Ingredients
- 1 1/4 cup(s) all-purpose flour
- 1/4 teaspoon(s) baking soda
- 1/4 teaspoon(s) kosher salt
- cup(s) unsalted butter, at room temperature
- 1/2 cup(s) granulated sugar
- 1 teaspoon(s) pure vanilla extract
- 1 teaspoon(s) lemon zest
- 1 large egg
- 1/2 cup(s) sour cream
- 2 cup(s) confectioners’ sugar
- 2 tablespoon(s) light corn syrup
- 3 tablespoon(s) whole milk
- 3 tablespoon(s) unsweetened cocoa
Preparation
Step 1
Heat oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda and salt.
Using an electric mixer, beat the butter, granulated sugar, vanilla and lemon zest in a large bowl until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and alternately add the flour mixture and sour cream, mixing just until incorporated.
Drop slightly rounded tsps of dough 2 in. apart onto prepared baking sheets and bake, rotating the position of the pans halfway through, until a wooden pick inserted in center comes out clean, 6 to 8 minutes. Let cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Meanwhile, in a medium bowl, whisk together the confectioners' sugar, corn syrup and 2 Tbsp milk until smooth and spreadable. Transfer 1/3 cup glaze to a small bowl and stir in the cocoa and remaining 1 Tbsp milk until smooth. (Icing should be thick, but spreadable. If necessary, add an extra 1/2 to 1 tsp milk.)
Turn cookies flat-side up. Spread white icing over half of each cookie. Once the white icing has dried, spread chocolate icing over the other half. Let stand at room temperature until set.