Gluten Free Black and White Cookies

The traditional New York City style black and white cookie has gone gluten free.  These cake-like cookies are perfect for when you can’t decide between vanilla or chocolate frosting.  Just have both!!  

Those of you who loved Seinfeld know what I say when I mean that this cookie pretty much became famous after an episode of Seinfeld when Jerry and Elaine were waiting in line at a bakery.  They were trying to get a Babka and Jerry was eating a black and white cookie, and he said “Look to the cookie” in reference to racial harmony. 

WHAT EXACTLY IS A BLACK AND WHITE COOKIE?

The black and white cookie isn’t much of a cookie at all. It’s more of a cakie (new term?) which is like a cross between a cookie and a cake.  It’s nothing like you’ve ever had before.  It originated somewhere in New York City (I think) and is really a NYC staple apparently.  I’ve never been to NYC, but this is what I’ve heard.  (I know–I need to get there one day).  What I can tell you as fact is that these cookies are really yummy!  I’ve had them many times pre-GF and actually found a gluten free version in a Wegman’s.  I bought them and they were good and all, but at over $6.00 for three cookies, I won’t buy them again and will just make them when I want some. 

A true black and white cookie has just a hint of lemon extract, as well as vanilla extract.  The lemon helps to cut the sweetness a little bit.  And then there’s the frosting (or icing, really).  With the two flavors, everyone gets the best of both worlds. It’s genius really.  A cake/cookie combo (cakie) with a chocolate/vanilla combo, all wrapped up into one neat little treat.  What could be better?  

HOW TO MAKE BLACK AND WHITE COOKIES

You’d think by looking at these cookies that they were a little daunting, but truly they are a breeze to make.  The batter is mixed together, very similar to a thick cake batter, and scooped onto baking sheets.  The cookies are baked until set and then cooled on a rack.  

Once the cookies are cooled, flip them over to where the bottom becomes the top.  After mixing the simple icing ingredients together, spread one side with the chocolate and the other with the vanilla.  Let them set and you are done!  

No need to make a trip to New York City to have a great Black and White cookie (if they even HAVE gluten free!).  Just make them yourself 🙂

Gluten Free Black and White Cookies

The traditional New York City style black and white cookie has gone gluten free. These cake-like cookies are perfect for when you can’t decide between vanilla or chocolate frosting. Just have both!!  

Print Recipe

CourseDessert

CuisineAmerican

Keywordblack and white cookie, Gluten Free

Prep Time15 minutes

Cook Time18 minutes

Total Time33 minutes

Servings2 dozen

AuthorKim

Ingredients

FOR THE COOKIES:

• 4 cups (560 g) gluten free flour blend (I use Kim’s gluten free flour blend, but Cup4Cup can be substituted, or any other blend with xanthan gum added)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (226 g) butter, softened
• 1 3/4 cups (350 g) granulated sugar
• 2 eggs, at room temperature
• 1/2 tsp vanilla extract
• 1/4 tsp lemon extract
• 1¼ cups (300 ml) milk

FOR THE ICING:

• 5 1/2 cups (687 g) powdered sugar
• 7 tbsp milk, divided
• 2 tbsp light corn syrup
• 1 tsp vanilla extract
• 3 tbsp unsweetened cocoa powder

Instructions

FOR THE COOKIES:

• Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper.
• In a large bowl, whisk flour, baking powder and salt together and set aside.
  
• Beat the butter at medium speed and while the mixer is running, gradually add in the sugar.  Increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs, vanilla and lemon extract. Beat until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again. 
• With mixer on low speed, alternately add the flour and the milk in three additions (beginning and ending with flour).  Mix until just combined. 
  
• Use a cookie scoop to scoop mounds of dough onto the prepared baking sheets about two inches apart. Bake until the edges of the cookies are set and light golden brown, about 18 minutes. Allow the cookies to cool for 2 minutes on the baking sheet, then remove to a wire rack to cool completely.
  

FOR THE ICING:

• Whisk the powdered sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer one cup to another bowl, add remaining tablespoon of milk and the cocoa powder. Whisk to combine.
• Once cookies are cooled, flip them over.  The flat side will be the side that is frosted.  Spread vanilla icing onto half the cookies.  Refrigerate for a few minutes or until set. Spread chocolate icing onto other side and allow the icing to set completely before serving.  
  
• Cookies will stay fresh in the refrigerator in an airtight container for one week, or they may be frozen for up to three months.  Thaw in the refrigerator overnight and then bring to room temperature before serving.  

Adapted from Brown Eyed Baker’s Black and White Cookies

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