Black and White Cookie

Instructions

1. 1

   Prepare Oven and Batter Ingredients

   • Position racks in the upper and lower thirds of your oven and preheat to 375°F (190°C).
   • Line two large baking sheets with parchment paper.
   • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
2. 2

   Mix the Cookie Batter

   • In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
   • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
   • Beat in 1 teaspoon of vanilla extract and the lemon extract.
   • Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture. Mix only until just combined—do not overmix.
3. 3

   Portion and Bake the Cookies

   • Using a 1/4-cup measure or a large cookie scoop, drop mounds of batter onto the prepared baking sheets, about 3 inches apart, to allow for spreading.
   • Bake for 13-15 minutes, rotating the sheets halfway through, until the edges are lightly golden and a toothpick inserted into the center comes out clean.
   • Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. The flat bottom of the cookie will be the side you ice.
4. 4

   Prepare the Icing Base

   • While the cookies cool, prepare the icing. In a medium heatproof bowl, whisk together the sifted powdered sugar and light corn syrup.
   • Gradually whisk in 4 tablespoons of hot water until you have a very thick, smooth paste. This is your icing base.
5. 5

   Create Vanilla and Chocolate Icings

   • Divide the icing base evenly between two separate bowls.
   • To one bowl, add the remaining 1 teaspoon of vanilla extract. Whisk in 1 tablespoon of hot water, adding more by the 1/2 teaspoon if needed, until it reaches a thick but spreadable consistency, similar to honey.
   • To the second bowl, add the sifted cocoa powder. Whisk in the remaining 1 tablespoon of hot water, adding more by the 1/2 teaspoon if needed, until it reaches the same consistency as the vanilla icing.
6. 6

   Ice the Cookies

   • Ensure cookies are completely cool before icing. Turn a cookie over so the flat bottom faces up.
   • Using a small offset spatula or the back of a spoon, spread the vanilla icing over one half of the cookie, right to the center line.
   • Spread the chocolate icing over the other half, meeting the vanilla in the middle to create a clean line.
   • Place the iced cookie back on the wire rack. Repeat with all cookies.
   • Let the cookies sit at room temperature for at least 1-2 hours for the icing to set completely.