Black and White Cookies

By MooK

You’ll get neater cookies if you spread on the vanilla glaze first. This recipe provides a little extra glaze, just in case.

Ingredients

• COOKIES
• 1 3/4 cups (8 3/4 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 10 tablespoons unsalted butter, softened
• 1 cup (7 ounces) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• GLAZE
• 5 cups (20 ounces) confectioners' sugar, sifted
• 7 tablespoons whole milk
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons Dutch-processed cocoa powder, sifted

Preparation

Step 1

FOR THE COOKIES: 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.

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.

Using greased ¼-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.

FOR THE GLAZE: 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.

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.)