Black and White Cookies
These Black and White Cookies have a soft, moist and cake like texture with a rich half and half glaze. The perfect cookie that you will not want to put down.
Servings: 10
Calories: 560kcal
Ingredients
Cookies:
- 10 tablespoons salted butter softened
- 1 cup granulated sugar
- Zest of ½ lemon
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup sour cream room temperature
- 3 Tablespoons buttermilk room temperature
Glaze:
- 2 ½ cups powdered sugar
- 3-4 tablespoons hot water
- 2 tablespoons light corn syrup
- 1 ½ teaspoon vanilla extract
- 1 ½ cups chocolate melts we used dark
- 2 ½ tablespoons cocoa powder
Instructions
- Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
- In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and lemon zest on medium high speed for about 2 minutes. Scrape the sides, if needed.
- Add the egg and vanilla and cream again for 2 more minutes.
- In a medium mixing bowl whisk together the flour, baking powder and baking soda.
- Add the flour mixture to the stand mixture and mix until almost combined.
- Add the sour cream and buttermilk and mix until just combined. It should be about as thick as a very thick pancake batter.
- Scoop about 5-6 cookies per cookie sheet in ¼- 1/3 cup size scoops. Try to make the batter scoops on the sheet as round as you can. Using an ice cream scoop or large cookie scoop helps this a lot. The cookies will be as round as the batter when they go in the oven.
- Bake for about 15-17 minutes until the edges are starting to brown.
- Remove from the oven and let cool on cookie sheet for 5 minutes before removing to a wire cooling rack.
- To make the glaze, add the powdered sugar to a medium mixing bowl. Whisk in 3 tablespoons of boiling water, corn syrup, and vanilla. Continue whisking until you have a thick but spreadable frosting. If you need to, add another tablespoon of water. Don’t make the frosting too thin.
- Flip each cooled cookie over and frost half of each cookie with the frosting, making a nice line on the halfway mark of the cookie.
- Place on a wire cooling rack to set up a bit.
- Then, add the melted chocolate and cocoa powder to the remaining frosting and whisk until combined. If it is too thick or freezes up, add a few tablespoons of hot water until it is a spreadable consistency.
- Frost the other half of the cookies with the chocolate glaze and let set a few minutes before serving.
Notes
- You can use chocolate chips instead of chocolate melts
- If you don't like dark chocolate use milk or semi-sweet.
- DO NOT refrigerate the dough, these are meant to spread.
- Since they spread a lot make sure to bake no more than 6 cookies at a time.
- You can make these smaller, use a smaller cookie scoop and adjust the baking time.
- Make sure that you do use buttermilk, if you substitute it you will change the texture.
- These can be frozen, see above on how to do that.
- Frost the flat side of the cookie instead of the rounded side.
- Easily double this recipe to make more or store for later.
Nutrition
Calories: 560kcal | Carbohydrates: 87g | Protein: 6g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 222mg | Potassium: 259mg | Fiber: 2g | Sugar: 63g | Vitamin A: 420IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 2mg