I’ve hung my hat on the perfect chocolate chip cookie for far too long. All of my cookie recipes thereafter had to be crispy around the edges and chewy, gooey in the middle. It’s hard to veer away from that kind of goodness. But, alas, anything for a replica of my favorite cookies from childhood!

The classic black and white cookies will forever remind me of a proper Jewish deli, with its sandwiches the height of a small building, garlicky pickles and perfectly decadent assortment of cookies piled high next to the buckets of doughy, fluffy bagels. Buttery, nutty rugelach, sweet chocolatey rainbow cookies and black and whites so big they could cover your face.

I always wanted the back and whites because they were the biggest, but more recently, I’ve been wooed into making these soft, pillowy cookies with a smooth, thick layer of frosting to appease the vanilla and chocolate lovers alike. You know I love a good play on a classic, so while these cookies are the same perfectly decadent iced cookies you’ll find in a classic deli or bakery, the tops are just a bit more seasonally inspired!

Almost Classic B+W Cookies

INGREDIENTS

Cookies

1 cup sugar
1 stick butter
1 tablespoon vanilla
1 egg
1.5 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup full fat Greek yogurt
2 tablespoons whole milk
Zest 1 lemon

Frosting

2 1/4 cups powdered sugar
2 tablespoons lemon juice
2 tablespoon whole milk, plus 2-3 more teaspoons, separated as needed
1 tablespoon vanilla extract
4 teaspoons corn syrup
1 ounce ruby chocolate
1 tablespoon cocoa powder
3-5 freeze dried raspberries

Process

Cookies

Using a mixer with the paddle attachment, cream together sugar, butter, egg, and vanilla. In a separate bowl, whisk together flour, salt and baking soda. In a smaller bowl, mix Greek yogurt, lemon zest and milk.

Pour in flour mixture in three parts, alternating by adding in the yogurt mixture until everything has just come together and is smooth. Scoop 12 2-ounce dough balls onto two (2) parchment paper lined cookie sheets, leaving 2-3 inches of space between each cookie, as these spread.

Bake at 350 for 16-18 minutes. Let cool for 3-5 minutes and then flip cookies and let cool completely.

Frosting

Using a hand mixer or a fork, blend powdered sugar, lemon juice, whole milk, vanilla and corn syrup until smooth.

Separate frosting evenly into 4 bowls.

For Ruby Chocolate Frosting // Heat frosting, pour over Ruby chocolate, let sit for 1 min and stir. Add 1-2 teaspoons hot water in and stir until smooth.

For Chocolate Frosting // Stir in 1 tablespoon cocoa powder and 1 teaspoon milk at a time until smooth and shiny but still thick enough to hold some shape.

For Raspberry Frosting // Stir in 1-2 crushed freeze dried raspberries or 1-2 teaspoons raspberry powder and stir until smooth.

Assembly

Spread one half of one side with desired frosting and let dry completely, about 20-30 minutes. Once dry, frost the other side and let dry completely before serving or stacking. If adding sprinkles, dried rose petals or freeze dried raspberries, top before frosting has dried.

Serve and enjoy! Keep at room temperature for 3-5 days.