Black and white cookies

This classic New York treat isn't just a cookie -- it's a cake cookie! Mmm!

This classic New York treat isn’t just a cookie — it’s a cake cookie! Mmm! You’re definitely going to want to try this New York staple — why not bake it for someone special this Valentine’s Day?

Black and white cookies

Cookie ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 cups cake and pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 lb. unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure lemon extract
  • 1/2 cup milk


Preheat the oven to 375 degrees F and place rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl, combine the flours, baking powder and salt.

Using a stand mixer or electric mixer, beat the butter and sugar until fluffy. Add one egg at a time, beating after each. (Scrape down the sides of the bowl as needed.) Pour in the vanilla and lemon extracts.

With the mixer on low speed, alternate flour mixture with milk, beginning and ending with flour.

Using a 1/4 cup measuring cup, scoop piles of batter on to prepared baking sheets. Flatten batter with the palm of your hand (it helps if your hand is moist so the batter doesn’t stick) making it about a 2 1/2 inch round. Be sure to space the cookies apart because they will spread as they bake. Bake in the oven for about 15 – 18 minutes, or until the edges of the cookies are just slightly browned and the center’s yield a clean toothpick. Remove from the oven and cool on a wire rack.

You didn’t think we were going to use store bought icing did you? Check out how to make your own black and white glaze for your cookies.

Glaze ingredients:

  • 4 cups confectioner’s sugar
  • 1/3 – 1/2 cup hot water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 ounce milk or dark chocolate, finely chopped


In a large bowl, place the confectioner’s sugar and slowly stir in the hot water, corn syrup, vanilla extract and keep stirring until blended. Add a bit more water if the mixture is too thick, or more sugar if too runny. Place half the frosting into a heat-proof bowl. Add the finely chopped chocolate and place the bowl of a saucepan with simmering water. Allow the chocolate to melts into the frosting, stirring until is a smooth consistency. Remove from heat.

Flip the cookies over so the flat bottom is facing up and, working from the center of the cookie out towards the edges, gently frost one half of the cookie with the white icing. Set it down and continue frosting the rest of the cookies. Starting with the first cookie you frosted (allowing it to set for a few moments keeps the the frosting from running into each other), again, work from the center out to the edges and frost the other half with the chocolate frosting. Allow the cookies to set. Store in airtight container or zipper bags for up to a week.

Courtesy Ceri Marsh and Laura Keogh



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