Valentine’s Day is tomorrow so here’s to one last recipe to celebrate the holiday! One of my personal favorite cookies, is a Black + White!! Before living in NYC I can’t recall if I’d ever had one. However, in NYC they are everywhere. At every deli, corner store, you name it, it’s always at the checkout lol.
While the quality can vary just like anything else, I’m obsessed with a good Black + White cookie! There is something about the concept I’m just forever in love with. The color, the texture, the appearance, I’m just all about it!
Curious where this staple cookie originated from?! The first “Half Moon”, which is perhaps a softer texture with frosting compared to the Black +White, was actually created in Utica, New York! It’s a super small town upstate that my husband is actually from. To date I’ve been there countless times and there is just something so cozy about it.
What’s great about this recipe, is that it mirrors the classic version! It’s quick, easy, has minimal ingredients, fun, festive, buttery soft, perfect for Valentine’s Day, you can switch up the white to cater to any holiday, no dairy, no eggs, and the pink is derived from beets!
If you love the classic Black + White cookies, you’re going to love my vegan Valentine’s Day Black and White Cookies !!