New York Black & White Cookie
Black and White Cookie Is a Must-Try New York Dessert

The black and white cookie isn’t just a dessert. It’s a piece of New York history. Its soft, cake-like base topped with half-vanilla, half-chocolate fondant has delighted generations. But where did this famous treat come from?

Most food historians trace its roots back to the early 1900s, when waves of European immigrants brought their baking traditions to the city. Among them was Glaser’s Bake Shop, a German bakery founded in 1902 on Manhattan’s Upper East Side. Many believe Glaser’s played a major role in popularizing the black and white cookie, though the true origin remains up for debate.

From the beginning, the black and white cookie was more than a sweet snack. Its unique look, two contrasting colors sharing the same space began to represent something deeper. Over time, it became a symbol of unity and balance, especially in a city known for its diversity and complexity.

Jewish bakeries and delis across New York adopted the cookie, making it a staple in communities throughout the five boroughs. In these settings, it wasn’t just a popular bakery item, it was a familiar comfort, part of the fabric of everyday life.

The cookie’s dual icing often sparks conversation. Is it a symbol of racial harmony? A metaphor for balance in life? Maybe. Or maybe it’s just a perfect example of how something simple and sweet can carry a deeper meaning, especially in a city like New York, where cultures mix, and traditions blend.

It’s not uncommon to hear someone say, “You haven’t really been to New York until you’ve had a black and white cookie.” That’s because, for many, it represents a shared experience, a moment of pause, a bit of joy, a bite of nostalgia.

Still Going Strong in NYC

Today, you’ll find black and white cookies in just about every corner of the city, from old-school Jewish delis to trendy artisan bakeries. Some places experiment with flavors, swapping in red velvet or matcha. But the classic vanilla-and-chocolate combo still reigns supreme.

For both lifelong New Yorkers and first-time visitors, the black and white cookie is more than just dessert. It’s a delicious slice of city history, still fresh after more than a century.

New York Black & White Cookie
Black and white cookies are soft, cake-like treats with a hint of lemon in every bite, tender, fluffy, and just sweet enough. What makes them instantly recognizable is the glossy glaze that coats the top: one side smooth vanilla, the other rich chocolate. More than just a cookie, it’s like a handheld slice of cake with a personality of its own.
A true New York City staple, the black and white cookie has charmed locals and tourists for over a century. You’ll find it in Jewish delis, corner bakeries, and even upscale cafes always standing out with its bold two-tone frosting.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling & Glazing Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookies:
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • ½ cup buttermilk
  • 1/4 cup 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
  • ¼ tsp salt
Vanilla Glaze
  • 1 cup (120g) powdered sugar
  • 1 tablespoon light corn syrup
  • ½ tsp vanilla extract
  • 1–2 tablespoons water (adjust for consistency)
Chocolate Glaze
  • 1 cup (120g) powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon light corn syrup
  • 1 tablespoon light corn syrup
  • 1–2 tablespoons water (adjust for consistency)

Equipment

  • Electric hand mixer or stand mixer

Instructions
 

  1. Preheat and Prep
    Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Make the Cookie Dough
    In a large bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each addition.
    Mix in the sour cream, milk, vanilla extract, and lemon zest until combined.
    In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet ingredients, mixing just until a smooth batter forms. Don’t overmix.
  3. Bake the Cookies
    Scoop 1/4 cup portions of batter onto the prepared baking sheet, spacing them about 2–3 inches apart (they’ll spread!).
    Bake for 13–15 minutes, or until the edges are golden and centers are set. Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  4. Make the Glazes
    While cookies cool, prepare the vanilla and chocolate glazes in separate bowls. For each, whisk together all listed ingredients until smooth and pourable. Add more water a few drops at a time if needed.
  5. Glaze the Cookies
    Once cookies are cool, flip them over — you’ll glaze the flat bottoms for that classic bakery look.
    Use a small offset spatula or the back of a spoon to spread vanilla glaze over one half of the cookie. Let it set for about 5–10 minutes. Then, repeat with the chocolate glaze on the other side.
    Let cookies rest on a rack or tray until the glaze is fully set (about 30 minutes).

Notes

Don’t Skip the Lemon Zest: That tiny bit of lemon zest might seem optional, but it’s key to that classic New York deli flavor. It adds brightness and cuts through the sweetness of the glaze — just enough to balance the whole cookie.
Bake Until Just Set: These cookies should be soft and cake-like, not dry or crumbly. Bake just until the edges turn lightly golden and the center springs back gently when touched. Overbaking will make them dry.
Flip the Cookie to Glaze: For the authentic NYC look, flip the cookies and glaze the flat bottom side. This gives a smooth, professional finish like you’d find at a bakery.
Let the Vanilla Glaze Set First: Apply the vanilla glaze first, let it firm up for about 10 minutes, and then add the chocolate side. This helps keep the line between the two colors sharp and clean.
Use an Offset Spatula (If You Have One): A small offset spatula or butter knife makes glazing much easier and neater. If you don’t have one, the back of a spoon works too.
You’ll Love Making Black and White Cookies at Home

The best part about black and white cookies? They’re way easier to make than they look. With a simple, no-fuss batter and just a few pantry staples, you can recreate this New York City classic right in your own kitchen, no bakery trip required.

Whether you’re whipping up a batch for a holiday spread, a family get-together, or just a cozy Sunday baking session, these cookies always deliver. They look impressive with their bold half-and-half glaze, but it’s the taste and texture that really win people over. That soft, cake-like base melts in your mouth, and the hint of lemon (from zest or extract) adds a fresh, bright note that cuts through the sweetness of the glaze. The result? A cookie that’s rich, balanced, and totally unforgettable, a perfect blend of vanilla, chocolate, and citrus in every bite.

Storage

Room Temperature
Place cookies in a single layer inside an airtight container. If stacking, separate layers with parchment or wax paper to prevent the glaze from sticking. Keep the container in a cool, dry place, away from direct sunlight or heat. Best for: Up to 3 days

Refrigerator
Refrigeration helps extend shelf life, especially in warmer climates. Store in an airtight container and let cookies come to room temperature before serving for the softest texture and best flavor. Best for: Up to 5–6 days

Freezer
Freeze the unglazed cookies for best results. Once baked and cooled, wrap each cookie individually in plastic wrap, then place in a freezer-safe zip-top bag or container. Best for: Up to 2 months

When ready to enjoy, thaw cookies at room temperature, then apply the glaze fresh before serving.

Freezing glazed cookies is possible but not ideal, as the glaze may become sticky or lose its shine after thawing.