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
- â…“ 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 oven to 350°F and line 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 an electric hand mixer, cream butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy. Scrape down the sides, then mix in eggs and vanilla until smooth.
- With the mixer on low, add half of the flour mixture and mix until combined. Then, mix in all the sour cream and the remaining flour mixture until just combined. The dough should be soft and sticky.
- Using a 3-tablespoon cookie scoop, drop dough onto prepared cookie sheets, leaving 3 inches between each cookie. Bake for 15-18 minutes until the edges are lightly golden and centers are set. Let cool completely.
- Turn the cookies over so the flat side is up.
- To prepare the white frosting, whisk 1 ¼ cups powdered sugar with 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-2 tablespoons warm water until it reaches a spreading consistency. Frost half of each cookie with this mixture.
- For the black frosting, mix 1 ½ cups powdered sugar with cocoa powder, 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-3 tablespoons warm water until smooth. Frost the remaining half of each cookie with this frosting.
- Allow the cookies to sit for about 20 minutes to set.
- Store cookies in an airtight container between sheets of wax paper at room temperature for up to 3 days or freeze for up to 3 months.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For easier mixing, ensure that butter and sour cream are at room temperature.
For best results, let the cookies cool completely before frosting to prevent melting the icing.
The cookies can be frozen after baking; frost them just prior to serving.
- Prep Time: 45 minutes
- Cook Time: 63 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg