Black and White Cookies (Secret Recipe Club)

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     It’s time for another month of The Secret Recipe Club and this month I was lucky to get The Wednesday Baker, a blog I am very familiar with.  While she has amazing recipes for main courses, side dishes, and appetizers, her desserts are what always amaze me.  From the apple upside-down cake to her chocolate chip cookie dough cupcakes to her adorable mini ice cream cookie cups, the desserts on her blog all look delicious.
     After spending numerous days browsing her blog, I decided on the classic New York Black and White cookie.  I’ve had many black and white cookies over the year and think they are the perfect combination of vanilla, chocolate, and cookie.  I believe the black and white cookie became even more popular when it was on a Seinfeld episode.  Yet, I’ve never made this tasty cookie in my own kitchen.

     I was surprised by how simple these were to make.  There is a minimal amount of ingredients and both the chocolate and vanilla icings are made from one recipe.  The cookies were soft and chewy.  I had some trouble with the white icing not getting hard.  I think I would skip the corn syrup next time.  They were good cookies, but I think next time I’ll make them a little crispy on the edges.

Black and White Cookies (adapted from The Wednesday Baker)
1 1/2 c. flour
1/2 t. baking soda
1/2 t. salt
1/3 c. low fat milk
1/2 t. vanilla
1/3 c. softened butter
1/4 c. sugar
1/4 c. brown sugar
1 egg

For the icing:
1 1/2 c. powdered sugar

1 T. light corn syrup
1 t. lemon juice
1 t. vanilla
1 T. water
1/4 c. cocoa powder
1.  Preheat the oven to 350 degrees. 

2.  In a mixing bowl combine the flour, baking soda, and salt.  Mix well and set aside.

3.  In another mixing bowl combine the sugars with the butter.  After mixing add in the egg and stir well.  Pour the milk and vanilla into a measuring cup.

4.  Add half of the flour mixture and half of the milk to the sugar mixture and mix well.  Add in the remaining sugar and milk and stir until well combined. 

5.  Drop by heaping tablespoon onto a cookie sheet leaving 2 inches between each cookie.  Bake for 12-17 minutes then cool on a wire rack.

6.  In a bowl combine powdered sugar, corn syrup, lemon juice, vanilla, and water.  Mix well and pour half of the mixture into a zip top bag.  To the other half add the cocoa powder and an addition tablespoon of water.  Place the mixture in another zip top bag.

7.  To decorate, pipe the white icing on half of the cookie and chocolate icing onto the other half.  Allow the icing to harden. 
Makes 1 dozen cookies
This post linked to:
Mouthwatering Monday, Meatless Mondays, Mangia Monday
Made From Scratch Tuesdays,  Tempt My Tummy Tuesday 


  1. I have never had the privlidge of trying black and white cookies, but they sound delicious! I can imagine they are best home made :)!

  2. Hi Heather,
    What a great cookie, the best of both flavors! Thanks for sharing and it is fun cooking with you in the SRC!
    Miz Helen
    Southwest Corn and Potato Soup

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