Black and White Cookies

🥘 Ingredients

• all-purpose flour
  3 c
• baking powder
  1/2 tsp
• baking soda
  1/2 tsp
• buttermilk
  3/4 c
• confectioners' sugar
  3.5 c
• dark cocoa powder
  10 Tbsp
• egg yolk
  1 large
• eggs
  2 large
• granulated sugar
  1.25 c
• heavy cream
  3 Tbsp
• lemon zest
  1 Tbsp
• milk
  5 Tbsp
• salt
  1/2 tsp
• unsalted butter
  14 Tbsp
• vanilla
  2 tsp, 1 Tbsp
• water

🍳 Cookware

• large bowl
• large bowl
• electric mixer
• baking sheets
• parchment paper
• cooling rack
• offset spatula

1. 1

   Preheat the oven to 350°F.
2. 2

   Whisk the all-purpose flour , baking powder , baking soda , and salt together in a large bowl .

   all-purpose flour: 3 c, baking powder: 1/2 tsp, baking soda: 1/2 tsp, salt: 1/2 tsp
3. 3

   In a large bowl , mix the unsalted butter and granulated sugar with an electric mixer (stand or hand held) until fluffy, about ⏱️ 2 minutes .

   unsalted butter: 14 Tbsp, granulated sugar: 1.25 c
4. 4

   Add the eggs and egg yolk , one at a time, mixing between each addition. Scrape down the sides and bottom of the bowl.

   eggs: 2 large, egg yolk: 1 large
5. 5

   Add the flour in three steps, alternating with the buttermilk , added in two steps, mixing until just blended. Scrape down the sides of the bowl. Mix in the vanilla and lemon zest .

   buttermilk: 3/4 c, vanilla: 1 Tbsp, lemon zest: 1 Tbsp
6. 6

   Line baking sheets with parchment paper , and using a 1/4 cup ice cream scoop, scoop the batter onto the pans, allowing about three inches between each cookie. You should get no more than six cookies per half sheet pan.
7. 7

   Bake the cookies, one sheet at a time, for ⏱️ 17 minutes . The edges should be slightly golden, and the center should spring back when slightly touched.
8. 8

   Cool the cookies on the pan on a rack for ⏱️ 5 minutes , and then remove from the pan and cool on a cooling rack completely.
9. 9

   To make the icing, mix the confectioners' sugar , 4 to 5 Tbsp milk , heavy cream , and vanilla . The icing should be spreadable, but thin enough to not look like cake frosting.

   confectioners' sugar: 3.5 c, milk: 5 Tbsp, heavy cream: 3 Tbsp, vanilla: 2 tsp
10. 10

    Spread the vanilla frosting over half of the flat side of the cookie with an offset spatula . Let the frosting set for about ⏱️ 20 minutes .
11. 11

    Add the dark cocoa powder to the rest of the icing and whisk. Add water , by the teaspoon, until you get a similar consistency to the vanilla icing. Spread the chocolate icing over the other half of the cookie. Let the icing set or at least ⏱️ 1 hour .

    dark cocoa powder: 10 Tbsp, water
12. 12

    These cookies are best served within 24 hours, but will keep for up to three days if kept in an airtight container at room temperature.