Black and White Cookies

Total Time:
50 min
15 min
35 min

20 cookies, depending upon size

  • Cookies
  • 2 1/2 cups cake flour
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 sticks butter, room temperature
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/3 cup boiling water
  • 4 cups confectioners' sugar
  • 1 ounces bittersweet chocolate, melted


Preheat oven to 375 degrees F.

In a medium mixing bowl, stir together the cake flour, all-purpose flour and baking powder; set aside. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs, 1 at a time. Then beat in the milk and vanilla. Gradually, beat the dry ingredients into the wet. Drop tablespoonfuls of the cookie batter onto parchment paper lined sheet pans, 2-inches apart. Bake for approximately 25 minutes until the edges of the cookies just begin to brown..

Meanwhile, make the icing. In a large mixing bowl, stir the boiling water into the confectioners' sugar, 1 tablespoon at a time, until the mixture is spreadable but still thick. Transfer half of the icing to another mixing bowl and stir in the melted chocolate.

When the cookies are done let them cool completely. Spread half of the flat side (baked side down) of the cookies with white icing and the other half with the chocolate icing. Let the cookies dry and harden completely.

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2.3 19
I really liked the cookie itself. But the white frosting really needs its ingredients adjusted. Maybe milk or butter should be included. I made dozens of great cookies. All of them sadly thrown away now. item not reviewed by moderator and published
I haven't tried the recipe (which is why I'm giving it a neutral 3-star rating), but it sounds to me like the reviewers have never had a genuine New York black-and-white cookie. It's supposed to have a cake-like texture, like a firm sponge cake, or a whoopie pie. It's much softer than shortbread or a sugar cookie. The icing is supposed to harden into a crisp, shiny, and very sweet shell. It's a thick glaze, not a creamy frosting. The recipe doesn't specify the size, but they're supposed to be big, about 5 inches wide. And to the reviewer who used chocolate chips in the icing: the recipe calls for bittersweet chocolate. Semi-sweet chocolate has more sugar than bittersweet, which would make the icing even sweeter that it's supposed to be. item not reviewed by moderator and published
I am afraid I agree with these reviews. I too thought since it was Paula Deen, the recipe would be fabulous. The worst part is the frosting, I will do that in a different way after this. Just powdered sugar and water, not good. And the chocolate side is not dark as it should be. Is there such a thing as a black food coloring? It was an awful waste of money, all the ingredients down the disposal afterwards. I admit, I did not realize that Black and White cookies should authentically be cake-like, and these are cake-like. I thought they were more like a shortbread cut-out cookie. But I will not make these again. I am a good baker, and I just didn't like these. Wonder what a New Yorker thinks of them? Jerry Seinfeld, where are you? item not reviewed by moderator and published
This was the absolute worst cookie I've ever made in my adult baking life!!! I should have read the review first but thought "Hey its Paula Dean" its got to be good. Not even close!! This cookies turned out like a biscuit I didn't even frost them all because I was so fed up with it. The icing was awful! Never will I just add water to confection sugar. That is the worst taste in the world. Word to the wise....SKIP THIS RECIPE item not reviewed by moderator and published
tasty maybe,however we never got as far as to frost them. I was so discouraged. They looked like lumpy biscuits. they never flatted down. I thought the dough was too gooey but proceeded anyway. I was certain I had messed up that I made a second batch with same results. All zillion cookies in garbage. what a waste. Sorry but true item not reviewed by moderator and published
These spread so thin. I always do a test cookie especially when trying a new recipe. I added an extra 1-1/2 cups of flour. I'm not even to tasting them yet and I won't make them again! :0( item not reviewed by moderator and published
The cookie recipe is very similar to Martha Stewat's recipe it is just missing corn syrup in the frosting and lemon extract in the cookie batter. Paula probably used salted butter, thats why she did not add salt to the cookie batter. Just use Martha Stwrts recipe. LOL item not reviewed by moderator and published
These might be good but salt is not included in the ingredients. I think that is why they taste so bad. item not reviewed by moderator and published
These are Very Much like ones purchased. Those had a Chocolate Batter and added 'clear' Karo syrup in frosting to make them shiny. This is terrific regardless. Perfect for Two,just cut recipe in half. Make all the Icing.Put on other Sweets!So delishish, Big Cookies to break in centre and 'dunk' if you please! item not reviewed by moderator and published
I have read several comments and its amazing how quick people are to blame the recipe. I found these cookies easy to make and a new favorite request among friends. item not reviewed by moderator and published

Not what you're looking for? Try:

Duff's Black and White Cookie