A Classic New York Deli Treat At Home
Black and White Cookies hold a special place in my heart. Growing up in a Jewish household, they were a staple at our bagel brunches, always making an appearance alongside lox and schmear. They’re synonymous with New York delis, where they remain a beloved treat. These cookies may look simple, but their unique texture and two-tone frosting make them truly special.
What Are Black And White Cookies?
Despite their name, Black and White Cookies are more cake than cookie. They have a soft, tender crumb—almost like a miniature vanilla cake with a slightly domed top. The real magic happens when they’re frosted: one half is coated in creamy vanilla icing, while the other is slathered in rich chocolate frosting. The result? A perfectly balanced bite every time.
For more easy homemade cookie recipes (that you might stumble upon in a Kosher deli, no less), try my chocolate raspberry rugelach, tri-color rainbow cookies, or these irresistible chocolate almond mandel bread cookies next.
What You’ll Need
- I like to use a combination of white and whole wheat flour. If you can find pastry flour (I’m a big fan of Bob’s Red Mill), great. If not, standard all-purpose flour for both will work.
- Baking powder and baking soda: When activated by acid (in this case with buttermilk), these add carbon dioxide into the batter, helping the cookies to puff up and out.
- Kosher salt: Just a little, to season the cookies.
- Unsalted butter: Creamed with sugar and vanilla extract to provide a light and tender texture.
- Granulated sugar: To sweeten the cookies.
- Eggs: Make sure to use room temperature eggs! The egg yolks are used as a binder.
- Pure vanilla extract: Gives the black and white cookies a delicate vanilla flavor.
- Buttermilk: This is the acid needed to react with the baking soda and help the cookies to rise. Lemon juice would work similarly.
For the glaze you’ll need: confectioner’s sugar, heavy cream, milk, vanilla, and cocoa powder (only for the chocolate icing).
Directions
This is a two step process: first, you’ll bake the cookies and allow them to cool; next, you’ll make the frosting. Full instructions can be found in the recipe card below.
- Preheat an oven to 350°F, then line two baking sheets with parchment paper.
- Make the cookie dough. Whisk together flours, baking powder, baking soda, and salt. In a stand mixer, cream butter and sugar until fluffy, then add eggs and vanilla extract. Mix in dry ingredients and buttermilk alternately until just combined.
- Bake the cookies. Scoop ¼ cup portions onto baking sheets, spacing 2 inches apart. Bake for 9 minutes, rotate, then bake 8 minutes more. Cool completely before frosting.
Make The Frosting & Decorate
To give the black and white cookies their signature appearance — half chocolate, half vanilla on top — make the frosting. I wait to do this while the cookies are cooling.
Whisk confectioner’s sugar, heavy cream, milk, and vanilla to make vanilla icing. Transfer half to another bowl and mix in cocoa powder for chocolate icing. Frost the flat side of each cookie—half vanilla, half chocolate. Let set.
Expert Tips For Baking Success
- Cool completely before frosting: This prevents the icing from running.
- Use fresh leavers: Baking powder and baking soda should be active to ensure proper rise.
- Use room temperature ingredients: Butter and eggs should be at room temperature for a smooth, even batter.
- Frost the flat side: Always frost the bottom of the cookies for the classic look.
Serving Suggestions
Serve as part of a dessert platter alongside rugelach, chocolate chip mandel bread, or babka or enjoy with a hot cup of coffee or a tea. A truly nostalgic New York-style treat!
Also, these are fantastic wrapped up with treats for holiday cookie boxes! My other favorites to add are Italian rainbow cookies, miso chocolate chip cookies, and these chocolate-dipped biscotti.
Make-Ahead Option
You can bake the cookies a day in advance and store them unfrosted in an airtight container. Add icing just before serving for the freshest taste.
Storage & Freezing Instructions
- At room temperature: Store in an airtight container for up to 3 days.
- In the refrigerator: Keep in a sealed container for up to 1 week.
To freeze: Ensure the icing is completely set, then wrap each cookie in plastic wrap and aluminum foil. Store in a freezer-safe bag for up to 3 months. To enjoy, thaw completed at room temperature for about 30 minutes prior to serving.
These Black and White Cookies are a true taste of nostalgia—cakey, soft, and perfectly frosted. Whether you grew up eating them or are discovering them for the first time, this recipe is bound to become a favorite.
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Bakery-Style Black And White Cookies
Equipment
Ingredients
For the dough
- 1½ cups white pastry flour, or all-purpose flour
- 1 cup whole wheat pastry flour, or whole wheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp Kosher salt
- 12 Tbsp unsalted butter, room temperature
- 1¼ cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ⅔ cup buttermilk, very cold
For the icing
- 3½ cups confectioners' sugar
- 3 Tbsp heavy cream
- 3 Tbsp milk
- 1 tsp vanilla
- ½ cup unsweetened dark cocoa powder
Instructions
- Prepare the baking sheets. Preheat oven to 350F and place racks on the upper third and lower third of the oven. Line two baking sheets with parchment paper.
- Mix dry ingredients. In a large bowl, sift together 1½ cups white pastry (or all-purpose) flour, 1 cup whole wheat pastry (or whole wheat) flour, ½ tsp baking powder, ½ tsp baking soda, and ¾ tsp Kosher salt. Set aside.
- Cream the sugar. In the bowl of a stand mixer fitted with paddle attachment, cream together 12 Tbsp room temperature butter and 1¼ cups sugar until light and fluffy, about 2 minutes on medium speed. Add 2 tsp vanilla extract and 2 eggs, one at a time, making sure they are completely mixed in.
- Slowly add dry ingredients and buttermilk. Scrape down the sides of the bowl, then with the mixer on low, alternate between adding dry ingredients and the ⅔ cup buttermilk, until both are gone, ending with the flour mixture. The dough will be sticky.
- Scoop black and white cookies. Use a ¼ cup cookie scoop to transfer dough to prepared baking sheets, leaving at least 2-inch between cookies. You should be able to fit about 6 cookies per standard ¼ sheet tray.
- Bake the cookies. Bake for 9 minutes, rotate the pans, then bake an additional 8 minutes. Do not over bake. Allow cookies to cool on the pan for about 5 minutes, then transfer to a wire rack to completely cool. Repeat with remaining cookie dough.
- Make the icing. In a large bowl, whisk together 3½ cups confectioner's sugar, 3 Tbsp cream, 3 Tbsp milk, and 1 tsp vanilla extract. Transfer half of the icing to another bowl and whisk in ½ cup cocoa powder. If either icing is too thick (it needs to be easily spreadable) add milk, 1 tablespoon at a time, whisking until fully incorporated, until desired consistency is reached.
- Frost the cookies. Use a small rubber or offset spatula to spread white icing on one half of each cookie. These need to set for about 15-20 minutes. Carefully spread chocolate icing on the opposite side, being careful not to overlap. Enjoy immediately or store in an airtight container.
Notes
- Store cookies in an airtight container to retain freshness.
Do I need to let the white frosting set before I add the chocolate frosting?
Mandy! Nope, no need to let it set. The cookie puff up a bit when they bake, so you can grab or hold onto the side of the cookies (where there isn’t any icing) to hold them as you add both the chocolate and vanilla. Can’t wait to hear what you think! xo, Ari