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Best Black and White Cookies

These Black & White Cookies are a NYC staple, but instead of commuting to Manhattan, make this recipe! It makes for cakey but moist and soft vanilla cookies with a signature two-toned chocolate and vanilla glaze.

10 Tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
⅓ cup full-fat sour cream
1 & ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt

5 cups confectioners' sugar, sifted
7 Tablespoons whole milk, divided
2 Tablespoons corn syrup
1 teaspoon vanilla extract
Pinch salt
3 Tablespoons cocoa powder, sifted

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
2. In the bowl of a stand mixer, cream together the butter and granulated sugar with the paddle attachment for 2 minutes or until fluffy and pale in color. Add in the egg and vanilla and mix well, scraping down the bottom and sides of the mixing bowl periodically to ensure everything is well blended. Meanwhile, sift together the flour, baking powder, baking soda, and salt in a medium bowl. Add in ⅓ of the flour mixture, mixing well and scraping the bowl if needed. Add in half of the sour cream, mix well. Repeat, alternating flour and sour cream and ending with flour until the batter is soft. It won't be as thick as traditional cookie dough - almost like a cross between cake batter and cookie dough.
Full instructions recipe visit: https://thedomesticrebel.com
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