New York-Style Black & White Cookies

This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

If you’ve never had a black and white cookie, put it on your list for the next time you visit NYC. These oversized, cake-like cookies that are frosted half with vanilla and half with chocolate are some of my favorites – and they’ve been on my baking bucket list forever.

All this extra time home is giving me some time to get around to ideas I’ve had stashed away – and these pillowy cookies just made my heart so, so happy.

Black and Whites are BIG – one cookie is a dessert in itself. These aren’t cookie tray cookies – these are your centerpiece dessert! They can be jazzed up wish sprinkles or colored icing – but I love to keep the classic look.

I’ve scaled this recipe to make just six cookies – the perfect amount if you’re one of the many families doing a smaller celebration this year. If you’re looking to cook for a crowd, double or triple the recipe!

Jump to:

Ingredients

For the cookies:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3 Tablespoons sour cream
  • 3 Tablespoons whole milk
  • 1 teaspoon vanilla extract (I used Adams Extract)
  • 1/8 teaspoon almond extract (I used Adams Extract)
  • 4 Tablespoons butter, softened
  • 7 Tablespoons sugar
  • 1 egg

For the icing:

  • 1 1/4 cups powdered sugar
  • 2 teaspoons light corn syrup
  • 2-3 Tablespoons boiling water
  • 1/2 teaspoon vanilla extract (I used Adams Extract)
  • Pinch of salt
  • 1/4 cup semi-sweet chocolate chips, melted and cooled
  • 4 teaspoons cocoa powder

The flavors on this cookie are a little more subtle – it’s pretty much the opposite of an overpowering gingerbread. To make them really shine, you need to use good extracts. I love Adams Extract – one of our sponsors this week! – because the flavors hold up so well to baking.

Directions

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment and set aside.
  • In a bowl, whisk together the flour, baking powder, salt, and baking soda.
  • In another bowl, whisk together the sour cream, milk, vanilla extract, and almond extract.
  • With a mixer, cream together the butter and sugar until light and fluffy. Beat in the egg.
  • Alternate mixing in half of the dry ingredients then half of the wet, and repeat.
  • Using a 1/4 cup scoop, dollop the batter onto the prepared sheet pan. You should have 6 cookies at least 2″ apart when you’re done.
  • Bake for 12 minutes, until the tops spring back lightly when pressed. They will not brown!
  • Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  • When they’re cool, make the the icing by whisking together the powdered sugar and 2 Tablespoons of boiling water. Whisk in the corn syrup, vanilla, and salt. When all well-combined, your icing should be thick like hot fudge – if it’s too thick, whisk in a little more boiling water.
  • Flip all the cookies over and spoon the glaze onto the flat side, spreading it on half one and a time. Set back on the cooling rack to set.
  • Add the melted chocolate and cocoa to the remaining vanilla icing. Whisk until well combined. If it’s too thick, add room temperature water until it’s the consistency of hot fudge. Spread on the other half of the flat sides of the cookies.
  • Let set for at least 2 hours before serving.

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Enter to win prizes from #ChristmasCookies week sponsors

Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks, we invite you to not only check out the recipes but enter the amazing giveaway.

 

Don’t miss one delicious cookie recipe! Follow along on Pinterest.

 

Prize 1: Tower of Treats from Millican Pecan Company

Assorted Pecan goodies in a tin.

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.



Prize 2: An Assortment of Flavored Extracts from Adams Extract and Spices

Adams Extract Logo

 In January 2013, Adams, one of the oldest continuously operated companies in Texas and one of oldest spice and extract companies in the United States, celebrated its 125th birthday and was awarded the Texas Treasure Business Award, an award sponsored by State Bill 920 that recognizes the accomplishments of Texas businesses that have provided employment opportunities and support to the state’s economy for at least 50 years and pays tribute to the state’s well-established businesses and their exceptional historical contributions toward the state’s economic growth and prosperity.

Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines. In addition, Adams is proud to manufacture for some of the nations most respected Private Label Brands as well as other legacy Regional Seasoning Brands and is used to flavor many commercially produced food products around the nation.

 

Prize 3: A Set of Baking Pans from Anolon

Baking pans

Established in the 1950’s, Meyer Manufacturing started by making and selling flashlights. In 1971 they started their journey into selling cookware. By 1986 they released the world’s first hard-anodized nonstick cookware which revolutionized the world of home cooking. Their nonstick surface didn’t flake or scratch easily.

Today they sell bakeware with nonstick interior and exterior made with a special sapphire-reinforced blend that is triple coated. NOTE: Color may vary from the photo above.

Prize 4: An Assorted Baking Box from Sweets & Treats


Sweets & Treats Logo

Make Sweets & Treats your one-stop shop for all your holiday sprinkle needs. In addition to fun, festive and colorful sprinkles, Sweets & Treats offers cupcake liners, edible glitters, sugars, and more.

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Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Giveaway open to US Residents only who are 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry.

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Wednesday Christmas Cookie Recipes

No matter what cookie you’re craving this holiday season, my blogger friends have you covered! Here’s today’s dose of cookie recipes:

Recipe

New York-Style Black & White Cookies

New York-Style Black & White Cookies

Yield: 6 Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling & Icing Time: 30 minutes
Total Time: 57 minutes

Ingredients

For the cookies:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3 Tablespoons sour cream
  • 3 Tablespoons whole milk
  • 1 teaspoon vanilla extract (I used Adam's Extracts)
  • 1/8 teaspoon almond extract (I used Adam's Extracts)
  • 4 Tablespoons butter, softened
  • 7 Tablespoons sugar
  • 1 egg

For the icing:

  • 1 1/4 cups powdered sugar
  • 2 teaspoons light corn syrup
  • 2-3 Tablespoons boiling water
  • 1/2 teaspoon vanilla extract (I used Adam's Extracts)
  • Pinch of salt
  • 1/4 cup semi-sweet chocolate chips, melted and cooled
  • 4 teaspoons cocoa powder

Instructions

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment and set aside.
  2. In a bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. In another bowl, whisk together the sour cream, milk, vanilla extract, and almond extract.
  4. With a mixer, cream together the butter and sugar until light and fluffy. Beat in the egg.
  5. Alternate mixing in half of the dry ingredients then half of the wet, and repeat.
  6. Using a 1/4 cup scoop, dollop the batter onto the prepared sheet pan. You should have 6 cookies at least 2" apart when you're done.
  7. Bake for 12 minutes, until the tops spring back lightly when pressed. They will not brown!
  8. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  9. When they're cool, make the the icing by whisking together the powdered sugar and 2 Tablespoons of boiling water. Whisk in the corn syrup, vanilla, and salt. When all well-combined, your icing should be thick like hot fudge - if it's too thick, whisk in a little more boiling water.
  10. Flip all the cookies over and spoon the glaze onto the flat side, spreading it on half one and a time. Set back on the cooling rack to set.
  11. Add the melted chocolate and cocoa to the remaining vanilla icing. Whisk until well combined. If it's too thick, add room temperature water until it's the consistency of hot fudge. Spread on the other half of the flat sides of the cookies.
  12. Let set for at least 2 hours before serving.

Notes

Adapted from The New York Times

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