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Black and white cookies

SERVINGS
Makes 12 cookies. Servings
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SERVINGS
Makes 12 cookies. Servings
RATE THIS RECIPE
(0)

Ingredients

For the cookies:
  • 1 3/4 cup (8 3/4 ounces) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 10 tablespoon unsalted butter, softened
  • 1 cup (7 ounces) granulated sugar
  • 1 cup large egg
  • 2 teaspoon vanilla extract
  • 1/3 cup sour cream
  • For the glaze:
  • 1 3/4 cup (8 3/4 ounces) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 10 tablespoon unsalted butter, softened
  • 1 cup (7 ounces) granulated sugar
  • 1 cup large egg
  • 2 teaspoon vanilla extract
  • 1/3 cup sour cream
  • 5 cup (20 ounces) confectioners' sugar, sifted
  • 7 tablespoon whole milk
  • 2 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoon dutch-processed cocoa powder, sifted
  • Preparation

    Baking Directions:

    Twelve cookies doesn't sound like much, but these cookies are huge.

    You'll get neater cookies if you spread on the vanilla glaze first.

    This recipe provides a little extra glaze, just in case.

    To make the cookies:1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.

    Line 2 baking sheets with parchment paper.

    Combine flour, baking powder, baking soda and salt in bowl.

    2.

    Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes.

    Add egg and vanilla and beat until combined.

    Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down bowl as needed.

    Give dough final stir by hand.

    3.

    Using greased 1/4-cup measure, drop cookie dough 3 inches apart onto prepared baking sheets.

    Bake until edges are lightly browned, 15 to 18 minutes, switching and rotating sheets halfway through baking.

    Let cookies cool on sheets for 5 minutes, then transfer to wire rack to cool completely, about 1 hour.

    To make the glaze:1. Whisk sugar, 6 tablespoons milk, corn syrup, vanilla and salt together in bowl until smooth.

    Transfer 1 cup glaze to small bowl; reserve.

    Whisk cocoa and remaining 1 tablespoon milk into remaining glaze until combined.

    2. Working with 1 cookie at a time, spread 1 tablespoon vanilla glaze over half of underside of cookie.

    Refrigerate until glaze is set, about 15 minutes.

    Cover other half of cookies with 1 tablespoon chocolate glaze and let cookies sit at room temperature until glaze is firm, at least 1 hour.

    Serve.

    (Cookies can be stored at room temperature for up to 2 days.)