Baby Black and White Cookies

  • Author: The cookie batter recipe is my own. The Vanilla Glaze and Chocolate Glaze are adapted from Great Cookies, Secrets to Sensational Sweets by Carole Walter.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 21 baby cookies
  • Category: Cookies
  • Method: oven-baked
  • Cuisine: American


This Black and White Cookie recipe is smaller in size than the classic cookie but fresher and tastier than the average store-bought black and white cookie.


  • 2 cups all-purpose unbleached flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 1 egg
  • 1/4-1/2 teaspoon lemon oil (See note)
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk (I use my unflavored fat-free Greek yogurt thinned with milk to the consistency of buttermilk)

Chocolate Glaze

  • 1 ounce unsweetened chocolate
  • 1 ounce semi-sweet chocolate
  • 2 teaspoons butter
  • 2/3 cup confectioners’ sugar
  • 2 tablespoons boiling water
  • 2 teaspoons light corn syrup
  • 1/2 teaspoon vanilla extract

Vanilla Glaze

  • 2 cups confectioners’ sugar
  • 3 tablespoons hot milk
  • 1 tablespoon corn syrup
  • 1/2 teaspoon vanilla extract
  • Pinch salt


  1. Preheat oven to 400 degrees F. Prepare cookies by spraying with vegetable oil or cover with parchment paper or silicone baking sheet.
  2. Second: Sift together flour, soda and salt.
  3. Beat butter until smooth and light in color about 3 minutes. Add sugar and continue beating another minute. Add in egg and beat until light and fluffy. Stir in lemon oil and vanilla.
  4. Add flour mixture alternately with the yogurt mixing gently just until mixed.
  5. Drop by large spoonfuls onto greased cookie sheet or sheet lined with parchment or a silicone baking sheet. I use an ice cream dipper for uniform size that holds approximately 1/8 of a cup. Use 1/4 cup for the large size.
  6. Bake in oven preheated to 400 degrees F for 10-12 minutes until lightly browned. (Longer for classic size.) Remove slightly cooled cookies from cookie sheet after 2-3 minutes. Leaving on the sheet too long will cause the bottom to absorb moisture and roll into crumbs when removed from the tray. Speaking from experience, this will spoil your icing job.
  7. Make glaze while cookies bake. Apply vanilla glaze to one half of cookie and let it dry before spreading chocolate glaze on the other half for the neatest application. Allow glazed cookies to dry for several hours.

Chocolate Glaze

  1. Microwave chocolate and butter for 1 minute. Stir to enable complete melt without scorching. Add in sugar, boiling water, syrup and vanilla. Beat until smooth. If glaze gets too thick to spread evenly, add a few drops of boiling water.

Vanilla Glaze

  1. Add hot milk to confectioners’ sugar and stir until smooth. Add remaining ingredients, stirring again until smooth. If glaze gets thick, add a few drops of hot milk.


The lemon oil can be purchased online, at health food stores, or specialty grocery stores like Central Market or Whole Foods. Leave it out if you wish or use anywhere from a few drops to 1/2 teaspoon depending on your taste for lemon. I personally like 1/4 teaspoon. Substituting lemon extract gives a different flavor I’m not all that crazy about.

Keywords: frosted cookies, cookie recipes, New York cookies