, add a pinch of cinnamon to the dough in autumn. In summer, try adding a few drops of lemon extract.

These little tweaks add so much!

Half moon cookies : A Nutritional Nudge

Each giant black and white cookies is a lovely treat! Each cookie contains approximately 350-400 calories. They also include around 3g protein, 18g fat, 50g carbohydrates, and 35g sugar.

(Warning: this can change based on the product). Enjoy in moderation as part of a balanced diet. They're a great way to brighten your day.

A stat I read stated that in the US the average person consumes 120g of sugar daily, so, remember to always be mindful of how much you are consuming!

There you have it. All the tips and tricks you need to bake the perfect Black and white cookie . Honestly, don't be afraid to experiment and have fun. Happy baking!

Frequently Asked Questions

Why are my Black and White cookies flat?

Flat cookies are usually a sign of butter that's too soft, or overmixing the batter. Make sure your butter is softened but still cool to the touch, and mix the wet and dry ingredients only until just combined.

Overmixing develops gluten, which can cause the cookies to spread out too much during baking, rather like a sad, deflated soufflé.

Can I make Black and White cookies ahead of time? How should I store them?

Absolutely! The baked cookies (without icing) can be stored in an airtight container at room temperature for up to 3 days. Once iced, it's best to store them in the refrigerator to keep the icing firm, especially if you live in a warmer climate; they will keep for about 5 days.

Just be sure to let them come to room temperature before serving for the best texture, nobody wants a rock hard biscuit!

My icing isn't spreading smoothly. What's wrong?

Icing consistency is key! If your icing is too thick, it won't spread easily. Gradually add milk, a teaspoon at a time, until you reach a smooth, spreadable consistency. On the other hand, if it's too thin, add a little more sifted confectioners' sugar.

Remember, it should be thick enough to stay put but thin enough to spread without tearing the cookie - think goldilocks zone!

Can I freeze Black and White Cookies?

Yes, you can! The best way to freeze Black and White cookies is without the icing. Wrap the cooled, un-iced cookies individually in plastic wrap, then place them in a freezer safe bag or container. They can be frozen for up to 2-3 months. Thaw them completely at room temperature before icing.

If you've already iced them, freezing is still possible, but the icing might crack or become slightly sticky upon thawing - a bit like a rainy day in Margate, but still edible!

Are there any variations I can try with my Black and White Cookie?

Certainly! Consider adding lemon or orange zest to the cookie dough for a citrusy twist. You could also experiment with different extracts in the icing, such as almond or peppermint. For a richer flavor, try using Dutch processed cocoa powder in the chocolate icing. Get creative!

Baking should be fun, not a test in your A-Levels.