These cookies combine the flavors of rich chocolate and sweet vanilla in one bite, making them perfect for those who can’t choose just one. Their soft, almost cupcake-like texture and striking two-tone glaze make them stand out on any dessert tray. Plus, they’re great for parties, gifts, or a nostalgic treat for yourself.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Sour cream or Greek yogurt
Powdered sugar
Milk
Unsweetened cocoa powder
Light corn syrup (optional, for a shinier glaze)
Directions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs and vanilla. Then mix in the sour cream until well combined.
Gradually add the dry ingredients to the wet mixture until a smooth, thick batter forms.
Scoop large tablespoons of batter onto the baking sheet, spacing well apart. Flatten slightly with the back of a spoon.
Bake for 12–15 minutes or until the edges are lightly golden and the centers are set.
Cool completely before glazing.
For the glaze: 9. In a bowl, mix powdered sugar with milk and vanilla extract until smooth. Add a little corn syrup if a shinier glaze is desired. 10. Spread vanilla glaze over half of the flat side of each cookie. Let set slightly. 11. To the remaining glaze, stir in cocoa powder and a splash of milk to make the chocolate glaze. 12. Spread chocolate glaze over the other half of each cookie. Let the glaze set completely before serving.
Servings and timing
This recipe makes about 12 large cookies. Prep time: 20 minutes Cook time: 15 minutes Cooling and glazing time: 30 minutes Total time: 1 hour 5 minutes
Variations
Mini Black and Whites: Make smaller cookies for bite-sized treats.
Almond Twist: Add almond extract to the vanilla glaze for a different flavor.
Orange Zest: Mix orange zest into the dough for a citrusy note.
Vegan Version: Use dairy-free butter, plant-based yogurt, and a flax egg substitute.
Holiday Style: Tint one half of the glaze with food coloring for festive looks.
Storage/Reheating
Store cookies in a single layer in an airtight container at room temperature for up to 4 days. To store longer, refrigerate for up to a week or freeze (unglazed) for up to 2 months. No reheating is needed. Let frozen cookies thaw at room temperature before glazing or serving.
FAQs
Are Black and White Cookies cake or cookies?
They have a cake-like texture due to the sour cream and soft batter, but they’re shaped and eaten like cookies.
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt works as a perfect substitute.
How do I keep the glaze from running?
Let cookies cool completely before glazing, and make sure the glaze is thick enough to stay in place.
Why do I glaze the flat side?
The flat underside of the cookie gives a smoother surface for glazing and is the traditional method.
Can I make these ahead?
Yes, bake and store the cookies unglazed, then glaze them the day you plan to serve.
What’s the best way to apply the glaze?
Use a small offset spatula or the back of a spoon for clean edges and even coverage.
Can I make the glaze without corn syrup?
Yes, it’s optional. Corn syrup just adds shine; the glaze will still set without it.
Can I freeze glazed cookies?
It’s better to freeze them unglazed, as the icing may become sticky or crack when thawed.
What makes them “Black and White”?
Half vanilla glaze and half chocolate glaze—symbolizing the blend of two classic flavors in one cookie.
Are these the same as New York-style black and whites?
Yes, this is a homemade version of the famous New York deli-style cookies.
Conclusion
Black and White Cookies are a classic, elegant treat with a soft base and bold, contrasting glazes. Whether you make them for a special occasion or just because, they’re guaranteed to impress. Easy to bake and fun to decorate, these cookies are a delightful addition to your homemade dessert collection.
Black and White Cookies are soft, cake-like cookies topped with both vanilla and chocolate glaze, delivering two classic flavors in one iconic, bakery-style treat. Perfect for gifting, parties, or a nostalgic dessert.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs and vanilla. Mix in sour cream until smooth.
Gradually add dry ingredients to wet mixture and mix until a thick batter forms.
Scoop large tablespoons of batter onto the prepared baking sheet, spacing apart. Slightly flatten each scoop.
Bake for 12–15 minutes, until edges are lightly golden and centers are set. Cool completely on wire racks.
To make the vanilla glaze: mix 1 cup powdered sugar with 1–2 tbsp milk, 1/2 tsp vanilla, and corn syrup if using. Stir until smooth and spreadable.
Spread vanilla glaze over half of the flat underside of each cookie. Let set slightly.
To make the chocolate glaze: add cocoa powder and 1–2 tbsp milk to the remaining glaze. Stir until smooth.
Spread chocolate glaze over the other half of each cookie. Let cookies set completely before serving.
Notes
Cool cookies fully before glazing to prevent glaze from running.Use the flat bottom side of each cookie for glazing—this creates a smoother surface.Store in a single layer to avoid smudging the glaze.Make mini versions for parties or gifting.Corn syrup is optional and adds shine, but not necessary.
