Black and White Cookies Recipe

Classic Deli-Style Black and White Cookies

Level: Intermediate

Yield: 8 to 10 cookies

Nutritional Analysis Per Serving
Serving Size: 1 of 9 servings
Calories: 328
Total Fat: 10 g
Saturated Fat: 5 g
Carbohydrates: 58 g
Dietary Fiber: 2 g
Sugar: 40 g
Protein: 4 g
Cholesterol: 41 mg
Sodium: 218 mg

Total: 3 hr 10 min (includes chilling, cooling and setting time)
Active: 40 min

Transport yourself back to those nostalgic deli counter moments with these irresistible black and white cookiessoft, cake-like treats topped with bright lemon-vanilla and rich chocolate frosting. The subtle acidity and perfect texture will have you hooked after the first bite, just like unwrapping one from a glass case. Whip them up for your next gathering; they pair surprisingly well with pastrami and cold cuts, and mastering those smooth, even halves nails the classic deli vibe. Go all vanilla or all chocolate if you darethese are endlessly addictive and so fun to create at home!

Ingredients

Cookies:

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 3/4 stick (6 tablespoons) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 1 large egg, at room temperature
• 1/3 cup buttermilk, at room temperature
• 1 tablespoon apple cider vinegar

Frosting:

• 2 cups confectioners' sugar
• 1 tablespoon lemon juice plus 1 tablespoon lemon zest
• 1 tablespoon light corn syrup, or more as needed
• 1 teaspoon kosher salt
• 1/4 cup Dutch process cocoa powder
• Nonstick cooking spray, for the parchment paper

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Instructions

1. For the cookies: Preheat the oven to 350 degrees F.
2. In a large bowl, sift together the flour and baking powder. Stir in the salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until pale and lemon colored, 5 to 8 minutes. Add the lemon zest, vanilla and egg and mix on low speed to combine.
3. Remove the bowl from the mixer and use a rubber spatula to gently fold in the flour mixture, along with the buttermilk and apple cider vinegar. Don't overmix (it makes the cookies tough). Refrigerate 10 to 15 minutes.
4. For the frosting: In a large bowl, sift the confectioners' sugar. Whisk in the lemon juice, corn syrup, salt and 2 tablespoons water. Spoon half the frosting into a smaller bowl, then stir in the lemon zest. In the large bowl, whisk in the cocoa powder. Note: If the frosting is too thick, whisk in a splash of water. If it's not glossy, add a dash of corn syrup.
5. Layer the baking sheets with parchment and spray with the cooking spray. Dunk a 1/4-cup measure (or a similar size ice cream scoop) in flour to coat it. (This will help prevent the batter from sticking and make rounder cookies without rough edges). Scoop 1/4-cup batter onto the baking sheet, leaving room for it to spread, and feel free to round or smooth an edge with your finger or a floured spoon. Repeat with all of the batter, allowing 4 (maximum 5) cookies on each baking sheet. Tap the baking sheets lightly a few times on your counter to even them out and place in the center of the oven to bake.
6. Bake the cookies until light brown and spongy, 10 to 12 minutes. Remove and cool 10 minutes. Use a rubber spatula to carefully lift each cookie off the baking sheet and turn it on its other side (flat side up) to cool, 1 hour more.
7. Use the edge of a kitchen knife or larger straight-edged spatula (or even a ruler wrapped tightly in foil) to make the even line of each half of the frosting. Gently lay the blade of the knife/spatula straight down the middle of the flat side of a cookie and spoon the vanilla frosting on one half. Give it a minute to spread against and settle evenly on the edge of the knife, then turn the knife edge perpendicular to the cookie to expose the other half (it will look as if you are about to cut the cookie). Fill in the remaining half with the chocolate frosting. Let the chocolate frosting settle, then gently lift the knife/spatula up. Repeat with all the cookies. Let set at least 1 hour or up to 4 hours.