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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
These shortcut Black and White Cookies start with Pillsbury™ Sugar Cookie Dough for an easy take on the classic New York bakery cookie.
Famous for their soft, cake-like texture and iconic half-and-half icing, Black and White Cookies have been a bakery favorite since the early 1900s. This easy cookie recipe delivers the traditional vanilla and chocolate icing combination you love with less prep time, making these homemade Black and White Cookies perfect for holidays, parties, or everyday baking.
Here’s everything you’ll need to make these easy Black and White Cookies.
Refrigerated Pillsbury™ Sugar Cookie Dough: Taking a shortcut with our refrigerated cookie dough is what makes this recipe so easy!
All-Purpose Flour: Flour firms up the dough so the large cookies hold their shape once baked and gives them that classic cakey texture.
Powdered Sugar: Powdered sugar is the base of the smooth, glossy icing that sets into the signature black-and-white finish.
Light Corn Syrup: Corn syrup keeps the simple icing smooth and shiny.
Vanilla Extract: Vanilla may seem basic, but it’s the classic flavor of the white icing. Don’t skip it!
Dutch-Processed Unsweetened Baking Cocoa: It’s important to use Dutch-Processed cocoa to get the deep, almost black color of the chocolate icing. Don’t substitute with natural cocoa, or your cookies won’t live up to their famous name.
Other Ingredient You’ll Need: Water
Here’s a primer on how to make shortcut Black and White Cookies. Follow the recipe for more!
Mix flour into the dough until combined.
Shape dough into large balls and flatten into discs. Bake until baked through and barely golden.
While the cookies cool, start the icing. Mix icing ingredients together, and if needed, adjust the consistency until spreadable.
Flip over cooled cookies so the flat side is face up. Frost one half of each cookie with the vanilla icing. While icing sets, add the baking cocoa to remaining icing, and adjust consistency with a few drops of water.
Frost the other half of each cookie with chocolate frosting, making a sharp line down the middle. Let the frosting set, and enjoy!
This recipe makes 12 very large cookies, so it’s likely you’ll have leftovers! Here’s how to store them.
Once the icing is fully set, store cookies in an airtight container for up to 4 days. If desired, layer parchment paper between cookies to prevent icing transfer if stacking.
Store cookies in an airtight container in the refrigerator for up to 5 days.
Adjust oven racks so two shelves are positioned near the center of the oven, leaving enough space between them for air to circulate evenly around both baking sheets. Heat oven to 350°F (or 325°F for nonstick baking sheets). Line 2 baking sheets with parchment paper.
Combine dough and flour in a large bowl, and mix well using a spatula or your hands. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
Separate dough into 12 even balls, about 1/4 to 1/3 cup each. With your hand or a rolling pin, flatten each ball to create a 3 1/2-inch circle.
Place each dough circle about 2 inches apart on prepared baking sheets. Bake 15 to 18 minutes or until edges are light golden brown. Cool 2 minutes, then remove from baking sheets and allow to cool completely.
While cookies cool, make the icing. Whisk together powdered sugar, water, corn syrup, and vanilla extract. Continue to whisk, adding more water a drop at a time as needed, until the frosting is thick but spreadable.
Flip the cooled cookies over, and using a spoon or butter knife, frost half of each cookie. Spread the frosting all the way to the edges and make a crisp line down the center. Allow the frosting to set.
While the frosting sets, whisk the baking cocoa into remaining frosting. Add water, a few drops at a time, until the frosting is thick but spreadable. Frost the other half of the cookies with the chocolate frosting, and let set completely before enjoying.
To get that crisp centerline between the vanilla and chocolate frostings, we recommend using an off-set spatula. The long, flat, metal blade makes easy work of spreading the frosting right to the center of the cookie. If you don’t have an off-set spatula, a butter knife will do fine! To make it even easier, try gently dragging a butter knife or a toothpick down the center of the cookie to lightly mark the centerline before you start spreading icing.
Some of the original Black and White Cookie recipes use a cookie dough base lightly flavored with lemon. If you’d like to try this, experiment with adding the zest of a lemon or a few drops of lemon extract to the dough before shaping.
This recipe was developed and tested with both baking sheets in the oven at the same time, and in most ovens, they should bake evenly without needing to rotate the pans. However, if your oven tends to bake unevenly or has noticeable hot spots, you can rotate the sheets halfway through baking by switching the top and bottom pans and turning each sheet 180 degrees to promote more even browning and baking.
