Black and white cookies are a classic New York treat that perfectly balance soft cake-like texture with rich, contrasting icing. Zabar’s version is legendary, known for its delicate crumb and smooth, glossy frosting that’s half chocolate and half vanilla. It’s the kind of cookie that feels nostalgic yet timeless.
Ingredients
To recreate the iconic Zabar’s Black and White Cookie, we need precise ingredients that capture the perfect balance between the soft cake-like base and the glossy dual-flavored icing. Below are the essentials for crafting both the cookie dough and the signature icing.
For the Cookie Dough
We carefully select ingredients that contribute to the tender crumb and delicate flavor:
- 2 ½ cups (315g) all-purpose flour, sifted for a light texture
- 1 teaspoon baking powder to provide gentle lift
- ½ teaspoon baking soda for optimal rise and browning
- ½ teaspoon salt to balance the sweetness
- ½ cup (115g) unsalted butter, softened for richness
- 1 cup (200g) granulated sugar for sweetness
- 2 large eggs, room temperature for structure and moisture
- 1 teaspoon pure vanilla extract for classic flavor
- ½ cup (120ml) whole milk, warmed to create a smooth batter
For the Icing
The iconic black and white finish relies on two distinct icings crafted to glossy perfection:
| Icing Type | Ingredients | Purpose |
|---|---|---|
| Vanilla Icing | 1 ½ cups (180g) powdered sugar | Sweet and smooth base |
| 2 tablespoons whole milk | Adjust consistency | |
| 1 teaspoon pure vanilla extract | Classic vanilla flavor | |
| Chocolate Icing | 1 ½ cups (180g) powdered sugar | Sweet base |
| 2 tablespoons hot water | Smooths icing | |
| 2 tablespoons unsweetened cocoa powder | Deep rich chocolate flavor |
These ingredients build the foundation of the Zabar’s Black and White Cookie tasting experience, delivering the perfect harmony of softness and flavorful contrast.
Equipment Needed
To perfectly recreate Zabar’s Black and White Cookie, having the right equipment is crucial for achieving the signature soft texture and glossy dual-flavored icing. Here is a carefully selected list of tools that will ensure precision and ease throughout the baking process.
- Mixing Bowls
Use medium and large stainless steel or glass bowls for combining dry and wet ingredients separately. Stainless steel bowls are preferable for consistent mixing.
- Electric Mixer
A stand mixer or hand mixer with paddle attachments helps us cream butter and sugar evenly and mix the batter to the ideal consistency.
- Measuring Cups and Spoons
Precise measurement is key. Use standard measuring cups (dry and liquid) and spoons for accurate ingredient portions.
- Sifter (Fine Mesh Strainer)
To aerate the flour and remove lumps, we sift the dry ingredients, ensuring a light, tender crumb.
- Rubber Spatula
Perfect for folding ingredients gently without deflating the batter.
- Baking Sheet
Use a heavy-duty, rimmed baking sheet to hold the cookies uniformly during baking.
- Parchment Paper or Silicone Baking Mat
These prevent sticking and help cookies bake evenly without burning on the bottom.
- Ice Cream Scoop or Cookie Scoop (2-tablespoon size)
To portion out consistent cookie dough rounds for even baking and uniform appearance.
- Cooling Rack
Elevate baked cookies to cool completely and maintain texture without condensation.
- Small Offset or Butter Knife
For spreading vanilla and chocolate icings precisely over each cookie half, recreating the iconic black and white look.
- Double Boiler or Microwave-Safe Bowls
Used to gently melt and prepare the icings without burning or scorching.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Mixing ingredients | Stainless steel or glass preferred |
| Electric Mixer | Creaming butter and sugar, mixing batter | Stand or hand mixer with paddle |
| Measuring Cups/Spoons | Accurate measurement | Dry and liquid sets |
| Sifter (Fine Mesh) | Aerate and sift dry ingredients | Essential for tender crumb |
| Rubber Spatula | Folding ingredients | Gentle mixing |
| Baking Sheet | Baking cookies | Heavy-duty rimmed |
| Parchment Paper/Silicone Mat | Prevent sticking and promote even baking | Reusable silicone mat ideal |
| Ice Cream or Cookie Scoop | Portion dough | 2 tablespoons size recommended |
| Cooling Rack | Cooling cookies evenly | Prevent soggy bottoms |
| Small Offset/Butter Knife | Spreading icing | For neat dividing of flavor halves |
| Double Boiler/Microwave Bowl | Preparing icing | Gentle heating methods |
Every tool on this list helps us replicate the iconic texture and appearance that make Zabar’s Black and White Cookies truly unforgettable. Having these at hand sets us on the right path for a flawless bake.
Make-Ahead Instructions
To enjoy Zabar’s Black and White Cookies at their freshest while saving time, we recommend these make-ahead strategies that preserve the soft texture and glossy icing.
Preparing and Storing the Cookie Dough
- After mixing the cookie dough thoroughly, shape it into a disk and wrap it tightly in plastic wrap.
- Refrigerate the dough for up to 24 hours. This allows the flavors to meld and prevents spreading during baking.
- When ready to bake, let the dough sit at room temperature for 15 minutes to soften slightly for easier scooping.
| Step | Action | Timeframe |
|---|---|---|
| Dough preparation | Mix and shape dough into a disk | Immediately |
| Dough chilling | Wrap and refrigerate | Up to 24 hours |
| Dough softening | Let sit at room temperature before baking | 15 minutes |
Baking in Batches
- Bake cookies as usual right from the chilled dough to maintain the signature soft cake-like texture.
- Cool cookies completely on a wire rack to prevent condensation which can soften icing.
Storing Baked Cookies Before Icing
- Once cooled, place cookies in an airtight container separated by parchment paper to avoid sticking.
- Store at room temperature for up to 2 days or freeze for up to 1 month in a freezer-safe container.
Preparing and Storing the Icing
- Prepare both vanilla and chocolate icings in advance.
- Cover the icings tightly with plastic wrap, ensuring the surface touches the icing to prevent crusting.
- Refrigerate for up to 3 days.
- Before icing, bring icings to room temperature, stirring gently to restore smooth consistency.
Icing the Make-Ahead Cookies
- Spread icings evenly using a small offset knife or spatula.
- Alternate between vanilla and chocolate sides to achieve Zabar’s iconic look.
- Let icing set for at least 1 hour at room temperature before serving or packing.
Implementing these make-ahead tips ensures every bite of our Zabar’s Black and White Cookie tastes just as fresh and delightful as the day it was baked.
Instructions
Follow these precise steps to recreate Zabar’s Black and White Cookie with its signature soft texture and glossy dual icing. We will guide you through every stage from dough prep to the final frosting flourish.
Prep the Dough
- Sift together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the unsalted butter and granulated sugar with an electric mixer until the mixture is pale and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Blend in the vanilla extract.
- Gradually add the dry ingredients alternating with whole milk, starting and ending with the dry ingredients. Mix gently with a rubber spatula until just combined to avoid overworking the batter.
- Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready, let it soften for 15 minutes at room temperature before baking.
Bake the Cookies
| Step | Action | Temperature | Time |
|---|---|---|---|
| Preheat oven | Set oven temperature | 350°F (175°C) | – |
| Portion dough | Use ice cream scoop (2.5 tbsp) | – | – |
| Space on baking sheet | 3 inches apart to prevent spread | – | – |
| Bake | Until edges are firm, centers soft | 350°F (175°C) | 12-14 minutes |
| Cool | On wire rack | Room temp | 15 minutes |
Prepare the Icing
- For the vanilla icing, whisk together powdered sugar, warm water, lemon juice, and vanilla extract until smooth and spreadable.
- For the chocolate icing, melt semisweet chocolate with butter over a double boiler or in 20-second bursts in the microwave. Stir until glossy and smooth.
- If necessary, adjust thickness by adding a teaspoon of water to either icing.
Ice the Cookies
- Lay cookies flat and hold one cookie steady.
- Using a small offset knife or spreader, carefully spread vanilla icing on half of the cookie in a smooth even layer.
- Clean your knife and spread the chocolate icing on the other half, blending slightly where the icings meet for a graceful transition.
- Stand the iced cookies upright and allow the icing to set completely at room temperature, about 30 minutes.
- Store iced cookies in an airtight container separated by parchment paper to maintain icing integrity.
This step-by-step method ensures every bite of our Zabar’s Black and White Cookies captures the iconic flavor and texture that New Yorkers adore.
Serving Suggestions
To enjoy Zabar’s Black and White Cookie at its very best, consider these serving tips that enhance both flavor and presentation:
- Pair with a classic beverage: Serve with a freshly brewed cup of black coffee, hot tea, or a glass of cold milk. The rich chocolate and sweet vanilla icings balance beautifully with both warm and cold drinks.
- Ideal serving temperature: Let the cookies come to room temperature after icing. This softens the icings slightly and brings out the tender cake-like texture, making each bite indulgently smooth.
- Presentation ideas: Arrange cookies on a large serving platter with the icing side facing up to showcase the iconic half-chocolate, half-vanilla design. For parties, consider placing them alongside bite-sized fruit or small pastries for a varied dessert spread.
- For an extra touch: Lightly dust the edges of the cookies with powdered sugar or serve with a side of whipped cream for a café-style experience.
| Serving Aspect | Recommendation | Benefit |
|---|---|---|
| Beverage Pairing | Black coffee, hot tea, cold milk | Balances sweetness and richness |
| Temperature | Serve at room temperature | Enhances softness and flavor |
| Presentation | Icing side up on a platter | Highlights signature look |
| Additional Touches | Powdered sugar dusting or whipped cream | Adds elegance and texture |
Storage Tips
To keep Zabar’s Black and White Cookies tasting fresh and maintain their signature soft texture, proper storage is key. Follow these guidelines to preserve the cookies and icings at their best.
Storing Baked Cookies
- Allow cookies to cool completely on a wire rack before storing to prevent condensation and sogginess.
- Place cookies in an airtight container layered with parchment paper to avoid sticking and preserve moisture.
- Store the container at room temperature for up to 3 days for optimal freshness and softness.
- For longer storage, freeze the baked cookies in a single layer on a baking sheet. Once frozen, transfer them to a tightly sealed freezer-safe bag or container.
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Airtight container | Room temperature | Up to 3 days | Keep cookies soft and fresh |
| Freezer | 0°F (-18°C) | Up to 3 months | Freeze un-iced cookies for best results |
Storing Icing
- Prepare vanilla and chocolate icings ahead of time and store them in separate airtight containers.
- Cover icings with plastic wrap pressed directly on the surface to prevent crust formation.
- Refrigerate for up to 3 days.
- Before applying, bring icings to room temperature and stir gently to restore smoothness.
Freezing Tips
- If freezing baked cookies, thaw at room temperature for about 30 minutes before icing.
- For convenience, freeze cookies without icing, then apply fresh icing after thawing to maintain the iconic glossy finish.
Important Reminders
“Always store the cookies in airtight containers to lock in moisture and avoid drying out.”
By following these detailed Storage Tips we ensure that every bite of our homemade Zabar’s Black and White Cookies delights with the same soft crumb and vibrant icing as the day they were baked.
Conclusion
Mastering Zabar’s Black and White Cookie recipe is a rewarding experience that brings a slice of New York’s iconic dessert right into our kitchens. With attention to detail and the right techniques, we can recreate that perfect balance of soft cake-like texture and glossy dual-flavored icing.
Whether baking for a special occasion or a simple treat, these cookies offer a nostalgic yet timeless delight. By following the tips for preparation, icing, and storage, we ensure every bite stays fresh and delicious. Let’s enjoy these classic cookies alongside our favorite beverages and share the joy of this beloved New York tradition.
Frequently Asked Questions
What makes Zabar’s Black and White Cookies unique?
Zabar’s cookies feature a soft, cake-like texture with a delicate crumb and glossy, dual-flavored icing—vanilla on one side and chocolate on the other—creating the iconic balance of flavors and appearance.
What ingredients are essential for Zabar’s Black and White Cookies?
Key ingredients include all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, vanilla extract, whole milk, and separate icings made of vanilla and chocolate.
Which tools are needed to bake these cookies perfectly?
Essential tools are mixing bowls, electric mixer, measuring cups and spoons, a sifter, rubber spatula, baking sheet, parchment paper or silicone mat, cookie scoop, cooling rack, offset or butter knife, and a double boiler or microwave-safe bowl for icing.
How should I store the cookie dough before baking?
Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate up to 24 hours. Before baking, let it sit at room temperature for 15 minutes to soften slightly.
Can I prepare the icings in advance?
Yes, make the vanilla and chocolate icings ahead and store them covered in the refrigerator for up to 3 days, ensuring they stay fresh for icing after baking.
How do I maintain the soft texture after baking?
Cool cookies completely on a wire rack, then store them in an airtight container separated by parchment paper at room temperature for up to 3 days to keep them soft.
What is the best way to bake the cookies?
Preheat the oven, portion dough using a scoop, bake until edges are firm but centers remain soft, then cool completely before icing.
How do I achieve the signature look with the icing?
Spread the vanilla icing evenly on one half of each cooled cookie and then carefully apply the chocolate icing on the other half, creating the classic black and white contrast.
What are the best serving suggestions for these cookies?
Serve at room temperature with beverages like black coffee, hot tea, or cold milk. Present on a platter with the icing side up, optionally dusted with powdered sugar or accompanied by whipped cream.
Can I freeze the baked cookies?
Yes, baked cookies freeze well when stored in airtight containers. Thaw completely before icing to maintain texture and flavor.