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!
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
- 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.
- Blend them up. I find that a small food processor or blender works best for these. Do your best.
- Measure out 1/4 cup of strawberry puree. We’re going to save the rest for the glaze. Set both aside.
- Mix together the dry ingredients. In this recipe we have all-purpose flour, baking powder and salt.
- And then, we’re gonna mix together the eggs, sugar, vanilla, milk and then the strawberry puree.
- You pour the wet ingredients into the dry ingredients and mix it until combined.
- 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.
- 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.
- Bake them off!
- And then make the glazes.
- The glazes can be made ahead and covered. You might have to mix them up to make them smooth.
- 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.
- 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
- 2 tablespoons strawberry puree, (from above)
- Pinch kosher salt
- 1 cup powdered sugar, sifted
- 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.
- 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.
If you make these, let me know on Instagram!
Looking for more Valentine’s Day recipes? Here are some favorites: