We’ve always been fans of Zabar’s iconic Black and White Cookie, that quintessential New York treat with its soft cake-like base and perfect half-vanilla, half-chocolate frosting. Originating from the bustling delis of NYC it’s a symbol of the city’s diverse flavors and has captured hearts for generations.
In our kitchen we’ve recreated this classic recipe to bring its charm straight to you. Whether you’re a longtime lover or new to the scene we’ll guide you through simple steps for bakery-worthy results that taste just like the original.
Ingredients
As we dive into recreating our take on Zabar’s Black and White Cookie, a New York classic with its soft cake-like base and iconic half-vanilla half-chocolate frosting, we focus on sourcing high-quality ingredients. This ensures you achieve that authentic deli flavor right in your kitchen. Below, we’ve organized the ingredients into categories based on their use in the recipe for clarity and ease.
For the Cookie Dough
Gather these foundational ingredients first, as they’ll form the base of our cookies. We recommend measuring precisely for the best texture.
- 1 ½ cups all-purpose flour: Sifted to remove lumps and ensure even mixing.
- ½ teaspoon baking powder: Fresh for optimal rise and fluffiness.
- ¼ teaspoon salt: Fine sea salt to enhance flavors without overpowering.
- ½ cup unsalted butter: Softened to room temperature for easy creaming.
- ¾ cup granulated sugar: Provides the perfect sweetness and helps with browning.
- 1 large egg: At room temperature to promote better emulsification.
- 1 teaspoon pure vanilla extract: High-quality for that signature vanilla note.
- ¼ cup whole milk: Used to adjust dough consistency for a tender crumb.
For the Frosting
These ingredients come into play after baking, creating the distinctive half-and-half frosting that defines Zabar’s Black and White Cookie.
- 2 cups confectioners’ sugar: Sifted for a smooth, glossy finish.
- 2 tablespoons whole milk: Plus more as needed to reach a spreadable consistency.
- ½ teaspoon pure vanilla extract: To flavor the vanilla half.
- 2 ounces unsweetened chocolate: Melted and cooled for the chocolate half.
- 1 tablespoon light corn syrup: Added to the vanilla portion for a shiny glaze.
Tools and Equipment
To seamlessly transition from selecting our high-quality ingredients to preparing Zabar’s Black and White Cookies, we need the right tools and equipment. These essentials ensure precision in mixing, baking, and frosting, helping us achieve that signature soft cake-like base and perfect half-vanilla, half-chocolate finish at home.
Here’s a curated list of the key items, organized by their role in the process:
- Mixing Bowls: We recommend using two to three medium-sized stainless steel or glass mixing bowls for combining dry ingredients, creaming butter, and preparing the frosting separately. This prevents cross-contamination and keeps our workflow efficient.
- Measuring Cups and Spoons: Accurate measurements are crucial for replicating the authentic deli flavor, so a set of standard measuring cups and spoons is non-negotiable. Opt for ones with clear markings to avoid any guesswork when portioning flour, sugar, and other components.
- Electric Mixer or Hand Whisk: For creaming butter and sugar or beating the batter to a smooth consistency, an electric stand mixer or handheld mixer works best for speed and even results. If opting for a hand whisk, choose one with sturdy wires to handle thicker mixtures effectively.
- Baking Sheets and Parchment Paper: Sturdy rimmed baking sheets lined with parchment paper provide an even baking surface and prevent sticking. We suggest using at least two sheets to bake multiple cookies at once, ensuring uniform cooking.
- Cooling Racks: After baking, wire cooling racks are essential for allowing the cookies to cool evenly and maintain their texture. This step is key to preventing sogginess before applying the frosting.
- Spatula and Offset Spatula: A rubber spatula for scraping bowls and folding batter, paired with an offset spatula, helps us spread the frosting smoothly for that iconic half-and-half design on our Zabar’s Black and White Cookies.
- Oven and Timer: A reliable standard oven preheated to the correct temperature is the heart of the baking process. Use a built-in or separate kitchen timer to monitor bake times accurately, ensuring golden perfection without overcooking.
With these tools in hand, we’re fully equipped to move forward and execute the steps with confidence, transforming our ingredients into bakery-quality treats.
Instructions
We walk you through our precise steps for crafting Zabar’s Black and White Cookie at home ensuring a soft cake-like base and that signature half-vanilla half-chocolate frosting that captures New York deli’s authentic charm.
Prepare the Dough
First gather the all-purpose flour, baking powder, and other dough ingredients we outlined earlier. In a large mixing bowl whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until evenly combined. In a separate bowl cream ½ cup of unsalted butter with 1 cup of granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy. Add 2 large eggs one at a time beating well after each then mix in 1 teaspoon of vanilla extract and ½ cup of milk to form a smooth batter.
Next alternate adding the dry flour mixture and any remaining milk to the wet ingredients stirring gently with a spatula until the dough comes together into a thick sticky batter. This step ensures the dough achieves that airy cake-like texture we love in Zabar’s Black and White Cookies. Transfer the dough to a floured surface and knead lightly for 1 minute to make it easier to handle.
Bake the Cookies
Preheat your oven to 375°F and line baking sheets with parchment paper as we recommended in the tools section. Using a spoon or ice cream scoop drop ¼-cup portions of dough onto the prepared sheets spacing them 2 inches apart to allow for spreading. Feel the dough’s soft pillowy consistency as you shape it into even rounds for uniform baking.
Bake the cookies in the preheated oven for 12-15 minutes until the edges turn golden brown and the tops spring back when lightly pressed. Remove the sheets from the oven and let the cookies cool on a wire rack for 10 minutes. The aroma of freshly baked Zabar’s Black and White Cookies will fill your kitchen evoking the bustling energy of a New York deli.
Prepare the Icing
In a medium bowl sift 2 cups of confectioners’ sugar to remove lumps then stir in 2 tablespoons of milk and 1 teaspoon of vanilla extract until you achieve a smooth thick glaze. Divide the icing evenly into two portions. For the chocolate half melt 2 ounces of unsweetened chocolate in a microwave-safe bowl heating in 30-second intervals and stirring until fully melted then mix it into one portion of the vanilla icing along with 1 tablespoon of hot water for a glossy finish.
This dual-icing method creates the iconic contrast that defines Zabar’s Black and White Cookie ensuring one side is creamy vanilla and the other rich chocolate. Test the icing’s consistency—it should coat the back of a spoon without dripping excessively.
Frost the Cookies
Once the cookies have cooled completely place them on a clean surface. Using a knife or offset spatula spread the vanilla icing over half of each cookie’s top surface working quickly to cover evenly. Immediately follow with the chocolate icing on the other half ensuring a clean divide for that classic look.
Admire the visual appeal and glossy sheen of the frosted cookies as the icing sets in about 30 minutes. This final step brings out the delightful contrast in flavors and textures making your homemade Zabar’s Black and White Cookies ready to enjoy or store in an airtight container for up to 3 days.
Make-Ahead and Storage
To help you enjoy our recreation of Zabar’s Black and White Cookie without the rush, we outline practical make-ahead strategies and storage techniques. These tips build on our baking steps, ensuring your cookies retain their soft, cake-like texture and iconic half-vanilla, half-chocolate frosting for maximum freshness and flavor.
Make-Ahead Tips
Preparing components in advance allows you to savor the process and serve these New York deli favorites on demand. We recommend the following approaches for seamless planning:
- Dough Preparation: Mix the cookie dough up to 24 hours ahead. After combining the dry ingredients like all-purpose flour and baking powder with the wet ones such as unsalted butter and eggs, cover the bowl tightly with plastic wrap and refrigerate. This step enhances the flavors, giving the dough a richer, more developed taste before baking.
- Baking Ahead: Bake the cookies fully and let them cool completely on a wire rack. Store the unfrosted cookies in an airtight container at room temperature for up to 2 days. When ready, prepare the frosting fresh by whisking confectioners’ sugar with vanilla or melted unsweetened chocolate for that glossy, smooth finish.
- Full Assembly: If you want to frost the cookies ahead, apply the dual icing as described in our steps and let it set for 1 hour. Store the frosted cookies in a single layer to prevent sticking, then cover and refrigerate for up to 1 day before serving. This keeps the contrast of the creamy vanilla and rich chocolate glazes vibrant.
Storage Best Practices
Proper storage preserves the cookies’ moist crumb and eye-catching frosting, maintaining the authentic Zabar’s deli experience. We advise tailoring your method based on how soon you plan to enjoy them.
For quick reference, here’s a breakdown of storage options and their durations:
| Storage Method | Duration | Tips for Optimal Freshness |
|---|---|---|
| Room Temperature | Up to 3 days | Keep in an airtight container to lock in moisture and prevent staleness; store in a cool, dry spot away from direct sunlight for the best texture. |
| Refrigerator | Up to 1 week | Wrap cookies individually in plastic wrap or place them in a sealed container; this halts drying and keeps the frosting firm, but let them sit at room temperature for 15 minutes before eating to restore their soft appeal. |
| Freezer | Up to 3 months | Flash-freeze frosted cookies on a baking sheet for 1 hour, then transfer to a freezer-safe bag; thaw overnight in the refrigerator to avoid condensation that could make the icing weepy. |
By following these guidelines, your Zabar’s Black and White Cookies will stay irresistibly fresh, ready to delight with their classic balance of sweet vanilla and bold chocolate notes.
Conclusion
We’ve enjoyed guiding you through this Zabar’s Black and White Cookie adventure. It’s a simple way to bring New York’s charm into your kitchen and create lasting memories.
We’re confident that with our tips you’ll nail that perfect balance of flavors and textures. Now it’s your turn to bake share and savor.
Frequently Asked Questions
What is a Black and White Cookie?
A Black and White Cookie is a classic New York treat featuring a soft, cake-like base with half vanilla and half chocolate frosting. Originating from NYC delis like Zabar’s, it’s a symbol of the city’s diverse food culture, loved for its simple yet iconic design and flavors.
Where did the Black and White Cookie originate?
The Black and White Cookie originated in New York City delis, emerging as a staple in the 20th century. It’s tied to NYC’s immigrant heritage, blending sweet traditions and representing the city’s culinary melting pot, with places like Zabar’s popularizing it.
What ingredients are needed for Zabar’s Black and White Cookie recipe?
For the dough, use all-purpose flour, baking powder, unsalted butter, sugar, eggs, milk, and vanilla extract. The frosting requires confectioners’ sugar, milk, vanilla, and unsweetened chocolate. Sourcing high-quality ingredients ensures an authentic deli flavor.
What tools are required to bake Black and White Cookies?
You’ll need mixing bowls, measuring cups and spoons, an electric mixer or hand whisk, baking sheets with parchment paper, cooling racks, spatulas, and an oven with a timer. These essentials help achieve precise mixing, baking, and frosting for perfect results.
How do I make the frosting for Black and White Cookies?
Mix confectioners’ sugar with milk and vanilla for the vanilla half. For chocolate, melt unsweetened chocolate and blend with sugar and milk. Apply to cooled cookies, ensuring a smooth, even coat for that classic half-and-half look and flavor contrast.
How should I store homemade Black and White Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week to keep them fresh, or freeze for up to 3 months—thaw in the fridge. This maintains their soft texture and vibrant frosting.
Can I prepare the dough ahead of time?
Yes, make the dough up to 24 hours in advance, cover it, and refrigerate. Bring it to room temperature before baking for optimal texture. This make-ahead strategy helps you enjoy fresh cookies without rushing.