The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Bakery style black and white cookies

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
homemade black and white cookies on a cooling rack with frosting on top
Print Recipe
5 from 1 vote

Bakery style black and white cookies

Homemade black and white cookies, just like you get from your favorite bakery! The cookies are cakey in texture and have both chocolate and vanilla icing on top. A classic!
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Course: Dessert
Cuisine: American / Jewish
Keyword: bakery-style cookies, black and white cookies, cookies, jewish bakery
Servings: 28 cookies
Calories: 137kcal
Author: ari | well seasoned

Ingredients

For the dough

  • 1 ½ cups white pastry or all-purpose flour
  • 1 cup whole wheat pastry or whole wheat flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp kosher salt
  • 12 Tbsp unsalted butter softened
  • 1 ¼ cups sugar
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract
  • cup buttermilk cold

For the frosting

  • 3 ½ cups confectioner's sugar
  • 3 Tbsp heavy cream
  • 3 Tbsp milk
  • 1 tsp vanilla
  • ½ cup unsweetened dark cocoa powder

Instructions

  • Preheat ove to 350 and place racks on the upper third and lower third of the oven. Line two baking sheets with parchment paper. 
  • In a large bowl, sift together dry ingredients and set aside. 
  • In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, making sure they are completely mixed in. Add vanilla. 
  • Scrape down the sides of the bowl, then with the mixer on low, alternate between adding dry ingredients and buttermilk, until both are gone, ending with the dry ingredients. The dough will be sticky. 
  • Use a ¼ cup cookie scoop to transfer dough to prepared baking sheets, leaving at least 2 inches between cookies. You should be able to fit about 6 cookies per standard ¼ sheet tray.
  • Bake for 9 minutes, rotate the pans, then bake an additional 8 minutes. Do not over bake. Allow cookie to cool on the pan for about 5 minutes, then transfer to a wire rack to completely cool. Repeat with remaining cookie dough.

For the frosting

  • While cookies are cooling, make the frosting. In a large bowl, whisk together sugar, cream, milk, and vanilla. Transfer half of the frosting to another bowl and whisk in cocoa powder. If either frosting is too thick (it needs to be easily spreadable) add milk, 1 Tbsp at a time, whisking until fully incorporated, until desired consistency is reached. You want it thin enough to spread, but not so thin that it won't set up and become firm on the cookies. 
  • Use a small rubber or offset spatula to spread white frosting on one half of each cookie. These need to set for about 15-20 minutes. If you're slow (like me!) you'll be ready to start on the chocolate frosting by the time you finish with the vanilla. Carefully spread chocolate frosting on the opposite side, being careful not to overlap. Eat immediately or store in an airtight container.

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 104mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 205IU | Calcium: 22mg | Iron: 1mg