Black and white cookies are a classic Jewish dessert with a distinctive half-and-half design. These soft, cake-like treats feature vanilla icing on one side and chocolate on the other. Originating in New York bakeries, they have become a staple in Jewish-American cuisine.
Making Black and White Cookies:
1. Ingredients
For the cookies: 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup whole milk. For the icings: 2 cups powdered sugar (divided), 2 tablespoons light corn syrup (divided), 2 teaspoons vanilla extract (divided), 2 tablespoons whole milk (divided), 2 tablespoons cocoa powder, 2 tablespoons hot water.
2. Preheat and Prepare
Preheat your oven to 375u00b0F (190u00b0C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
3. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
5. Add Wet Ingredients
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract. Gradually add the milk, mixing until just combined.
6. Combine Dry and Wet Mixtures
Slowly add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
7. Shape and Bake Cookies
Drop 1/4 cup portions of dough onto the prepared baking sheets, spacing them about 3 inches apart. Flatten slightly with the back of a spoon. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
8. Prepare Vanilla Icing
In a small bowl, mix 1 cup powdered sugar, 1 tablespoon corn syrup, 1 teaspoon vanilla extract, and 1 tablespoon milk until smooth. Adjust consistency with a little more milk if needed.
9. Prepare Chocolate Icing
In another small bowl, mix the remaining 1 cup powdered sugar, 1 tablespoon corn syrup, 1 teaspoon vanilla extract, cocoa powder, and hot water until smooth. Adjust consistency with more water if needed.
10. Ice the Cookies
Spread the vanilla icing on half of each cookie's flat side. Let set for 10 minutes, then spread the chocolate icing on the other half. Allow the icing to fully set before serving.
Traditions and Heritage of Black and White Cookies
Black and White Cookies
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Frequently Asked Questions
What are Black and White Cookies?
Black and White Cookies are a classic Jewish-American dessert consisting of a soft, cake-like cookie topped with half vanilla icing and half chocolate icing, giving it its distinctive two-tone appearance.
Why are Black and White Cookies associated with Jewish cuisine?
Black and White Cookies became popular in Jewish bakeries in New York City, particularly in the early 20th century. They are often enjoyed as a traditional treat during Jewish holidays and gatherings.
What is the texture of a Black and White Cookie?
A Black and White Cookie has a soft, cake-like texture rather than a crispy or chewy one, making it more similar to a small round cake than a typical cookie.
Can Black and White Cookies be made at home?
Yes, Black and White Cookies can be made at home with simple ingredients like flour, sugar, eggs, and butter, followed by a vanilla and chocolate icing glaze for the signature look.
Are Black and White Cookies kosher?
Traditional Black and White Cookies can be kosher if prepared according to kosher dietary laws, but it depends on the ingredients and preparation method. Many Jewish bakeries offer kosher-certified versions.
