New York Black and White Cookies are cake-like cookies covered in both vanilla and chocolate fondants. They are large and dramatic, with lots of vanilla and a hint of lemon. After sampling many varieties of these iconic cookies, this is my all-time favorite recipe.
For the Cookies:
- 4 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp table salt (2 1/2 tsp kosher salt)
- 2 cups granulated sugar
- 2 sticks (1 cup/ 8 ounces) of salted butter, at room temperature
- 3/4 cup vegetable shortening
- 3 large eggs, at room temperature
- 1 tbsp light corn syrup
- 5 tsp pure vanilla extract
- 1 1/2 tsp lemon extract
- 1/2 cup full-fat sour cream
For the Chocolate and Vanilla Fondants:
Make the Cookies:
- Preheat the oven to 350 degrees and set a rack in the center of the oven. Cover 1-3 large baking sheets with parchment paper. (You’ll bake the cookies one sheet at a time, 9 cookies per sheet.)
- In a large bowl, add the flour, baking soda and salt and stir with a wire whisk just to combine.
- In the bowl of a standing mixer fitted with the paddle attachment, add the sugar, butter and shortening. Beat on medium speed until very light and fluffy, about 5-6 minutes. Add the eggs, corn syrup and extracts and beat on medium speed until completely combined, stopping to scrape down the sides of the bowl as necessary.
- Add about half of the flour mixture to the butter and egg mixture and mix on low speed just until combined. Add the sour cream, and continue to beat on low speed to incorporate. Beat in the remaining flour mixture just until combined.
- Cover the bowl with plastic wrap and let the dough sit on the counter for about 10 minutes, which will allow the dough to firm up a bit.
- Use a 1/4 cup measure to scoop out portions of dough, plopping them down onto the parchment lined baking sheets. (See photos above.) The cookies will spread as they bake, so do not put more than 9 balls of dough on each baking sheet and make sure they are spaced at least 3-inches apart.
- Spray your hands with a bit of non-stick spray and shape the mounds of dough into fat disks that are about 3-inches in diameter.
- Bake the cookies one sheet at a time for 12-14 minutes, until they are just set and the outer edges are just barely starting to turn a light brown.
- Remove sheets to a wire rack and let cool for at least 5 minutes. Using a spatula, transfer the cookies to the wire racks to let cool completely before frosting.
Make the Fondants:
- Lay cookies out on wire baking racks with sheets of parchment or aluminum foil underneath to catch fondant drips. Fits two decorator bags with a small round decorator tip. You can also simply snip off the tip of a pastry bag after filling it with fondant. Set the pastry bags said while you prepare the fondants.
- Place the chopped chocolate in a medium size bowl and set close to the stovetop. Add the corn syrup and water to a medium size saucepan and cook over medium-high heat just until the mixture boils. Remove from the heat and add the powdered sugar, one cup at a time, beating with a wire whisk to combine after each cup is added. Add the vanilla and whisk until completely smooth.
- Pour 1 1/2 cups of the vanilla fondant over the chocolate. Let sit for about 5 minutes and then stir the chocolate fondant until smooth. If the chocolate doesn’t melt completely: set the bowl over a small saucepan filled with an inch or two of boiling water. Continue to stir, allowing the steam from the water to gently heat the bowl and melt the chocolate.
- Both of the fondants should be the consistency of heavy cream – thin enough to pour and spread, but not watery. To thin fondant that’s too thick, add very hot water, one teaspoon at a time. To thicken fondant that’s too thin, add additional powdered sugar, one tablespoon at a time.
- Fill one of the pastry bags with vanilla fondant. Pipe a line down the center of each cookie, then fill in one side with vanilla fondant.
- Fill the second bag with chocolate fondant and fill in the other half of the cookies. If the chocolate fondant has thickened up too much while icing the cookies with vanilla, reheat by placing the bowl over a small saucepan filled with an inch or two of boiling water. Let the steam reheat the fondant while stirring constantly. You can also thin it by stirring in very hot water, 1 teaspoon at a time.
- Let the cookies sit on the wire racks until the fondants have set up completely, at least 2 hours. Store the cookies in an airtight container, layers separated with parchment paper, for up to 1 week.
Keywords: cookies, chocolate, vanilla, black and white cookies, New York cookies, New York black and whites, decorated cookies, frosted cookies, vanilla cookies, large cookies