Food & Wine

"William Greenberg Desserts has been baking true black-and-whites on the Upper East Side since 1946 and endures as one of the best local purveyors."

Lonely Planet

"Make a pit stop here for New York City’s finest black-and-white cookies – soft vanilla discs dipped in white sugar and dark chocolate glazes."

Laura Siciliano-Rosen

"On Manhattan’s Upper East Side, William Greenberg Desserts has excellent, if pricey, black-and-white cookies; it’s a great place to buy boxes of them to bring home."

Sarah DiGregorio

"The problem with most black and white cookies is that they are dry, crumbly, and taste of neither chocolate nor vanilla. But those at William Greenberg taste like a flat birthday cake–moist and airy yellow cake with your choice of vanilla or chocolate ganache-like frosting. It’s everything a cupcake could be but usually isn’t–portable, fluffy, and delicious."

Sarah Weinman

"My guide to the best of the best in the five boroughs went across the country looking for more excellent black-and-whites: William Greenberg Desserts - The icing feels a little more streamlined, but extra props, the day I visited, for a lemon-zest-accented blue fondant icing paired with the traditional white."

Siobhan Wallace

"The five best: William Greenberg Desserts - Greenberg’s is a follower of covering the cookie in a harder fondant, and you can taste hints of coffee in their chocolate. Keep an eye out for their red velvet black and white cookie!"

Adam Gabbatt

"The 69-year-old bakery is known for its black and white cookies: soft, round cake-biscuits with half white icing and half black icing."

Jen Carlson

"A B&W is actually a cake and this cake is soft and flavorful, but yields to the perfectly chocolate-y (and vanilla-y) frosting. It is amazingly balanced and delicious."

David Spira

"William Greenberg offers one of the highest regarded black & white cookies in the city. We all agreed that it had wonderful vanilla icing. It was damn good."

Lindsay Feinberg

"The actual "cookie" portion of this particular sample was soft, moist, and not too sweet. And, most importantly, at least to me, its fondant-like, powdered sugar-icing was thick, had a very delicate crunch, and was void of any almond-y after taste."