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Black and Tan Cookies: New York Deli Cookies Meet Beer Mixology

Black and Tan cookies. This is the hybrid of that great New York Deli cookies, the Black & White, and the Grandfather of Beer Mixology, the Black & Tan.


Although the Black & Tan, a mixture of stout and pale ale, most often brings to mind a Bass/Guinness marriage, it actually dates back to the 1880’s when British pub owners tried to find a way to make the winter stout stash last without pissing of their customers. The trend caught on, and stout drinkers started to order the lighter mix during the summer months.

The idea of the Black & Tan is really similar to the idea of the Black and White cookie, two contrasting flavors, joining together to enhance the other. Plus, beer and cookies are just great.

Speaking of, whoever is first to open a pub/gourmet-bakery hybrid with a "Cookies and Beer" theme might find me as their brand new stalker.


For the Cookies:

2 sticks butter

2 cups Sugar

1 tsp vanilla extract

¼ tsp lemon extract

2 eggs

½ cup heavy cream

½ cup pale ale

4 1/2 cups Flour

pinch of Salt

1 tbs cornstarch

1 tbs baking powder

2 tsp baking soda

For the Frosting:

4 ½ cups confectioners sugar, divided

¼ cup stout

1 ounce unsweetened bakers chocolate, chopped

¼ cup pale ale

½ tsp vanilla

Makes about 2 dozen

In the bowl of a stand mixer fitted with a paddle attachment add the butter and sugar and beat on high until well combined. Reduce speed to medium, add the eggs, lemon extract and vanilla extract, one at a time, and beat well between each addition, scraping the bottom occasionally.

Reduce speed to medium, add the heavy cream and the beer, mix until incorporated.

Stop the mixer, sprinkle the flour, salt, cornstarch, baking powder and baking soda on top of the butter mixer. Stir gently until just combined, scraping the bottom to insure the butter and flour are fully incorporated.

Cover the bowl tightly and refrigerated for 3 hours, and up to 36.

Scrape dough out of bowl onto a well floured surface. Pat into a rectangle, dust the top with flour. Using a rolling pin, roll dough into an even ½ to ¾ inch thickness. Using a large round biscuit cutter, cut out 24 to 30 cookies, place on a baking sheet that has been covered with parchment paper. Place baking sheets in the refrigerator while oven preheats, about 15 minutes.

Preheat oven to 325.

Bake cookies at 325 for 12 minutes or until cookies have puffed and no longer look wet. Do not brown cookies. Immediately slide the parchment off the baking sheet and onto a flat surface.

To make the frosting, put the stout and unsweetened chocolate in a pot over low/medium heat. Whisk until chocolate has melted. Add 2 cups confectioners sugar, whisk until combined. Add additional sugar to thicken, if needed. Refrigerate until firm, about 15 minutes.

To make the white frosting, add  the remaining 2 ½ cups confectioners sugar to a bowl, add the pale ale and the vanilla, whisk to combine. Add additional sugar if needed to thicken.

Frost all cookies with white icing on just half of the cookies. Frost the other half of all of the cookies with the chocolate frosting.

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Erin @ The Food Doctors December 13, 2012 um 11:01 am

Um… my husband and I are constantly talking about opening a micro-brew pub / bakery. Totally going to happen, and I fully expect you to be at the opening. 🙂


Erin @ The Food Doctors December 13, 2012 um 11:01 am

Um… my husband and I are constantly talking about opening a micro-brew pub / bakery. It’s totally going to happen, and I fully expect you to be at the opening. 🙂


Jackie December 13, 2012 um 11:08 am

You totally should. I would be there every day.


Erin @ The Spiffy Cookie December 13, 2012 um 11:26 am

How fun, I’ve heard of black and tan brownies but never cookies! Great variation of the black and whites


Averie Cooks December 13, 2012 um 12:37 pm

They’re gorgeous and the layers are so distinctly black + tan. Not at all a mess, which is more than likely how mine would look 🙂


Benny December 13, 2012 um 3:46 pm

Good idea! This is brilliant!


Cassie | Bake Your Day December 13, 2012 um 5:49 pm

I love Black & Tans. These are the perfect cookie!


Cathy @ Noble Pig December 13, 2012 um 9:23 pm

We have tons of microbrew pub here in Oregon but I think you should open the bakery-pub….why the heck not.


Ronda December 14, 2012 um 4:18 am

We would really love those cookies and black and tans. I have to try this!


Michelle Collins December 14, 2012 um 10:43 am

My fiance loves black and white cookies – and beer – so I will definitely have to make these! Just Pinned the recipe. Thanks!


Kiersten @ Oh My Veggies December 16, 2012 um 5:49 pm

I used to live a few doors down from a bakery that sold black & white cookies and whenever I had a crappy day at work (OFTEN!), I would get off the bus and promptly buy myself a b&w cookie. I have never found ones that were as good as that bakery’s, so I might have to try your version…


Amber @ Slim Pickin’s Kitchen December 17, 2012 um 8:04 am

I’ve always wanted to make black and white cookies! Would you believe it if I’ve told you I’ve never had an authentic one before? Well, at least not a good authentic one before? As for layered beers, I love them. I adore a Black & Blue (Guinness & Blue Moon) or a Bass Snakebite (bass & hard cider). So, so, so good!


Ashley – Baker by Nature December 17, 2012 um 11:23 am

Black and white cookies are one of my all time favorite things to make and eat – adding beer is genius!


Kristi @ CherryJasmine December 18, 2012 um 7:26 am

What a great idea for a football party – love it!


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