Happy Friday! Inspired by Disney’s Newsies, these classic NYC Black & White Cookies have a spongy cake-like base and chocolate and vanilla icing! Disney’s Newsies is musical that tells the story of the Newsboys Strike that happened in New York City in 1899. I loved seeing it on Broadway years ago and as we enter Labor Day weekend, it inspired me to make these classic NYC treats!
To make these cookies, start by whisking together the flour, baking soda, and salt. In a large bowl, beat the butter until creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes.
Add in the egg and vanilla and beat until combined. Add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with flour.
Using a cookie scoop, scoop the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake the cookies until the bottoms are golden, about 10 minutes. Let the cookies cool completely on the baking sheets.
While the cookies are cooling, make the icing. In a medium bowl, whisk the powdered sugar, corn syrup, lemon juice, vanilla, and water until it’s smooth and has a consistency slightly thicker than honey. If needed, add a little more water. Transfer half of the icing to a separate bowl and mix in the cocoa powder.
To decorate the cookies, first flip the cookies over so that the flat side is facing up. This is the side you’ll be icing. Use an offset spatula to spread a layer of white icing on half of each cookie. Then, spread a layer of chocolate icing on the other half. Let the icing set for 30 minutes before serving.
Enjoy these Newsies Black & White Cookies!
Newsies Black & White Cookies
Ingredients
Cookies
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup buttermilk
Icing
- 2 cups powdered sugar
- 1 tablespoon + 1 teaspoon light corn syrup
- 2 ½ teaspoons fresh lemon juice
- ¼ teaspoon vanilla extract
- 1 tablespoon water, plus more if needed
- 1 tablespoon unsweetened Dutch-process cocoa powder
Instructions
Cookies
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Preheat the oven to 350 F. Line two baking sheets with parchment paper. Set aside.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a large bowl, beat the butter until creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes.
-
Add in the egg and vanilla and beat until combined. Add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with flour.
-
Using a cookie scoop, scoop the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake the cookies until the bottoms are golden, about 10 minutes. Let the cookies cool completely on the baking sheets.
Icing
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In a medium bowl, whisk the powdered sugar, corn syrup, lemon juice, vanilla, and water until it’s smooth and has a consistency slightly thicker than honey. If needed, add a little more water.
-
Transfer half of the icing to a separate bowl and mix in the cocoa powder.
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Assembly
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Flip the cookies over so that the flat side is facing up.
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Use an offset spatula to spread a layer of white icing on half of each cookie. Then, spread a layer of chocolate icing on the other half. Let the icing set for 30 minutes before serving.
Recipe Notes
adapted from Martha Stewart