I've got a sweet little story for you today. We're talking about black and white cookies, baby!

You know, those round, flat treats with vanilla and chocolate icing?

But here's the million-dollar question: Is it a cake or a cookie?

Well, guess what? It's kinda both!

That's right, folks. This bad boy is like the superhero of the dessert world, with a secret identity and everything.

Early 1900s, New York City. A little bakery called Glaser's is whipping up a storm in the kitchen.

They come up with this crazy delicious treat that's soft like a cake but shaped like a cookie. Mind. Blown.

By 1902, everyone's gobbling these up faster than you can say "Oy vey!"

Why the black and white look? Some think it's a nod to racial harmony, others say it's just 'cause it looks cool. Either way, it's iconic, you know?

Now, let me tell you about these cookies' rise to fame. They became so popular, they spread faster than cream cheese on a bagel.

They were making waves all over NYC, and by the '90s, they even starred in a Seinfeld episode. How's that for Hollywood, baby?

So, there you have it, my friends. The surprising story of the black and white cookie. Who would've thought a little bakery treat could become such a big deal?

Alright, folks, now that you know the crazy history behind these cookies, I bet you're dying to try making them yourself.

Well, don't worry, because I've got your back. Here's how you can bake up these New York classics at home:

Ingredients

For the Cookie Dough:

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1 stick and a half (12 tablespoons) room temperature butter

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1/2 cup buttermilk, room temperature

For the Icing:

• 3 cups confectioners' sugar (powdered sugar)

• 2 tablespoons light corn syrup

• 2 tablespoons milk

• 2 tablespoons unsweetened cocoa powder (for the chocolate icing)

• 1 teaspoon vanilla extract

• Pinch of salt

• 2 tablespoons boiling water

Equipment Needed:

• Hand mixer or stand mixer

• Rimmed baking sheets

• Small offset spatula (optional)

• Circular cutter or large water glass (optional for shaping cookies)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C).

2. Mix Dry Ingredients: In a bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. Set aside.

3. Cream Butter and Sugar: In a separate bowl, using a hand mixer or stand mixer, cream together 1 stick and a half of room temperature butter and 1 cup of granulated sugar until light and fluffy.

4. Add Eggs and Vanilla: Add 2 large room temperature eggs one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract.

5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and 1/2 cup of room temperature buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined.

6. Chill the Dough: Portion out the dough using a scoop or a quarter-cup measure. Place the portions on a plate and chill in the fridge for 20-25 minutes.

7. Shape and Bake Cookies: Roll the chilled dough portions into spheres using floured hands and place them on a baking sheet. Flatten them slightly to about 3/4 inch thick. Bake for 12-15 minutes, until the centers are matte and springy to the touch.

8. Cool Cookies: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.

9. Prepare the Icing: In a bowl, whisk together 3 cups of confectioners' sugar, 2 tablespoons of light corn syrup, 2 tablespoons of milk, 1 teaspoon of vanilla extract, a pinch of salt, and 2 tablespoons of boiling water until smooth. For the chocolate icing, add 2 tablespoons of unsweetened cocoa powder and additional water as needed to reach the desired consistency.

10. Ice the Cookies: Ice each cookie with the vanilla icing on one half. Once set, ice the other half with the chocolate icing. Allow the icing to set completely before serving.

Give it a shot and let me know how it goes. Remember, whether you eat the black side or the white side first, it's all good in the end!

Until next time, this is Zinger signing off.

Stay sweet, my friends!