Jerry Seinfeld would totally approve of this Classic NYC Black & White Cookies recipe which also happens to be gluten free but you would never know it because they are completely delicious.
My husband absolutely loves black and white cookies. They’re his all time favorite. But guess what, they’re super expensive when you buy them at the grocery store and you only get a few cookies in the box. I decided that I must figure out how to make them at home. Plus, my daughter can’t have gluten so she couldn’t eat the store bought black and white cookies anyway.
These Classic NYC Black & White Cookies came out so fantastic. And you would never know they’re gluten free. They taste just as good as the store bought but actually much better.
Who remembers the tv show called Seinfeld? It was a situation comedy that came out in the late 1980s. The show was about a comedian named Jerry Seinfeld who lived in New York City and all of his slightly quirky, off-beat friends. It was about his daily life and the humor that’s found in everyday things. Seinfeld was a huge hit and one of my favorite shows at the time. It really was hilarious!
The black and white cookies was sort of a theme in one of the episodes. As Jerry Seinfeld would say, “You see, Elaine, the key to eating a black and white cookie is that you wanna get some black and some white in each bite. Nothing mixes better than vanilla and chocolate. And yet, still somehow racial harmony eludes us. If people would only look to the cookie, all of our problems would be solved.”
What Makes Black & White Cookies so Special
1) It’s more of a cake than a cookie.
2) The icing is very unique because it creates sort of a hard shell yet it is soft when you bite into it.
3) Black and white cookies actually have the icing on the bottom of the cookie.
4) The combination of vanilla and chocolate together is a superb flavor pairing.
5) It is truly unlike any other cookie out there.
How to Make Classic NYC Black and White Cookies
1) First make your batter, then scoop on to prepared cookie sheets.
2) Pat down the dough with wet fingers to create a flat circle.
3) Bake and let cool.
4) Make the boiled white icing, then add melted chocolate to half of it.
5) Frost the cookies (on the bottom) with the white icing, then let it set for a couple hours.
6) Spread chocolate icing on half the cookie, let set and enjoy
If you’re a big fan of black and white cookies, then you will definitely love these Classic NYC Black and White Cookies. If you CAN have gluten, then you can substitute cake flour for the gluten free flour if you wish. But honestly, the gluten free version is simply marvelous.
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Classic NYC Black & White Cookies
For the cookies
- 4 cups gluten free flour (I used King Arthur)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup milk (I used almond milk)
For the black and white icing
- 2 ounces unsweetened chocolate
- 1/3 cup water
- 1/4 cup corn syrup
- 5 cups powdered sugar
- 1/2 teaspoon vanilla extract
For the cookies
- Preheat oven to 375°F. Line three baking sheets with parchment paper or silicone baking mats. (I prefer using half sheet pans because they have a raised edge and the cookies won't slide off.)
- Whisk together the flour, baking powder and salt in a large bowl. Set aside.
- In a large bowl, beat the butter until creamy with an electric mixer. Gradually add the sugar with the mixer on low, then turn up to medium and beat for 3 minutes. Add eggs and vanilla. Beat until combined. Alternate adding the flour mixture and the milk with mixer on low. Then turn it up to medium and beat about 30 seconds. Stir with a rubber spatula to make everything is completely combined.
- Use a small cookie scoop (#30) to measure cookie dough and place on prepared cookie sheets about 2 inches apart. (I fit about 12 cookies per sheet.) Use wet fingers to gently press cookies into a circle. Bake for 14-17 minutes or until the edges are light golden brown. Let cool.
For the black and white icing
- Microwave the chocolate in microwave safe bowl on high for 30 seconds. Stir until smooth. Microwave another 10-15 seconds if needed, but be careful not to overheat the chocolate or it will get dried out. Set aside.
- Place the water and corn syrup in a medium saucepan over medium heat. Bring it to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer 3/4 cup of the icing to the bowl with the melted chocolate. Whisk until combined.
- Spread the white icing over the bottom of each cookie. Let them set. This should take about an hour. Make sure it's completely dry before you proceed, then spread half of the cookie with the chocolate icing. Let the chocolate icing set for several hours. Once set, serve or store covered at room temperature for up to 5 days.
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All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.