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Black and White Cookies

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Betty Crocker Kitchens
Updated Nov 14, 2019
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The iconic deli cookie of New York is coming to your kitchen. That’s right, you can bake perfect Black and Whites with this recipe. Soft, cakey and a tiny bit tangy (we use lemon extract and buttermilk), these cookies are perfectly complemented by their sweet half-chocolate, half-white icing. That icing also gives them a pretty, glossy look—these could hold their own in any deli case—and just like the store-bought ones, they’re oversized (each cookie uses 1/4 cup of dough!). So, bake up a batch of these, and you’ll be able to satisfy the most voracious of cookie monsters!

Black and White Cookies

  • Prep Time 35 min
  • Total 4 hr 40 min
  • Servings 12
  • Ingredients 15
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Ingredients

Cookies

  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 1/3 cup buttermilk

Icing

  • 1/3 cup butter
  • 2 cups powdered sugar
  • 2 to 3 tablespoons hot water
  • 1 tablespoon Hershey's Special Dark cocoa
  • 2 to 4 teaspoons hot water
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  • Step 
    2
    In large bowl, beat 1/2 cup softened butter and the granulated sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg, vanilla and lemon extract just until smooth. Beat in buttermilk. On low speed, gradually beat flour mixture into butter mixture until well blended. Drop dough by level 1/4 cupfuls on large ungreased cookie sheets 3 inches apart.
  • Step 
    3
    Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • Step 
    4
    In 2-quart saucepan, melt 1/3 cup butter over low heat; remove from heat. Stir in powdered sugar. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup.
  • Step 
    5
    Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie. To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.

Nutrition

360 Calories
14g Total Fat
3g Protein
55g Total Carbohydrate
37g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
360
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
8g
42%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
310mg
13%
Potassium
55mg
2%
Total Carbohydrate
55g
18%
Dietary Fiber
1g
4%
Sugars
37g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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