Pink and Black Cookies

Cookies, Desserts

These Pink and Black Cookies are inspired by the New York deli favorite, the black and white cookie. These cookies are cakey, moist, flavored with strawberry and topped with a chocolate and strawberry glaze. YUM!

Pink and Black Cookies

This recipe has been tweaked and adjusted. It’s had new photos shot. I first made this recipe way back in the day when this blog was a little toddler. And I remember LOVING THEM. So, I decided to give this whole recipe a much needed facelift.

This idea comes from my brain craving strawberries in January. Which then lead me to think about all the things I could make with frozen strawberries.  So here we are, pink-ifying the classic deli cookie, the black and white cookie.

What are Black and White Cookies

Black and white cookies are deli classics. They’re in every deli, bodega and corner store in New York City. I love them SO much because they’re unapologetically cake-y. They’re more of a cake texture than a cookie. They’re like a small layer of cupcake with a cookie mask. What’s not to like?!?!

How to Make Pink and Black Cookies

  1. This recipe uses frozen OR fresh strawberries. If you find yourself in spring or summer and have access to delicious strawberries, use ’em. If it’s the dark depths of winter, use frozen strawberries.
  2. Blend them up. I find that a small food processor or blender works best for these. Do your best.
  3. Measure out 1/4 cup of strawberry puree. We’re going to save the rest for the glaze. Set both aside.
  4. Mix together the dry ingredients. In this recipe we have all-purpose flour, baking powder and salt.
  5. And then, we’re gonna mix together the eggs, sugar, vanilla, milk and then the strawberry puree.
  6. You pour the wet ingredients into the dry ingredients and mix it until combined.
  7. Using a 2-ounce cookie scoop, add circles of batter onto a baking sheet. You want to place them about 4 inches a part because these do spread.
  8. If you want, you can spread them out a bit. Here’s the thing: you’ll get larger, thinner cookies if you spread them out a bit. But they won’t be perfect circles. I enjoyed them without spreading them out.
  9. Bake them off!
  10. And then make the glazes.
  11. The glazes can be made ahead and covered. You might have to mix them up to make them smooth.
  12. Decorate them. You want to put the strawberry glaze on one side and chocolate on the other; makes sense!

Tips and Tricks

  • Test the glazes on 1 single cookie to see if they’re the right consistency. Sometimes it can be a bit tough to tell if they’re too think or too thick. Test them both on one cookie and adjust from there. Is the glaze too thin? Add a teaspoon or powdered sugar. Is it too thick? Add a teeny bit of heavy cream or strawberry puree!
  • It’s key to flip the cookies over. You want to put the glaze on the flat side!

I hope having a bit of time on your hands this weekend means these are in your future.

Pink and Black Cookies

Pink and Black Cookies Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Decorating Time 15 minutes
Total Time: 50 minutes
Serving Size: 10 cookies
Calories: 331kcal
These Pink and Black Cookies are inspired by the deli, New York favorite, the black and white cookie. These cookies are cakey, moist, flavored with strawberry and topped with a chocolate and strawberry glaze.



  • 7 ounces fresh or frozen strawberries , (if frozen, they need to be hulled and halved)
  • 1/4 cup whole milk
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup white granulated sugar
  • 6 tablespoons unsalted butter, melted and cooled to room temperature
  • 1 teaspoon pure vanilla extract

Pink Glaze

  • 2 tablespoons strawberry puree, (from above)
  • Pinch kosher salt
  • 1 cup powdered sugar, sifted

Black Glaze:

  • 1/2 cup powdered sugar, sifted
  • 2-3 tablespoons baking cocoa powder, sifted
  • 2 tablespoons heavy cream
  • Pinch kosher salt


  • To Make the Cookies:
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment. 
  • In a food processor or blender, add the strawberries and pulse until they're smooth and resemble a watery puree. Using a measuring cup, measure out 1/4 cup of puree. A few tablespoons of the strawberry puree should remain. Transfer it to a small bowl and set it aside for later when we make the glaze. 
  • In a medium bowl, whisk together the all-purpose flour, baking powder and salt; set aside. 
  • To a large bowl, whisk together the eggs and sugar until smooth. Pour in the strawberry puree, milk and whisk to combine. Whisk in the melted butter and vanilla extract. Add the flour mixture, and stir to form a smooth dough, being sure not to over mix. 
  • Using a 2-ounce cookie dough scoop, drop five to six cookies per pan, spacing them 3 inches apart. The batter should spread upon hitting the baking sheet; you may need to use your an off set spatula or butter knife to flatten the cookie dough out slightly until it's about 1/4-inch thick. Bake the cookies until the edges are light brown and the center is soft, about 12 to 14 minutes. Gently transfer the cookies to a wire rack to cool. Repeat until you’ve worked through all the cookie dough. 

To Make the Glazes:

  • My strawberry puree was a bit chunky so I pressed it through a sieve. I used that puree for the glaze (for the cookies it's ok but I wanted a super smooth glaze!).
  • To make the pink glaze, whisk together the strawberry puree, salt and powdered sugar; whisk the mixture until smooth and thick. If it's too thin, add a tablespoon of powdered sugar. If it's too thick, add a teaspoon or half a teapoon more of strawberry puree. This may vary because frozen vs. fresh vs. seasonal might yield a different texture of glaze.
  • To make the black glaze, whisk together the powdered sugar, cocoa powder and heavy cream until smooth.

To Decorate

  • Flip over all of the cookies and smear the chocolate on each half of the cookies. Ice the remaining half of the cookies with the strawberry frosting and let the frosting set. Store the cookies in an airtight container for up to 3 days.


Double this Recipe: 
This recipe makes 9-10 cookies. For cookie recipes, this is somewhat of a small recipe. Feel free to double this recipe. 
Baking Sheet | Stainless Steel Bowl | Glass Bowls | 2-ounce Cookie Scoop
CourseCookies, Dessert
CuisineAmerican, New York
Keywordblack and white cookies, deli cookies, strawberry cookies
Nutrition Facts
Pink and Black Cookies Recipe
Amount Per Serving
Calories 331 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 65mg22%
Sodium 138mg6%
Potassium 66mg2%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 42g47%
Protein 4g8%
Vitamin A 325IU7%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Pink and Black Cookies

If you make these, let me know on Instagram! 

Looking for more Valentine’s Day recipes? Here are some favorites: 

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Leave a Reply

  • Reply Le Grumeau April 5, 2013 at 9:34 am

    They look so delicious, I love black and white: that’s a great reinterpretation.

    xx Alice from Le Grumeau

  • Reply Jen @ Fresh from the... April 5, 2013 at 11:44 am

    Oooh, loving all the strawberry recipes I’m seeing pop up all over the place! I’ll have to give these a try sometime.

  • Reply Afton April 5, 2013 at 12:33 pm

    I would make these just for the cute colors 🙂 Luckily they also sound delish.

  • Reply NicoleD April 5, 2013 at 12:46 pm

    Oh my! These look spring-tastic! I think of ideas out of season, too. It’s annoying! Your dog costume ideas are pretty brilliant.

  • Reply Erin @ The Speckled Palate April 5, 2013 at 1:47 pm

    What a fabulous change to the traditional Black and White Cookie! Our local strawberries haven’t showed up at the markets just yet, but when they do, I am absolutely making these cookies!

  • Reply Marie @ Little Kitchie April 5, 2013 at 3:00 pm

    Too cute! I love black and white cookies, and making them pink and strawberry… even better!

  • Reply Averie @ Averie Cooks April 5, 2013 at 5:31 pm

    These are absolutely so pretty! They’d be so elegant to serve at a fancy brunch or a shower of some sort in the spring. Beautiful!

  • Reply Cara April 6, 2013 at 9:23 am

    These are genius! And think of all the fun flavors yet to be made into a Black & [Insert Color Here].

  • Reply Karolina April 7, 2013 at 12:21 pm

    These cookies look absolutely scrumptious! I can’t wait to make them at home! 🙂

  • Reply Rosie @ Blueberry Kitchen April 7, 2013 at 12:31 pm

    Your cookies look gorgeous! They sound so delicious too 🙂

  • Reply Whitney @ The Newlywed Chefs April 7, 2013 at 6:08 pm

    I love the combo of strawberry and chocolate! What more could anyone need in a dessert?

  • Reply Miss Kim April 7, 2013 at 8:39 pm

    I love how you stacked the cookies up like that. Pink is my favorite color! These cookies would be so awesome to serve at a tea party or shower (or any event where females gather). They’re so girly.

  • Reply Tieghan April 8, 2013 at 5:56 am

    these are so cute! And the strawberry is just sounding so good these days! Cant wait for summer!

  • Reply Iris April 8, 2013 at 8:06 am

    So making these! I’ve been fiending for some black and white cookies but these look even better.

  • Reply Rebecca April 9, 2013 at 9:18 am

    Hi Adrianna,
    I made these delicious cookies over the weekend. I commented a couple months ago that I don’t bake with eggs so I used my Ener-G egg replacer and they turned out perfect. Also, I know your recipe called for cake flour but I didn’t have any and just really wanted to make these so I found out that you can substitute with AP flour by using 1 cup AP flour minus 2 tbls so I did 2/3 cup AP flour minus about 1 tbls and it turned out good. And I didn’t have fresh strawberries but I had frozen ones that were fresh about a month ago. Isn’t baking/cooking really about improvising anyway? The cookies were cake-like, like you mentioned and so delicious. Thank you for your inspiring recipes! 🙂

    • Reply Adrianna April 9, 2013 at 9:52 am

      Oh whoohoo! So good to know that they’ll come out even with a bunch of changes. Love that. I think baking/cooking is all about improvising–it’s realistic. Glad you loved ’em! x

  • Reply Annalise April 9, 2013 at 1:17 pm

    So glad you held on to this recipe all through winter to share it with us. Love everything strawberry!

  • Reply Ada April 10, 2013 at 12:24 pm

    These look delicious!! I am definitely making these for a baby shower this weekend – the momma-to-be is having a girl, so these will be perfect. So unique!

  • Reply tina April 10, 2013 at 12:32 pm

    if i only had confidence in baking, i’d totally aim these. it’s soooo you!

  • Reply Kim April 15, 2013 at 7:48 am

    Oh my god, so cute!

  • Reply Carol | a cup of mascarpone April 18, 2013 at 5:18 am

    What a brilliant cookie! I’m absolutely in love with it! So, so lovely!!!

  • Reply Our Top Five Blog Posts for Berry Cookies April 26, 2013 at 6:48 am

    […] the recipes she creates today. Her recipes may not be fancy, but they are tasty! Adrianna’s strawberry black and pink cookies are especially tasty with the berry kick. The cookie is as delicious as it looks with its pretty […]

  • Reply Mr. Kate | roundup: cookies! May 28, 2014 at 6:02 am

    […] gorgeous cookies from my blogger buddy A Cozy Kitchen: Strawberry Black and Pink Cookies , Key Lime Pie Cookies and Tahini Concord Grape Thumbprint […]

  • Reply SBO May 21, 2015 at 5:57 pm

    Thank you ,I will try to do it.

    I have never tried cooking , These cookies looks awesome!

  • Reply Our Top Five Blog Posts for Berry Cookies September 20, 2015 at 8:11 pm

    […] the recipes she creates today. Her recipes may not be fancy, but they are tasty! Adrianna’s strawberry black and pink cookies are especially tasty with the berry kick. The cookie is as delicious as it looks with its pretty […]

  • Reply Our Top Five Blog Posts for Berry Cookies – Wish Farms February 3, 2020 at 7:00 am

    […] the recipes she creates today. Her recipes may not be fancy, but they are tasty! Adrianna’s strawberry black and pink cookies are especially tasty with the berry kick. The cookie is as delicious as it looks with its pretty […]

  • Reply Belinda Prentice February 6, 2020 at 12:31 am

    I thought for a second you’d made the classic Aussie bakery staple, the neenish tart. I don’t know how I managed to spend 2 weeks in NYC and never eat a black and white cookie. Will definitely be rectifying this later this year. But in the meantime, I’ll give these a go