Daylight Savings Time is coming up this weekend. If you're a morning person, you probably love it. If you're a night owl, you probably hate it. Luckily, I've got a cookie for you today that will appease both parties - the classic New York black and white cookie. You can find this cookie in just about every deli in New York City. They are a thick, cakey cookie with a light lemony frosting on one side and a dark, rich frosting on the other side.

Black and White Cookies

1. 3/4 cups sugar
2. cup butter (2 sticks), at room temperature
3. large eggs
4. 1/2 cups milk 1/2 teaspoon vanilla extract 1/4 teaspoon lemon extract
5. 1/2 cups cake flour
6. 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees. In a large mixing bowl, combine sugar and butter until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth. In a medium bowl, combine cake flour, all-purpose flour, baking powder and salt. Stir until mixed. Add the flour mixture to the wet mixture in batches, stirring well after each addition. Place heaping mounds (about 1/4 cup) of batter on a prepared cookie sheet, about six cookies per sheet. Bake until edges begin to barely brown, 12-14 minutes. Remove to a cooling rack and allow to cool completely before frosting.

White (then Black) Frosting

1. cups powdered sugar 1/2 teaspoon lemon extract 1/3 to 1/2 cup water
2. ounces unsweetened chocolate, finely chopped
3. teaspoon light corn syrup
4. tablespoons unsweetened cocoa

Directions

Boil a cup or so of water in a small pot. Place powdered sugar in a large, heat-safe mixing bowl and pour in lemon extract. Gradually stir in enough boiling water, a tablespoon at a time, to make a thick, spreadable frosting. Spread frosting on half of the flat side of each cookie. Once all cookie halves have been frosted, place the bowl of the remaining frosting over the hot water to create a double-boiler. Stir in the unsweetened chocolate until melted, as well as the light corn syrup and cocoa. Ice the remaining half of the cookies with the chocolate frosting. Allow frosting to set, then serve cookies immediately, or wrap in plastic to keep fresh.

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Follow this black and white cookies recipe with texture cues, timing notes, make-ahead options, and storage tips for dependable results.

How to Tell When Black and White Cookies Is Done The best visual cue is usually at the edges. Look for a light golden color, a set outer ring, and a center that still looks slightly soft rather than dry. Most cookies and dessert bars continue to set as they cool, so pulling them at the right moment matters just as much as the bake time itself.

Make-Ahead Tips

For many dessert recipes, the easiest make-ahead move is to prepare the dough or batter in advance, cover it well, and chill it until you are ready to bake. Chilling can also improve texture and help flavor develop, especially when the recipe includes butter, brown sugar, or spices.

Storage Notes

Once fully cool, transfer the finished bake to an airtight container so it holds its texture and flavor longer. Soft cookies and bars usually keep best at room temperature for a few days, while longer storage is often easiest in the freezer with layers separated so nothing sticks together.

Related ideas to explore next If you want to keep building on this topic, good next reads include Recipe Candy Cane Crunch Cookies, Recipe Candy Corn Cookies, and Recipe Drop Sugar Cookies. They are useful for comparing techniques, finding adjacent inspiration, or choosing a Mrs. Fields option that fits a different craving or occasion.