Iconic NY Black&White Cookies

Photo of Nussbaum + Wu in New York City

If you’ve been to New York City then you’ll recognize these iconic cookies! Our founder actually studied right around the corner from the deli pictured above. But it turns out that these cookies actually originated right here in Bavaria – or at least, the idea for them! Apparently, the cookies first appeared at Glaser's Bake Shop which was founded in 1902 by Bavarian immigrants in Manhattan. Our version of the Black&White Cookies is a vegan one, omitting the eggs & using non-dairy milk & plant-based oil rather than animal-based products!

Happy baking & don’t forget to tag @nickxfritz_munich in your snaps because we love seeing your creations!

Quantity: 8 large cookies

Vertical photo of a stack of Black-and-white cookies next to a glass bottle of milk

Ingredients – cookies:

  • 160g / 1 ¼ c flour
  • 100g / ½ c sugar
  • ½ TL / ½ tsp baking powder
  • ½ TL / ½ tsp baking soda
  • Pinch of salt
  • 83ml / 1/3 c plant-based oil, I used sunflower
  • 79 ml / 1/3 c non-dairy milk, I used a mix of oat & soy because that’s what I had on hand!
  • 1 EL / Tbsp lemon juice

Ingredients – icing:

  • 250g / 2 c icing sugar
  • 3 EL / 3 tbsp water + 1EL / 1 tbsp for the chocolate icing
  • 3 TL / 3 tsp unsweetened cocoa powder
  • 1 TL / 1 tsp lemon juice


  • Preheat oven to 175°C & line 1-2 baking sheets with baking paper
  • Whisk together all the dry ingredients
  • In a separate bowl, mix together the wet ingredients. Pour the wet mixture into the dry mixture & whisk until smooth. The dough will be thick, sticky, & a little “lumpy” in texture
  • Scoop out a large spoonful of dough onto the prepared baking sheets.
    • Pro tip: use your hands to shape the dough into circular mounds for the best end result!
  • Baking for 15-16 minutes. The edges should be slightly golden. Loosen from pan & let cool.
  • To make the icing:
    • Whisk together the powdered sugar & 3 EL / 3 tbsp of water.
    • Pour half of the mixture into a separate bowl & add the cocoa plus 1 additional EL / tbsp of water, whisk this together.
    • Add the tsp of lemon juice to the white icing batch & whisk well.
    • Pro tip: The icing texture should be thick but runny enough to drip from a spoon smoothly. If either is too thick, slowly add more water to get the right consistency.
  • Once your cookies have cooled, flip them over (so you actually ice "the bottom") & start icing!
  • Using a spatula, first ice one half with the white icing. Allow this to dry, about 10 minutes, & then ice the other half with the chocolate icing.
  • Allow the cookies to set at room temperature for 10-20 minutes. Check that the icing is fully set before storing or stacking them!

Happy Baking!

Post a pic and tag us @nickxfritz_munich with your version!

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