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Black & White Cookies

Prep Time:

30 minutes

Bake Time:

15 minutes

Total Time:

2.5 hours


24 cookies




For the cookies:

  • 4 cups cake flour

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup unsalted butter, softened

  • 1¾ cups granulated sugar

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • ½ teaspoon lemon extract

  • 1 cup whole milk

For the icings:

  • ½ cup light corn syrup

  • ⅓ cup water

  • 5 cups powdered sugar

  • ½ teaspoon vanilla extract

  • 2 ounces unsweetened chocolate chips, melted

Tools Needed

Stand Mixer

Cooling Rack

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Bake with Me


Adapted from America's Test Kitchen - In collaboration with Chef Dennis Chan of Blue Bamboo

  1. Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350℉. Line two baking trays with parchment paper or silicone baking mats and set aside.

  2. Make the cookies: Whisk flour, baking powder, and salt together in a medium bowl. Set aside.

  3. Using a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Add eggs, vanilla, and lemon extract and continue to beat until combined, about 30 seconds, scraping down the sides of the bowl and beater as needed.

  4. Reduce mixer speed to low and add ⅓ of the dry mixture, followed by ½ of the milk. Repeat with half of the remaining dry mixture and remaining milk. Beat in remaining dry mixture until well combined.

  5. Scoop ¼ cup mounds of batter onto prepared baking trays, spaced about 2 inches apart. Use finger, dipped in water, to smooth tops of cookies. 

  6. Bake cookies until edges are just beginning to turn light golden brown, about 15 minutes, switching and rotating trays halfway through baking.

  7. Let cookies cool on sheets for 10 minutes, then transfer to wire racks and let cool completely, about 1 hour. Repeat with remaining batter.

  8. Make the icings: Bring corn syrup and ⅓ cup water to boil in medium saucepan over medium-high heat. Remove from heat and whisk in powdered sugar and vanilla until smooth. Measure half of icing into a separate bowl and whisk in melted chocolate until mixture is smooth and spreadable. If needed, add 2-4 teaspoons water, until icing is the right consistency.

  9. Place 2 large wire racks over parchment paper. Spread about 2 tablespoons vanilla icing over the other half of each cookie, with a small spatula, and let sit until icing has just set, about 15 minutes. Spread chocolate icing over half of each cookie and let sit until icing has set, about 15 minutes more.

  10. Enjoy cookies immediately or store at room temperature. 

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