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Black and White Cookies sliced open on a patterned plate, half covered in chocolate icing and half in vanilla icing.

Black and White Cookies

Soft bakery-style Black and White Cookies finished with glossy vanilla and chocolate icing for the best of both flavors in every bite.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American, Bakery
Keyword: bakery dessert, black and white cookies, classic cookies, iced cookies
Prep Time: 20 minutes
Cook Time: 14 minutes
Cooling Time: 1 minute
Total Time: 35 minutes
Servings: 10 cookies
Calories: 330kcal
Cost: $10

Ingredients

  • 1 ⅔ cups all-purpose flour spooned and leveled for accuracy
  • ⅝ teaspoon baking soda fresh for proper rise
  • ⅝ teaspoon fine salt balances sweetness
  • 7 ½ tablespoons unsalted butter softened to room temperature
  • ⅝ cup granulated sugar adds structure and sweetness
  • 1 large egg room temperature for smooth mixing
  • 2 ½ teaspoons vanilla extract pure vanilla preferred
  • ½ cup buttermilk adds tenderness and slight tang
  • 2 ½ cups confectioners’ sugar sifted for smooth icing
  • 2 ½ teaspoons lemon juice freshly squeezed, optional brightness
  • 2 ½ tablespoons water adjusted for spreadable consistency
  • 1 ¼ tablespoons light corn syrup creates shine and smoothness
  • ⅝ teaspoon vanilla extract flavors the vanilla icing
  • 3 ¾ tablespoons Dutch-process cocoa powder for deep chocolate color

Instructions

  • Preheat the oven to 350°F and line two baking sheets with parchment or silicone mats, then whisk together the flour, baking soda, and salt in a bowl.
  • Beat the softened butter until creamy, add the sugar, and whip until pale and fluffy before mixing in the egg and vanilla until smooth.
  • Add the dry ingredients and buttermilk in alternating additions, beginning and ending with the flour, mixing gently until just combined.
    Overhead view of thick cookie dough being mixed in a glass bowl with a red silicone spatula.
  • Portion just under ¼ cup of batter per cookie onto the prepared sheets, spacing them well apart to allow for spreading.
  • Bake on the center rack until the cookies are set and spring back lightly when touched, then transfer to a rack to cool completely upside down.
    Raw cookie dough balls evenly spaced on a baking sheet lined with a silicone baking mat, ready for baking.
  • Whisk together the powdered sugar, vanilla, lemon juice, corn syrup, and water until a smooth, pourable vanilla icing forms.
  • Divide the icing, then blend cocoa powder, a splash of water, and a little corn syrup into one portion until glossy and smooth.
  • Spread vanilla icing over half of each cooled cookie, let it set, then coat the remaining half with chocolate icing and allow to fully set before serving.
    Close-up of a black and white cookie as chocolate icing is being spread on one half with a small spatula.

Notes

These cookies shine with contrast—soft centers, crisp edges, and smooth icing. Let them cool fully so the glaze sets beautifully and delivers that iconic bakery finish.

Nutrition

Serving: 95g | Calories: 330kcal (17%) | Carbohydrates: 58g (19%) | Protein: 4g (8%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 42mg (14%) | Sodium: 230mg (10%) | Potassium: 85mg (2%) | Fiber: 1g (4%) | Sugar: 42g (47%) | Vitamin A: 300IU (6%) | Vitamin C: 1mg (1%) | Calcium: 22mg (2%) | Iron: 1mg (6%)
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