Copy Cat Junior's Black and White Cookies

Recreate the magic of a New York classic with this Copy Cat Junior's Black and White Cookies recipe! These iconic treats feature a soft, cake-like texture and a perfect balance of flavors with glossy vanilla and chocolate icing that split the cookie in two. Made with pantry-friendly ingredients like all-purpose flour, milk, and cocoa powder, these cookies come together effortlessly with just 20 minutes of prep. The key to their signature look is spreading the classic flat-bottom cookies with smooth, shiny icing, creating a deliciously nostalgic dessert. Whether you’re hosting a gathering or craving a timeless cookie experience, these Black and White Cookies are a bakery-style indulgence you can whip up at home. Perfect for dessert lovers seeking authentic New York-style cookies!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 0.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups unsalted butter, softened
• 1 cups granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 0.75 cups whole milk
• 2 cups confectioners' sugar
• 2 tablespoons light corn syrup
• 2.5 tablespoons hot water
• 2 tablespoons unsweetened cocoa powder

Directions

Step 1

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.

Step 5

Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 6

Using a cookie scoop or spoon, drop 3-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 7

Bake the cookies for 12-15 minutes, or until the edges are set and the tops spring back when lightly touched. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8

To make the icing, whisk together the confectioners' sugar, corn syrup, and hot water until smooth. Adjust the consistency if needed; the icing should be thick but spreadable.

Step 9

Transfer half the icing to a separate bowl and stir in the cocoa powder to create the chocolate frosting. Add a small splash of hot water if the consistency thickens too much.

Step 10

Once the cookies are completely cool, flip them over so the flat side is facing up. Use a small spatula or butter knife to spread vanilla icing on one half of each cookie, then chocolate icing on the other half. Allow the frosting to set for 20-30 minutes before serving.

Nutrition Facts

Serving size	(1251.9g)

Amount per serving	% Daily Value*
Calories	4089.6

Total Fat 116.4g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 652.3mg	0%
Sodium 1686.0mg	0%
Total Carbohydrate 726.4g	0%
Dietary Fiber 12.0g	0%
Total Sugars 487.4g
Protein 52.1g	0%

Vitamin D 160.5IU	0%
Calcium 366.7mg	0%
Iron 17.8mg	0%
Potassium 932.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 5.0%

Carbs: 69.8%