Authentic Black and White Cookies

Ingredients

• 248 g (2 cups)plain flour
• ½ teaspoonbicarbonate of soda
• ½ teaspoonsalt
• 140 g (10 tablespoons), softenedunsalted butter
• 200 g (1 cup)granulated sugar
• 2 largeeggs, at room temperature
• 2 teaspoonsvanilla extract
• 82 g (⅓ cup), at room temperaturesour cream
• 301 g (2¾ cups), dividedicing sugar
• 30 ml (2 tablespoons), dividedlight corn syrup
• 1 teaspoon, dividedvanilla extract
• 30–75 ml (2–5 tablespoons), dividedwarm water
• 20 g (¼ cup)unsweetened cocoa powder

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.

2. 2

   Mix dry ingredients

   Whisk the flour, bicarbonate of soda and salt together in a small bowl, then set aside.

3. 3

   Cream butter and sugar

   Using a stand mixer or a large bowl, beat the softened butter and granulated sugar for about 3 minutes, until light and fluffy. Scrape the sides and base of the bowl.

4. 4

   Add eggs and vanilla

   Beat in the eggs and vanilla extract until evenly combined.

5. 5

   Add first flour portion

   With the mixer on low, add half of the flour mixture and mix just until combined. Mix in the sour cream.

6. 6

   Finish the dough

   Add the remaining flour mixture and mix just until combined. The dough will be soft and sticky.

7. 7

   Portion the cookies

   Use a large cookie scoop to place 3 tablespoons of dough per cookie on the prepared sheets, leaving 3 inches between portions.

8. 8

   Bake and cool

   Bake for 15–18 minutes, until the edges are light golden brown and the centres are set. Leave the cookies to cool completely.

9. 9

   Turn cookies over

   Once cool, turn each cookie over so its flat side faces upwards.

10. 10

    Make white icing

    Whisk together 1¼ cups icing sugar, 1 tablespoon corn syrup, ½ teaspoon vanilla and 1–2 tablespoons warm water until spreadable. Spread the white icing over half of each cookie.

11. 11

    Make cocoa icing

    Whisk together 1½ cups icing sugar, the cocoa powder, 1 tablespoon corn syrup, ½ teaspoon vanilla and 1–3 tablespoons warm water until spreadable. Cover the other half of each cookie with this icing.

12. 12

    Set the icing

    Leave the cookies for about 20 minutes so the icings can set.

13. 13

    Store the cookies

    Keep the cookies in an airtight container between layers of wax paper at room temperature for about 3 days, or freeze them for up to 3 months.

What are black and white cookies?

Black and white cookies are American bakery-style cookies, particularly associated with New York, with a soft, cake-like crumb and two-tone icing. Their name comes from the contrasting vanilla and chocolate halves on top.

In this version, sour cream adds moisture and a slight tang, while the dough is portioned generously for substantial cookies. Turning them over after baking gives the flat sides a convenient surface for the icing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 2g protein, 22g carbs, 6g fat.

The flour and sugar provide most of the carbohydrates, while butter and the two icings contribute much of the fat and sweetness. Eggs and sour cream add some protein, though each cookie contains only a modest amount. For a more balanced snack, enjoy one with fruit or yoghurt rather than adding another sweet.

The ingredients that shape the dough

Butter and sugar: Creaming them until light and fluffy helps give the cookies their tender, airy texture. Take time to scrape the bowl so the mixture is even.

Sour cream: This adds moisture to the dough and helps keep the crumb soft. Using it at room temperature makes it easier to mix in smoothly.

Flour mixture: Bicarbonate of soda provides lift, while salt balances the sweetness. Mix the flour in only until combined to avoid overworking the dough.

Portioning and spacing

Sticky dough: The dough is meant to be soft, so use a large cookie scoop rather than trying to shape it by hand. Measure 3 tablespoons for each cookie to keep the portions consistent.

Room to spread: Leave 3 inches between portions on the baking sheets. If the cookies are crowded, they may spread into one another as they bake.

How to judge doneness

Edges: Look for a light golden colour around the edges after 15–18 minutes in a 180°C oven. The centres should look set rather than wet.

Cooling: Let the cookies cool completely before icing. Warm cookies can soften the icing and make it harder to keep the two halves distinct.

Getting the icing right

White icing: Combine the icing sugar, corn syrup, vanilla and warm water until it is easy to spread. Add the water gradually within the stated range so the icing does not become too runny.

Cocoa icing: The cocoa makes this half chocolate-flavoured and changes how much water it may need. Aim for a spreadable consistency, then cover the other half of each cookie.

Setting: Leave the iced cookies undisturbed for about 20 minutes. The flat side of each cookie makes an even base for both toppings.

Serving and timing

The stated total time is 63 minutes, including the baking and icing-setting stages. Allow the cookies to cool completely before decorating; cooling time can vary with the room and baking sheets.

Serve them with tea, coffee or a glass of milk. Their sweetness also pairs well with fresh berries on the side.

Recipe notes & tips

• Bring the eggs and sour cream to room temperature so they blend into the creamed butter more evenly.
• Scrape the sides and bottom of the mixing bowl after creaming the butter and sugar.
• Mix the flour in just until no dry patches remain to help keep the cookies tender.
• Space the dough portions 3 inches apart on the baking sheets.
• Add warm water to each icing gradually and stop when it is spreadable.
• Wait until the cookies are fully cool before decorating them.

Variations

• More vanilla: Add a little extra vanilla to the white icing for a stronger vanilla flavour.
• Darker cocoa half: Use a darker unsweetened cocoa powder for a deeper chocolate taste.
• Smaller cookies: Portion less dough per cookie and check them earlier, as the baking time may be shorter.
• Citrus note: Add finely grated lemon zest to the dough for a fresh, fragrant variation.
• Sprinkle finish: Add a few sprinkles to the icing before it sets for a colourful finish.

Common mistakes to avoid

• Overmixing the dough: Stop as soon as the flour is incorporated so the cookies stay tender.
• Crowding the tray: Leave 3 inches between portions so the cookies have room to spread.
• Guessing doneness by colour alone: Check that the edges are light golden and the centres are set.
• Icing warm cookies: Cool them completely first so the toppings remain easier to spread.
• Adding too much water: Mix it in gradually so the icing stays thick enough to coat the cookies.
• Frosting the rounded side: Turn the cooled cookies over and ice the flat side for a more even finish.

How to store

Store the cookies in an airtight container at room temperature, separated with wax paper, for about 3 days. They can also be frozen for up to 3 months; thaw before serving.

Frequently asked questions