Prep 25 mins
Cook 15 mins
Look to the cookie. These cake-style cookies are a staple in New York City. Growing up we used to buy these all the time and you can still get them in every bake-shop in the city. They were made famous to the rest of the world by an episode of Seinfeld entitled "The Dinner Party". They are more like small cakes than crunchy or chewy cookies, and should be roughly the size of the palm of your hand, if not, bigger. These are great for taking to a potluck, or if you've got a wayward New Yorker around.
- 295.73 ml all-purpose flour
- 2.46 ml baking soda
- 2.46 ml salt
- 78.07 ml buttermilk
- 2.46 ml vanilla
- 78.07 ml unsalted butter, softened
- 118.29 ml sugar
- 1 large egg
For Black or White icing
- 354.88 ml icing sugar or 354.88 ml confectioners' sugar
- 14.79 ml clear corn syrup
- 9.85 ml lemon juice
- 1.23 ml vanilla
- 14.79 ml water (approx)
- 59.14 ml cocoa powder
- Preheat oven to 350°F.
- Sift together flour, baking soda and salt in medium bowl.
- In small bowl or cup, mix together buttermilk and vanilla.
- Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed.
- Add egg to butter and sugar mixture, and beat until blended.
- Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
- Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
- Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
- Place on a cooling rack, and allow to cool completely before icing.
- Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
- Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
- Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.
These cookies are easier to make than they look. I recommend making 1.5 times the icing recipe or even doubling it. I really had to scrape the icing bowl in order to have enough icing to cover all of the cookies. Also, there wasn't enough white icing for me to apply a thick enough layer so that the golden brown cookie under the frosting did not show through.
I recommend using a clear vanilla extract in order to keep the white frosting a pristine white color.
Good cookie and I'll make them again.
This recipe is FABULOUS! I live in New York and work in Manhattan and these cookies came out EXACTLY how we eat them in bakeries here. I did substitute 1/2 the amount of lemon juice for water. I also needed much more water than the recipe called for to make the icing smooth. But, I will absolutely make these again!
I used this recipe for the cookie. They came out great. I used my ice cream scoop to keep the cookie neat and consistant. I could have pressed the tops down a bit, they came out a little domed shaped.