This post may contain affiliate links. Please read our disclosure policy.
From the cookie blog around the corner comes November’s Cookie of the Month: Black and White Cookies.
November’s Cookie of the Month
The Cookie: Black and White Cookie
Don’t you love cookies in the Fall? – Joe Fox, probably. This month’s cookie is my version of New York’s famous Black and White Cookie. It is a slightly cakey vanilla cookie with a flat top that is iced in iconic half white, half black icing.
The Movie: “You’ve Got Mail”
Local bookstore owner Kathleen Kelly (Meg Ryan) and chain store owner Joe Fox (Tom Hanks) may be rivals in real life, but online they’re quickly falling in love. This movie is an absolute classic and possesses all of the best Fall in New York vibes. If you’re a lover of 90’s rom-coms, Nora Ephron, an enemies to lovers situation, and pure whimsical nostalgia, you are in for a treat. On top of the actual delicious Black and White Cookie treat, of course.
The Activity: Book Club I can’t think of a better activity for this month than a good ol’ fashioned book club. The book choice is up to you, but I hope you have a great cozy evening snacking and discussing in a way that would make Kathleen Kelly proud. But while we’re talking books…Maybe Pride and Prejudice? Or The Perfect Putt by Annah Conwell? Or Agatha Christie’s anything? Oooh, or you could choose a classic read from your childhood, because those books become a part of your identity in a way that no other reading in your whole life does. IYKYK.
Ingredients
*You can find exact quantities and directions in the recipe card below.
- Salted butter, softened – I always use salted butter in my bakes. You can sub unsalted butter if you’d prefer, just add an extra pinch of salt to the dough.
- Granulated sugar
- Egg
- Vanilla extract – I used the Pure Vanilla flavoring (that I developed) in these cookies and it was SO GOOD.
- All-purpose flour
- Baking soda
- Salt
- Buttermilk – This will make the cookies soft, cakey, and moist.
Icing:
- Powdered sugar
- Very warm water
- Light corn syrup – This is what will make the glaze harden like royal icing. Don’t omit this! If you absolutely do not want to use corn syrup, you can use merengue powder (1 tsp) as a replacement.
- Clear vanilla flavoring – Clear vanilla will help keep the frosting a vibrant white instead of having a slightly murky tint.
- Cocoa powder – You will halve the icing and use this to make the black icing for the cookie!
How to Make November’s Cookie of the Month
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking sheet and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and sugar. Mix for about 2 minutes, until the mixture is light and fluffy.
- Scrape the sides of the bowl, add in the egg and vanilla. Mix well.
- Next, add the flour, baking soda and salt to the bowl. Begin mixing and while the dry ingredients are being combined, slowly pour in the buttermilk. Mix until you have a smooth, thick batter.
- Use a #24 cookie scoop to portion out the batter onto the prepared baking sheet. The cookies will spread so be sure to leave room for the cookies to expand.
- Bake at 350°F for 12-14 minutes or until the cookies have flattened, spread and the center of the cookie bounces back if gently tapped on.
- Allow the cookies to cool completely on the pan.
- Once the cookies are cool, make the icing.
- Make the icing by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
- Slowly add the powdered sugar to the water mixture, whisking constantly and adding a few drops of more warm water as needed until all of the powdered sugar has been incorporated. Add warm water 1/4 tsp at a time until you reach a very slow dripping consistency.
- Divide the icing in half.
- You will leave one bowl as white vanilla icing. To the other half of the icing, add the cocoa powder, whisking and adding drops of water as needed until combined with that same slow, dripping consistency.
- Ice the bottoms of the cookies, half white and half chocolate. I like to pipe a tiny line with the white icing down the center and then use an offset spatula to ice the white side first and then allow that to crust before using another offset spatula to ice the chocolate side. I generally ice all of the cookies with the white and then go in with the chocolate icing.
- Allow the icing to harden and then serve! Store in an airtight container for up to 3 days. Enjoy!
What is Cookie of the Month Club?
An exclusive feature of 2025, the Cookie of the Month Club features a BRAND NEW (likely themed, guaranteed delicious) cookie recipe for each month, a movie to watch while eating said cookie, and an activity to go along with the fun! Grab your crew and have so.much.fun!
Disappointed that you’re only finding out about this in November? You can catch up here!
Inspired by New York City
- New York Cheesecake Cookies (Cookie of the Month Club)
- Levain Bakery Chocolate Chip Cookies
- Drunken Love Salted Caramel Pretzel Cookies (Cookie of the Month Club)
Black and White Cookies (Cookie of the Month)
Ingredients
- 1/2 cup salted butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
Icing:
- 3 cups powdered sugar
- 5 tbsp very warm water, (plus more as needed)
- 1 tbsp light corn syrup
- 1/2 tsp clear vanilla flavoring
- 2 tbsp cocoa powder
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking sheet and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and sugar. Mix for about 2 minutes, until the mixture is light and fluffy.1/2 cup salted butter, softened, 2/3 cup granulated sugar
- Scrape the sides of the bowl, add in the egg and vanilla. Mix well.1 egg, 2 tsp vanilla extract
- Next, add the flour, baking soda and salt to the bowl. Begin mixing and while the dry ingredients are being combined, slowly pour in the buttermilk. Mix until you have a smooth, thick batter.1 3/4 cups all-purpose flour, 3/4 tsp baking soda, 1/4 tsp salt, 1/2 cup buttermilk
- Use a #24 cookie scoop to portion out the batter onto the prepared baking sheet. The cookies will spread so be sure to leave room for the cookies to expand.
- Bake at 350°F for 12-14 minutes or until the cookies have flattened, spread and the center of the cookie bounces back if gently tapped on.
- Allow the cookies to cool completely on the pan.
- Once the cookies are cool, make the icing.
- Make the icing by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.5 tbsp very warm water, 1 tbsp light corn syrup, 1/2 tsp clear vanilla flavoring
- Slowly add the powdered sugar to the water mixture, whisking constantly and adding a few drops of more warm water as needed until all of the powdered sugar has been incorporated. Add warm water 1/4 tsp at a time until you reach a very slow dripping consistency.3 cups powdered sugar
- Divide the icing in half.
- You will leave one bowl as white vanilla icing. To the other half of the icing, add the cocoa powder, whisking and adding drops of water as needed until combined with that same slow, dripping consistency.2 tbsp cocoa powder
- Ice the bottoms of the cookies, half white and half chocolate. I like to pipe a tiny line with the white icing down the center and then use an offset spatula to ice the white side first and then allow that to crust before using another offset spatula to ice the chocolate side. I generally ice all of the cookies with the white and then go in with the chocolate icing.
- Allow the icing to harden and then serve! Store in an airtight container for up to 3 days. Enjoy!
How many tbsp is #24 scoop
It’s 2 2/3 Tbsp!