Source: Recipes developed by Ellie Krieger, RD. | Catégorie: Desserts, Cuisson au four

Black and White Cookies

This iconic cookie, which has been around for almost a century, has become a symbol of New York City as it is still found in just about every deli and many bake-shops there.

Black and White Cookies


  • Cookies
  • canola oil cooking spray
  • 3/4 cup all-purpose flour 175 mL
  • 1/2 cup whole-wheat pastry flour 125 mL
  • 1/2 tsp baking powder 2 mL
  • 1/4 tsp baking soda 1 mL
  • 1/4 tsp salt 1mL
  • 1 large egg
  • 1/3 cup canola oil 75 mL
  • 1/2 cup granulated sugar 125 mL
  • 1/2 tsp vanilla extract 2mL
  • 1/4 cup low-fat buttermilk 60 mL
  • Vanilla Icing
  • 3/4 cup confectioners’ sugar 175 mL
  • 2 tsp light corn syrup 10 mL
  • 1 tsp lemon juice 10 mL
  • 2-4 tsp water 10-20 mL
  • Chocolate Icing
  • 1/2 cup confectioners’ sugar 125 mL
  • 1/4 cup Dutch-process cocoa powder 60 mL
  • 2 tsp light corn syrup 10 mL
  • 1/4 tsp vanilla extract 1 mL
  • 3-6 tsp water 15-30 mL


  • 1. Preheat oven to 350°F (180°C). Spray baking sheet with canola oil cooking spray.
  • 2. In medium bowl, whisk together all-purpose flour, whole-grain flour, baking powder, baking soda and salt. In large mixing bowl, using whisk or hand blender, beat egg, canola oil and sugar until fluffy and pale yellow, then stir in vanilla.
  • 3. Mix about a third of flour mixture into egg mixture, then stir in half of buttermilk until combined. Stir in another third of flour mixture, then remaining buttermilk followed by remaining flour, stirring to combine with each addition.
  • 4. To make the jumbo cookies, dollop scant 1/4 cup (60 mL) mounds of batter onto baking sheet so each is about 3 inches (7.5 cm) in diameter. Leave about 2 inches (5 cm) of space between each cookie because they will spread. Bake until set and just golden brown, 12-15 minutes. Allow cookies to cool on tray for 5 minutes, then use metal spatula to transfer to rack to cool completely before making icing.
  • 5. To make vanilla icing: In small bowl, stir together confectioners’ sugar, corn syrup, lemon juice and 2 tsp (10 mL) water. Add remaining water 1 tsp (5 mL) at a time until icing is thick but spreadable. Spread icing on half of each cookie.
  • 6. To make chocolate icing: In another small bowl, whisk together confectioners’ sugar and cocoa powder. Stir in corn syrup, vanilla extract and 3 tsp (15 mL) water. Add remaining water 1 tsp (5 mL) at a time, stirring to combine, until icing is thick but spreadable. Ice other half of each cookie. Allow icing to set for 30 minutes. Store at room temperature in single layer. Do not stack until icing is hardened.
  • *Note: Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry flour.


6 jumbo cookies or 12 smaller cookies


1/2 jumbo cookie or 1 small cookie


Per Serving

Lipides7 g
Gras saturés0.75 g
Cholestérol17 mg
Glucides33 g
Fibres1 g
Protéines2.5 g
Sodium110 mg