📝 About This Recipe
A true icon of New York City's Jewish bakeries, these aren't just cookies—they are soft, cake-like delights topped with a perfect split of chocolate and vanilla fondant. Known for their tender crumb and hint of lemon, they offer a nostalgic taste of the Mid-Atlantic. This recipe delivers that signature 'half-and-half' look with a sophisticated flavor profile that balances rich cocoa and fragrant vanilla bean.
🥗 Ingredients
Cookie Base
- 2 3/4 cups All-purpose flour (leveled and sifted)
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt (fine sea salt)
- 10 tablespoons Unsalted butter (softened to room temperature)
- 1 cup Granulated sugar
- 2 Large eggs (at room temperature)
- 1/3 cup Whole milk
- 1/3 cup Sour cream (full fat for moisture)
- 1 teaspoon Vanilla extract (high quality)
- 1/2 teaspoon Lemon extract (the secret bakery ingredient)
Icing Foundation
- 4 cups Confectioners' sugar (sifted to remove lumps)
- 2 tablespoons Light corn syrup (provides the signature shine)
- 4-6 tablespoons Boiling water (added gradually)
- 1 teaspoon Vanilla bean paste (or vanilla extract)
- 3 tablespoons Unsweetened cocoa powder (Dutch-processed for deep color)
👨🍳 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 flour, baking powder, baking soda, and salt. Set this dry mixture aside.
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3
In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3 minutes.
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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 everything is incorporated.
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5
Mix in the sour cream, vanilla extract, and lemon extract until smooth.
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6
Turn the mixer to low speed. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Do not overmix; stop as soon as no flour streaks remain.
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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 3 inches apart. These cookies spread significantly.
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8
Dampen your fingers with a little water and gently press down on the tops of the dough mounds to flatten them slightly into even discs.
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9
Bake for 15-18 minutes, or until the edges are just set and the centers spring back when lightly touched. The bottoms should be very lightly golden, but the tops should remain pale.
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10
Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. They must be cold before icing.
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11
Prepare the icing: In a large bowl, whisk together the confectioners' sugar, corn syrup, vanilla bean paste, and 4 tablespoons of boiling water. Whisk until smooth. If it's too thick to spread, add more water half a teaspoon at a time.
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12
Transfer half of the white icing to a separate bowl. To the remaining half, whisk in the cocoa powder. If the chocolate icing becomes too stiff, add a few drops of boiling water.
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13
Turn the cooled cookies over so the flat bottom side is facing up. Use an offset spatula to spread the vanilla icing over exactly half of the flat side. Let it set for 15 minutes.
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14
Carefully spread the chocolate icing over the other half of the cookie, creating a clean straight line down the center. Let the cookies sit at room temperature for at least 1 hour until the icing is firm and matte.
💡 Chef's Tips
Always ice the flat side (the bottom) of the cookie to get that authentic bakery look. Do not skip the lemon extract; it provides the bright, counter-balancing flavor that defines the NYC original. Use boiling water for the icing to help the sugar dissolve completely for a glass-like finish. If your icing starts to harden in the bowl while you're working, give it a quick 5-second zap in the microwave to loosen it back up.
🍽️ 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 double espresso to cut through the sweetness of the fondant. Arrange on a platter for a brunch spread alongside savory bagels and lox. Package individually in cellophane bags for an authentic 'corner deli' gift idea.