No Trip to New York Necessary: Black and White Cookies at Home

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Beat the butter and sugar in a large bowl until light and fluffy. Add the egg and vanilla and stir well.
3. In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt.
4. On slow speed, add the flour mixture and the buttermilk to the wet mixture alternately, about half at a time.
5. Scoop 1½ tablespoon portions of dough onto the lined sheets, spacing them at least 2 inches apart. Bake for 10 minutes until the edges are just barely browning and the bottoms are lightly browned when flipped. Do not underbake.
6. Let the cookies cool completely before frosting.
7. For the icing, whisk together the powdered sugar, corn syrup, vanilla and 4 tablespoons of milk until it ribbons off the whisk and holds its shape for several seconds. If too thick, add more milk a teaspoon at a time.
8. Flip each cookie over and spread a heaping tablespoon of icing evenly over the surface, all the way to the edges.
9. Whisk the cocoa powder and extra milk, one teaspoon at a time, into the remaining icing until smooth and spreadable.
10. Spread the cocoa icing over one half of each cookie. For neater halves, pipe a straight line down the center and fill one side.
11. Let the icing harden fully before serving, which can take several hours.

Summarized from Sugar Spun Run's video. Watch it for the details.

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