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baking American
Mini Black and White Cookies

Photo by: Joseph De Leo
Comments: 0


There is almost nothing more New York than these cookies. I’d never heard of them until I came here, but they are in every deli in the city. A cross between a cake and a cookie, these little cookies are addictive.

The icing can be used to frost my Mini Black and White Cookies or to pipe borders on cut-out cookies (then thin it out slightly to make a flood icing to fill in the borders). I suggest using Lyle’s Golden Syrup (available at most supermarkets and specialty stores) over corn syrup for this icing, but it will produce a slightly off-white color. If you are making something that requires a true white, feel free to use corn syrup instead.

Makes about 20 small cookies


For the Black and White Cookies:

  • 1/3 cup gluten-free vanilla rice milk
  • ½ teaspoon cider vinegar
  • 3 tablespoons water
  • 1 tablespoon ground flaxseed meal
  • 1¼ cups Betsy’s Baking Mix
  • 1 teaspoon xanthan gum
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • 1/3 cup organic palm fruit oil shortening
  • 1 teaspoon vanilla extract

For the Black and White Icing:

  • 1½ cups confectioners sugar, sifted
  • 1 tablespoon Lyle’s golden syrup
  • ¼ teaspoon vanilla extract
  • 4 tablespoons water
  • 2 tablespoons unsweetened cocoa powder


Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

To Make the Cookies:

In a cup or small bowl, make “buttermilk” by combining the rice milk and cider vinegar. In another small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes. In a medium bowl, whisk together the baking mix, xanthan gum, baking soda, and salt.

In the bowl of a stand mixer, cream together the sugar and shortening until light and fluffy. Scrape down the sides of the bowl, then beat in the flaxseed mixture and vanilla extract. With the mixer on low, alternately add the dry ingredients and the “buttermilk” mixture, starting and ending with the dry ingredients; mix until it is smooth.

Scoop the dough with a small ice cream scoop onto the prepared baking sheets. Bake the cookies for 15 to 17 minutes, or until the cookies are golden and the tops are puffy. The cookies will also spring back when they are touched. Transfer the baking sheets from the oven to cooling racks and cool for 10 minutes, then transfer the cookies directly onto the racks to cool completely. When completely cooled, frost half of the flat side of each cookie with the white (vanilla) icing and half with the black (chocolate) icing.

To Make the Icing:

In a small bowl, mix together the sugar, golden syrup, and vanilla. Add in 2 tablespoons of the water and stir until the icing is smooth. If the icing seems too thin to spread on the cookies, add a bit more sugar. If it seems too thick, add a little more water.

Divide the icing into two batches. To make black (chocolate) icing, add the 2 tablespoons of cocoa powder to one of the batches of icing. Add the remaining 2 tablespoons of water to the chocolate icing one teaspoon at a time or until it reaches spreading consistency.

Store the cookies in an airtight container at room temperature for up to 5 days.


To keep these icings from drying out when not in use, store them in an, airtight container with a piece of plastic wrap pressed directly on top. Keep the icing covered whenever you are not working with it.

© 2010 Elizabeth Gordon

Nutritional Information

Nutrients per serving (% daily value)

Nutritional Information does not include Betsys Baking Mix. For nutritional information on Betsys Baking Mix, please follow the link above. Serving size is 1 cookie.

89kcal (4%)
7mg (1%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
92mg (4%)
0g (2%)
4g (6%)
0mg (1%)

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