Black & White Cookies


Preparation info

  • Difficulty


  • Makes


    large cookies

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

The ultimate New York cookie.



  • 85 g (3 oz) unsalted butter, softened
  • 100 g ( oz) caster (superfine) sugar
  • 2 eggs
  • 115 ml ( oz) buttermilk
  • ½ teaspoon natural vanilla extract
  • ½ teaspoon finely grated lemon zest
  • 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 1 pinch salt

White Frosting

  • 190 g ( oz) icing (confectioners’) sugar
  • tablespoons boiling water

Black Frosting

  • 2 teaspoons unsalted butter
  • 50 ml ( fl oz) thin (pouring) cream
  • 60 g ( oz) dark chocolate, chopped
  • 50 g ( oz) icing (confectioners’) sugar
  • 1 teaspoon boiling water


The Dough

Preheat the oven to 180°C (350°F/Gas 4). Using a food processor or a wooden spoon, beat the butter and sugar vigorously until light and creamy. Incorporate the eggs, buttermilk and vanilla, continuing to beat until smooth. Next add the lemon zest and dry ingredients and mix until you have a smooth dough.


A Roll 2 tablespoons of dough into balls and place on a baking tray lined with baking paper, leaving 3 cm ( inches) between each. Bake for about 12 minutes until the cookies are lightly browned. Allow them to cool on a wire rack, then return them to the tray.

The Frosting

Combine the white frosting ingredients until smooth. Using a brush or spoon, spread this frosting on one half of the flat side of each cookie. For the black frosting, place the butter and cream in a saucepan and bring to the boil over medium heat. Remove from the heat, add the chopped chocolate and let it melt for 1 minute, then add the icing sugar and boiling water. Spread the black frosting on the other half of the cookies. Lay the biscuits on a wire rack to let the icing harden.