Traditional Black and White Cookies

Traditional Black and White Cookies

30 minutes Servings: 12
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Black and White Cookies are a classic cookie found in delis and corner stores all over New York City. They are giant cakelike cookies with the perfect soft texture and sweet vanilla flavor. It turns out they are super easy to make at home, and we did. Our version uses our rich and creamy lactose-free sour cream - the key ingredient- and lactose-free butter. You're in for a real treat.

Green Valley Creamery


  • 10 tablespoons Green Valley Creamery Lactose-Free Butter, softened to room temperature
  • 1/3 cup Green Valley Creamery Lactose-Free Sour cream, at room temperature
  • 1 and 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract


  • 2 ½ cups confectioners’ sugar
  • Boiling water, as needed
  • 1 ½ tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 2 ½ ounces unsweetened baking chocolate, melted and cooled
  • 2 ½ tablespoons unsweetened cocoa powder
  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  2. Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
  3. In a large bowl using a handheld or stand mixer, beat the butter and sugar together on medium-high speed until smooth and creamy. Add the egg and vanilla extract, and beat on high speed until just combined. Scrape the bowl and beat again as needed to combine.
  4. Reduce to low speed - add half the dry ingredients and beat, then the sour cream, then the remaining half of the dry ingredients. Beat everything on low until combined and no flour is visible. Batter should be very thick.
  5. Using a 1/4-cup measuring cup, drop 6 mounds of dough on each sheet, 4 inches apart on prepared baking sheets. Bake for 15-18 minutes or until the edges are lightly browned, rotating the sheets half way through. Allow cookies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely before icing.
  6. While the cookies cool, make the glaze: Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.)
  7. Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla icing left over which you will use to make chocolate icing.
  8. Whisk melted chocolate into vanilla icing, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least an hour before serving.

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