Black and White (Half Moon) Cookies Recipe

This is an easy, classic NYC black and white cookie recipe made with simple ingredients. The cookies are soft and moist with a cake-like texture and are finished with half vanilla and half chocolate icing. Often called black-and-white cookies, half-and-half cookies, half-moon cookies, or even “Seinfeld black and white cookies,” they are a beloved New York staple.

These cookies have a long history in New York City and remain a favorite for holidays and everyday treats alike. They pair well with other classic cookies like jumbo gingerbread men or snowball (wedding) cookies.

What are NYC black and white cookies?

Sometimes called “Amerikaners,” these cookies are thought to have originated in early 20th-century Manhattan. They are round, soft cookies with a tender, cake-like crumb. What makes them distinctive is the glossy two-tone icing: one half vanilla (white) and the other half chocolate (dark). The cookie base is usually flavored with vanilla, though a touch of lemon is a popular variation.

How to make black and white cookies from scratch

1. Cream the butter and sugar until the mixture is light and fluffy.
2. Add wet ingredients such as the egg, vanilla extract, and sour cream; mix until smooth.
3. Mix in dry ingredients (flour, baking powder, baking soda) until just combined; the batter will be thick.
4. Portion and bake — drop mounds of batter onto a parchment-lined baking sheet and bake until the edges are lightly golden.
5. Make the icing by whisking together powdered sugar, milk, corn syrup, and clear vanilla extract until smooth.
6. Divide the icing and stir cocoa powder into half to make the chocolate glaze.
7. Ice the cookies — spread vanilla icing on half of each cookie’s flat underside, chill to set, then spread chocolate icing on the remaining half and chill again.
8. Allow the icing to set fully, then enjoy.

How to ice black and white cookies

Icing black and white cookies is slightly different because you work with two colors and flavors. Frost the flat side of the baked cookie (not the domed top). Spread the vanilla icing over one half, chill until set, then apply the chocolate icing to the other half and chill again. This prevents the two icings from bleeding into each other. An alternative is to dip each cookie halfway into the white icing, chill to set, and then dip the remaining half into the chocolate icing; this method can be less messy and gives a finished look to both sides of the cookie.

Variations for half moon cookies

• Decorative icings: Pipe stripes, zigzags, or swirls with contrasting icings for a modern look.
• Chocolate cookie base: Add cocoa powder to the dough or stir in mini chocolate chips for extra chocolate flavor.
• Alternative extracts: Substitute lemon extract and zest for a bright flavor, or try almond, coconut, or caramel extracts.
• Peppermint: Add peppermint extract to the icing or dough for a festive holiday version.
• Sprinkles: Sprinkle decorations on the wet icing before it sets for a festive finish.

Storage

Refrigerate: Store iced cookies in a sealed container in the refrigerator for up to 5 days. Place a sheet of wax or parchment paper between layers to prevent sticking.

Freeze: Unfrosted cookies freeze well for up to 1 month in an airtight container. Thaw in the refrigerator before icing.

Room temperature: Store in a covered container or cookie jar with parchment between layers for up to 3 days.

Tips and techniques

• Keep batter thick: The dough should be substantial; thinning it will change the texture.
• Space cookies well: Leave 4–5 inches between mounds on the baking sheet because the cookies spread and rise a lot.
• Ice the flat undersides: Frost the flat side of the cookie (not the domed top) so the glaze stays in place.
• Use full-fat ingredients: Full-fat butter and sour cream add richness and moisture; full-fat Greek yogurt can substitute for sour cream.
• All ingredients at room temperature: This helps the batter combine evenly.
• Choose dark cocoa for the chocolate glaze: Dark cocoa will give a deep, nearly black finish.
• Use unsalted butter: This prevents the cookies from tasting too salty.
• Don’t skip corn syrup in the glaze: Corn syrup adds shine and helps the icing set with a glossy finish.
• Chill between icings: Let the first color set before applying the second to avoid color bleed.
• Use both baking powder and baking soda: The combination helps the cookies rise and develop the right cake-like crumb.
• Line your pan with parchment: Prevents sticking during baking.

Recipe