Black & White Cookies Recipe

The iconic Black & White cookie is more than just dessert — it’s a landmark of culinary history. In New York City, it’s practically a cultural emblem: flat cakes iced half in vanilla fondant and half in chocolate, baked in a shape somewhere between a cookie and a cake. Though many Americans think of it as a purely New York institution, its origins are steeped in immigrant baking traditions and regional debates.

One commonly cited origin traces the cookie’s first iteration to Glaser’s Bake Shop, opened in 1902 by Bavarian immigrants in Manhattan, where “black-and-white” frosting became one of their signature recipes. Meanwhile, upstate New York claims a related predecessor: Half-Moon cookies from Hemstrought’s Bakery in Utica, with a dome shape and frosted halves, often argued to be the ancestor of Black & Whites.

Over time, the cookie became a touchstone in pop culture — famously referenced in Seinfeld as a symbol of “racial harmony” due to its black-and-white halves sharing the same pastry. Today, bakeries and delis across New York still pride themselves on their version of Black & White, and its legacy as a “drop cake” (rather than traditional cookie) persists in culinary lore.

So when you make an allergen-free version, you’re not just baking a cookie — you’re continuing a storied tradition, adapting it to modern dietary needs, and preserving a piece of food history with each half-frosted bite.

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How to Make Black & White Cookies

Recipe Details

Yield: 20 cookies
Active Time: 20 minutes
Total Time: 30 minutes

Recipe Ingredients

For the cookies

• 1 (14.5-ounce) box Muffin Mix
• ¾ cup water
• ¼ cup coconut oil, melted

For the icing

• 3 cups powdered sugar
• 2 to 4 tablespoons water
• ½ cup dark chocolate morsels
• 1 teaspoon coconut oil

Special equipment
2 pastry bags and piping tips

Recipe Instructions

1. Preheat oven to 350 degrees F and line a sheet tray with parchment paper.
2. Make the cookies: Whisk the muffin mix, water, and coconut oil in a large bowl until blended.
3. Use a 1 tablespoon measuring spoon to scoop dough balls and place them on the sheet tray about 2-inches apart.
4. Flatten each cookie with the back of a spoon, then bake for 8 to 10 minutes. Remove from oven and let sit for 5 minutes before transferring to a cooling rack.
5. Make the icing (White): Add powdered sugar to a bowl, then pour in water 1 tablespoon at a time. Using an electric mixer, beat until icing is thick and fully combined. Remove about half of the icing and place in a pastry bag with a tip.
6. Make the icing (Black/Chocolate): Fill a small sauce pan with 1-inch of water and place a heatproof bowl on top. Add chocolate morsels and coconut oil; stir until melted. Remove bowl and add remaining icing, then beat with an electric mixer until smooth. If too thick, add water 1 tablespoon at a time. Place in a pastry bag with the tip.
7. Frost the cookies: Place 1 cookie on a flat work surface. Pipe a continuous line of white icing, first down the middle of the cookie, then around the edge and back to the middle. Fill one side with white icing. Fill in the second side with chocolate icing. Repeat until all the cookies are frosted.

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Black & White Cookies Nutrition Facts

*Estimated per cookie (recipe yields 16 cookies). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 cookie
Calories	≈ 205 kcal
Protein	≈ 1 g
Carbs	≈ 32 g
Sugar	≈ 17 g
Fiber	≈ 2 g
Fat	≈ 6 g

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Black & White Cookie Variations & Tips

• Gluten-free vs nut-free blend: Use a blend of rice flour, tapioca starch & oat flour (if oats are safe) to keep texture light but stable.
• Dairy-free frosting: Use coconut cream, aquafaba, or butter alternatives in your chocolate and vanilla frostings to accommodate more allergens.
• Flavor enhancements: Add vanilla bean seeds or lemon zest to the vanilla side; a pinch of espresso powder to the chocolate side to deepen contrast.
• Color stability: Make frostings a little thicker so the halves don’t bleed into each other over time.
• Size variation: Mini Black & White bites work great for parties — reduce bake time slightly.
• Chill before frosting: Let the cookie cakes cool completely or even chill briefly so the frostings adhere without melting.

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Best Black & White Cookie Pairings

• Strong black coffee or espresso — coffee’s bitterness balances sweet icing layers.
• Chai or spiced tea — warm spices echo the richness of the chocolate half.
• Vanilla or plain plant-based yogurt — creamy element to cut the icing intensity.
• Fresh berries — tart fruit contrast to sweet frostings.
• Milk (dairy or alternative) — classic pairing with cookie desserts.

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Best Times to Make Black & White Cookies

• New York–style deli nights or themed dinner events — bring an iconic taste of NYC to your table.
• Cookie swaps or bake sales — an allergen-friendly version stands out in the mix.
• Tea parties and brunches — elegant, visually striking cookie for guest tables.
• Holiday dessert spreads — adds contrast (black & white) to cookie trays.
• Gifting or care packages — packaging half-dipped cookies makes a unique presentation.

Recipe credit: Angela Gaines