Description
These classic black and white cookies feature a soft, slightly domed base with a hint of lemon in the white icing, offering a taste of New York no matter where you are.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup well-shaken buttermilk
- 1/2 teaspoon vanilla extract
- 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 cups powdered sugar
- 1 tablespoon light corn syrup
- 1/4 teaspoon lemon extract
- 1/4 cup water
- 1/3 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a small bowl, stir together the buttermilk and vanilla extract. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the egg to the butter mixture and beat until combined.
- Alternately add the flour mixture and the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. The dough should form slightly domed mounds.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar, corn syrup, lemon extract, and water in a medium bowl until smooth.
- Transfer half of the icing to another bowl and stir in the cocoa powder until well combined.
- Spread the lemon icing on one half of the flat side of each cooled cookie. Allow it to set slightly.
- Spread the chocolate icing on the other half of each cookie. Allow the icing to set completely before serving.
Notes
For a more pronounced lemon flavor, add a bit more lemon extract to the white icing. Store cookies in an airtight container at room temperature for up to 3 days. If you prefer a softer cookie, slightly underbake them and let them cool on the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 25
- Sodium: 120
- Fat: 9
- Carbohydrates: 35
- Fiber: 1
- Protein: 2
- Cholesterol: 25