Black & White Cookies

Name: Black & White Cookies
Total time: 1 h 45 min
Yield: 20 serving(s)
Ingredients: 1 1/4 c. all-purpose flour; 1/2 tsp. kosher salt; 1/4 tsp. baking soda; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/2 c. granulated sugar; 1 tsp. finely grated lemon zest; 1 large egg; 1 tsp. pure vanilla extract; 1/2 c. sour cream; 2 c. confectioners’ sugar; 1 1/2 tbsp. light corn syrup; Pinch of kosher salt; 3 tbsp. plus 2 tsp. whole milk, divided, plus more if needed; 3 tbsp. unsweetened Dutch process cocoa powder

Bake up a classic.

By Joy ChoPublished: Oct 25, 2024

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mike garten

Yields:

20 serving(s)

Total Time:

1 hr 45 mins

These cakey, dual-toned cookies have come to be synonymous with New York City, though versions of the treat exist elsewhere (“harlequins” in the Midwest, for example). Some say the iconic cookies were the brainchild of Glaser’s, an Upper East Side bakery that had a 115+ year run, while others say they’re based off the “half moon” cookie from Utica’s Hemstrought’s Bakery in upstate New York. Remember to lightly press down on cookies with wet fingers before baking to prevent an overly domed top — which will become the bottom of the cookie when glazing!

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Ingredients

1 1/4 cups
all-purpose flour
1/2 tsp.
kosher salt
1/4 tsp.
baking soda
1/2 cup
(1 stick) unsalted butter, at room temperature
1/2 cup
granulated sugar
1 tsp.
finely grated lemon zest
1
large egg
1 tsp.
pure vanilla extract
1/2 cup
sour cream
2 cups
confectioners’ sugar
1 1/2 Tbsp.
light corn syrup
Pinch of kosher salt
3 Tbsp.
plus 2 tsp. whole milk, divided, plus more if needed
3 Tbsp.
unsweetened Dutch process cocoa powder

Directions

1. Step 1Arrange racks in upper and lower thirds of oven and heat oven to 350°F. Line 2 baking sheets with parchment paper. In medium bowl, whisk together flour, salt, and baking soda.
2. Step 2In stand mixer, beat butter, sugar, and lemon zest on medium, scraping down halfway through, until light and fluffy, about 3 minutes. Beat in egg, then vanilla, scraping bowl in between.
3. Step 3Reduce mixer speed to low, add half of flour mixture, and mix until just incorporated. Beat in sour cream, then remaining flour mixture, until just combined.
4. Step 4Using 2-tablespoon cookie scoop, scoop dough onto prepared sheets, spacing 2 inches apart. With wet fingers, lightly press down tops of cookies to flatten slightly. Bake, rotating sheets and swapping positions on racks halfway through, until puffed and light golden brown and set around edges, 12 to 14 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. (Tip: Save parchment paper from baking sheets to catch any drips while icing cookies.)
5. Step 5In medium bowl, whisk together confectioners’ sugar, corn syrup, salt, and 3 tablespoons milk until smooth and spreadable. Transfer 1/3 cup glaze to small bowl; whisk in cocoa powder and remaining 2 teaspoons milk until smooth. (Icing should be thick but spreadable. If necessary, whisk in more milk, 1/2 teaspoon at a time, until desired consistency is reached.)
6. Step 6Turn cookies flat side up. Using small offset spatula, spread white icing over half of each cookie. Let set about 15 minutes in refrigerator or 30 minutes at room temperature. Spread chocolate icing over other half of each cookie. Let set at room temperature, about 30 minutes.