Old-School Amerikaner Recipe (Black & White Cookies)
You know those charming half-moon cookies – vanilla on one side, chocolate on the other – that practically scream New York City bakery counter? Yep, those are black and white cookies, or as my German heart knows them, Amerikaner cookies. With their soft cookie texture, cake-like body, and that satisfying snap of sweet white glaze and chocolate glaze, they strike the perfect marriage between cookie and mini cake. This is the only recipe you’ll need to recreate these cake-like cookies right in your home kitchen.
A Bit of Sweet Nostalgia (and a Lot of Icing)
I rediscovered this gem of a white cookie recipe in my mum’s cookbook, sandwiched between her plum cake and Christmas cookies. Like many classic recipes from German bakeries, this version of the recipe calls for simple pantry staples and simple baking powder, which gives these little cakes their signature rise and soft texture.
My kids adore helping with the icing part. We flip them onto the flat side of the cakes, spread on the vanilla icing, and then swirl on that rich chocolate frosting. We use a piping bag when we feel fancy, or just the back of a spoon when we’re keeping it real. So most of the time 🙂 Add a few rainbow sprinkles or even gummy bears on top for birthday parties and you’ve got yourself a delicious, colourful, sweet treat.
If it’s your first time trying this Amerikaner recipe, you’re in the right place. These cakey cookies are easy, nostalgic, and look like you bought them fresh from your favorite German bakery or market stall. So go ahead, make a batch, hide a few for yourself, and next time, maybe double the heaps of dough. You’ll thank me later.
All About Amerikaner and Black and White Cookies
What are those black and white cookies called?
In Germany, these little beauties are called Amerikaner cookies – a name that sparks both nostalgia and curiosity. You’ll find them in every good German bakery, often sprinkled with rainbow sprinkles or topped with bright white icing.
But hop across the pond to the U.S., especially around New York City, and people know them as black and white cookies or half-moon cookies. They’re iconic deli counter staples, usually big enough to cover your palm, with one side coated in silky chocolate glaze and the other in smooth vanilla.
Despite the name differences, both versions share the same DNA: a soft, cakey base and a satisfying split personality of sweet glazes. Whether you grew up with Oma’s Amerikaner or deli-counter black and whites, you’re in for a comforting treat.
What is so great about black and white cookies?
Honestly, what’s not to love? These cookies are the ultimate hybrid – like a cupcake top disguised as a biscuit. And then there’s the icing – the best of both worlds. One half gets a rich, glossy layer of chocolate glaze, the other half a mellow vanilla glaze that sets with the prettiest sheen.
Every bite gives you a little of both, so you never have to choose. They’re not just sugar bombs; they’re delicately sweet, perfectly balanced, and deeply satisfying. These are the kind of cookies you eat slowly, with a cup of tea or coffee, while chatting at the kitchen table.
Are black and white cookies shortbread?
Nope – not even close. If you’re expecting something crisp and crumbly like a traditional shortbread, black and white cookies will surprise you – in the best way. These are soft, almost spongey, with a texture that lands somewhere between a sugar cookie and the dome of a cupcake.
This German-style Amerikaner recipe keeps the inside moist and tender while giving you just enough firmness on the outside to hold up the glaze. No dry edges or tooth-breaking crunch here. The dough puffs up beautifully while baking, especially with the right touch of baking powder. The end result is a sweet little cake-cookie hybrid that’s perfect for kids’ parties, bake sales, or just because you need a bit of comfort food.
How long do black and white cookies stay fresh?
If you manage not to eat them all on day one, these cookies stay beautifully soft for 3 to 4 days when stored in an airtight container at room temperature. That moist, cake-like texture holds up surprisingly well. Want to get ahead? You can freeze the unglazed cookie dough balls or even the fully iced cookies. Just pop them into a freezer-safe container or wrap them individually to avoid glaze smudges. They’ll keep for up to 2 months.
Pro tip: skip freezing any cookies that are decorated with gummy bears, smarties, or other colorful toppings – they’ll bleed into the white glaze when thawing and look a bit sad and streaky. For best results, glaze fresh before serving if you’re going the frozen route. That way, your cookies always look and taste bakery-fresh.
Ingredients for the Best Amerikaner Recipe
For the cookies:
- 180g butter, room temperature
- 120g sugar or vanilla sugar
- 3 eggs
- 375g purpose flour or cake flour
- 4 1/2 tsp baking powder
- Pinch of salt
- 120ml milk
- Optional: 1 tsp vanilla extract
For the glaze:
White glaze:
- 225g icing sugar or confectioners’ sugar (per glaze)
- 3 tsp lemon extract or 3 tbsp lemon juice
- 1/2 tsp lemon zest (optional)
Chocolate glaze:
- 2 tbsp cocoa powder or melted chocolate (for chocolate glaze)
- Optional: 1 tbsp butter or use a double boiler for ultra-smooth chocolate flavor
Instructions (Full Printable Recipe Below)
- Preheat oven to 180°C (350°F). Line cookie sheets or a baking tray with baking paper or prepared baking sheet.
- In a large bowl or stand mixer with paddle attachment, cream butter and sugar on medium-high speed until light.
- Add vanilla (if using) and eggs – one at a time – mixing on medium speed.
- In a medium bowl, combine flour, baking powder, and salt.
- Slowly mix dry ingredients into the butter mixture on low speed, alternating with milk for a thick consistency.
- Drop spoonfuls onto the prepared baking sheet using a spoon or scoop, leaving enough space for spreading.
- No need to push them down. If you don’t like the rounded shape though, gently flatten the dough with a wet finger.
- Bake 12–15 minutes until golden brown underneath and tops spring back.
- Transfer to a cooling rack and cool completely.
- Flip cookies and glaze the flat side – one half with white glaze, the other with chocolate glaze. Use the back of a spoon or a rubber spatula for spreading.
- Let set before stacking or serving. Add sprinkles if using!
Why You’ll Love This Amerikaner Recipe
- They’re soft, cakey cookies with old-school charm
- Fun to decorate and perfect for birthday parties
- Made with pantry staples like icing sugar, and milk
- A nod to both German bakery classics and New York black and white cookies
- Bake once, snack all week (if they last that long!)
Tips & Tricks
- Don’t overcrowd your baking tray – leave enough space between cookies
- Use lemon glaze instead of vanilla for extra zing
- Add food coloring or rainbow sprinkles to make them pop
- Subscribe for new post updates and more rustic bakes!
Allergy-Friendly & Substitutions
- Dairy-free? Swap in plant butter and oat-based milk
- Egg-free? Use aquafaba or flax eggs (2 tbsp per egg)
- Gluten-free? Sub in a 1:1 baking blend
You’ll absolutely love this traditional Amerikaner recipe with a modern, fun twist. Whether you bake them for birthday parties, rainy-day baking, or just to sneak a soft cookie with your cuppa, these black and white cookies deliver every time. They’re the perfect marriage of flavor, history, and a little chaos in the kitchen!
Old-School Amerikaner Recipe
The perfect marriage between cookie and mini cake.
Ingredients
- 180g butter, room temperature
- 120g sugar or vanilla sugar
- 3 eggs
- 375g purpose flour or cake flour
- 4 1/2 tsp baking powder
- Pinch of salt
- 120ml milk
- Optional: 1 tsp vanilla extract
- White glaze:
- 225g icing sugar or confectioners’ sugar (per glaze)
- 3 tsp lemon extract or 3 tbsp lemon juice
- 1/2 tsp lemon zest (optional)
- Chocolate glaze:
- 2 tbsp cocoa powder or melted chocolate (for chocolate glaze)
- Optional: 1 tbsp butter or use a double boiler for ultra-smooth chocolate flavor
Instructions
- Preheat oven to 180°C (350°F). Line cookie sheets or a baking tray with baking paper or prepared baking sheet.
- In a large bowl or stand mixer with paddle attachment, cream butter and sugar on medium-high speed until light.
- Add vanilla (if using) and eggs - one at a time - mixing on medium speed.
- In a medium bowl, combine flour, baking powder, and salt.
- Slowly mix dry ingredients into the butter mixture on low speed, alternating with milk for a thick consistency.
- Drop spoonfuls onto the prepared baking sheet using a spoon or scoop, leaving enough space for spreading.
- No need to push them down. If you don't like the rounded shape though, gently flatten the dough with a wet finger.
- Bake 12–15 minutes until golden brown underneath and tops spring back.
- Transfer to a cooling rack and cool completely.
- Flip cookies and glaze the flat side - one half with white glaze, the other with chocolate glaze. Use the back of a spoon or a rubber spatula for spreading.
- Let set before stacking or serving. Add sprinkles if using!
Notes
- Don’t overcrowd your baking tray - leave enough space between cookies
- Use lemon glaze instead of vanilla for extra zing
- Add gummy bears or rainbow sprinkles to make them pop
- Subscribe for new post updates and more rustic bakes!
