Black and White Cookies

Black and White Cookies
Classic Black and White Cookies are a New York bakery favorite featuring a soft cake-like cookie with half vanilla and half chocolate glaze, perfect for any occasion.
Nutrition
Calories: 140cal
Carbohydrate: 22g
Protein: 2g
Fat: 5g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
15 min Cook
45 min Total
24 Cookies
Ingredients
- 80 g (1/3 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 2 large eggs
- 240 ml (1 cup) whole milk
- 1 tsp vanilla extract
- 300 g (2 1/2 cups) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 250 g (2 cups) confectioners’ sugar
- 2 tbsp light corn syrup
- 1/2 tsp vanilla extract
- 45 ml (3 tbsp) water, divided
- 15 g (2 tbsp) unsweetened cocoa powder
Instructions
- Preheat your oven to 375 °F (190 °C). Line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer to cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then mix in the milk and vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving space between each cookie as they will spread.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Let them cool completely.
- For the glaze, mix the confectioners’ sugar, corn syrup, vanilla, and 2 tablespoons of water in a small bowl until smooth.
- Transfer half of the glaze to another bowl, and stir in the cocoa powder and remaining tablespoon of water into one bowl to create the chocolate glaze.
- Spread the vanilla glaze onto half of each cookie and let it set for a few minutes.
- Once set, spread the chocolate glaze onto the other half of each cookie. Allow the glaze to set completely before serving.