Ina Garten’s Irresistible Black & White Cookies Recipe

Black & white cookies represent a classic New York bakery staple with soft, cake-like textures and iconic dual-toned frosting.

These nostalgic treats blend sweet memories and culinary artistry in one remarkable dessert.

Light and pillowy cookies offer a delightful canvas for contrasting chocolate and vanilla glazes.

Her signature recipe transforms simple ingredients into an irresistible confection that celebrates baking tradition.

Each carefully crafted cookie promises a perfect balance between tender crumb and smooth, glossy icing.

The delicate interplay of flavors creates a sensory experience that transports you to beloved neighborhood bakeries.

Baking these cookies lets you recreate a beloved classic with professional-level elegance: prepare to delight your taste buds!

Why Black & White Cookies Are Iconic

• Indulge in Classic Bakery Charm: These black and white cookies capture the nostalgic essence of traditional New York bakery treats with a homemade touch that beats any store-bought version.
• Master a Professional-Looking Dessert: The precise glazing technique creates a stunning two-toned cookie that looks like it came straight from a professional pastry shop, making you feel like a total baking pro with minimal effort.
• Enjoy Perfectly Balanced Flavors: The combination of soft, cakey cookie base with rich chocolate and sweet vanilla glazes delivers a delightful contrast of textures and tastes that dance perfectly on your palate, satisfying both chocolate and vanilla lovers.
• Create Crowd-Pleasing Conversation Starter: These iconic cookies not only taste amazing but also serve as a beautiful dessert that sparks conversation and impresses guests at gatherings, making you the star of any party or potluck.

What You’ll Need for That Glossy Finish

• All-Purpose Flour: Provides structure and texture for the classic soft cookie base.
• Granulated Sugar: Adds sweetness and helps create a tender cookie crumb.
• Unsalted Butter: Delivers rich flavor and helps create a soft, moist cookie.
• Egg: Binds ingredients and adds richness to the cookie dough.
• Sour Cream: Ensures moisture and creates a tender, cake-like cookie texture.

• Baking Powder, Baking Soda: Help the cookies rise and create a light, soft texture.
• Salt: Enhances overall flavor and balances the sweetness.

• Chocolate, Butter, Coffee Granules: Create a rich, glossy dark chocolate glaze with depth of flavor.
• Confectioners' Sugar, Corn Syrup, Vanilla Extract, Heavy Cream: Combine to make a smooth, sweet vanilla glaze that sets perfectly.

How to Frost and Bake the Perfect Batch

Step 1: Prepare the Oven

Preheat the oven to 350°F (180°C). Position two oven racks evenly to ensure consistent baking.

Step 2: Cream Butter and Sugar

• Butter
• Sugar

Whip on medium-high speed for 2-3 minutes until the mixture becomes light and fluffy.

Step 3: Add Wet Ingredients

• Egg
• Vanilla extract

Mix thoroughly, scraping down the sides of the bowl to blend evenly.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Step 5: Create Cookie Dough

Gradually mix dry ingredients and sour cream into the butter mixture, alternating in thirds. Mix until just combined, avoiding overmixing.

Step 6: Shape Cookie Rounds

Use a 2¼-inch ice cream scoop to place 5 level scoops of batter on parchment-lined sheet pans. Space cookies 2 inches apart.

Step 7: Bake to Perfection

Bake for 10 minutes, then rotate pans and switch rack positions. Continue baking 6-8 minutes until edges turn light golden brown.

Step 8: Cool Cookies

Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.

Step 9: Create Chocolate Glaze

• Butter
• Chocolate
• Coffee granules

Microwave in 30-second intervals, stirring until smooth.

Step 10: Apply Chocolate Glaze

Turn cookies flat side up. Spoon chocolate glaze over half the cookie, creating a straight edge.

Step 11: Prepare Vanilla Glaze

• Powdered sugar
• Corn syrup
• Vanilla extract
• Heavy cream

Adjust cream consistency to create a smooth, pourable glaze.

Step 12: Complete Cookie Decoration

Spoon vanilla glaze over the unglazed half of each cookie. Smooth with a spatula if needed.

Step 13: Let Cookies Set

Allow cookies to sit for 30 minutes until glazes are completely set.

Serving Tip: These classic black and white cookies are perfect for sharing with friends or enjoying with a cup of coffee.

Tips for That Classic Cookie Split

• Chill Dough for Perfect Texture: Refrigerate the cookie dough for 30 minutes before scooping. Cold dough prevents spreading and helps maintain the classic black and white cookie shape.
• Master the Glaze Technique: Use an offset spatula to create clean, smooth glaze lines between the chocolate and vanilla sides. Practice a steady hand for a professional bakery-style finish.
• Select High-Quality Chocolate: Choose a good dark chocolate for the chocolate glaze. Premium chocolate makes a significant difference in the overall flavor and richness of the cookies.
• Create Neat Cookie Edges: Gently shape the dough mounds with a spatula before baking to ensure round, uniform cookies. Smooth edges lead to more attractive final results.
• Store Cookies Carefully: Layer the cookies between wax paper in an airtight container to prevent the glazes from sticking together. They'll stay fresh and look perfect for several days.

How to Store Black & White Cookies Right

• Airtight Preservation: Create a protective shield for your Black & White Cookies by using a sturdy container with a tight-sealing lid. Layer parchment paper between each cookie to prevent frosting transfer and maintain their pristine appearance. This method keeps cookies fresh and prevents them from absorbing other refrigerator odors.
• Freezer Storage: Extend the life of these delectable treats by freezing them strategically. Arrange cookies in a single layer on a flat baking sheet, ensuring they don't touch each other. Freeze for 2 hours until completely solid, then transfer to a heavy-duty freezer bag. Squeeze out excess air to prevent freezer burn and maintain optimal texture. These cookies can survive up to 2 months in the freezer, ready to be enjoyed whenever a sweet craving strikes.

Fun New Looks for This Classic Treat

• Citrus Burst Cookies: Replace vanilla extract with lemon or orange zest for a bright, tangy flavor profile that adds refreshing notes to the classic black and white cookie.
• Nutty Chocolate Chip Edition: Fold in chopped toasted almonds or pecans into the cookie batter and sprinkle mini chocolate chips for extra crunch and depth of flavor.
• Spiced Autumn Version: Incorporate ground cinnamon, nutmeg, and a touch of cardamom into the dry ingredients to create a warm, seasonal cookie that captures cozy fall vibes.
• Gluten-Free Friendly Option: Substitute all-purpose flour with a gluten-free flour blend and ensure all other ingredients are certified gluten-free for those with dietary restrictions.

Cookie Close-Out for Nostalgic Cravings

Ina Garten’s black & white cookies bring nostalgic New York bakery charm right to home kitchens.

Classic treats like these connect generations through shared culinary memories.

Chocolate and vanilla glazes create perfect halves of delectable elegance.

Garten’s recipe balances simplicity with sophisticated flavor profiles.

Homemade cookies elevate ordinary moments into memorable experiences.

Readers, share this delightful recipe, spark conversation in comments, and spread sweet joy through baking magic.

Ina Garten Black & White Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 39 reviews

• Total Time: 35 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

New York’s classic Black & White Cookies deliver nostalgic bakery charm with Ina Garten’s signature elegance. Pillowy cake-like rounds topped with perfect chocolate and vanilla glazes promise sweet memories of Manhattan street corner delights.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 extra-large egg
• ⅓ cup sour cream
• 5 ounces semisweet chocolate
• 2 cups confectioners’ sugar

Dairy and Fats:

• 14 tablespoons (1¾ sticks) unsalted butter
• 2 to 3 tablespoons heavy cream
• 2 tablespoons light corn syrup

Seasonings and Enhancers:

• 2 teaspoons pure vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon instant coffee granules
• ½ teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to 180°C / 350°F and position two racks evenly inside for consistent baking.
2. In an electric mixer with paddle attachment, cream butter and sugar at medium-high speed until the mixture becomes pale and voluminous, approximately 2-3 minutes.
3. Reduce mixer speed and incorporate egg and vanilla extract, ensuring thorough mixing and scraping down the bowl’s sides.
4. Sift flour, baking powder, baking soda, and salt into a separate mixing bowl to eliminate potential lumps and ensure even distribution.
5. Gradually fold dry ingredients and sour cream into butter mixture, alternating in thirds and mixing on low speed until just combined.
6. Line baking sheets with parchment paper and use a 5.5cm / 2¼-inch ice cream scoop to portion dough, placing 5 level scoops per sheet with 5cm / 2 inches spacing.
7. Bake cookies for 10 minutes, then rotate pans and switch racks to ensure uniform browning.
8. Continue baking for an additional 6-8 minutes until edges turn light golden brown.
9. Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.
10. Create chocolate glaze by microwaving butter, chocolate, and coffee granules in 30-second intervals, stirring between each until smooth.
11. Turn cooled cookies flat-side up and spoon chocolate glaze over half, creating a straight line down the center.
12. Prepare vanilla glaze by whisking sifted confectioners’ sugar, corn syrup, vanilla extract, and cream until smooth and pourable.
13. Drizzle vanilla glaze over unglazed cookie half, smoothing with a spatula if needed.
14. Let both glazes set for 30 minutes before serving to allow proper hardening.

Notes

• Chill the dough for at least 30 minutes before baking to help cookies maintain their shape and develop richer flavors.
• Measure dry ingredients precisely using the spoon-and-level method to ensure consistent texture and perfect cookie results.
• Space cookies about 2 inches apart on the baking sheet to prevent them from spreading into each other during baking.
• Line baking sheets with parchment paper or silicone mats for easier cleanup and more even browning.
• Check cookies a minute before the recommended baking time to avoid overcooking and ensure a soft, chewy texture.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (94g)
• Calories: 333
• Sugar: 38g
• Sodium: 210mg
• Fat: 9.6g
• Saturated Fat: 5.7g
• Carbohydrates: 56g
• Fiber: 1g
• Protein: 3.7g
• Cholesterol: 29mg