Black & White Cookies

Updated at: Sat, 09 Dec 2023 07:34:14 GMT

Step 1

Preheat oven to 375°.

Step 2

In a large bowl, whisk flour, salt, baking powder, and baking soda.

Step 3

In the large bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar, butter, and lemon zest on medium-high speed until light and fluffy.

Step 4

Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts.

Step 5

Add dry ingredients to egg mixture and beat on medium-low speed until just combined.

Step 6

Add sour cream and milk and beat until combined.

Step 7

4. Using a large cookie scoop (about ¼ c.), scoop dough onto 2 parchment-lined baking sheets, spacing 3" apart.

Step 8

5. Bake cookies until edges are golden and tops are just set, 12 to 15 minutes. Let cool slightly, then transfer to wire racks and let cool completely.

Step 9

In a large bowl, combine powdered sugar, corn syrup, vanilla, and 5 tbsp. hot water.

Step 10

Add more hot water, 1 tsp. at a time, until a spreadable consistency is reached (a thicker icing is better than thin for this cookie).

Step 11

7. Transfer about half of icing to another bowl. Add cocoa powder and 1 tbsp. hot water and mix until combined. Add more hot water, 1 tsp. at a time, until a spreadable consistency is reached (again, the thicker the icing, the better).

Step 12

8. Arrange cooled cookies flat side up. Using an offset spatula, spread vanilla icing on one-half of each cookie. Let set until hardened, about 15 minutes.

Step 13

9. Spread chocolate icing on other half of each cookie. Let set until hardened, about 15 minutes more.

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