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Black and Pink Cookies

Kritsada Panichgul

BY The Editors

PUBLISHED October 9, 2026

We drew inspiration for this gigantic chocolate-­raspberry color-blocked cookie from the iconic New York City deli favorite, the black and white. Black and white cookies first appeared in bakeries in New York in the early 20th century. They rose in popularity because of their unique soft, cake-like texture and beautiful contrasting icings. Milk enriches our glaze just enough to give it flavor, while a touch of corn syrup makes it thick enough to set on top of the cookies instead of sinking in and disappearing. Our white side becomes pink with the addition of freeze-dried raspberry powder that really ­levels up the classic with a tart, berry-forward flavor explosion, while the ­chocolate side remains classically rich and fudgy, and colored with black cocoa.

This recipe provides a little extra glaze, just in case. – America's Test Kitchen

 

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Black and Pink Cookies

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Makes 12 cookies 1x

Time 1 hour, plus 2 1/4 hours cooling and setting

Units Scale

Ingredients

For the cookies

  • 1 3/4 cups (249 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon table salt
  • 10 tablespoons (143 grams) unsalted butter, softened
  • 1 cup (198 grams) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/3 cup (79 grams) sour cream

For the glazes

  • 3/4 cup freeze-dried raspberries
  • 5 cups (565 grams) confectioners’ sugar
  • 1/2 cup (123 grams) whole milk
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon table salt
  • 3 tablespoons black cocoa powder

Instructions

  1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F. Whisk flour, baking powder, baking soda, and salt together in bowl.
  2. Using stand mixer fitted with paddle, beat butter and sugar on medium speed until pale and fluffy, 3 to 5 minutes, scraping down bowl as needed. Add egg and vanilla and continue to beat until well incorporated, about 1 minute longer. Reduce speed to low and add flour mixture in 3 additions, alternating with sour cream in 2 additions.
  3. Using greased 1/4-cup measure, scoop dough and space evenly on 2 parchment paper-lined rimmed baking sheets (6 portions per sheet). Bake until edges are lightly browned, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before glazing.
  4. For the glazes: Pulse freeze-dried raspberries in spice grinder until reduced to fine powder, about ten 5-second pulses. Sift powder through fine-mesh strainer to remove any seeds; discard seeds. Whisk sugar, milk, corn syrup, vanilla, and salt together in bowl until smooth. Transfer 1 cup glaze to small bowl, then whisk in sifted raspberry powder until smooth to create pink glaze. Whisk cocoa into remaining glaze until smooth to create black glaze.
  5. Working with 1 cookie at a time, spread 1 tablespoon raspberry glaze over half of flat side of cookie. Refrigerate cookies until glaze is set, about 15 ­minutes. Spread 1 tablespoon chocolate glaze over unglazed half of flat side of cookie. Let sit until glaze is set, about 1 hour, before serving.

– Excerpted from The New Cookie: Creative Takes on the Classics You Love, courtesy America’s Test Kitchen

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