New York Style Black and White Cookies
Black and white cookies, so named because these large sugar cookies are frosted half with vanilla frosting and half with chocolate icing, are a traditional New York deli favorite, but these days black and white cookies are featured in delis and bakeries all over America.
Ingredients
At a glance
Drop cookies
Makes
20 large (3 1/2 in) cookies
- 3/4 cup vegetable shortening, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 cup buttermilk
- 3 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- Chocolate frosting:
- 1/2 cup (1 stick) butter, at room temperature
- 1/3 cup buttermilk
- 1/3 cup cocoa
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla
- 1/2 teaspoon chocolate extract
- Vanilla frosting:
- 1/2 cup (1 stick) butter, at room temperature, cut in chunks
- 3 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla
- 2 to 4 tablespoons milk or cream, as necessary to provide a smooth spreadable consistency
Steps
Preheat oven to 375 degrees F. Lightly grease or spray cookie sheets.
Cream shortening and sugar on medium speed until creamy and light, about 2 minutes. Add remaining ingredients and continue blending until combined. Dough will be soft.
Using a 1/4 cup measure, scoop out a scant cupful (about 3 tablespoonfuls) of batter. Using a spoon or small plastic spatula, remove batter and shape into a circle on cookie sheet. With back of the spoon or spatula, flatten cookie slightly. Set cookies about 2 inches apart.
Bake cookies in the center of the oven for 12 to 15 minutes or until cookies feel firm and a tester inserted into the center of a cookie comes out dry. Remove cookies to a wire rack and cool completely.
While cookies are baking, prepare the frostings. To prepare the chocolate frosting, cream butter with an electric mixer or food processor until smooth. Add remaining ingredients and beat or process only until frosting is smooth and spreadable.
To prepare vanilla frosting, use the same procedure.
Spread half of each cookie with chocolate frosting and the other half with vanilla frosting. Return cookies to the rack. Let frosting set before serving or storing.
Cream shortening and sugar on medium speed until creamy and light, about 2 minutes. Add remaining ingredients and continue blending until combined. Dough will be soft.
Using a 1/4 cup measure, scoop out a scant cupful (about 3 tablespoonfuls) of batter. Using a spoon or small plastic spatula, remove batter and shape into a circle on cookie sheet. With back of the spoon or spatula, flatten cookie slightly. Set cookies about 2 inches apart.
Bake cookies in the center of the oven for 12 to 15 minutes or until cookies feel firm and a tester inserted into the center of a cookie comes out dry. Remove cookies to a wire rack and cool completely.
While cookies are baking, prepare the frostings. To prepare the chocolate frosting, cream butter with an electric mixer or food processor until smooth. Add remaining ingredients and beat or process only until frosting is smooth and spreadable.
To prepare vanilla frosting, use the same procedure.
Spread half of each cookie with chocolate frosting and the other half with vanilla frosting. Return cookies to the rack. Let frosting set before serving or storing.
Additional tips
Store: Individually wrapped with plastic wrap. Place on a plate and cover loosely with foil, or store in an
Freeze: Yes. Freeze unfrosted and frost before serving.
Mail: Yes. Pack individually.
Freeze: Yes. Freeze unfrosted and frost before serving.
Mail: Yes. Pack individually.
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