New York Black and White Cookies
There’s just something so nostalgic and classic about New York Black and White Cookies. They’re sweet but not too sweet, which to me happens to be the perfect balance for any dessert.
New York Black and White Cookies
A classic New York City cookie. Soft and flavored one side with vanilla glaze and the other with chocolate. It's the best of both worlds. You can't beat these!
Servings: 24
Equipment
- Mixing bowls
- Measuring cups and spoons
- Cooling racks
- Cookie scooper
- Whisk
- Offset spatula
Ingredients
Cookies:
- 2 cups all-purpose flour
- 1 3/4 cups cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 sticks unsalted butter slightly softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon freshly grated lemon zest
- 3/4 cup buttermilk
Vanilla Glaze:
- 2 cups powdered confectioners’ sugar
- 2-3 tablespoons hot milk or water plus additional as needed
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
Chocolate Glaze:
- 1 1/2 ounces unsweetened chocolate coarsely chopped
- 1 1/2 ounces semi-sweet chocolate coarsely chopped
- 1 tablespoon unsalted butter
- 1 cup powdered confectioners’ sugar
- 2 tablespoons boiling water plus additional as needed
- 1 tablespoon light corn syrup
- 3/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F. Line two cookie sheets or flat baking trays with parchment paper, set aside.
- Sift or stir together the all-purpose and cake flours, the baking powder, and the salt. Set aside as well.
- In a bowl of an electric mixer fitted with the paddle attachment, cream together the butter on medium speed until smooth and lightened in color. Add the sugar and mix for about 5 minutes to thoroughly incorporate. Mix in the eggs on at a time, stirring 30 seconds after each addition. Scrape down the bowl as needed. Mix in the vanilla and the lemon zest.
- Blend in the flour mixture, adding it alternately with the buttermilk, starting and ending with the dry ingredients. Do not over-mix the batter.
- Using a medium ice cream scoop, drop six mounds of dough onto the prepared cookie sheets, spacing them 3 to 4 inches apart. Bake the cookies for 20 to 30 minutes, or until the edges are lightly browned. To ensure even browning, half-way through baking rotate the sheets top to bottom and front to back. Remove the cookies from the oven and let rest on the pan for 5 minutes before loosening with a large metal spatula. Cool on wire racks. While the cookies are cooling make the glazes.
- For the vanilla glaze, place the powdered sugar in a large bowl and add the remaining ingredients. Stir with a small whisk or spoon until very smooth. The glaze should pour from the spoon in a steady stream. Use additional liquid sparingly, until you reach desired consistency. A little bit goes a long way.
- For the chocolate glaze, melt the chocolates and butter in a shallow bowl set over simmering water, or in the microwave in 20 second bursts, mixing after each; stirring until smooth. Remove from the heat and add the sugar alternately with the water. Stir in the corn syrup and vanilla extract. Beat well with a wooden spoon or whisk until very smooth. If the glaze is too thick add a bit for hot water, until desired consistency is reached.
- Starting with the vanilla glaze, use a small offset metal spatula, or a butter knife, to outline the dividing point in the center where the two flavors on each cookie will meet. Fill the remaining half of the cookie with the vanilla glaze, applying it as smoothly as you can. After the vanilla glaze has set and each cookie is covered, apply the chocolate glaze on the unglazed half, again starting at the dividing point and applying it as smoothly as you can. Let the glaze set before storing or eating the cookies. Enjoy!
