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Black and White Cookies

This is a black and white cookie recipe I've compiled from many sources on the internet (mainly Brown Eyed Baker for the cookie and Hemstrought's Bakery for the fondant icing) with my own additions to match what I remember from New York. Hope you like it!
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 5 minutes
Course Snack
Cuisine American
Servings 24 people
Calories 8320.9 kcal

Equipment

  • 1 Electric Mixer Stand or hand-held for creaming butter and sugar.
  • 2 Mixing Bowls One large for cookie dough, one medium for dry ingredients.
  • 2 Cookie Sheets For baking multiple batches, lined with parchment.
  • 1 Parchment Paper To line cookie sheets for easy release and cleanup.
  • 1 Double Boiler Essential for gently melting and heating the icings without scorching.

Ingredients
  

Main

  • 4 cups cake flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 ¾ cups white sugar
  • 1 cup unsalted butter at room temperature
  • 2 eggs at room temperature
  • ½ tablespoon lemon zest
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • 1 cup milk
  • 1 tablespoon butter
  • 4 ½ cups sifted confectioners' sugar
  • 3 tablespoons corn syrup
  • 1 teaspoon clear vanilla extract
  • 1 pinch salt
  • ⅓ cup water
  • 1 cup sifted confectioners' sugar
  • 2 tablespoons sifted confectioners' sugar
  • 3 ounces semisweet chocolate chopped
  • 3 ounces bittersweet chocolate chopped
  • 1 tablespoon corn syrup
  • 1 teaspoon butter
  • ¼ teaspoon clear vanilla extract
  • 8 drops black food coloring or as needed
  • 1 tablespoon water or as needed

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
  • Make cookies: Mix together flour, salt, and baking powder in a medium bowl until well combined and set aside. Beat together sugar and butter in a large bowl using an electric mixer until creamy, about 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla, and lemon extract; mix well. Add flour mixture and milk gradually in equal 1/3 proportions, mixing well after each addition until fully incorporated.
  • Spoon cookie dough into 1/4-cup portions onto the prepared cookie sheet.
  • Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
  • While cookies cool, make vanilla icing: Melt butter in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla, and salt. Add water gradually until icing comes together. Heat over a double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
  • Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
  • Meanwhile, making chocolate icing: Set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla, and food coloring to remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
  • Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours.

Notes

Achieving the perfect texture for these cookies hinges on having your butter and eggs at true room temperature for optimal emulsion. When making the icing, sifting confectioners' sugar is non-negotiable for a silky-smooth finish; lumps will mar the classic aesthetic. The double boiler method is crucial here – gentle, indirect heat prevents scorching the chocolate and allows the vanilla icing to come together without crystallizing. Pay close attention to the 'thick ribbons' consistency for both icings; a touch more water or sugar may be needed. Frosting the flat underside ensures a smooth canvas. Allow the vanilla icing to set properly before applying the chocolate for a clean division. The lemon extracts are vital for that authentic New York deli flavor.