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Black and White Cookies I

Rated as 4.17 out of 5 Stars

"New York black and white deli cookies."
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1 h 20 m servings 327
Original recipe yields 24 servings (2 dozen)


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  1. Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets.
  2. In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.
  3. Bake until edges begin to brown, about 20 to 30 minutes. Cool completely.
  4. Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to).
  5. Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat.
  6. With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 327 calories; 9.4 57.4 4.1 52 87 Full nutrition

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Read all reviews 134
  1. 156 Ratings

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Most helpful positive review

I now make these cookies regularly and wanted to share some additional comments (please read my original under HOOSIER2B as it remains correct at least for my taste and from my memory). I bake t...

Most helpful critical review

These took a few hours to make. The next day the chocolate bled alittle into the white frosting. Taste was good though.

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I now make these cookies regularly and wanted to share some additional comments (please read my original under HOOSIER2B as it remains correct at least for my taste and from my memory). I bake t...

Having grown up in Brookyln, NY, I was looking for a recipe that duplicated the taste of those BIG Black & Whites that were gotten from a local Italian deli for only a nickel! Okay, so it was m...

(History fact- these cookies were originally made from the leftover cake batter at bakeries.) For those of you who are sick and tired of trying to find the recipe for your grandmother's black an...

These are just like the black & whites in the bakery, if not better! I used hoosier2b's suggestions for the flour, lemon, salt, and chocolate icing adjustments- the cookies were big and baked ...

Change the frosting and this becomes a FIVE! Use Powdered sugar and milk with some vanilla extract for the vanilla. Just use enough milk to barely dissolve the sugar. For the chocolate frosti...

These cookies came out great but I tweaked just a little bit -- I changed the frosting a little bit, I had to double this recipe: 2 3/4 cups confectioners sugar 2 tablespoons light corn syrup ...

The cookie recipe was perfect. Just like the black and whites I remember. But the icing wasn't quite right. I used a different icing: more like fondant and much more like a traditional black...

The dough needs to be spread over the pan a bit- I used the back of a spoon- or else you get small, high mooncakes. The frosting is a bit of a struggle, too. I found I needed to add more water. ...

This is a great recipe! It is worth the time, although I'm not sure if I thought that while I was making them.... But I certainly did after I tasted them! I ran out of confectioner's sugar an...