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    Home » Dessert

    NYC Black and White Cookies

    Published: Apr 21, 2021 · Modified: Oct 26, 2022 by Lee · This post may contain affiliate links · 1 Comment .

    Jump to Recipe

    NYC Black and White Cookies are the perfect combination of soft little cakes and chocolate and vanilla icing. These classic New York City staples are gluten free, nut free, egg free and easily dairy free by using a dairy free milk and vegan baking sticks. 

    Hands add chocolate glaze to half of a nyc black and white cookie.

    I have such fond memories of nyc black and white cookies. When I was three, my mom and I would walk to town to get bagels and cream cheese. After, we would stop at the bakery next door and get black and whites. 

    It was my favorite thing to do with her. Black and white cookies will always be one of my favorites because of that. Grew up with them...thanks, mama! 

    With that said, so many bakeries now a days make the cake part of these cookies so dry that the cookie is basically inedible. 

    Not to mention, I have never seen a gluten free one! 

    This recipe is so delicious and the cake part of the cookie is not a rock. It’s soft and buttery and everything a little tiny cake should be!

    For more fun cookie recipes, try my Red Velvet Chocolate Chip Cookies, Dinosaur Gingerbread Cookies, and Wow Butter Chocolate Chip Cookies.

    Jump to:
    • How to Make NYC Black and White Cookies
    • Expert Baking Tips
    • Other Cookie Recipes You'll Love
    • 📖 Recipe
    • NYC Black and White Cookies

    How to Make NYC Black and White Cookies

    Here are the step by step instructions to make these cookies!

    Step 1: Preheat the Oven

    Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

    Step 2: Whisk the Dry Ingredients

    In a medium bowl, whisk together the gluten free baking mix, baking soda and salt. Set aside. 

    Step 3: Mix the Wet Ingredients

    Measure out ½ cup of milk. Add ½ tablespoon of white vinegar to the milk, stir, let sit 5 min and stir again. It will look chunky. Add the vanilla into the homemade buttermilk and stir until combined.

    Step 4: Make the Cornstarch Water

    In a small bowl, using a spoon, stir together the cornstarch and water. It will be thick and tacky at first. Mix until watery and smooth. 

    Step 5: Cream the Sugar and Mix the Ingredients

    In a large bowl, with an electric mixer, beat together the butter and sugar until soft and fluffy. About 2-3 min. Add the cornstarch water mixture and beat on low until combined. At low speed, beat in the gluten free flour mixture and the milk mixture, alternately in batches, beginning and ending with the gluten free flour mixture. Make sure to scrape down the sides of the bowl. Mix until smooth. 

    Step 6: Scoop the Batter and Shape

    Using an ice cream scoop or ¼ cup, spoon batter onto prepared baking sheets making sure to leave 2 inches in between each cookie. Gently using your fingers press down the batter to make a dome instead of a ball. Gluten free flour has a way of staying exactly as it is placed down, so if you leave it in a ball shape, that’s how it will end up. 

    Step 7: Bake

    Bake for 15-17 min and immediately transfer to a cooling rack. 

    Step 8: Make the Icing

    While the cookies cool make the icing. In a small bowl, stir together the confectioners sugar, corn syrup, lemon juice, vanilla and 1 tablespoon of water until smooth. 

    Step 9: Make the Chocolate Icing

    Take half the icing and place into a separate bowl. Stir in the cocoa powder and more water, ½ teaspoon at a time until it is the same consistency as the white icing. 

    Step 10: Spread the Icing

    Turn the cookies flat side up, then spread white icing over half the cookie and chocolate icing over the other half. Let the cookies dry on a cooling rack with wax paper underneath until hardened.

    Expert Baking Tips

    Make your homemade buttermilk- Measure out ½ cup of milk of choice. Add ½ tablespoon of white vinegar to the milk of choice, stir, let sit 5 min and stir again. It will look chunky, that’s perfectly normal!

    Combine the cornstarch and water- In a small bowl, using a spoon, stir together the cornstarch and water. It will be thick and tacky at first. Mix until watery and smooth. 

    Reshape the batter on the baking sheet-Gently using your fingers press down the batter to make a dome instead of a ball. Gluten free flour has a way of staying exactly as it is placed, so if you leave it in a ball shape, that’s how it will end up. 

    Frost half the cookie at a time- Traditionally the entire cookie is dipped in the white icing, hardens and then half is dipped in the chocolate. This takes forever because it takes a while for the icing to solidify. I turn the cookies flat side up, then spread white icing over half the cookie and chocolate icing over the other half. Let the cookies dry on a cooling rack with wax paper underneath until hardened. 

    And there you have it!!! I love love LOVE Black & Whites! I hope you guys love these gluten free, egg free, nut free and easily dairy free ones!

    Other Cookie Recipes You'll Love

    • Apple Cinnamon Cookies
    • Funfetti Cookies
    • Dark Chocolate Chip Cookies
    • Red Velvet Cream Cheese Cookies

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Taste the best of both worlds with these black and white cookies.

    NYC Black and White Cookies

    Author: Lee
    NYC Black and White Cookies are the perfect combination of soft little cakes and chocolate and vanilla icing. These classic New York City staples are gluten free, nut free, egg free and easily dairy free by using a dairy free milk and vegan baking sticks. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Cookies
    Cuisine American
    Servings 12 Cookies
    Calories 93 kcal

    Ingredients
     
     

    For the Cookies:

    • 1 ¼ cups gluten free flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup milk of choice
    • ½ tablespoon white vinegar
    • ½ teaspoon pure vanilla extract
    • ⅓ cup 5 ⅓ tablespoons of unsalted butter or vegan baking stick, softened
    • ½ cup granulated sugar
    • 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water

    For the Icing:

    • 1 ½ cups confectioners sugar
    • 1 tablespoon light corn syrup
    • 2 teaspoons fresh lemon juice
    • ¼ teaspoon pure vanilla extract
    • 1 to 2 tablespoons of water
    • ¼ cup cocoa powder I use 2 tablespoons of Dutch and 2 tablespoons of dark

    Instructions
     

    • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
    • In a medium bowl, whisk together the gluten free baking mix, baking soda and salt. Set aside. 
    • Measure out ½ cup of milk. Add ½ tablespoon of white vinegar to the milk, stir, let sit 5 min and stir again. It will look chunky. Add the vanilla into the homemade buttermilk and stir until combined.
    • In a small bowl, using a spoon, stir together the cornstarch and water. It will be thick and tacky at first. Mix until watery and smooth. 
    • In a large bowl, with an electric mixer, beat together the butter and sugar until soft and fluffy. About 2-3 min. Add the cornstarch water mixture and beat on low until combined. At low speed, beat in the gluten free flour mixture and the milk mixture, alternately in batches, beginning and ending with the gluten free flour mixture. Make sure to scrape down the sides of the bowl. Mix until smooth. 
    • Using an ice cream scoop or ¼ cup, spoon batter onto prepared baking sheets making sure to leave 2 inches in between each cookie. Gently using your fingers press down the batter to make a dome instead of a ball. Gluten free flour has a way of staying exactly as it is placed down, so if you leave it in a ball shape, that’s how it will end up. 
    • Bake for 15-17 min and immediately transfer to a cooling rack. 
    • While the cookies cool make the icing. In a small bowl, stir together the confectioners sugar, corn syrup, lemon juice, vanilla and 1 tablespoon of water until smooth. 
    • Take half the icing and place into a separate bowl. Stir in the cocoa powder and more water, ½ teaspoon at a time until it is the same consistency as the white icing. 
    • Turn the cookies flat side up, then spread white icing over half the cookie and chocolate icing over the other half. Let the cookies dry on a cooling rack with wax paper underneath until hardened. 

    Nutrition

    Calories: 93kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 148mgPotassium: 45mgFiber: 1gSugar: 9gVitamin A: 174IUVitamin C: 1mgCalcium: 17mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Recipe adapted from Black and White Cookies Recipe by Epicurious.

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    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 6:02 pm

      5 stars
      The icing on these cookies came out perfect!

      Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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