Ingredients
Scale
- 2 cups (248g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons (140g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (82g) sour cream, room temperature
- 2 ¾ cups (301g) powdered sugar, divided
- 2 tablespoons light corn syrup, divided
- 1 teaspoon vanilla extract, divided
- 2-5 tablespoons warm water, divided
- ¼ cup (20g) unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F and prepare two cookie sheets with parchment paper or silicone mats.
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In a stand mixer or using a hand mixer, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape the bowl and beat in the eggs and vanilla until smooth.
- On low speed, add half the flour mixture and mix just until combined. Incorporate the sour cream, then add the remaining flour mixture, mixing until just combined. The dough should be soft and sticky.
- Using a large cookie scoop, place 3 tablespoons of dough for each cookie, spaced 3-inches apart, on the prepared sheets. Bake until edges are light golden brown and centers are set, about 15-18 minutes. Allow the cookies to cool completely before frosting them.
- Once cooled, flip the cookies over so the flat sides are up.
- To prepare the white frosting, whisk together 1 ¼ cups of powdered sugar with 1 tablespoon of corn syrup, ½ teaspoon of vanilla, and 1-2 tablespoons of warm water until smooth. Frost half of each cookie with this mixture.
- For the black frosting, combine 1 ½ cups of powdered sugar with cocoa, 1 tablespoon of corn syrup, ½ teaspoon of vanilla, and 1-3 tablespoons of warm water, whisking to a spreading consistency. Frost the other half of each cookie with this mix.
- Let the frosted cookies set for about 20 minutes.
- Store in an airtight container between wax paper for up to 3 days, or freeze for up to 3 months.
Notes
Use room temperature ingredients for better mixing and texture.
Cookies can be frozen after baking and frosted later for freshness.
Adjust the water in the frosting to achieve your desired consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.