Ingredients
For the cookies
1 3/4 cups (210g) all-purpose flour
1/4 cup (28g) cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (140g) unsalted butter, room temperature
1 cup (200g) granulated sugar
2 large eggs
1/2 cup (113g) sour cream
2 teaspoons vanilla extract
1 lemon, zested (optional)
For the icing
3 cups (340g) powdered sugar
6 tablespoons whole milk, divided
1 teaspoon vanilla extract
1/4 cup (21g) Dutch-processed cocoa powder
Method
Preheat oven and prepare baking sheets:
Position oven racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper and set aside.
Combine the dry ingredients:
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Beat the butter and sugar:
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Mixing the dough in a glass bowl for a perfect black and white cookie recipe
Incorporate the eggs:
Add the eggs to the butter and sugar mixture, one at a time, beating until fully incorporated after each addition. Use a rubber spatula to scrape down the sides and bottom of the bowl. The batter should be smooth and fluffy.
Mixing the dough in a glass bowl for a perfect black and white cookie recipe
Alternate dry ingredients and sour cream:
Add half the dry ingredients and mix on low speed until incorporated. Continuing on low speed, pour in the sour cream, vanilla extract, and lemon zest (if using).
Stop the mixer and with a rubber spatula scrape down the sides and bottom of the bowl.
Add the rest of the dry ingredients and continue mixing on low speed just until combined and no pockets of flour remain. The batter will be very thick, much thicker than cake batter, but not quite as thick as cookie dough.
Mixing the dough in a glass bowl for a perfect black and white cookie recipe
Scoop cookies onto baking sheets:
Scoop the cookies on the prepared baking sheets using a 2-ounce cookie scoop or a greased 1/4 cup dry measuring cup. Space them at least 3 inches apart, 6 cookies per tray, so they have room to spread.
Black and white cookie dough on a parchment lined baking sheet.
Bake the cookies:
Place the baking sheets in the oven and bake for 16 minutes, rotating the sheets between oven racks halfway through the baking time, until the edges are golden brown and the tops spring back when gently touched.
Baked black and white cookies without frosting.
Cool the cookies:
Remove the pans from the oven and place the baking sheets on wire racks to cool for 5 minutes, then transfer the cookies onto the racks to cool completely before icing.
Make the white icing:
In a large bowl, whisk together the powdered sugar, 4 tablespoons milk, and vanilla extract. The icing should be thick but spreadable, similar to peanut butter. If it is too thick, add more milk, one teaspoon at a time until you reach the proper consistency.
Making the white icing for perfect black and white cookie recipe.
Make the black icing:
Transfer half the white icing (about 2/3 cup) to a medium bowl. Add the remaining 2 tablespoons of milk and cocoa powder to the icing in the medium bowl. Stir until completely smooth.
The chocolate icing should be the same consistency as the white icing, slightly thicker than Nutella. If it is too thick, add more milk, one teaspoon at a time until you reach the proper consistency.
Making the chocolate icing for perfect black and white cookie recipe.
Ice half the cookies with white icing:
Use an offset spatula to spread about 1/2 tablespoon of white icing on half of the flat (bottom) side of each cookie. Refrigerate the cookies for 15 minutes to allow the white icing to set before adding the black icing so they don’t bleed into each other.
There will be extra icing, so you can be generous. Leftover icing can be saved in an airtight container in the fridge for up to 5 days and can be used to glaze anything from cinnamon rolls to scones.
Spreading icing on New York City black and white cookies.
Ice remaining half of cookie with black icing:
Spread about 1/2 tablespoon of chocolate icing on the other half of each cookie.
Spreading icing on New York City black and white cookies.
Allow cookies to set and serve:
Allow the icing to set completely at room temperature before serving, about 1 hour.
Source: simplyrecipes.com
