Makes 2 dozen cookies
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ⅔ cup buttermilk
- 1 tsp vanilla extract
- ⅔ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups powdered sugar
- 1 tsp light corn syrup
- ½ tsp vanilla extract
- 4 oz semi-sweet chocolate, melted
- 3 Tbsp butter, melted
- 1 Tbsp light corn syrup
Prep and Cook
- 1Preheat oven to 350°F. Whisk together flour, baking soda and salt in a bowl. Stir together buttermilk and vanilla in a mixing cup and set aside.
- 2Beat together the butter and sugar in a large bowl with an electric or hand-held mixer, until pale and fluffy, 2–3 minutes. Add the eggs, one at a time, beating until well combined after each addition.
- 3Add the flour mixture and buttermilk, alternating between the two, starting and ending with the flour (don’t forget to scrape down the sides of the bowl occasionally) and mix until smooth. Chill the dough for 30 minutes.
- 4Spoon 1 tablespoon of batter per cookie, set 2” apart, onto a parchment-lined or buttered baking sheet. Bake in middle of oven until the tops are puffed and the cookie is pale golden, 9–10 minutes. Allow to cool completely before icing.
- 5To make the vanilla icing, whisk the powdered sugar, corn syrup and vanilla, along with 1–2 tablespoons of hot water, until smooth.
- 6In a separate bowl, make the chocolate icing by combining the melted chocolate and butter. Add the corn syrup and stir until smooth.
- 7Once the cookies have cooled, place them bottom-side up on a clean work surface. Cover half the cookie with the vanilla glaze and the other half with the chocolate glaze and refrigerate for 20 minutes or until the icing is set.
Tagged under: Cookies,mini cookies,black and white cookies