Black and White Cookies
To channel the New York City bakery experience, brew a piping hot cup of good coffee to serve with your cookies. If you aren’t into coffee, the simple flavor of the cookies would also pair with most caffeinated or herbal tea recipes. Black and white cookies fit perfectly as part of a Sunday brunch spread, or enjoy them for a tasty dessert any night of the week by themselves or with a bowl of fruit salad.
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 2 cups confectioners' sugar
- 1 tablespoon whole milk
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 3 tablespoons dutch-processed cocoa
Directions
- Preheat oven to 350°. In a large bowl, whisk together flour, baking powder, baking soda and salt. In another large bowl, cream butter and sugar on high until light and fluffy, 5-7 minutes. Add egg and vanilla; mix until well combined, 1-2 minutes. Alternate adding dry ingredients and sour cream, until blended, 1-2 minutes longer.
- Drop 1/4 cup scoops of cookie dough on parchment-lined baking sheets, at least 3 inches apart. Bake until edges are set, 12-14 minutes. Remove from oven. Cool on pans 5 minutes; transfer to wire racks to cool completely.
- In a small bowl, whisk together confectioners' sugar, milk, corn syrup and vanilla extract until smooth, 1-2 minutes. Divide in half between two small bowls. Add cocoa powder to one bowl, stir until smooth. Flip cookies so flat side is up. Use a small spatula spread plain icing over half the cookie, leveling off excess. Let stand until icing is set. Repeat with chocolate icing. Let sit until icing is set.
