This NYC staple is the PERFECT holiday treat… even if it’s not the holidays you’ll love making these addicting, beautiful cookies so go head… treat yourself.
Black and Whites – A NYC classic cookie recipe
Makes 11-12 cookies
Prep Time: 30 min Cook Time: 16 min
Cookie Batter
1 ¾ C All Purpose Flour, spooned and leveled
1 C sugar
1/3 C labneh
1 egg, room temperature
10 tbs unsalted butter, room temperature
1 tsp vanilla extract
1 tsp almond extract
1 tbs whole milk
1/4 tsp cardamom
¼ tsp sea salt
¼ tsp baking soda
½ tsp baking powder
Icing Recipe
5 ½ C Confectioners sugar, sifted after measuring
5 tbs + 1tbs whole milk, divided
1 tbs labneh
2 tbs light corn syrup
1 tsp vanilla extract
1/8 tsp cardamom
½ tsp sea salt
3 tbs dutch processed cocoa powder
Method:
Step 1: Preheat oven to 350F. Line two baking sheets with parchment paper or silicone baking mats
Step 2: In a medium bowl, whisk the flour, cardamom, baking powder, baking soda and salt together. Set aside
Step 3: Using a stand mixer or a large bowl and hand held mixer on medium speed, cream the butter and sugar together until lighter in color and smooth in texture, about 3-5 minutes. Add the egg and almond and vanilla extracts and mix on high speed until just combined. Scrape down the sides of the bowl and mix again until everything is incorporated, being careful not to overmix. On low speed, begin adding the flour in 3 batches, alternating in the labneh and milk.
Step 4: Using an ice cream scoop or a greased 1/3C measuring cup, drop cookie batter onto cookie sheet in mounds, spacing them about 4 inches apart. You’ll have about 5-6 cookies to each cookie sheet. Bake about 16 minutes or until cookies have light golden edges. Cool 3-5 minutes on the cookie sheet and then transfer onto a wire rack to cool completely before icing.
Making the Icing:
Step 1: Whisk the confectioner’s sugar, 5 tbs of milk, labneh, cardamom, corn syrup, vanilla extract, and salt in a medium bowl and combine well. Remove 1 cup of the icing into a separate bowl, add the cocoa powder and remaining 1 tbs of milk to the bowl and whisk to combine. Set aside.
Step 2: Once cookies have cooled, flip them over to their flat side (or bottoms up.) Ice HALF the cookie with the white icing using a small offset spatula. Smooth the icing on thick and flat being careful to work neatly. Finish icing the halves of each cookie with the white icing and let it set about 15 minutes or until it’s firm enough that it won’t mix with the chocolate icing. Once white icing has set, spread the chocolate icing onto the other half of each cookie using the same method. It’s okay if the chocolate icing is slightly higher and not completely level with the white icing… in NYC,that is almost expected!
Step 3: Let the cookies set completely before serving, at least 1 hour. Cookies will keep in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
Enjoy these AMAZINGLY BEAUTIFUL AND SUPER DELICIOUS COOKIES!
adapted from New York Times, Sally’s Baking Addiction and Zabars Black and Whites
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Just says get back oh my god I’ll be back hey guys welcome to seven spice spice baking edition and today we are making black and white NYC cookies if you don’t know what those are I highly suggest you look them up or make the recipe yourself these cake-like
Cookies are an awesome treat and for some reason they just scream Christmas to me I don’t know why maybe it’s because I spent my time when I was living in New York during the winter season and I would always grab myself a black and white cookie whenever the mood
Struck me these are really beautiful and they’re eye catching but the reason why I want to make my try a these is because most of the recipes out there are pretty much the same and a lot of them use almond extract or lemon zest or lemon extract as Zabar’s does but today I’m
Putting my own spin on them by adding a little bit of cardamom and levena instead of the sour cream or buttermilk that most people use so you’ll want that and you’ll also want some whole milk which I haven’t put out yet but I will so in this recipe I’m using 1 and 3/4
Cup of flour 1 cup of sugar 1/3 cup of Lebanon 1 egg 10 tablespoons of butter and a teaspoon of vanilla extract and a teaspoon of almond extract I have baking powder baking soda and salt and those increments will be listed in the recipe and 1/8 of a teaspoon of
Cardamom plus I’m going to use a tablespoon of milk let’s just try and eyeball that I really hope I’m right on this so we’ll see how it goes all right let’s start baking ok so the first thing you’re going to want to do is make the cookie dough batter I’ll get to the
Icing ingredients after we’re done with this so take your flour and all your dry spices – the sugar this is the cardamom and the baking soda salt and baking powder and you’re going to whisk them all together and then set them aside grab all your butter and your
Sugar and you’re going to mix them together until they’re light and frothy and everything is nice and incorporated together it’s very important you use room-temperature butter and room-temperature egg actually you want all your ingredients to be pretty much room temperature so this is ten tablespoons of butter and I just left it
On my counter overnight that’s soft enough so that you can do this the next day so add the sugar to the butter and I’m using a handheld mixer here because I want to show you the ingredients it takes about two minutes to get to this consistency you can see it’s turned
Pale and it’s like fluffy and aerated a little bit so then the mix just a little more and then I’m going to add the egg and the extracts over mixing makes the batter not taste so good when it’s all baked and ready so don’t over mix guys
Make sure you scrape down the sides of your bowl with a spatula or some kind of spoon so that you can get all the ingredients incorporated so I’ve gone ahead and done that I’ll give it another mix just to make sure everything’s in there and then I’m going to start
Alternating between dry ingredients and my wet ingredients which is the Lebanon and the milk so I’m going to start about adding like a third of the flour Another third of the flower again making sure not to overmix and its seeming a little too dry so I’m going to add half the Lebanon and you can see it’s starting to look like a cake batter so now I’m going to add another the rest of
The flour and I’ll give it a milk and stop and then add the rest of the Lebanon and I think the lug nut is gonna give it a really tangy sour cream cookie type taste which I’m really excited about so I hope this works as well as I
Have it planned I haven’t tested this recipe so if it makes it on my youtube you know it was good and worth it okay it’s just barely incorporated and I want to scrape down the sides of the bowl so that I make sure to get everything it
Looks really pretty and I bet it’s going to be delicious my dogs like right down here trying to catch any drips or spills or splatters ah it’s time to scoop it onto a cookie sheet my oven is preheating to 350 I have a cookie sheet lined with silicone baking mats you can
Use parchment paper and you can use two cookie sheets or one large one this is a large one and I’m using an ice cream scoop because I want fairly large cookies and I want them uniformed people have different sizes they use I’m making mine kinda big
And you want to space them out really well so there are about four inches apart it looks like I might eat another cookie sheet I’m gonna pop these in the oven because they’re ready to go 350 and time it for about 16 minutes to see
Where they are you want to pull them out of the oven when they’re golden around the edges okay okay four more in the oven they go And there you have it black and white New York City style cookies I hope you enjoyed my video of the classic New York style black and white cookie it was so much fun to make and I think it’s the perfect Christmas treat it’s a crossover between a cake and a cookie and you
Can’t beat that I don’t know about you but I bite right down the middle to get equal chocolate and equal vanilla all in one Merry Christmas and I hope you have a great New Year please remember to Like comment and subscribe share get the word out that I
Have a channel you will enjoy it and everyone else will too bye guys mmm You