An Easter version of the classic New York-style black and white cookie! These Bakery-Style Iced Easter Cookies cookies are huge and soft and mimic the classic in all the right ways!
My kids love the soft texture and large size of these classic bakery cookies. And, of course, they love the icing!
Characteristics of Classic Black & White Cookies
The classic black and white cookie is cakey and soft and, very importantly, large! And, as its name states, it has half black icing and half white. T
he icing is actually spread onto the bottom of the cookie, the flat side, which helps give this cookie it's unique look with the rounded bottom and half vanilla flavored / half chocolate flavored icing on top.
Of course I have to share a funny story about this cookie from when I was growing up. My parents are both from the boroughs of New York City where this cookie originated.
So, we had plenty of these when I was younger and my sisters and I actually used to fight over who was going to get the vanilla half and who would get the chocolate half.
That is, until we realized that we could split the cookie in half the other way instead of right down the middle between black and white, giving each of us half of each flavor. Duh!
I wish I could say the fighting stopped once this problem was solved, but... not till we got much older!
Easter is all about color
Nothing screams Easter more than a palette of pastel colors. Pink and green and blue and purple and, of course, yellow. Here in the Northeast, we truly experience all the seasons so Spring especially is an exciting time of year!
And, Easter is our first holiday where we get to bust out of our heavy winter coats and enjoy all Spring has to offer while celebrating with family and friends.
This time of year and those Springy Easter colors very much inspired me to create this iced Easter cookie.
And what better way to integrate all the colors than to divide the cookies in half via the icing just like in the black and white cookie. Hopefully my kids will figure out the trick to splitting these Iced Easter Cookies quicker than me and my sisters did! You can deck out more cookies with fun colors by using up leftover Easter candy and baking them into Mini Eggs Cookies featuring Cadbury chocolates. Everyone will enjoy them!
Baking Tips for This Recipe
- Be sure to measure your flour using the scoop and level method. Start out by fluffing the flour to loosen it a bit from inside of its storage container. Next, use a spoon to scoop flour into your measuring cup. Continue scooping in this way until your measuring cup is overflowing a bit with flour. Using the handle of the spoon, level off the flour in the measuring cup by carefully sliding the handle over the top of the measuring cup horizontally without pressing the flour down into the cup. This method will ensure the proper measurement of flour for your recipe
- Let the cookies cool completely before icing them. It's tempting to ice these cookies up and take a big bite as soon as they're out of the oven, however, allowing them to cool completely will ensure your icing doesn't melt right off. And, having cool cookies will allow the icing to set up properly on top of the cookies so you get that thick layer of icing these cookies deserve
- Less is more in terms of food coloring! The goal with these Bakery-Style Iced Easter Cookies is to reach pastel hues which require much less food coloring than deep, rich colors. Start out with just a couple of drops of gel food coloring, mix up the icing, then add more if needed. It's always best to start out with less because you can always add more, but the reverse is not possible!
Looking for more cookie recipes? Give these a try:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 10 tablespoon unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ⅓ cup full-fat sour cream room temperature
- 5 ½ cups powdered sugar sifted, measured before sifting
- 6 tablespoons whole milk
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- red, blue, yellow gel food coloring
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silpats. Set aside
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla, beating on high speed until thoroughly combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again to ensure ingredients are evenly combined. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter will be thick
- Using a large ¼ cup cookie scoop, drop dough 4 inches apart onto prepared baking sheets, 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing
- Whisk the powdered sugar, milk, corn syrup, vanilla, and salt together in a medium bowl. Divide icing evenly between 4 bowls. Using gel food coloring, dye each bowl of icing into following colors: yellow, purple, pink, and green
- On the flat side of each cookie, spread one color icing onto one half of each of the cookies. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread another color icing onto other half of the flat side of the cookies and allow the icing to set completely, about 1 hour, before serving
- Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week
- To make these cookies ahead, follow instructions through #3 and cool cookies completely. Cover cookies tightly and store at room temperature for up to 3 days before continuing with step 4. Iced or un-iced cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving or frosting
- Recipe adapted from Sally's Baking Addiction
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