New York City–Style Pink and White Cookies

These half-moon cookies are a New York bakery classic: soft and cakey, with a thin glaze that sets to a smooth, matte finish. The only slightly tricky part comes at the very end, when you frost exactly half of each cookie and leave the other half pristine—but the icing is thick and forgiving, and once you get going, it’s more satisfying than stressful.

I gave mine a touch of pink because… why not? They’re simple enough to customize quickly that way, and so nostalgic—the kind of cookie that feels right to make when you want something familiar.

New York City–Style Pink and White Cookies

For the cookies

• 2 ½ cups (325g) all-purpose flour

• 1 teaspoon (3g) Diamond Crystal kosher salt

• 1 teaspoon (5g) baking soda

• ¼ teaspoon baking powder

• ⅔ cup (160mL) low-fat buttermilk, at room temperature

• 1½ teaspoons (7g) pure vanilla extract

• ¼ teaspoon grated lemon zest

• 1 stick (½ cup / 113g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, at room temperature

For the glaze

• 1½ cups (180g) confectioners’ sugar, plus more as needed

• 1 tablespoon light corn syrup

• 1 teaspoon freshly squeezed lemon juice

• ½ teaspoon pure vanilla extract

• Pink food coloring

Make the cookies: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder; set aside. In a glass measuring cup, whisk together the buttermilk, vanilla, and lemon zest; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture and the buttermilk mixture alternately in three additions, beginning and ending with the flour, scraping down the sides of the bowl as needed. Mix just until fully combined. Cover and refrigerate until the dough is firm enough to scoop, at least 4 hours or up to overnight.

Preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. Scoop the dough into 12 to 15 portions (about 2 ounces each or 57g; a lightly greased 2-ounce scoop works well) and space them about 3 inches apart on the prepared pans. Bake, rotating the pans from top to bottom and front to back halfway through, until the bottoms are lightly browned and the tops are puffed and spring back when gently pressed, 15 to 18 minutes. Let cool completely on the pans.

Make the glaze: In a medium bowl, whisk together the confectioners’ sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water until smooth and spreadable. Add more water as needed, ½ teaspoon at a time, until the glaze is thin enough to spread but thick enough to set cleanly.

Divide the glaze in half. Leave one portion white. Tint the second portion pale pink.

Glaze the cookies: Turn the cookies flat-side up on a baking sheet. Using a small offset spatula, spread the white glaze over one half of each cookie and the pink glaze over the other half, keeping a clean line down the center. Refrigerate until set, about 15 minutes.

The cookies will keep in an airtight container at cool room temperature for up to 2 days. For longer storage (up to 1 month), freeze unglazed cookies in a single layer until firm, then transfer to an airtight container with parchment between layers. Thaw at room temperature before glazing.