There’s something timeless about the black and white cookie—a treat that feels both nostalgic and elegant. Growing up, these cookies were a staple at birthday parties, bake sales, and local bakeries. But nothing quite compares to biting into one fresh out of the oven, still a little warm, its soft, cakey base giving way to a rich layer of glossy vanilla and chocolate frosting. It’s the ultimate cookie compromise: half vanilla, half chocolate, 100% delicious.

Inspired by the iconic New York-style black and white cookie, this version takes a cue from the famous Levain Bakery, known for their massive, thick, and decadent cookies. These aren’t your average flat black and whites. They’re rich, chewy, and thick with a soft, tender crumb that practically melts in your mouth. The vanilla and chocolate icing on top adds just the right amount of sweetness without overpowering the cookie itself.

Whether you’re baking these for a weekend treat, a festive cookie platter, or just because you need a little something sweet and special, these Levain-style black and white cookies bring a bakery-quality experience right into your kitchen.

Let’s dive into the magic of these cookies and why they’ve become such a beloved classic.

Why You’ll Love This Recipe:

• Bakery-style thickness – Big, pillowy cookies with that soft, cakey interior and golden edges.
• Perfect flavor balance – Rich vanilla and chocolate icings over a not-too-sweet cookie.
• A nostalgic classic – Brings back memories while being even better than you remember.
• Fun to decorate – Ideal for baking with kids or customizing for parties.
• No chill time – These cookies come together quickly and bake up beautifully.

INGREDIENTS YOU’LL NEED:

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 teaspoon lemon juice
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sour cream

For the Vanilla Icing:

• 2 cups powdered sugar
• 2 tablespoons milk
• ½ teaspoon pure vanilla extract
• Pinch of salt

For the Chocolate Icing:

• 2 cups powdered sugar
• 3 tablespoons unsweetened cocoa powder
• 2–3 tablespoons milk
• Pinch of salt

HOW TO MAKE LEVAIN BAKERY BLACK AND WHITE COOKIES:

STEP-BY-STEP INSTRUCTIONS:

1. Cream the butter and sugar:
   Start by creaming together the softened butter and granulated sugar in a large mixing bowl. This step is key—it helps create a fluffy cookie base. You want it light and pale in color, which takes about 3-4 minutes with an electric mixer.
2. Add in eggs and flavorings:
   One at a time, beat in the eggs, followed by the vanilla extract and lemon juice. That little hint of lemon adds a classic brightness to these cookies, balancing the sweetness beautifully.
3. Mix the dry ingredients:
   In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture, alternating with the sour cream. The sour cream is the secret weapon—it adds moisture and gives the cookies their signature tender crumb.

1. Scoop and bake:
   Using a large cookie scoop or a ¼ cup measure, drop the dough onto a parchment-lined baking sheet. These cookies spread a little, so give them room. Bake at 350°F for 13–15 minutes, until the edges are just turning golden. The centers should be set but still soft.
2. Cool and frost:
   Let the cookies cool completely before icing. Trust me on this—frosting warm cookies leads to a melty mess. Once cool, spread vanilla icing on one half of each cookie, and chocolate on the other. Let the icings set until firm to the touch.

HELPFUL TIPS:

• Don’t skip the lemon juice – It adds that authentic black and white cookie flavor and keeps things from tasting too sweet.
• Let the cookies cool completely before frosting – This helps the icing set properly and prevents it from sliding off.
• For perfect halves – Use a small offset spatula or butter knife to get that clean, straight line down the center when applying icing.
• Customize the size – You can make these cookies even larger (Levain-style) or smaller for bite-sized versions. Just adjust the baking time accordingly.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 large cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

These cookies are best enjoyed the day they’re made, but they also store beautifully for a few days. The icing sets into a slightly firm, glossy shell that stays gorgeous.

NUTRITIONAL INFORMATION:

(Per cookie, approximate)
Calories: 380
Carbohydrates: 55g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Sugar: 38g
Fiber: 1g
Sodium: 180mg

FREQUENTLY ASKED QUESTIONS:

Can I make these cookies ahead of time?
Absolutely! The cookies can be baked a day or two in advance. Store them unfrosted and ice them before serving for the freshest taste.

Do these cookies freeze well?
Yes, both the baked cookies and the icing freeze well. For best results, freeze the cookies unfrosted and ice after thawing.

Can I make these gluten-free?
Yes! Just substitute your favorite 1-to-1 gluten-free flour blend. Keep in mind that texture might vary slightly.

STORAGE INSTRUCTIONS:

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 2 months. If freezing, wrap individually and thaw before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other bakery-style delights:

• Almond Cloud Cookies
• Chocolate Lemon Mousse Dome
• Toasted Coconut Mini Pavlovas with Coconut Custard
• Orange Cranberry Ricotta Cookies

CONCLUSION

Whether you’re baking these black and white cookies to impress friends or just treating yourself to a little slice of nostalgia, this Levain Bakery-inspired version is bound to become a favorite. Big, soft, and covered in silky icing, they offer the best of both worlds—vanilla and chocolate, cakey and chewy, simple and utterly satisfying.

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