The black-and-white cookie has always had some cupcake DNA. Said to have originated upstate (and called a “half moon cookie” outside New York), it’s technically a drop cake made with cupcake-like batter, with a little extra flour and a hint of lemon. But if the classic black-and-whites at Topps Bakery in Bronxville could speak, they might have a few words to say about the branch of the family with which they’re forced to share a shelf: the Marigold, an alternatively shaped black-and-white of Topps’ invention whose origin stretches back to a previous owner in the bakery’s 80-year history. These stuffed-shirt black-and-whites go around looking like they’re packing some kind of tall cake under their cloak of chocolate and vanilla fondant, when in fact they’re made from the same exact batter—just baked in a cupcake tin.
We’re not taking sides here. Let’s just say that if you love the moist, lemony base of a fresh black-and-white cookie, you’ll get a lot more of it in one bite with the Marigold. If creamy, delicious frosting is more your thing, either version has you covered.
106 Pondfield Rd
â€‹(914) 337-4258; toppsbakery.com