Black & White Cookies
This timeless dessert leans more towards cake than cookie, and it has earned its status as a long-standing favorite for good reason. With its light and moist texture, the vanilla, almond, and lemon-infused cookie is akin to biting into a heavenly cloud. To enhance the delectable experience, we crown these treats with a luscious icing that strikes a perfect balance by combining the flavors of vanilla and chocolate.These cake-like cookies have graced bakery cases across New York City for generations, becoming an integral part of the local culinary landscape. Originally born out of a desire to utilize leftover cake batter, they boast a tender crumb and a cakey consistency. The addition of sour cream further elevates their soft and pillowy texture, making them an exquisite fusion of two classic desserts.While we opt for Dutch process cocoa to achieve a richer and deeper chocolate flavor in the frosting, you can certainly choose regular cocoa if you prefer. To achieve the ideal spreadable consistency for the icing, feel free to gradually add hot water (1 tsp. at a time) until you reach your desired thickness.For the ultimate enjoyment, savor these cookies within 24 hours of baking to relish their soft cookie and delightful sweet icing at their peak freshness. If you happen to have leftovers that you wish to preserve, store them in an airtight container at room temperature, ensuring several days of continued enjoyment.
Ingredients
FOR THE COOKIES
- 2 3/4 c. all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 c. (1 1/2) sticks butter, softened
- 1 1/2 c. granulated sugar
- Zest of 1/2 lemon
- 2 large eggs
- 2 tsp. pure vanilla extract
- 1/2 tsp. almond extract
- 1/3 c. sour cream
- 1/4 c. milk
FOR THE FROSTING
- 4 1/2 c. powdered sugar
- 1 1/2 tbsp. corn syrup
- 6 tbsp. hot water, divided
- 1/2 tsp. pure vanilla extract
- 3 tbsp. cocoa powder, preferably Dutch process
Instructions
- Preheat oven to 375° and line 2 large baking sheets with parchment paper. In a large bowl, whisk together flour, salt, baking powder, and baking soda.
- In another large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter, sugar, and lemon zest together until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
- Add dry ingredients to butter mixture and beat until just combined. Add sour cream and milk and beat until just combined.
- Using a large cookie scoop (about ¼ cup), scoop dough onto prepared baking sheets, about 3” apart.
- Bake until edges are golden and tops are just set, 12 to 15 minutes. Place cookies on a wire cooling rack to let cool completely.
- Meanwhile, make frosting: In a large bowl, combine powdered sugar, corn syrup, 5 tablespoons hot water, and vanilla. Add more hot water, 1 teaspoon at a time until a spreadable consistency is reached. A thicker icing is better than a thin icing for this cookie.
- Place about half of the icing into another bowl. Add cocoa powder and 1 tablespoon hot water and mix until combined. Add more hot water 1 teaspoon at a time until a spreadable consistency is reached.
- Flip cookie over to the flat side and using an offset spatula, spread vanilla icing on one side of each cookie. Let set until hardened, about 15 minutes.
- Spread chocolate icing on the other half of each cookie and let set until hardened, about 15 minutes, before serving.
Tried this recipe?Let us know how it was!