Black and White Cookies

These black and white cookies are soft and tender with a hint of lemon. They are topped with a perfect ratio of rich chocolate and creamy vanilla icing. This recipe brings out the iconic flavors of these cookies in a homemade version that rivals any bakery.

Black and white cookies (also known as half moon cookies) are a classic American treat that originated in New York City. They are round, soft, cake-like cookies with a flat bottom and a slightly domed top. What makes them distinct is their signature two-toned icing: one half of the cookie is coated with dark chocolate icing, while the other half is covered with smooth white icing.

• 1/2 cup (114g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/4 teaspoon almond extract
• 1/3 cup (80ml) buttermilk
• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

• 1/3 cup (75g) unsalted butter
• 2 cups (240g) powdered sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons hot water
• 2 tablespoons unsweetened cocoa powder (Dutch or dark is preferred)
• 3–4 teaspoons hot water