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Black and White Cookies
Black and White Cookies
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Prep Time:
35 minutes
Total Time:
4 hours 40 minutes
Recreate NYC deli's famous Black and White cookies at home. Soft, cakey lemon-infused cookies with oversized portions and glossy half-chocolate, half-vanilla icing. Perfect for satisfying cookie cravings!
Ingredients:
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 1/3 cup buttermilk
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 2 to 3 tablespoons hot water
  • 1 tablespoon Hershey's Special Dark cocoa
  • 2 to 4 teaspoons hot water
Instructions:
  • Preheat the oven to 350°F. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  • In a large bowl, cream together 1/2 cup of softened butter and granulated sugar using an electric mixer until fluffy, for about 1 minute. Scrape the sides of the bowl. Mix in the egg, vanilla extract, and lemon extract until smooth. Incorporate the buttermilk. Gradually blend the flour mixture into the butter mixture on low speed until well combined. Drop the dough by level 1/4 cupfuls onto large ungreased cookie sheets, spacing them 3 inches apart.
  • Bake for 13 to 15 minutes until edges are set. Allow to cool for 2 minutes, then transfer from cookie sheets to a cooling rack. Let cool completely for about 30 minutes.
  • In a 2-quart saucepan, gently melt 1/3 cup of butter over low heat. Take it off the heat, then mix in powdered sugar. Gradually add hot water, one tablespoon at a time, until the icing is smooth and resembles thick syrup.
  • Line the cooling racks with waxed paper or cooking parchment paper. Spread a generous teaspoon of vanilla icing on half of each cookie. Mix cocoa into the remaining icing until well combined. Gradually add hot water, 1 tablespoon at a time, until the icing is smooth and thick syrup-like. Spread a generous teaspoon of chocolate icing over the other half of each cookie. Allow to set for about 3 hours. Store the cookies in an airtight container with waxed paper between layers.

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