Few baked goods are as iconic—or as misunderstood—as the black and white cookie. With its split personality of chocolate and vanilla frosting, it’s not just a treat but a piece of edible history, especially in New York City and Jewish-American culture.
So where did this half-and-half delight come from, and why does it hold such a nostalgic place in so many hearts?
First, let’s clear something up: the black and white cookie is technically not a cookie. Its base is a soft, cake-like round , more similar to a sponge cake than a traditional crunchy cookie. What makes it iconic is the two-toned fondant icing —chocolate on one side, vanilla on the other. This visual contrast has come to symbolize everything from balance and unity to classic New York style.
The black and white cookie likely evolved from German and Austrian pastries such as the Amerikaner , a similar glazed cake-like treat that immigrants brought to the U.S. in the late 19th and early 20th centuries.
Many of these immigrants—especially Jewish families from Central Europe —settled in New York and opened bakeries. One of the most famous was Glaser’s Bake Shop on the Upper East Side, founded in 1902 by Bavarian immigrants. Glaser’s version of the cookie helped define the modern standard, and their recipe was cherished until the bakery closed in 2018.
The cookie quickly became a fixture in Jewish bakeries and delis , particularly in New York. It was a common treat for special occasions, holidays, and everyday indulgences—alongside other Jewish baked goods like rugelach, babka, and challah.
Though not inherently religious, black and white cookies became part of the American Jewish food identity , a cultural comfort food for many families.
Whether you're grabbing one from a corner bakery or recreating them at home, black and white cookies are more than a snack. They're a symbol of New York’s immigrant history , Jewish-American culture , and the kind of simple joy that sticks with you.
