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Blue and White Cookies

This cookie is a play on the classic Black and White cookie, a staple of New York’s Jewish delis and bakeries. We love the two-tone look with other colors like blue (a popular Hanukkah color), black, red, and green.

Serves 42
Ready in 44 mins
Prep time 30 mins
Cooking time 14 mins
128 calories per serving


> 2 cups all-purpose flour
> 1 tsp baking powder
> 1/4 tsp baking soda
> 1/2 tsp salt
> 1/3 cup sour cream, room temperature
> 1/3 cup whole milk
> 2 tsp vanilla extract
> 1 tsp lemon extract
> 1/2 cup unsalted butter, room temperature
> 1 cup granulated sugar
> 2 large eggs, room temperature


> 5 cups confectioners' sugar
> Boiling water, as needed
> 2 tbsp light corn syrup
> 1 tsp vanilla extract
> 1/2 tsp salt
> 1 tbsp unsweetened cocoa powder
> Blue food coloring, as needed


Preheat oven to 375°F. Line two cookie sheets with parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the sour cream, milk, vanilla extract, and lemon extract.
In a large bowl with an electric mixer, beat together the butter and granulated sugar on medium 5 min., until light and fluffy. Beat in the eggs, one at a time, until combined, scraping down sides of bowl. Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with milk mixture. Beat until well combined (batter will be thick).
Scoop 1½-tbsp mounds of batter onto prepared baking sheets, 2 inches apart. Bake 12–14 min., rotating sheets halfway through baking. Let cool on wire racks 15 min., then flip flat-side up.
Meanwhile, make the icing. To a large bowl, add the confectioners’ sugar. Whisk in 4–5 tbsp boiling water, plus the corn syrup, vanilla, and salt. Continue to whisk, adding more boiling water, 1 tbsp at a time, until icing is thick but spreadable. Divide icing into 2 bowls. Add the blue food coloring to one bowl and stir to combine, leaving the other one white. (You can also divide icing into 3 or 4 bowls. Add 1 tbsp unsweetened cocoa for chocolate icing, or red and green food coloring.)
Using the back of a spoon, spread white icing over half of each cookie. Let set, then spread other halves with blue and chocolate icing, if using.


Use red and green icing for a Christmas spin, if desired.

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