A New York classic, these iconic cookies are more like flat cakes coated with chocolate icing on one half and vanilla on the other. Martha made this recipe on episode 702 of Martha Bakes.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.

    Advertisement
  • Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.

  • In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.

  • Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

Cook's Notes

When Martha made these cookies on Martha Bakes, she omitted the lemon extract and substituted semisweet chocolate (61 percent).

Reviews (11)

138 Ratings
  • 5 star values: 26
  • 4 star values: 27
  • 3 star values: 48
  • 2 star values: 29
  • 1 star values: 8
Rating: 5.0 stars
12/22/2019
I love love love this recipe! I use it every holiday to make these cookies. The first time I made them it was a disaster, then I purchased the silpat and a scoop and watched the video as Martha made them I followed every step. They come out perfect and are always a hit! The are just hard to pack for parties because the frosting sticks together.
Rating: 1 stars
08/22/2018
This what terrible! Batter was way too thin even after letting it sit in the fridge all night long. Hence... cookies totally spread out in pan with a shape anything other than uniform and round! Not to mention they all stuck together. Taste and consitency tasted like a over-cooked cupcake. :( I only chose Martha's recipe because I seen the episode with the beautiful young lady making them and had to try them! Otherwise I would have chosen a different version with good revews. And oh the icing!...... UGH!!!!! I Followed the entire recie to a T, and even the icing ws wrong. It turns out translucent and super runny! I had to add white choclate to it to firm up some and have some coverage. Martha has this cookie all wrong, unfortunately. I rarely rate a recipe... only if it is SUPER great or SUPER bad. I don't want anyone else to waste their ingredients. :(
Rating: Unrated
02/19/2017
Wish I had read the reviews before trying these...total waste of ingredients (especially the Kerry Gold butter). They came out as flat as pancakes...I think that maybe the butter should have been softened and not melted because melted butter makes the cookie spread too much. Won't be trying any more of her recipes. Someone from this site should correct the recipe!
Advertisement
Rating: 2 stars
01/25/2017
Waste of ingredients and time. Was hoping the other bad reviews were just exaggerations. They're not. I saw this on Martha Bakes recently and couldn't wait to bake it. The best taste about it was the simple icing. The cookies resembled biscuits. Trying Pioneer Woman's B&W Cookies recipe tomorrow. This must be the first Martha Stewart recipe I've made that didn't come out well...usually her recipes are spot on.
Rating: 2 stars
06/21/2016
These cookies were VERY disappointing... I used the ice cream scooper, but didn't flatten cookies as there were no instructions directing me to do so. The cookies never flattened out. Cookies were very dry. The icing tasted like corn syrup. I .dded cream cheese which helped... frosting improved with chocolate. I would NOT make these againl
Rating: Unrated
12/31/2011
The cookies were AWESOME. The powdered sugar topping wasn't all that. Ended up using powdered fondant! That did the trick! I give this an 8 outta 10 rating!!!
Advertisement
Rating: Unrated
06/20/2009
Dao, the recipe for the icing is part of the overall recipe (see step #3)
Rating: Unrated
04/13/2009
What is the best icing recipe for these cookies? Is it the recipe on this page or somewhere else?
Rating: Unrated
02/24/2009
my three year old nephew *couldn't take more than a few bites.
Rating: Unrated
02/24/2009
when I made these the frosting recipes in her baking book were faulty. My three year old nephew could even take more than a couple of bites...which was disappointing b/c I made them for an oscar party and thought they'd turn out so well. The cookies themselves were good, though...just beware of the frosting recipies in the book.
Rating: Unrated
12/23/2008
Hi could you tell me which frosting recepi you like? for these cookies
Rating: Unrated
07/05/2008
these cookies are really light and fluffy and delicious! before baking, make sure to chill the dough and don't get scared that it is really loose. the icing recipe is not my favorite but there is another recipe in martha's baking handbook for these cookies that the icing is amazing! it has lemon juice in it that provides just the right kick of flavor. skip the recipe for the cookies from the baking handbook, they are too dense and don't have nearly as much flavor as these cookies.