NOVEMBER 28 • 2024 | 59
J
N

L

ook to the cookie, Elaine!” 
Calling all Seinfeld fans — this 
is your moment to celebrate 
the iconic Black-and-White Cookie! 
A soft, cake-like base topped with 
thick, gooey vanilla 
and chocolate glaze, 
this New York classic 
is a delicious symbol 
of harmony — two 
flavors, two colors, one 
perfect bite. Whether 
you’re channeling 
Jerry’s wisdom or just indulging 
in a timeless treat, this cookie is 
pure nostalgia and culinary delight. 
So, preheat that oven, queue up 
a Seinfeld rerun, and remember: 
“If people would only look to the 
cookie, all our problems would be 
solved.”

Ingredients

Cookies:

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon fine sea salt

¼ teaspoon baking soda

⅓ cup sour cream

⅓ cup whole milk

2 teaspoons vanilla extract

1 teaspoon finely grated lemon zest

¼ teaspoon almond extract (optional)

½ cup salted butter (1 stick), at room 

temperature

1 cup sugar

2 large eggs

Glaze:

2½ cups confectioners’ sugar

Boiling water, as needed

1½ tablespoons light corn syrup

1 teaspoon vanilla extract

Pinch of salt

2½ ounces chocolate chips, melted

2½ tablespoons unsweetened cocoa 

powder

Preparation
Preheat your oven to 375°F. 
Arrange racks in the top and 
bottom thirds of the oven. Line 
two rimmed baking sheets with 
parchment paper.

In a large bowl, whisk together 
the flour, baking powder, sea salt 
and baking soda.
In a medium bowl, whisk sour 
cream, milk, vanilla extract, lemon 
zest and almond extract.
In a stand mixer fitted with 
the paddle attachment, beat the 
butter and sugar on medium 
speed until light and fluffy, about 
5 minutes. Add eggs one at a 
time, beating well after each 
addition and scraping down the 
sides of the bowl as needed.
Reduce mixer speed to low. 
Gradually add ⅓ of the flour 
mixture, then ⅓ of the sour 
cream mixture, alternating until all 
ingredients are incorporated. The 
batter should resemble a thick 
pound cake batter.
Using a ¼-cup measure, dollop 
heaping scoops of batter onto the 
prepared baking sheets, spacing 
them 2 inches apart. Bake for 6 
minutes, then rotate the baking 
sheets. Bake for another 6 to 9 
minutes, until cookies are firm 
and spring back when pressed 
lightly in the center. Let cookies 
cool on the baking sheets for 15 
minutes, then transfer them to a 
wire rack to cool completely.

Make the Glaze:
In a medium bowl, whisk 
confectioners’ sugar with 3 
tablespoons of boiling water, 

corn syrup, vanilla extract and 
salt. Continue whisking, adding 
more boiling water as needed to 
achieve a thick but spreadable 
consistency.
Flip each cooled cookie so the 
flat side faces up. Using the back 
of a spoon, spread vanilla glaze 
over half of the flat side of each 
cookie, ensuring it reaches the 
edges. Place cookies on a wire 
rack to set.
Whisk melted chocolate 
into the leftover vanilla glaze. 
Add cocoa powder and room-
temperature water as needed 
to achieve a thick, spreadable 
texture. Glaze the other half of 
each cookie.
Allow the glaze to set for at 
least 1 to 2 hours before serving. 

ARTS&LIFE
WEEKLY RECIPE

Black-and-White 
Cookie

Pam Turkin