Levain Bakery Black and White Cookies

Soft, cakey, and perfectly glazed—just like NYC’s best

These are not your average black and white cookies. Inspired by the big, thick style of Levain Bakery, these cookies are more like a cookie-cake hybrid. They’ve got that soft, almost muffin-top texture, with a slight crisp around the edge and a moist, buttery center.

While traditional NYC black and white cookies are usually flat and wide, this version gives you that same classic flavor in a thick, bakery-style package—plus that gorgeous chocolate-and-vanilla split glaze that looks as good as it tastes.

Why You’ll Love This Recipe

• Levain-style thickness – Big, bold, and bakery-worthy.
• Soft, tender crumb – Like a hybrid between a sugar cookie and a cupcake top.
• Two glazes = double the fun – Rich cocoa on one side, sweet vanilla on the other.
• Classic flavor with a twist – Slight lemon tang meets buttery vanilla.
• Perfect for gifting or showing off – They look seriously impressive.

Prep Time and Servings

Total Time: 1 hour (including cooling and glazing)
Servings: 8 large cookies
Calories per cookie: ~390
Protein: 4g | Carbs: 54g | Fat: 18g

Ingredients

For the Cookies:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon lemon zest
• 1 ¼ cups all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt

For the Vanilla Glaze:

• 1 cup powdered sugar
• 1 tablespoon light corn syrup
• 1–2 tablespoons milk (as needed for consistency)
• ½ teaspoon vanilla extract

For the Chocolate Glaze:

• ¾ cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon light corn syrup
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat and prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream the butter and sugar

In a large bowl, beat together the butter and sugar until light and fluffy (about 2–3 minutes). Add the sour cream, egg, vanilla, and lemon zest, and beat until combined.

3. Add dry ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet mixture and mix until a soft, thick dough forms.

4. Shape and bake

Scoop ¼-cup portions of dough and roll into tall mounds (like scoops of ice cream). Place on the baking sheets, spaced at least 2 inches apart.

Tip: For bakery-style height, don’t flatten the dough.

Bake for 13–15 minutes, or until the edges are just golden and the tops are set.

Cool completely on a wire rack before glazing.

Make the Glazes

Vanilla Glaze:

Whisk together powdered sugar, corn syrup, vanilla, and milk until smooth and pourable but thick. Add more milk ½ teaspoon at a time if needed.

Chocolate Glaze:

Whisk powdered sugar, cocoa powder, corn syrup, vanilla, and milk until smooth and glossy. Add milk as needed to reach a spreadable consistency.

Glaze the Cookies

1. Turn each cookie flat-side up. That’s your glazing surface.
2. Using a small offset spatula or butter knife, glaze half the cookie with vanilla.
3. Let set for a few minutes, then glaze the other half with chocolate.
4. Let the cookies sit at room temp for 30–60 minutes to allow the glaze to set.

Pro Tip: Place wax paper under the cookies to catch drips while glazing.

How to Serve

These cookies are best enjoyed with:

• A hot coffee or cappuccino (just like a NYC deli stop!)
• A tall glass of milk
• On a dessert tray for parties or holiday spreads
• Wrapped in cellophane or parchment for gifting

Tips for Success

1. Use room temperature ingredients for smooth, even dough.
2. Don’t overmix once you add the flour—just until combined.
3. Let the glaze set fully before stacking or storing.
4. Use fresh lemon zest for that signature hint of tang.
5. Chill the dough briefly if it’s too sticky to shape.

Variations

• Mini Cookies: Use 2 tbsp of dough for smaller versions and bake for 10–12 minutes.
• All-Chocolate or All-Vanilla: Glaze both halves with the same glaze if you have a favorite.
• Add almond extract to the vanilla glaze for a bakery twist.
• Use cake flour for an even softer texture.

Storage Tips

To Store:
Keep cookies in an airtight container at room temperature for up to 3 days. Place wax paper between layers to avoid sticking.

To Freeze:
Freeze cookies (unglazed) for up to 2 months. Glaze after thawing for best results.

FAQ

Can I make the dough ahead of time?
Yes! Chill the dough for up to 24 hours, then shape and bake as directed.

Why do black and white cookies have lemon in them?
That hint of citrus balances the sweet glaze and adds a traditional bakery-style flavor.

Can I use Greek yogurt instead of sour cream?
Absolutely—use full-fat for the creamiest texture.

What makes these Levain-style?
They’re thick, domed, and extra soft in the middle—like Levain’s signature giant cookies!

Conclusion

These Levain-Style Black and White Cookies are a bakery-style dream. Thick, cakey, sweet with a hint of lemon, and finished with that iconic glossy glaze—half vanilla, half chocolate. They’re perfect for holidays, parties, or just a sweet New York moment at home.

Try them once, and they’ll be your go-to “wow” cookie. If you make a batch, tag me—I love seeing your bakery-style creations!

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