Description
These homemade New York style black and white cookies are soft, cake-like almond cookies topped with classic chocolate and vanilla icing. An easy, iconic dessert inspired by NYC bakeries and perfect for any occasion.
Ingredients
Units
Scale
Cookie Base
- 1 1/2 cups flour
- 2/3 c sugar
- 1/2 cup butter
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 egg, at room temp
- 1 tsp almond extract
- 1/3 cup sour cream
Black and White Icing
- 3–4 tbsp Dutch Cocoa powder (unsweetened)
- 2 cups powdered sugar
- 2 tbsp corn syrup
- 2 tbsp water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350ºF. Prep your baking sheet by lining it with parchment paper and set to the side.
- In a medium bowl, whisk together dry ingredients – flour, baking soda, baking powder, salt.
- In a separate bowl, with an electric mixer, cream butter and sugar. Once your butter and sugar are creamy mix in in egg, sour cream, and add almond extract.
- Lastly, mix in flour mixture until all flour is incorporated, careful not to over mix. Your batter should be soft, but also a bit thick in texture.
- Using a large spoon, scoop spoonfuls onto a baking sheet, leaving 2 inches between each dough round. Your dough will be a bit sticky but pliable. If you have any wonky-shaped cookies, gently use your fingers to form the dough mounds into circular shapes. (They will spread but keep their original shape, so make sure the dough rounds are as circular as possible.)
- Bake for about 10-14 minutes until they are golden brown on the edges. Allow the cookies 10-15 minutes to cool completely on a cooling rack.
- Make icing : in a bowl, whisk together powdered sugar, vanilla, water and corn syrup u til smooth. Divide icing into two bowls. Whisk in cocoa powder into one bowl.
- Using an icing spatula, press chocolate icing over half of the FLAT side. Spread vanilla icing over the over half and let them set for about 30 minutes until set and hardened.