Black and White Cookie


There seems to be a silent rating system by self proclaimed “bakery foodies” on the quest for the perfect Black and White Cookie!

It’s a deal breaker moment for many people who simply cannot forgive a bakery with an inferior Black and White!

Now I’ve always had a hard time rating these cookies, because I have to be honest, they were never my favorite!

I’ve always found them to be quite dry but what I have learned through my own quest for the perfect Black and White Cookie; the secret is ALL IN THE RECIPE!  DUH!

Since black and white cookies tend to border on being a cake AND a cookie; striking that perfect balance is essential.

So I think I have composed the best balance of cake to cookie in this recipe I am sharing here with you!

For all you Black and White connoisseurs out there, let me know your experiences and feelings when it comes to the good ol’ Black and White Cookie!

Can’t we all just get along!?!!

Now here in the video I will be showing you the “Part 2 Secret” to a perfect Black ‘n White Cookie, and that is the icing.

I want to introduce to you a bakery secret called Cube Fondant.

Not to be confused with Rolling Fondant for cakes.

This Cube Fondant is actually an ingredient and it can be used for so many different things and even BUTTERCREAM!! (All recipes will be provided if you decide to purchase the cube fondant from me CLICK HERE) *USA shipping only

You will see me using it here in the video below and it is a dream to work with for those who have had ill experiences with the confectioner’s sugar glaze we are used to working with. I know I did when I made Petit Fours at home!

Since it is only available to commercial bakeries and professionals I have missed it so much since I sold my bakery!

But I got my hands on some (50lbs of some!) and I will be more than happy to share it with  you!

So just click here if you think you will want to grab some for yourself. (USA shipping only)

If you do, all of your glazing projects will turn from nightmares to dreams in an instant!

Now of course you can still make a great Black and White Cookie with the good ol’ stand by confectioner’s sugar glaze and the recipe for that is listed below

Black and White Cookies
Prep time
Cook time
Total time
You will need 1 recipe of the glazing sugar below or 1lb Cube Fondant Purchased from me
Serves: 16
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar ¾ cup (150g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Almond Extract ½ teaspoon
  • Whole Eggs 2 Large (100g)
  • Egg Yolks 2 Large (36g)
  • Cake Flour 1¼cup (150g)
  • All Purpose Flour ½ cup (63g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  1. Cream the butter with the sugar until light and fluffy about 5 minutes
  2. Combine the whole eggs and egg yolks with the extracts
  3. Sift the 2 flours together with the baking powder and salt
  4. Add the egg mixture in 3 separate additions and be sure to scrape the bowl between each addition to ensure a consistent mix.
  5. Add the flour mixture all at once
  6. Mix just until combined well.
  7. Since this is a cross between a cookie & a cake recipe it resembles a batter more than a dough
  8. I like to use a pastry bag to pipe onto a parchment lined sheet pan spacing about 2 inches apart to allow room for spreading. (You can use a 2 ounce cookie scoop also)
  9. Bake in a preheated 375 °F oven for 5 minutes, then lower the temperature to 350°F for the remaining 7-10 minutes.
  10. Bake cookies for approximately 12-15 minutes or until just starting to get a light color on the edges, be careful not to over bake or they will be very dry.
  11. Cool completely before icing.
Black and white cookies are best served fresh, as they can dry out quickly.

Store at room temperature in an airtight container for up to 4 days

You can freeze the un-iced cookies wrapped very well for up to 1 month, however I do not prefer this, since again this cookie is slightly more dry to begin with


Confectioner's Sugar Icing
Prep time
Total time
First make the entire recipe below then divide in half and add the unsweetened chocolate to one half
Serves: Ices 16 cookies
  • Confectioners or Icing Sugar 3 cups (360g)
  • Whole Milk 5 Tablespoons (75ml)
  • Corn Syrup or Glucose Syrup 1 Tablespoon (15ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • **Unsweetened Chocolate 1 ounce (28g)
  1. In a large mixing bowl place the sifted confectioner's sugar.
  2. In a small sauce pot or a in a microwaveable bowl combine the milk and corn syrup together and heat until hot to the touch.
  3. Add the vanilla extract to the milk mixture and then add the entire milk mixture to the confectioner's sugar and whisk until smooth.
  4. Ice the cooled Black and White Cookies as demonstrated in the video below and then add the melted chocolate to the remaining icing.
  5. Ice the other half of the cookie with the chocolate icing.
  6. The icing will set after just a few minutes.

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  1. I am interested in purchasing some of your commercial fondant. Are there any ingredients in it that would pose a problem with those with gluten intolerance?

    Thank you,

    1. ah good question! Ill list the ingredients on the store page but here they are:Liquid Sugar & Corn Syrup (sometimes corn syrup is not gluten free) but this packaging does not specify that it is GF 🙁
      Ill look into it more

  2. This maybe a silly question but what tool are you using to put the cookie dough on the cookie sheet. It looks like a icing bag but what kind of tip?


  3. Thank you for posting this video! We made your recipe for a large order for our bakery with great results. We are so grateful you share your recipes. We’ll love you forever!

  4. Hey Gretchen,
    Greetings from the Jersey Shore! Quick question. Can you make the black and white cookies with more of a buttercream icing instead of the almost glazed (fondant) icing?

    1. Thanks Gretchen! I’m going to make these soon. I will let you know how they turn out. I am a baker not professionally trained but make awesome desserts. Every recipe of yours that I have tried has been amazing. Thanks again for all you do!

  5. Hi Gretchen! Is there a way to make a chocolate cookie out of this recipe or would it require another recipe? Also is the icing your poured fondant recipe? I made that at Xmas for petite fors and love love love it!! Thanks!!

  6. Due to an egg yolk allergy, I substitute flax seed. Do you think this recipe would work using flax seed as an egg yolk substitute?
    Thanks for your great recipes!

  7. Thanks again to you, Gretchen, for another wonderful recipe. My husband is from New York and I’m surprising him with these tonight. He is a black/white cookie snob but I’m confident he will love these. I’ve done many of your recipes and they are fabulous!

  8. Hi Gretchen great job .I’m enjoying all of your recipes. But would like to ask you personally about candy melts can it be melted and spread over a B/day cake instead of using Butter creme frosting. Please let me know through my email thanks!

  9. Hi gretchen

    been watching you for years and you are the best by far. will you be writing a hard cover book any time soon? I see the black and white recipe has no liquid in it, would it be okay to add milk or buttermilk

    1. HI Thanks! I would love to get a bakebook out there, but that is no small task and I am having a hard time keeping up with what I am doing already! But it is on the list for sure! Its not a good idea to alter the recipes as you will get a different result that what was intended.

  10. Gretchen,

    Could you share how you heat the cube fondant in the video…Can it be done in short bursts in the microwave or should it be done over a double boiler? And how much unsweetened chocolate is used?
    I made my own cube fondant but am unsure of the amounts to add

  11. Thank you! I looked to the cookie (Seinfeld reference) and hands down this is the best recipe I have tried! Having grown up in NY the black and white is a sentimental favorite of mine.The flavor, texture and icing were all perfect! Thank you for sharing your expertise! I’m a fan!

  12. I am late to your website and blog but have already made numerous things to rave reviews! I am also someone who judges a bakery by their black and white cookies and brownies. I obviously was too late to purchase fondant from you and have terrible luck with glaze. I’ve tried researching cube fondant and can’t find it anywhere. Is it still available anywhere? Thanks for all you do!!

    1. Hi there thanks! Im sorry I am no longer selling the cube fondant and since it is a commercial product only available to bakeries, your best bet would be to visit you local bakery and ask them if you can buy some from them. It is literally called CUBE FONDANT so they should know what you are talking about! Good luck!

  13. What kind of salt? Table salt? Kosher salt? Thank you for clarifying. I can’t wait to bake up a batch of these B & W cookies.

  14. I was born and raised in upstate New York, and regionallythese famius bakery cookies are known as half moons. To be honest, I never liked them! But seeing these bring back childhood memories:)

        1. This is a commercial product that is only sold in 50lb blocks to commercial bakeries. it got to be too much for me to buy it – repackage it and sell 50lbs at a time, so I stopped selling it. Best advise is to go to your local bakery and see if they would sell you some? It’s called CUBE FONDANT (not to be confused with rolled fondant for cake decorating) by Karps Brand.
          You could also buy it from Webstaurant store (online) but the shipping is outrageous (even for me it was since I sold my bakery and was offering it to you guys through my home based blog business) And I am not sure you really need 50lbs of it!

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