Black and White Cookies (2024)

Published: April 16, 2021 · Modified: Apr 16, 2021 by John Kanell

These cookies, also known as Half-Moon Cookies, are the best of both worlds. They’re half way between a cake and a cookie. The icing is half chocolate and half vanilla. But don’t be mistaken and think that these cookies are half as good because I promise you that they are absolutely delicious!

The texture of these black and white cookies are sponge-like (similar to a cake’s) with a sweet glaze overtop, just like what you’ll find in a bakery in NYC. They’re also surprisingly easy to make at home and if you’ve got kids, they’ll have a ton of fun icing them. See my full recipe tutorial below including important notes on ingredients, step-by-step photos, and decorating tips! Love cookies as much as I do? Make sure to check out my whole collection of delicious cookies here!

WHAT YOU NEED TO MAKE THIS RECIPE

All-purpose flour – no need to use a cake or specialty flour for this. You can still achieve a cake-like texture with a basic all-purpose flour.

Buttermilk – the buttermilk is what helps give them a soft texture. Check out my How to Make Buttermilk Post if you need an easy substitution.

Light corn syrup – light corn syrup is colorless, sweet, and has a hint of vanilla flavor, it gives the icing a nice gloss. Be sure to not accidentally use dark corn syrup which has a toasty molasses flavor to it. You can substitute it for glucose syrup or omit if desired.

Vanilla – use real vanilla extract for the best flavor and stay away from vanilla essence.

Cocoa powder – Dutch process cocoa powder like Hershey’s or Ghirardelli will give you that characteristic dark color.

HOW TO MAKE BLACK AND WHITE COOKIES

1. Combine the flour, salt, and baking soda in a bowl then whisk together and set aside.

2. Cream the butter and sugar in a bowl until light and fluffy before mixing in the egg and vanilla.

3. Add the flour mixture and buttermilk in three alternating batches starting and ending with the flour, while mixing on low. Mix until just combined.

4. Use a ¼ cup scoop or greased measuring cup to drop balls of batter onto your lined baking sheets. Bake for 13-14 minutes or until the centers are springy to the touch.

5. Make the icing by combining the powdered sugar, vanilla, lemon juice, corn syrup and water in a large bowl then mix until smooth, adding more water as needed to a thinner spreadable icing.

6. Transfer almost half the icing to another bowl and combine cocoa powder, water, and corn syrup.

7. Cover half of each cookie in a thin layer of vanilla icing. Draw a line down the middle with an offset spatula or knife to get a nice clean edge.

8. Allow the icing to set then cover the other side with the chocolate icing. Allow to set before enjoying.

PRO TIPS FOR MAKING THIS RECIPE

• Make sure your baking soda hasn’t expired as it’s a key ingredient for the shape and texture of the cookies.
• To help the icing set quickly so you can get the chocolate layer on quickly, you can put the half finished cookies into the fridge for 20 to 25 minutes.
• Make sure your butter and egg is at room temperature so everything is mixed and bakes evenly.
• Take the butter out of the fridge in advance to soften it, don’t be tempted to heat the butter so it melts because it’ll cause the cookies to spread too much.
• Let them cool completely before icing or the vanilla icing will melt.
• Keep in mind that you are icing the flat side and not the rounded side of the cookies.
• If you are not using a scale to measure your flour, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This is the best way to measure flour without overpacking the cup.
• This recipe makes about 8 portions. You can double or triple the recipe as needed.

FREQUENTLY ASKED QUESTIONS

CAN I PREPARE THESE IN ADVANCE?

I find these black and white cookies are best to be eaten within 24 hours as that’s when the cookies will be at their softest. However, they will still be tasty within 3 days as long as you store them in an airtight container at room temperature. After 3 days, store them in the fridge for another 1-2 days if you still have leftovers!

CAN I FREEZE THESE?

Yes, you can freeze the baked but unglazed cookies or raw dough for up to 3 months. Thaw completely before glazing/baking.

WHAT IF I DON’T HAVE BUTTERMILK

You can make your own buttermilk. Check out my blog post here with tips and tricks on making you own homemade buttermilk.

If you’ve tried these Black and White Cookies then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!