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.
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.
Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate chips.All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ packed cups of all purpose flour (210 grams).Storing: Once the icing hardens, keep extra cookies in an airtight container at room temperature or in the fridge for up to 2 days. Let the cookies 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. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.