The nostalgic cookie that’s going mainstream.
This is my ideal version of a black and white cookie: a soft, lemon-scented cookie – with no almond extract in sight – that emerges from the oven with a slight dome shape. As for the icing, this recipe makes thin, fondant-like glaze in both vanilla and chocolate.
Like most iconic foods what makes a good B&W Cookie is debatable, this recipe is how I like it best. Learn more about the history and the variations of the Black and White Cookie here.
Did you know that the first major mistake humanity made had to do with food? It’s fascinating how much good and bad can come through eating. Get more Jewish food thoughts here.
Prep time: 25 minutes
Cook time: 14 minutes
Yield: 16 cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt salt
- ¼ teaspoon baking soda
- 4 ounces unsalted butter, at room temperature
- 1 cup granulated sugar
- Zest of one lemon
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ½ cup sour cream
- 2 tablespoons milk
- 2½ cups powdered sugar, sifted
- 7 tablespoons milk, divided
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder, sifted
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, salt and baking soda in a small bowl. Set aside.
- Cream the butter, sugar and lemon zest in a stand mixer on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs and vanilla and beat on medium-high speed until combined, about another minute. Scrape down the sides of the bowl with a spatula.
- Alternate adding the dry ingredients and sour cream to the bowl, beginning and ending with the dry ingredients, mixing after each addition and scraping down the sides as necessary. Mix just until combined.
- Measure out ¼ cup batter and place it on the prepared cookie sheet. Repeat until you have four cookies per sheet. (Aim for 1.75 to 2 ounces of weight per cookie.) Spread each mound of batter in the shape of a circle until the batter is approximately ½ inch thick. Repeat with the second baking sheet.
- Bake the cookies for 12 to 14 minutes, rotating the tray 180 degrees halfway through baking. Cool cookies on the sheet briefly then remove the cookies to a wire rack to cool. Repeat with the remaining dough. Allow the cookies to cool completely before attempting to ice them.
- To make the icing, whisk together the powdered sugar, 4 tablespoons of milk, the corn syrup and the vanilla in a medium bowl. The icing should be thick but spreadable.
- Turn the cookies over so the flat side (or the bottom of the cookie) is facing up. This is the side you will glaze. Spread the white icing on one half of each cookie in a thin, even, opaque layer using a small offset spatula or knife. Place cookies on a wire rack, icing-side up, and allow the icing to harden completely before proceeding with the chocolate icing. (Cover the bowl so the remaining icing does not dry out.)
- Add the cocoa powder to the remaining white icing. Add 2 tablespoons milk to the mixture and whisk until the icing has reached a thick but spreadable texture. (If the mixture is not sweet enough to your liking, or you are running low after glazing the cookies with the white icing add a ¼ cup more of powdered sugar and more milk if necessary.)
- Glaze the second half of each cookie and allow the icing to harden completely before storing the cookies.
- Store cookies in an airtight container for up to 3 days.