These NYC Black and White Cookies are the perfect combination of soft little vanilla cakes topped with thick chocolate and vanilla icings. These classic New York City staples are soft, light, sweet and utterly delicious. If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan!
These NYC Black and White Cookies are like biting into sweet frosted clouds! I grew up eating these beauties but so many bakeries I went to made their black & white cookies so incredibly dry that they were hard to chew and swallow; basically inedible. This recipe is so delicious and the cake part of the cookie is not a rock. It's soft and buttery; everything a little tiny cake should be!
Not to mention, I have never seen an eggless and gluten free black and white cookie out in the wild. This recipe is so special to me because I cannot imagine my kids having to miss out on something that was so special to me growing up!
For more cookie recipes, try my Cookies and Cream Cookies, my Eggless Chocolate Cookies, my Small Batch Chocolate Chip Cookies and my Olive Oil Cookies.
Reasons to Love These Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The vanilla cake-like cookie base is super soft, buttery and delicious.
- Sweet Icings- The vanilla and chocolate icings are so perfect and the best of both worlds! They're sweet and thick and harden nicely with a lovely sheen!
- Easy to Make- The cookies and icings don't take a long time to make. The most time consuming part is waiting for the icings to harden!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
- Granulated Sugar- We use granulated so the cookies kept their white color.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much while baking. If using vegan butter, make sure it's more on the cold side versus room temperature.
- Cornstarch Water- This helps bind everything together since the cookies are eggless.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- White Vinegar- We use this along with the milk to make a homemade buttermilk.
- Light Corn Syrup- Make sure to only use light, not dark. Light has a vanilla-like flavor white dark has a molasses taste. If you don't like corn syrup, you can omit it, however, your icings will not have the same sheen as mine do.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make These Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Use vegan chocolate chips.
Make this recipe with All Purpose Flour
- Use 1 ¼ packed cups of AP Flour (210 grams).
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make New York Black and White Cookies
Here are the step by step instructions to make this black and white cookies recipe!
Make the Cookies
Step 1: Whisk Together the Dry Ingredients
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the gluten free flour, baking powder, baking soda and salt. Set aside.
Step 2: Make the Homemade Buttermilk
In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir. Let sit 5-10 minutes and it will appear chunky. That's normal.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
Step 4: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, cream the granulated sugar and unsalted butter or vegan baking stick together until soft and creamy. About 2 minutes.
Step 5: Add in the Cornstarch Water and Vanilla
Slowly beat the cornstarch water mixture and the vanilla into the creamed butter and sugar. It will look chunky and that's normal.
Step 6: Add in the Dry Ingredients and Milk
Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk then some flour. You want to start and end with the flour mixture.
Once it is all combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined. Mix until combined and smooth.
Step 7: Pipe the Batter
If you have piping bags, put the batter into the bag with a Wilton 2A piping tip.
If you don’t have piping bags, put the batter into a zip top bag and snip the corner off.
Slowly pipe a tight 3-4 inch spiral on the baking sheet starting with the center of the cookie and moving outward. Pipe no more than5- 6 cookies about 3-4 inches apart on the parchment lined baking sheet.
Step 8: Smooth the Cookies
Once the cookies are piped, take a tiny knife, dip it in a glass of water and then shake it off. You want the knife a tiny bit wet to help smooth the sticky batter.
Smooth the cookie so you can't see the spiral anymore.
Step 9: Bake and Transfer to a Cooling Rack
Bake the cookies for 14-15 minutes at 350 degrees. The tops of the cookies will puff up into nice domes and the bottoms will be golden brown.
Once out of the oven, immediately transfer the cookies to a cooling rack.
Make the Icings
Step 1: Make the Vanilla Icing
In a medium bowl, whisk together the confectioners sugar, corn syrup, vanilla, the pinch of salt and the water until smooth.
Separate the vanilla icing equally into two bowls.
Step 2: Add the Cocoa Powder
Whisk in the 2 tablespoons of cocoa powder and more water, (½ teaspoon at a time) until the chocolate icing is the same consistency as the white icing.
Step 3: Melt the Chocolate Chips and Add to the Chocolate Icing
Place the 2 ounces of chocolate chips in a microwave safe bowl. Heat in 11 second increments, stirring after each time until completely melted.
Whisk the melted chocolate chips into the chocolate icing and add more water, (¼ teaspoon at a time) until once again the chocolate icing is the same consistency as the vanilla icing.
Frost the Cookies
Step 1: Spread on the Vanilla First
Take a cooled cookie and flip it over so the flat golden side is on top and the dome is on the bottom. Spread the vanilla icing on half the cookie. Repeat with all the cookies and let the cookies dry on a cooling rack with wax paper underneath until hardens.
Step 2: Spread on the Chocolate Icing
Once the vanilla icing has hardened, spread on the chocolate frosting. Once again let the cookies dry on a cooling rack with wax paper underneath until the frosting is hard. You can pop them in the fridge if desired to speed up the process.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups (210 grams).
- Make the Homemade Buttermilk- Measure out ½ cup of milk. Add in ½ tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Use Room Temperature Butter/ Vegan Baking Stick- Do not use melted butter. Since these cookies have no eggs, if you use melted butter they will spread into a giant mess while baking. If using vegan butter, I would have it be more on the colder side vs room temperature.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. Make sure to smooth the batter with the little knife prior to baking.
- Use Wax Paper- Make sure to have wax paper underneath the cooling rack as the icing hardens, otherwise you will have a giant mess on your counter.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the icing, its dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know the color will not be as dark as mine. Do not use dark alone; it will make your icing too dry and bitter.
- Melt the Chocolate Slowly- Make sure to melt the chocolate chips in a heat safe bowl in the microwave in 11 second increments, stirring after each time. I know it takes way longer this way but if you put the chips in for 30 seconds, the chocolate will seize up and not be a liquid.
- Making The Icings- If the icing appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the icings thin enough to spread but thick enough to solidify on the cookies.
Recipe FAQs
No. Because it is a batter more like that of a cake and not a dough, I would not make it ahead of time. You want the cookies to puff up and if the batter sits too long, the cookies won't.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most gluten free cookies, they’re actually so soft they stay fresh for several days. Just make sure the icing has completely solidified prior to storing them.
To make the spirals of the batter, put the batter in a zip top bag and snip a corner off. Then pipe the cookies spirals this way.
The cookies seem to have originated here in the states at Glaser's Bake Shop in Manhattan which was owned by Bavarian immigrants in 1902. Sadly the bakery closed in 2018.
Others say the cookies began as half moon cookies in Utica New York at Hemstrought's Bakery.
Either way, these cookies became a major part Jewish and Italian American Bakeries in New York and became super popular in the 1940s-1950s. While these cookies are still New York staples, today they can be found in bakeries everywhere and even in your local grocery stores!
Storing: Once the icing has hardened, store the cookies in an airtight container at room temperature or in the fridge for up to 2 days.
They're still soft when in the fridge but you can leave let them come to room temperature before eating if desired.
Freezing: Once the icing hardens, wrap cookies individually in foil and place in ziptop bag. Freeze for up to 30 days. Place in the fridge overnight to defrost or leave out on the counter for 1-2 hours prior to eating.
Other Classic NYC Recipes You'll Love
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📖 Recipe
NYC Black and White Cookies
Ingredients
For the Cookies
- 1 ¼ cups gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup milk
- ½ tablespoon white vinegar
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- ⅓ cup unsalted butter or vegan baking stick , room temperature (5 ⅓ tablespoons)
- ½ cup plus 2 tablespoons granulated sugar
- ¾ teaspoon pure vanilla extract
For the Icing
- 1 ½ cups confectioners' sugar
- 1 tablespoon light corn syrup
- ½ teaspoon pure vanilla extract
- 4 plus tablespoons of water
- 2 tablespoons cocoa powder (I use 1 tablespoon of Dutch and 1 tablespoon of dark)
- 2 ounces semi sweet chocolate chips , melted
Instructions
Make the Cookies
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the 1 ¼ cups gluten free flour, ½ teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a large measuring cup, measure out ½ cup of milk. Add in ½ tablespoon of the white vinegar and stir. Let sit 5-10 minutes and it will appear chunky. That's normal.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch and the 3 tablespoons water until thin and watery. It will be thick and tacky at first. Set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment, cream the ½ cup plus 2 tablespoons granulated sugar and ⅓ cup unsalted butter or vegan baking stick together until soft and creamy. About 2 minutes.
- Slowly beat the cornstarch water mixture and the ¾ teaspoon vanilla into the creamed butter and sugar. It will look chunky and that's normal.
- Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some buttermilk then some flour. You want to start and end with the flour mixture.Once it is all combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined. Mix until combined and smooth.
- If you have piping bags, put the batter into the bag with a Wilton 2A piping tip. If you don’t have piping bags, put the batter into a zip top bag and snip the corner off.Slowly pipe a tight 3-4 inch spiral on the baking sheet starting with the center of the cookie and moving outward. Pipe no more than 5- 6 cookies about 3-4 inches apart on the parchment lined baking sheet.
- Once the cookies are piped, take a tiny knife, dip it in a glass of water and then shake it off. You want the knife a tiny bit wet to help smooth the sticky batter. Smooth the cookie so you can't see the spiral anymore.
- Bake the cookies for 14-15 minutes at 350 degrees. The tops of the cookies will puff up into nice domes and the bottoms will be golden brown. Once out of the oven, immediately transfer the cookies to a cooling rack.
Make the Icings
- In a medium bowl, whisk together the 1.5 cups confectioners sugar, 1 tablespoon light corn syrup, ½ teaspoon vanilla, the 1 pinch of salt and 1-2 tablespoons water until smooth. Separate the vanilla icing equally into two bowls.
- Whisk in the 2 tablespoons of cocoa powder and more water, (½ teaspoon at a time) until the chocolate icing is the same consistency as the white icing.
- Place the 2 ounces of chocolate chips in a microwave safe bowl. Heat in 11 second increments, stirring after each time until completely melted.Whisk the melted chocolate chips into the chocolate icing and add more water, (¼ teaspoon at a time) until once again the chocolate icing is the same consistency as the vanilla icing.
Frost the Cookies
- Take a cooled cookie and flip it over so the flat golden side is on top and the dome is on the bottom. Spread the vanilla icing on half the cookie. Repeat with all the cookies and let the cookies dry on a cooling rack with wax paper underneath until hardens.
- Once the vanilla icing has hardened, spread on the chocolate frosting. Once again let the cookies dry on a cooling rack with wax paper underneath until the frosting is hard. You can pop them in the fridge if desired to speed up the process.
john
The icing on these cookies came out perfect!