Ingredients
Scale
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg (room temperature preferred)
- 1 Tablespoon milk
- ½ teaspoon imitation vanilla extract
- 1 ⅔ cups cake flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup salted butter (softened)
- 6 tablespoons light corn syrup
- 5 cups powdered sugar
- ⅔ cup natural cocoa powder
- 2 Tablespoons Dutch-process cocoa powder
- 2 Tablespoons heavy cream
- 2 teaspoons imitation vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Set aside.
- Combine unsalted butter and granulated sugar in a large mixing bowl, and beat until light and fluffy.
- Add the egg, milk, and imitation vanilla extract, stirring until completely combined. Set aside.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the wet, stirring until mixed well.
- Scoop level 1 tablespoon of dough and drop onto the baking sheet, leaving space between each cookie.
- Dampen fingertips lightly and gently flatten each cookie.
- Place the baking sheets in the oven and bake for 10-12 minutes until the edges turn light golden brown. Cool the cookies before frosting.
- For the frosting, beat softened salted butter and light corn syrup together in a bowl until creamy.
- Gradually add powdered sugar, mixing after each addition until well-combined.
- Stir in both cocoa powders until smooth.
- Drizzle in heavy cream and vanilla extract while mixing on low speed until the frosting is smooth and combined.
- Melt the frosting in a double boiler until it's easy to spread.
- Frost the flat bottoms of the cooled cookies with 1 ½ tablespoons of frosting each, letting it spill over the edges.
- Allow the frosting to cool and firm before serving.
Notes
Ensure butter is softened to room temperature for the best texture.
Cookies can be stored in an airtight container for up to a week.
Add more or less cocoa to the frosting according to taste preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 215
- Sugar: 20g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.