Black and White Cookies

Oh black and white cookies, how you were such a thing of my childhood. I’d go to the beach (shoutout Nantasket, MA) with my family and we’d always go to the same bakery and they’d have these there.

My sister also was one to love these cookies, and she makes them still to this day. I decided I would give them a try.

The cookie in my version is somewhere between a cake and a cookie (exactly how it should be IMO), and my frosting is more like a glaze, which some would argue isn’t the real deal (or some may!). But, if you’re not going to have vanilla and chocolate frosting, this is a good substitution. Hope you enjoy!

*One tip, do not make frosting/glaze until cookies are cool as the glaze may harden quickly

Black and White Cookies

Makes 9 cookies

Shopping List

For the cookies

  • 1 tbsp vinegar + milk to equal 1/3 cup (or buttermilk, should you have that on hand)

  • 1 teaspoon vanilla paste (or vanilla extract)

  • 1/2 cup sugar

  • 1/2 cup unsalted butter at room temperature

  • 1 egg

  • 1 1/4 cups all purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

For the frosting

  • 1.5 cups powdered sugar

  • 2 tbsp light corn syrup or golden syrup

  • 3 tsp fresh lemon juice

  • 1/2 tsp vanilla extract or paste

  • 1/4 cup cacao powder

  • 4 tbsp (separated) water

Method for the cookies

Preheat oven to 375 degrees.

In a bowl, sift together the flour, salt, and baking soda; set aside.

In another bowl, whisk together the milk, vinegar, and vanilla.

Place the butter and sugar in a large bowl. Using an electric mixer, whisk the two ingredients until light and fluffy, about 2 minutes. Add in the flour mixture 1/2 cup at a time, alternating the milk mixture after each addition.

Line a baking sheet with parchment. Place about 1/4 cup of batter for each cookie, leaving about 2” in between as the batter expands. Bake in the preheated oven for 15 minutes.

Remove from the oven and allow the cookies to cool for 5 minutes on the baking sheet and move them to a rack to complete cooling before frosting.

Method for the frosting


Have two bowls ready. In one bowl, stir together the powdered sugar, corn syrup, lemon juice, vanilla, and 2 tbsp of the water. Place half of the glaze into the second bowl. Add in 1/4 cup of cacao powder + 1 more tbsp of water and stir. If the mixture is still too hard, add one more tbsp of water.

Once the cookies are cool, glaze one half of all of the cookie with the clear/white glaze. Allow the cookies to sit and the glaze to toughen up a little. Next, glaze the cookies with the chocolate frosting. Allow to harden before serving. Best served day of. But that’s a given, because you’ll eat them all up.