Black & White Cookies

The iconic New York cake like cookies, with a twist

Yields 12 Cookies

Ingredients:

1 and 3/4 cups AP flour

10 T butter, softened

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup sugar

1 large egg

2 tsp vanilla

1/3 cup PLAIN Greek Yogurt

1 tsp lemon zest

Preheat oven to 350°F

Line 2 baking sheets with parchment paper/silicone baking mats.

In a stand mixer using the paddle attachment, cream the butter and sugar on medium speed about 2 minutes. Add the egg, lemon zest and vanilla, beat on high speed until combined with the butter. Scrape down the bowl, add the flour, baking powder, baking soda, salt and the greek yogurt. Mix on low until fully combined, batter will be very thick.

Using a small cookie scoop, scoop your cookie dough onto the sheet pans, 6 per pan these babies spread. Bake for 14-16 minutes or until the edges are lightly browned.

Allow cookies to cool completely before picking them up to transfer on a sheet of parchment

For the ICING:

Whisk together

4 c powdered sugar

*If your icing is a little on the runnier side you can add more powdered sugar in

5 T milk, can be substituted for coconut/almond milk

1 1/2 T light corn syrup * This is important it helps the icing set don't skip it

1 teaspoon vanilla

**Once you add the vanilla icing on the cookies add 4 T cocoa powder to the icing and mix together

FLIP THE COOKIES OVER TO THE FLAT SIDE

Spread vanilla icing onto half of the cookies. Refrigerate until set about 10 minutes.

Spread chocolate icing onto other side and allow the icing to set completely.