Based on the famous New York black and white cookies, these cake-like cookies are typically coated in a two-tone black and white icing. Of course, I couldn’t help but throw in a little pink to make them even sweeter.
They’re light and buttery, and the colourful icing makes them so enticing for parties or just as a fun activity with the kids.
While many recipes use buttermilk, I prefer the light and chewy texture that comes from using sour cream. Of course, if you prefer to use buttermilk you can simply sub in 80ml (⅓ cup) of buttermilk for the sour cream.
Have fun dipping these in that drippy icing!
Makes 18
WHAT YOU NEED
For the cookie
115g (½ cup) unsalted butter, softened
150g (¾ cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
1 large egg
245g (1 ¾ cups) plain flour or all-purpose flour
½ teaspoon bicarbonate of soda
¼ teaspoon salt
120ml (½ cup) full-fat sour cream, room temperature
For the icing
310g (2 ½ cups) icing sugar or powdered sugar, sifted
30ml (2 tablespoons) full-fat sour cream, room temperature
½ teaspoon vanilla extract
45ml (3 tablespoons) full-fat milk, room temperature, plus 1–2 teaspoons extra
1 teaspoon cocoa powder, sifted
2 teaspoons raspberry or cherry jam
pink gel food colouring, optional
WHAT TO DO
Preheat the oven to 160°C (320°F) fan-forced.
Line two large baking trays or cookie sheets with baking paper or parchment paper.
In a large mixing bowl, add the butter and caster sugar and beat using an electric mixer on medium speed until smooth and creamy.
Add the vanilla and egg and beat on medium speed until combined.
Add the flour, bicarbonate of soda, salt and sour cream and beat on low speed just until a soft cookie dough forms.
Scoop out roughly 35g (2 tablespoons) of cookie dough and roll the dough into a smooth ball using your hands. Place the cookie balls on the prepared trays, leaving room for them to spread. The dough will be sticky – this is fine.
Bake the cookies for 12–14 minutes or until just golden brown around the edges.
Leave the cookies to cool completely on a wire rack.
Make the icing. In a large mixing bowl, add the icing sugar, sour cream, vanilla and 45ml (3 tablespoons) of milk. Use a whisk to mix until smooth. (If it’s too thick, add 1 teaspoon more of milk.)
Take out one-third of the icing and put it in a separate bowl. Add the cocoa powder and 1 teaspoon of milk. Stir until smooth.
Take out another one-third of the icing and put it in a separate bowl. Add the jam and pink food colouring, if using, and stir until smooth.
Use an off-set spatula to carefully ice half of the bottom side of each cookie, alternating between vanilla, chocolate and pink icing.
Leave the icing to set at room temperature for 30 minutes. Then ice the other side of each cookie.
Leave the iced cookies to cool completely at room temperature.
Notes
Store iced cookies in an airtight container at room temperature.
To make ahead, you can freeze the cookie dough once it’s rolled into balls. Thaw the cookie dough at room temperature and then bake and ice as per the instructions.
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