These black and white cookies are soft and tender with a hint of lemon. They are topped with a perfect ratio of rich chocolate and creamy vanilla icing. This recipe brings out the iconic flavors of these cookies in a homemade version that rivals any bakery.

A stack of black and white cookies on a stack of gold and white plates.

What is a black and white cookie?

Black and white cookies (also known as half moon cookies) are a classic American treat that originated in New York City. They are round, soft, cake-like cookies with a flat bottom and a slightly domed top. What makes them distinct is their signature two-toned icing: one half of the cookie is coated with dark chocolate icing, while the other half is covered with smooth white icing.

black and white cookies on a gold cooling rack

Why this recipe is the best:

  • Perfect texture – These cookies strike the ideal balance between soft and cake-like. The combination of the right ingredients and precise measurements results in cookies with a moist and tender crumb that melts in your mouth.
  • Easy streamlined method – Simply beat the wet ingredients, stir in the dry ingredients, drop large amounts of cookie dough, and bake. There is no alternating between dry and wet ingredients and you don’t have to flatten the cookies before baking. You even use the same bowl to make both icing flavors.
  • Authentic flavors – This recipe captures the authentic taste and texture of traditional black and white cookies. Everything down to just the right amount of buttermilk, lemon extract, and one secret ingredient helps capture the true essence of this iconic cookie.

Ingredients you’ll need:

  • unsalted butter
  • granulated & powdered sugar
  • an egg
  • vanilla, lemon & almond extract
  • buttermilk (store-bought or homemade)
  • all-purpose flour
  • baking powder & baking soda
  • unsweetened cocoa powder (Dutch or dark is preferred)

How to make black and white cookies:

(This is a visual step-by-step guide. The ingredient amounts are listed in the printable recipe card further below.)

process shots of how to make black and white cookies (just the cookie part)
  1. In a large mixing bowl, beat the butter and sugar until light and fluffy.
  2. Beat in the egg and extracts, followed by the buttermilk.
  3. In a separate bowl, toss together the flour, leavening agents, and salt. Add the flour mixture to the wet ingredients and mix until just combined.
  4. Use a 1/4 cup ice cream scoop or dry measuring cup to drop the batter 3″ apart onto a parchment paper-lined baking sheet. Bake at 325F for 15 minutes. Cool completely before icing.
  5. To make the icing: In a small bowl, melt the butter in the microwave, then whisk in the powdered sugar and vanilla extract. Add in 1 tablespoon of hot water at a time until you reach a smooth and spreadable but thick consistency.
  6. Using an offset spatula or spoon, draw a line down the middle of the flat side of the cookie. Fill in one half of the cookie with the vanilla icing. Repeat with all the cookies.
  7. Add cocoa powder to the vanilla icing and add 1 teaspoon of hot water at a time until the same consistency is reached. Frost the other side of the remaining cookies.
  8. Let stand for about 30 minutes for the icing to set before serving.
process shots of how to frost black and white cookies

Expert tips:

  • Almond extract – This is the secret ingredient to the perfect black and white cookie. You can’t really taste it, but it adds a depth of flavor to the cookie that you’ll notice if it’s not there.
  • Hot water – Using hot water in the icing helps make it smooth and glossy.
  • Icing consistency – Add just enough hot water until you reach a honey-like consistency. If the icing thickens while you are frosting, pop it in the microwave for 10 seconds to warm it back up.
  • How to frost: Start by drawing a line down the middle of the cookie with the vanilla icing. Use that as a guide for an even half and half. If you want a perfect straight line, use a ruler to draw the line.
a stack of black and white cookies with a bite taken out of the top one

FAQ:

What flavor is a black and white cookie?

The flavors are vanilla, lemon, and chocolate. The white side tastes more like a soft lemon cookie, while the black side tastes more like chocolate.

How to store black and white cookies:

These cookies can be stored in an airtight container at room temperature for up to 3 days.

Can you freeze black and white cookies?

Yes, once the icing is completely dry, layer them in between parchment or wax paper in a freezer-safe container or ziplock bag. Store in the freezer for up to 3 months. To thaw, simply remove the desired number of cookies from the freezer and let them come to room temperature on the counter for about an hour before serving.

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Black and White Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 minutes
  • Yield: 8-9 large cookies
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These black and white cookies are soft and tender with a hint of lemon. They are topped with a perfect ratio of rich chocolate and creamy vanilla icing.

Ingredients

Cookies

  • 1/2 cup (114g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon almond extract
  • 1/3 cup (80ml) buttermilk
  • 2 1/4 cups (280g)  all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Icing

  • 1/3 cup (75g) unsalted butter
  • 2 cups (240g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons hot water
  • 2 tablespoons unsweetened cocoa powder (Dutch or dark is preferred)
  • 3–4 teaspoons hot water

Instructions

  1. Preheat oven to 325F and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the butter and sugar for about 1 minute until light and fluffy.
  3. Beat in the egg and extracts, followed by the buttermilk.
  4. In a separate bowl, toss together the flour, leavening agents, and salt. Add the flour mixture to the wet ingredients and mix until just combined.
  5. Use a 1/4 cup ice cream scoop or dry measuring cup to drop the batter 3″ apart onto the prepared baking sheets.
  6. Bake for 15-17 minutes or until the edges are golden and the top of the cookies spring back when lightly touched. Cool for 5 minutes then transfer the cookies to a wire rack to cool completely before icing.
  7. To make the icing: In a small bowl, melt the butter in the microwave, then whisk in the powdered sugar and vanilla extract. Add in 1 tablespoon of hot water at a time until you reach a smooth but thick consistency like honey.
  8. Using an offset spatula or spoon, draw a straight line down the middle of the flat side of the cookie. Fill in one half of the cookie with the vanilla icing. Repeat with all the cookies. (Note: If the icing thickens while you are frosting, pop it in the microwave for 10 seconds to warm it back up.)
  9. Add the cocoa powder to the vanilla icing and add 1 teaspoon of hot water at a time until the same consistency is reached. Frost the other side of the remaining cookies.
  10. Let stand for about 30 minutes for the icing to set before serving.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Recipe adapted from Betty Crocker