Vegan Black and White Cookies

These vegan black and white cookies are an elegant dessert and are relatively easy to make. Two batches of frosting give them their two-toned color, and lemon in the cookie dough adds a nice tang. 

Black & White cookies are a New York deli staple. There has been much debate and confusion surrounding the name, as they are sometimes called “Half-Moon Cookies”. This often depends on which area of New York you visit.

Different bakeries also have their own recipes, with some using fluffy buttercream frostings or melted chocolate instead of icing and shortbread-like cookies.

This vegan version was adapted from the New York Cookbook by Molly O’Neill based on Zabar Bakery’s recipe.

Ingredient Notes

Cookies:

• Granulated sugar
• Vegan butter – use salted butter, and it should be from the fridge and not softened
• Aquafaba – the brine in a can of chickpeas often used to replace egg whites
• Soymilk
• Vanilla extract
• Lemon juice – can be fresh or storebought
• Lemon zest – optional
• Cake flour
• Unbleached all-purpose flour
• Baking powder
• Salt

White Icing:

• Confectioners’ sugar
• Light corn syrup – or use golden syrup
• Boiling water

Chocolate Icing:

• Confectioners’ sugar
• Unsweetened natural cocoa powder
• Light corn syrup – or golden syrup, to taste
• Boiling water

Step-By-Step Instructions

1. Line two baking trays with parchment paper. Adjust the oven racks to the middle of the oven, and preheat to 350°F / 180°C. 

2. Add the vegan butter and sugar to a large mixing bowl or stand mixer bowl, and use a hand or stand mixer to cream them together. Beat at high speed until the creamed mixture is lighter in color, about 3 minutes. Occasionally scrape the bottom and sides of the bowl with a spatula.

3. Add the aquafaba and mix on medium speed until combined. 

4. Add the soymilk, vanilla, lemon juice, and lemon zest. Mix on low speed to combine. 

5. Sift together the flour, baking powder, baking soda, and salt in a medium bowl.

6. Add the dry ingredients to the liquid ingredients in thirds, mixing on low between each addition. Scrape the sides and bottom of the bowl with a spatula to ensure the flour mixture is moistened throughout.

7. Use a cookie scoop to divide the dough into 12 even portions between the two parchment-lined baking trays. Alternatively, use a spoon with about three tablespoons of batter per cookie.

Optional tip for a smoother, more even look: Fill a small bowl with water to moisten your fingers and gently pat the top and sides of the cookie portions to make them rounder.

8. Bake the first batch of cookies for 18-20 minutes until the edges begin to slightly brown. Repeat with the second batch of cookies.

9. Cool the cookies completely on the baking trays before frosting.

Make the Icings:

1. White Icing – Combine the confectioners’ sugar with the corn syrup. Gradually add enough boiling water, constantly stirring, until the frosting is smooth but thick and spreadable.

2. Chocolate Icing – Combine the confectioners’ sugar, cocoa powder, and corn syrup (if desired) in the bowl with any remaining white icing. Add the boiling water and mix until smooth.

3. Coat half of the flat side of the cookies with the white frosting using a small offset spatula or butter knife. Allow the frosted cookies to dry for about 20 to 30 minutes.

4. Frost the other half of the cookies and allow them to completely dry.

Notes & Substitutions

• Melted vegan chocolate can be substituted instead of chocolate icing; however, the chocolate might soften on the cookies in warmer environments.

• Coconut oil is not a good swap for the vegan butter in this recipe, as it will cause the cookies to spread too far, and might be too greasy for the finished cookie. 

• Other plant-based types of milk can be substituted in this recipe. Be sure to keep the flavor neutral. Soymilk has more protein and is thicker than some other plant-based types of milk. For thinner plant-based milk, you will need to use less.

• For intensely dark chocolate icing, substitute Dutch-process unsweetened cocoa. This is the same type of cocoa used to make chocolate sandwich cookies, and the resulting icing will be almost completely black. 

• Always check granulated sugar to ensure it is vegan, as many commercial brands contain bone char. Powdered sugar is also sometimes processed with bone char, so check labels or look for a vegan label on the package.

Key Tips For Success

• Be sure to use the vegan butter straight from the fridge when creaming with the sugar. Vegan butter is always slightly softer than dairy butter and doesn’t require softening when creaming. If the vegan butter becomes too soft, the cookies will spread too much during baking. 

• Allowing the cookies to cool completely before icing them will allow the icing to set properly and not melt. 

• Taking your time while frosting the cookies will give the best results with a clean transition from black to white frosting. 

• Moving the cookies while the icing is still wet can cause the icing to crack. Allow the icing to completely dry with each step to ensure a smooth finish.

Storage

These cookies will keep for three days on the counter in an airtight container or stored in the fridge for a week. Keep them dry, as humidity will cause the icing to soften up.

They may also be wrapped in plastic wrap and stored in zip-top bags in the freezer for up to 3 months. 

FAQ

Why use cake flour and all-purpose flour?

Cake flour has a lower protein percentage than standard all-purpose flour, resulting in a much softer cookie. Using all cake flour would result in a drier, muffin-like texture.

For a cakier cookie, use more cake flour, and for a crisper cookie, try using more all-purpose flour. 

What is aquafaba? 

Aquafaba is the starchy liquid in a can of chickpeas, and it is a staple ingredient in vegan kitchens! This liquid acts much like egg whites and can even be whipped into a foam or meringue.

Always save the aquafaba from chickpeas and store it in a container in the freezer.

More Cookie Recipes

• Vegan Levain Cookies (another New York favorite!)
• Vegan Chocolate Chip Cookies
• Vegan Sugar Cookies
• Vegan Ranger Cookies
• Vegan Lemon Shortbread Cookies
• Vegan Almond Flour Cookies