Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Copy Cat Junior's Black and White Cookies Recipe
    Lost? Site Map

    Copy Cat Junior's Black and White Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    rliang's Note:

    This is a copy cat recipe of Junior's Cheesecake Restaurant Black and White cookie recipe based on the recipe from the Junior's Dessert Cookbook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 24


    4 inch ...

    Units: US | Metric




    1. 1
      For the Cookies : Preheat the oven to 375 degrees F.
    2. 2
      Grease 2 baking sheets and line with parchment paper.
    3. 3
      Sift both the flours, the baking powder, and salt together into a medium bowl. Then, sift the mixture again into another medium bowl.
    4. 4
      In a large bowl with an electric mixer on medium, cream the butter and granulated sugar together until light yellow and creamy. Add the eggs, one at a time, beating well after each one. Beat in the extracts.
    5. 5
      Sift about one-third of the flour mixture over the batter and, using a wooden spoon, stir in, then add about one-third of the cream and stir until mixed. Repeat until all the flour and cream is mixed in well.
    6. 6
      Using a 1⁄4-cup ice cream scoop or 1/4 measuring cup scoop about 1⁄4 cup batter onto the prepared baking sheets for each cookie. Spread out with a small metal spatula into a 3-inch circle. Space the cookies about 3 inches apart to bake.
    7. 7
      Bake just until the edges begin to turn light golden and the tops are puffed and spring back when touched, 12 to 13 minutes. The cookies should be only light golden on the bottom, not golden brown. A pick inserted into the center should come out clean. (Do not overbake!) Let the baked cookies cool for 5 minutes on the baking sheets, then transfer, upside down (bottom side up), to wire racks and cool completely.
    8. 8
      For the Frosting: Sift confectioners' sugar into a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1⁄2 cup hot water until smooth. Add more hot water, if needed, a little at a time, until the frosting is spreadable.
    9. 9
      Transfer 11⁄4 cups frosting to another bowl; stir in the melted chocolate and the 3 tablespoons hot water.
    10. 10
      Cover the frostings with a damp paper towel to keep them fresh and spreadable as you work; if the frostings stiffen too much, stir in a few more drops of hot water.
    11. 11
      Using a small metal spatula,, spread white frosting over the entire flat bottom side of each cookie. When the frosting feels set, frost half of each cookie a second time, this time with chocolate frosting, layering it on top of the white and making the center line as straight as possible. Let the icing dry until it is no longer soft to the touch, at least 2 hours, and store the cookies, between sheets of parchment or waxed paper, in an airtight container at room temperature for up to 4 days. Do not refrigerate or freeze these cookies.

    Ratings & Reviews:

    • on March 09, 2013


      These cookies were AMAZING!! They were like soft pillows of lemony cake. My kids ate half of the cookies while they were cooling on the racks, before they could be glazed. The only issue I had was that you have to make sure not to over-mix the batter during the process of scooping out the batter onto the baking sheets, otherwise the fats from the batter will separate out and the cookies will spread terribly during baking. This cookie is not too sweet and has a lovely lemony-vanilla flavor. Thanks for sharing this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2012


      Made your recipe as given, & although I'll admit that I usually make cookies quicker than this, the resulting treats are absolutely delicious! Loved the hint of lemon in these! I'll be making them again for one of the monthly meetings I host! They'll be a big hit, I know! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Copy Cat Junior's Black and White Cookies

    Serving Size: 1 (139 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 510.0
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 9.1 g
    Cholesterol 70.5 mg
    Sodium 246.2 mg
    Total Carbohydrate 91.7 g
    Dietary Fiber 0.5 g
    Sugars 67.7 g
    Protein 3.5 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes