This post includes my favorite Black and White Cookies along with a rundown of other Black & Whites recipes I’ve tried including ones from Epicurious, Martha Stewart, Baked Bakery and another one from Salon. They are all good recipes, but I like the ones made with buttermilk, originally from Gourmet, the best.
The others are all very good in their own way — some denser, some crumblier, but my favorite Black and White Cookies are slightly cakier with a lot of flavor from vanilla and a hint of lemon. As for the icing, I really like the one I’ve posted, but if you have a better one let me know.
This is an old table I made in WordPress before I knew how to make proper tables. I’ll fix it when I get a chance.
Favorite Black and White Cookies
|Gourmet Black and White Cookies (Epicurious)||My favorite right now! Cakier than the others and less crumbly, but moist and delicious. Less lemony and more kid friendly. Maybe. Only tested on one kid.|
|Baked Explorations||Very good Black and White Cookies. Moist, but not too cakey. Had the lightness about it that one would expect in a Black & White, and lots of lemony flavor.|
|Salon.com Black and White Cookie Recipe||This cookie tasted almost exactly like a New York deli Black & White, but after trying some other recipes with more butter, I’d choose them over this cookie. These did have a very crumbly, light texture, though. My mother loved them.|
|Martha Stewart Baking Handbook Recipe||This cookie was higher in fat than the others. It was richer, denser and very filling. Because the cookies are so rich, I think they’d be ideal as “minis”, but when made regular size, they’re almost too heavy.|
Favorite Black and White Cookies
- 1 1/4 cups all-purpose flour (160 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 1/2 tablespoons unsalted butter softened (50 grams)
- 1/2 cup granulated sugar ( 100 grams)
- 1 teaspoon fresh lemon zest or a tiny dash of lemon oil
- 1 teaspoon vanilla
- 1 large egg at room temperature
- 1/3 cup buttermilk or equivalent buttermilk powder
- 1 3/4 cup plus 2 tablespoons powdered sugar (240 grams)
- 2 to 3 tablespoons whole milk plus more as needed
- 1 1/2 tablespoons heavy cream
- 1 teaspoon of corn syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup plus 1 tablespoon unsweetened cocoa powder
- Preheat oven to 350°F.
- Stir together flour, baking soda, and salt in a bowl and set aside.
- Beat butter and sugar in a large bowl with a hand held electric mixer until pale and fluffy. Beat in the lemon zest and vanilla, then add egg, beating until combined.
- Add the flour mixture and buttermilk mixture alternately by hand until you have a smooth batter.
- Spoon 1/4 cups of batter about 2 inches apart onto a large baking sheet lined with parchment. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes.
- Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes (or let them cool at room temperature).
- Make the Black & White Icing. Whisk the powdered sugar, milk, cream, corn syrup and vanilla together in a large bowl. Measure out about 1/3 cup and put it in a separate bowl
- Add the cocoa powder and 1/2 teaspoon of water to the 1/3 cup that you measured out and stir until smooth. If the chocolate frosting seems too thick, thin it with a little water or milk.
- Transfer the frosting to disposable decorating bags that do not have the tip snipped off. You won’t need a decorating tip. When ready to use, snip off the tip of the decorating bags and pipe half moons of each flavor over the cookies.
- Makes about 8 to 10 cookies (I usually get 8)