New York Black & White Cookie

The black and white cookie originated in New York City in the early 20th century. Becoming a beloved symbol of the region’s bakery culture is no small task. Though its exact origins are debated, many credit Glaser’s Bake Shop. A German bakery founded in 1902 on Manhattan’s Upper East Side, with popularizing the treat. This cookie known for its soft, cake-like base and its half-vanilla, half-chocolate fondant icing. Reflects the baking traditions brought over by German immigrants. Over time, the black and white cookie became a staple in Jewish delis and bakeries throughout New York, often associated with themes of unity and balance due to its dual-colored frosting. This cookie is a beloved New York classic and a longtime favorite in Jewish communities.

New York Black & White Cookie
Black and White Cookie are soft, cake-like cookies with a hint of lemon, topped with half vanilla and half chocolate glaze. A classic New York treat that’s as easy to make as it is to love!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Cookies:
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp vanilla extract
  • ½ tsp lemon zest (optional but traditional)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
Glaze:
  • 2½ cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder

Equipment

  • Stand Mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy. Add eggs one at a time. Mix in milk, vanilla, and lemon zest.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients until just combined.
  4. Scoop the cookies: Using a large spoon or ice cream scoop, drop 12 equal mounds of batter onto the baking sheet, spacing them apart. Slightly flatten the tops.
  5. Bake for 15–18 minutes, or until edges are lightly golden and centers are set. Cool completely.
  6. Make the glaze: Mix powdered sugar, vanilla, and milk to form a smooth, spreadable white glaze. Transfer half to another bowl and mix in cocoa powder to make the chocolate glaze.
  7. Frost the cookies: Turn cookies flat side up. Frost half with vanilla glaze, let set slightly, then frost the other half with chocolate glaze. Let glaze set before serving.

Notes

Flat Side Up: Always frost the flat (bottom) side of the cookie for the classic look and smooth surface.
Chilling the dough for 15–30 minutes before baking can help the cookies hold their shape better.
Don’t Overbake: These cookies should be soft and cake-like. Remove them from the oven as soon as the edges start to turn golden.
Glaze Consistency: If the glaze is too thick, add a tiny bit of milk (1/2 tsp at a time). If too thin, add more powdered sugar. It should be thick enough to spread but not runny.
Let the Glaze Set: Allow one side of the glaze to set before applying the second half to avoid smearing. A small offset spatula or butter knife works well for clean lines.
Storage: Store cookies in an airtight container at room temperature for up to 3 days