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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.