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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. Line two cookie sheets with parchment paper or silicone mats.
- In a small bowl, whisk together flour, baking soda, and salt. Set this mixture aside.
- In a stand mixer or a large bowl with an electric mixer, cream the softened butter and sugar on medium-high speed until light and fluffy, roughly 3 minutes. Scrape the bowl’s sides and bottom. Add in the eggs and vanilla, mixing until smooth.
- With the mixer on low, add half of the flour mixture and mix just until combined. Then incorporate all of the sour cream, followed by the remaining flour mixture. Be careful not to over-mix; the dough should remain soft and somewhat sticky.
- Using a large cookie scoop, drop 3 tablespoons of dough per cookie onto the prepared cookie sheets, spacing them about 3 inches apart. Bake until the edges are light golden and the centers are set, approximately 15-18 minutes. Allow them to cool completely before frosting.
- Once cooled, flip the cookies so the flat sides are facing up.
- For the white frosting, whisk 1 ¼ cups powdered sugar with 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-2 tablespoons warm water until you reach a spreading consistency. Frost one half of each cookie with this mixture.
- For the black frosting, combine 1 ½ cups powdered sugar and cocoa powder with 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-3 tablespoons warm water until smooth. Frost the other half of each cookie with this mixture.
- Let the cookies sit for about 20 minutes to allow the frosting to set.
- Store the cookies in an airtight container layered with wax paper at room temperature for about 3 days or freeze for up to 3 months.
Notes
For softer cookies, avoid overbaking them; they should slightly puff in the center.
Feel free to adjust the frosting sweetness by adding more or less powdered sugar as desired.
These cookies can also be decorated with sprinkles for a festive touch.
- Prep Time: 45 minutes
- Cook Time: 63 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg