The Famous Black and White Cookies by NYC’s William Greenberg Desserts
This NYC staple has been a cornerstone establishment since 1946. William Greenberg Desserts is famously known for its traditional black and white cookie - this cookie has been voted the best in town by many including Ina Garten and O Magazine.
We are so excited to share with you this NYC staple recipe. Turn the frosting red and green to add a spin to any holiday cookie baking tradition. If baking isn’t your strong suit - no worries! William Greenberg offers online orders where you can grab their famous cookies, as well as many of their other delicious treats.
One last thing - if you loved this recipe and want to learn more about William Greenberg’s recipes, you can also order their new cookbook.
CAROL BECKER
In 2008 Carol Becker had the opportunity to purchase William Greenberg Desserts. Growing up on the Upper East Side, Carol had fond memories of the bakery’s confections and knew that William Greenberg Desserts wasn’t just a bakery but an integral part of a community.
Carol chose to continue with the original William Greenberg recipes, prepared by the bakers who have been at William Greenberg for years.
The bakery’s Black & White Cookies have been called the best in the city by New York Magazine, the brownies have appeared on AMC’s Mad Men and the baked goods like Challah and Rugelach have become integral to the holidays, celebrations, and everyday lives of many. Since taking over twelve years ago, Becker has ushered the beloved Madison Avenue destination into a new era while respecting its heritage and deepening community ties through philanthropy.
William Greenberg Desserts Famous Black and White Cookies
Ingredients:
Cookies:
1¼ cups cake flour sifted
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick butter, softened
3/4 cup sugar
1 egg
1/3 cup buttermilk
1 teaspoon vanilla extract
Icing:
3 cups confectioners’ sugar
3 tablespoons water
¼ cup light corn syrup
1 teaspoon cream of tartar
1 teaspoon vanilla extract
¼ cup semisweet chocolate chips
Directions:
Cookies
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment or working with electric beaters and a large bowl, beat butter and sugar on medium-high speed until light and creamy, 4 to 5 minutes.
Add egg and beat until just blended. Scrape down the sides of the bowl and add the buttermilk and vanilla, beating until smooth.
Reduce speed to low and gradually beat in the flour mixture just until no dry streaks remain.
Use a 2-ounce ice cream scoop to place scoops onto a prepared baking sheet about 3 inches apart. Bake about 15 minutes, until golden and springy to the touch.
Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the icing:
In a double boiler or a medium heatproof bowl set over a pot of water.
Combine sugar, water, corn syrup, and cream of tartar.
Bring the water in the pot to a soft boil over medium heat, then lower heat to a simmer and whisk constantly for about 15 minutes.
Remove from heat and stir in the vanilla.
Divide between two bowls and add chocolate chips to one bowl while the fondant is still hot.
Mix in the chips to combine, adding more hot water as needed to achieve a spreadable consistency.
Spread vanilla icing on half of the flat side of each cookie, then frost the other halves with chocolate icing. Add hot water to the bowls of icing by the 1⁄2 teaspoon to maintain a spreadable consistency. Let set for 30 minutes before serving.