Black-and-White Cookies Recipe (2024)

These are the real deal ... a true taste of home. After making it once, I did make one change. I make half the frosting first and cover half of the cookies with the "white", then I make the chocolate half. That way, I'm frosting each side while it's fresh and spreadable. It's much easier that way.

These cookies really just don't taste like anything. I even added more chocolate to the frosting and they still just tasted bitter and bland. Sad :(

A little lemon juice is added to white frosting in other recipes. Helps combat that 10X taste.

This recipe was a huge disappointment. The cookies were dry. The icing was tasteless.

Cookies were excellent. I suspect people who complained that they were flavorless of gummy have poor baking skills. Substituting a tablespoon of oil for a tablespoon of butter made them even moister and extended their life significantly.

Interesting recipe. I have found one, with video instructions, from a native Brooklynite, that I like somewhat better. Check it out here: https://youtu.be/8N8IUxqlPbU

I made these this morning and loved them because they came out big like a traditional b& w cookie!

Using real fondant, (pouring fondant, not rolled fondant) makes a huge difference in the taste of the icing. Mastering the Art 1st edition by Julia Child et al has a fondant recipe, but buying it is certainly easier. It's harder to find in small quantities, I know, but possibly easier in NYC. I buy a 50 pound quantity for about $30 and break it into smaller portions, very well wrapped and sealed, and it lasts for at least a year,( I've held it for years)

This is great. Now I can make them black or white for those in my family who only like the white half, then hand the other halves over to my brother, who likes his chocolate frosting. His birthday is coming up soon, anyway. :)

I wish I had known that adding the milk to the butter/sugar/egg mixture would make the whole mixture curdle. I wouldn't have thrown out the first batch. I thought the lemon extract caused the curdling. When it happened a second time without any lemon extract, I just proceeded with the recipe. The cookies turned out fine. The cookie itself is not particularly flavorful, but with the frosting they're wonderful.

Make big and do 8 per cookie sheet. Baked for closer to 22 mins. Frost upside down on the flat side and do vanilla first, then make chocolate icing, working quickly.

When doing the chocolate glaze, heat till pourable. Will get the the smooth shine that should be there. I tried to spread it on as I did the white, did not look right and did not look appealing.

I followed this recipe to a T, and it was a total disaster. I even tried it twice - thinking I'd done something wrong. No one tells you the lemon extract causes the icing to curdle. The cookies were horrible and cakey with a strange sour taste.

They really didn’t taste like anything.

I doubled this recipe, but followed it to a t...cookies came out super lumpy, dense, and not great. Vanilla icing came out too translucent despite my attempts at SLOWLY adding wet ingredients to sugar. I don't know what the heck was going on with the chocolate icing, but I ended up just ditching and making a ganache instead. Overall, I'm sorry I was disappointed by this recipe. ALTHOUGH, in my house, all were eaten...a victory nonetheless.

Yeah I agree with the other reviewers, pretty bland and I was generous with lemon and vanilla. Very cakey batter, too dense and thick. Thankfully I halved the recipe to try it out but I’d say if you want to make these find a recipe elsewhere.

I was afraid to try these with all the bad comments, but they turned out exactly as expected. The frosting does look as good as the ones at the deli, but I think that’s a user error more than anything.

These cookies are bland and not worth making. So sad.

I’m intrigued to try these. In Australia we have Neenish tarts which are probably our closest approximation. Ours have a short crust shell, mock cream filling and a black and white top.

Cookies were excellent. I suspect people who complained that they were flavorless of gummy have poor baking skills. Substituting a tablespoon of oil for a tablespoon of butter made them even moister and extended their life significantly.

First time making this. Hard to know how long to bake. I think I was a little quick to remove based on the recipe warning. Next time, I'll let it get a little brown on the bottom. White icing had good texture, but could use more flavor. Perhaps more vanilla or a little lemon juice would help. Not quite enough white frosting left for to start chocolate, so I had to make a little more. The chocolate frosting had good flavor but hard to get smooth. Next time I'll try thinning it more. Good 1st try.

This recipe should be removed (or fixed). I should have read the comments, because these were destined for the garbage from the start:- the batter was gummy. Not like cookie batter. Gummy. - the batter was tasteless. The ratio of vanilla and salt is far too low.- the “cookies” spread too much, over browned on edges (yes my oven temp was accurately)- when cooled they tasted like a dry sponge. Nothing was going to salvage these. I’m just thankful I didn’t waste the effort on icing.

Interesting recipe. I have found one, with video instructions, from a native Brooklynite, that I like somewhat better. Check it out here: https://youtu.be/8N8IUxqlPbU

Using real fondant, (pouring fondant, not rolled fondant) makes a huge difference in the taste of the icing. Mastering the Art 1st edition by Julia Child et al has a fondant recipe, but buying it is certainly easier. It's harder to find in small quantities, I know, but possibly easier in NYC. I buy a 50 pound quantity for about $30 and break it into smaller portions, very well wrapped and sealed, and it lasts for at least a year,( I've held it for years)

I made these this morning and loved them because they came out big like a traditional b& w cookie!