These black and white cookies are perfect for those who can’t decide between vanilla and chocolate! They are great for a Christmas cookie exchange.
Depending on where you are from, you may call these cookies “black and white cookies” or “half moon cookies”. They originated in upstate New York and people there call them half moon. In New York City, Boston, and most other places, they are called black and white cookies. Whatever you choose to call them, they are delicious. They are soft and cakey and have a perfect amount of vanilla and chocolate frosting.
My husband grew up with these cookies and last year when we were in Boston, I got one at Mike’s pastry shop. I decided then that I would eventually try these at home. I will definitely be making these again!
Here’s what you’ll need:
- 1 3/4 c all purpose flour
- 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 10 T unsalted butter, softened to room temperature
- 1 c sugar
- 1 large egg, room temperature
- 2 t vanilla extract
- 1/3 c sour cream at room temperature
Frosting
- 5 1/2 c confectioner’s sugar
- 7 T whole milk, divided
- 2 T light corn syrup
- 1 t vanilla extract
- 1/2 t salt
- 3 T cocoa powder
Preheat oven to 350. Whisk the flour, baking powder, baking soda and salt together and set aside.
Beat the butter and sugar together until they are smooth and creamy – about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Reduce to low speed and add the dry mixture in three additions, alternating with the sour cream. Beat on low until everything is combined. This dough will be very thick.
Drop mounds of dough (about 1/4 cup per cookie) onto baking sheet . They are supposed to be large. I could only fit six per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely before you frost them.
Now make the icing. Whisk the confectioner’s sugar, 6 T milk, the corn syrup, vanilla and salt together until fully mixed. Transfer one cup of the icing to another bowl and add the other tablespoon of milk and the cocoa powder and whisk until smooth.
Spread vanilla icing on half of the flat side of each cookie. Refrigerate for 15 minutes so the icing can set and the two frostings won’t run together in the middle of your cookies. Spread chocolate icing on the other half of each cookie and refrigerate for an hour before serving.
Look how beautiful these are!
Black and White (or half moon) Cookies
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Loading...Ingredients
- 1 3/4 c all purpose flour
- 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 10 T unsalted butter, softened to room temperature
- 1 c sugar
- 1 large egg, room temperature
- 2 t vanilla extract
- 1/3 c sour cream at room temperature
- Frosting
- 5 1/2 c confectioner's sugar
- 7 T whole milk, divided
- 2 T light corn syrup
- 1 t vanilla extract
- 1/2 t salt
- 3 T cocoa powder
Instructions
Preheat oven to 350.
Whisk the flour, baking powder, baking soda, and salt together.
In a separate bowl, beat the butter and sugar together for about 2 minutes until creamy.
Add the egg and vanilla and beat on high for 1 minute.
Reduce to low speed and add in 1/3 of the flour at a time, alternating with sour cream.
Batter will be extremely thick.
Scoop 1/4 c of batter into mounds on a cookie sheet - only 6 per sheet as they are large.
Bake 16-18 minutes until the edges are slightly browned.
Let cook for 5 minutes on pans, then transfer to a cooling rack to cool completely before frosting.
To make frosting, whisk together the confectioner's sugar, 6 T milk, corn syrup, vanilla and salt together.
Transfer one cup of frosting to a separate bowl and add 1 T milk and cocoa and whisk until smooth.
When cookies are completely cooled, frost one half with vanilla frosting and refrigerate for 15 minutes.
Frost other half of the cookies with the chocolate frosting and refrigerate for at least one hour so that the frosting can set.
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