How to Make  Sourdough Black & White Cookies

Learn how to make these classic New York City cookies with sourdough discard!

Why You'll Love This Recipe

•Soft, cake-like texture. •Vanilla cookie made with half vanilla and half chocolate icing. •Sourdough tenderizes the cookies. •Stores well for days.


•All-purpose flour •Baking powder & soda •Salt •Sugar •Lemon zest •Unsalted butter •Buttermilk •Egg + egg yolk •Vanilla •Sourdough discard •Powdered sugar •Corn syrup •Cocoa powder

1. Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt in a bowl. Set aside as you mix the wet ingredients.

2. Mix the Cookie Dough

Cream the butter and sugar together until fluffy. Then, add the lemon zest, vanilla, eggs, sourdough discard, and buttermilk. Mix in the flour until hydrated.

3. Chill the Cookie Dough

To make portioning easier, chill the dough for at least 20 minutes and up to two days in the refrigerator.

4. Portion Out the Cookies

Preheat the oven to 350ºF (177ºC) and prepare two baking sheets with parchment paper. Use a cookie scoop to portion out 14 cookies, a few inches apart.

5. Bake

Bake for 14-15 minutes or until the tops are springy and spongy to the touch and the bottoms brown slightly. Cool completely on wire racks.

6. Make the Icing

Meanwhile, mix sifted powdered sugar, corn syrup, vanilla, a pinch of salt, and 2 TBS of hot water in a bowl until you have a thick glaze.

7. Ice the Cookies

Ice the vanilla or white half of all of the cookies first. Let set for 20 minutes. Then, mix in cocoa powder to the same icing mixture and ice the remaining cookies.

How to Store

Black and White Cookies store well for a few days at room temperature, and up to a week in the refrigerator. You can even freeze the baked cookies for long-term storage!

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.