Black and White Doughnuts

By Marge Perry & David Bonom
The Black and White cookie is New York’s iconic dessert, recognizable everywhere as belonging to the heart and soul of the Big Apple. But, truth be told, not everyone loves the cakey cookies as much as they love the City. For those folks—and their Black and White Cookie-loving brethren, here’s a dessert that takes it to the next level—without losing the great New York spirit.
  • Yield: 14 doughnuts
  • Course: Dessert


  • All Purpose Flour
  • Baking soda
  • buttermilk
  • Canola oil for frying
  • confectioners’ sugar
  • Doughnuts
  • eggs
  • fresh lemon juice
  • Ground cinnamon
  • ground nutmeg
  • Icing
  • light corn syrup
  • Salt
  • sugar
  • unsalted butter
  • unsweetened cocoa powder
  • Vanilla Extract
  • Water


  1. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Combine the eggs, buttermilk, sugar, butter and vanilla extract in a separate bowl
  2. Heat 3-inches of oil in an 8-quart stockpot over medium heat until it reaches 370°F-375°F. Carefully lower 3-4 doughnuts into the oil (a slotted spoon works well). The doughnuts will sink to the bottom then rise to the top as they cook. Allow them to cook 1 minute
  3. Make the icing: Combine the confectioners sugar, corn syrup, lemon juice, vanilla extract and 2 tablespoons of the water in a bowl
  4. Transfer the doughnuts to a wire rack set over a large baking sheet. Spoon and spread the white icing over 1/2 of the top of each of the doughnuts. Spoon the chocolate icing over the other half. Allow the icing to set at least 30 minutes before serving.