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Ina Garten Black & White Cookies

Ina Garten Black & White Cookies
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These iconic New York-style Black & White Cookies from Ina Garten feature a soft, cake-like base with a tender crumb and a slight lemon-vanilla flavor. Each large cookie is topped with a thick, glossy fondant glaze—half dark chocolate, half vanilla—creating the perfect balance of sweet and rich.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (8.75 oz / 248g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk, at room temperature (4 oz / 113ml)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fresh lemon juice
  • 6 tablespoons unsalted butter, softened (3 oz / 85g)
  • 3/4 cup granulated sugar (5.3 oz / 150g)
  • 1 large egg, at room temperature
  • For the fondant glaze:
  • 2 cups confectioners’ sugar, sifted (8 oz / 227g)
  • 1/2 cup light corn syrup (6 oz / 170g)
  • 1/4 cup water (2 oz / 60ml)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsweetened Dutch-process cocoa powder (0.5 oz / 14g)

Instructions

  1. Preheat the oven to 350°F / 177°C. Line two half-sheet pans with parchment paper; this ensures even heat distribution and prevents sticking without greasing, which can cause cookies to spread too much.
  2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Set aside. In a small cup or liquid measuring cup, stir together 1/2 cup whole milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon fresh lemon juice. The lemon will slightly acidify the milk (a faux buttermilk effect), tenderizing the crumb.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat 6 tablespoons softened unsalted butter and 3/4 cup granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl and paddle halfway through to ensure even creaming, which incorporates air for a soft cookie.
  4. Add 1 large egg to the butter-sugar mixture and beat on medium speed until fully incorporated, about 30 seconds. Scrape down the sides again. The mixture should look smooth and pale.
  5. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture in two additions, beginning and ending with flour. Mix just until combined after each addition—overmixing activates gluten and makes the cookies tough. The final dough should be soft, thick, and slightly sticky.
  6. Using a 2-tablespoon scoop (a #30 scoop), portion the dough into 8 evenly sized balls. Place 4 balls on each prepared baking sheet, spacing them at least 3 inches apart (they will spread). Slightly flatten each ball with moistened fingertips to about 1/2-inch thickness for even baking.
  7. Bake one sheet at a time on the center rack at 350°F / 177°C until the cookies are puffed and the edges are just set and barely golden, about 14 to 16 minutes. The centers should still be slightly soft when touched—do not overbake, as the cookies will continue to set on the sheet. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
  8. While cookies cool, make the fondant glaze. In a medium saucepan over medium heat, combine 2 cups sifted confectioners’ sugar, 1/2 cup light corn syrup, and 1/4 cup water. Stir constantly with a wooden spoon until the mixture is smooth and just begins to bubble at the edges, about 2 to 3 minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract. This is the white base—keep half in the pan.
  9. Transfer half of the white fondant to a separate small bowl. To the remaining half in the saucepan, add 2 tablespoons Dutch-process cocoa powder, whisking vigorously until fully incorporated and smooth. If the chocolate fondant is too thick, add warm water 1 teaspoon at a time until it reaches a thick yet spreadable consistency, like honey.
  10. When cookies are completely cool (any warmth will melt the glaze), use a small offset spatula or butter knife to spread the white fondant over exactly half of each cookie, covering from the center to the edge. Wipe the spatula clean, then repeat with the chocolate fondant on the other half, overlapping slightly at the center to create a clean seam. Allow glaze to set at room temperature until firm, about 1 hour. Store in an airtight container at room temperature for up to 3 days.
  11. If cookies are glazed more than 24 hours in advance, place them in a single layer on a parchment-lined sheet pan and cover loosely with plastic wrap. Do not stack, as the glaze may stick or crack.

Notes

Store leftover Black & White Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed cookies in a freezer bag for up to 2 months; thaw and glaze just before serving. To re-crisp stale cookies, place on a baking sheet at 300°F / 149°C for 3 to 4 minutes, then cool completely before consuming. The fondant glaze does not freeze well.

Nutrition

Keywords: black and white cookies, Ina Garten cookies, New York cookies, half moon cookies, vanilla cookies, chocolate glaze, lemon cookies, drop cookies, fondant icing, bakery style cookies

Find it online: https://inagartendishes.com/ina-garten-black-white-cookies/