📝 About This Recipe
A quintessential staple of Manhattan delis, the Black and White cookie is actually a mini-cake in disguise, boasting a tender, lemon-kissed crumb and a soft, airy texture. This iconic treat is defined by its signature 'half-moon' finish, featuring a smooth divide of rich chocolate and silky vanilla fondant glazes. Perfectly balanced and visually striking, it offers the ultimate solution for those who can never choose between chocolate and vanilla.
🥗 Ingredients
The Cake-Cookie Base
- 2 3/4 cups All-purpose flour (leveled and sifted)
- 1 1/4 cups Cake flour (provides a tender crumb)
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Unsalted butter (softened to room temperature)
- 1 3/4 cups Granulated sugar
- 2 Large eggs (at room temperature)
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Lemon extract (the secret deli ingredient)
The Fondant Glaze
- 4 cups Confectioners' sugar (sifted to remove lumps)
- 1/4 cup Light corn syrup (for a glossy finish)
- 1/3 to 1/2 cup Hot water (added gradually)
- 1/2 teaspoon Vanilla extract
- 1/4 cup Unsweetened cocoa powder (Dutch-processed for deep color)
- 1/2 teaspoon Instant espresso powder (optional, to enhance chocolate flavor)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
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2
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt until well combined. Set aside.
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3
In a large bowl or a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
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4
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
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5
Stir in the vanilla and lemon extracts. The lemon is subtle but provides that authentic New York bakery aroma.
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6
Reduce the mixer speed to low. Alternately add the dry flour mixture and the milk in three batches, beginning and ending with the flour. Mix just until combined; do not overmix or the cookies will be tough.
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7
Using a 1/4-cup measuring cup or a large cookie scoop, drop mounds of dough onto the prepared baking sheets, spaced at least 3 inches apart as they will spread.
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8
Bake for 15-18 minutes, or until the edges are just barely golden and the centers spring back when lightly touched. Remove from the oven and let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
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9
Prepare the glaze: In a large heatproof bowl set over a pot of simmering water (or in the microwave), whisk together the confectioners' sugar, corn syrup, vanilla, and 1/3 cup of hot water until smooth and pourable.
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10
Transfer half of the white glaze to a separate bowl. To the remaining half in the original bowl, whisk in the cocoa powder and espresso powder. If it becomes too thick, add hot water one teaspoon at a time until it reaches a spreading consistency.
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11
Turn the cooled cookies over; you will be icing the flat bottom side. Use a small offset spatula to spread the white glaze over exactly half of the cookie. Let it set for 15 minutes.
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12
Carefully spread the chocolate glaze over the other half of the cookie, creating a clean straight line down the center where the two colors meet. Let the cookies sit for at least 1 hour until the glaze is firm and matte.
💡 Chef's Tips
Always use a combination of cake flour and all-purpose flour for that signature 'cakey' texture; using only all-purpose will make them too dense. Don't skip the lemon extract—it provides the nostalgic flavor profile found in authentic Jewish delis. When glazing, ensure the cookies are completely cool, or the icing will run off the sides. If your glaze hardens too quickly while working, simply place it back over the simmering water for a few seconds to loosen it up. Store these in a single layer or with parchment paper between them, as the glaze can remain slightly tacky in humid environments.
🍽️ Serving Suggestions
Serve with a tall glass of cold whole milk for the classic experience. Pair with a hot cup of black coffee or a cappuccino to cut through the sweetness of the fondant. These make an excellent addition to a dessert platter alongside rugelach and babka. For a modern twist, serve with a scoop of salted caramel ice cream on the side. Wrap them individually in cellophane for a charming homemade gift or party favor.