Categories: cookies, holiday

Ingredients

• •1 1/4 cups all-purpose flour
• •1/4 tsp baking soda
• •1/4 tsp kosher salt
• •1/3 cup unsalted butter, at room temperature
• •1/2 cup granulated sugar
• •1 tsp pure vanilla extract
• •1 tsp lemon zest
• •1 large egg
• •1/2 cup sour cream
• •2 cups confectioners’ sugar
• •2 Tbsp light corn syrup
• •3 Tbsp whole milk
• •3 Tbsp unsweetened cocoa

Directions

1. Heat oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda and salt.

2. Using an electric mixer, beat the butter, granulated sugar, vanilla and lemon zest in a large bowl until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and alternately add the flour mixture and sour cream, mixing just until incorporated.

3. Drop slightly rounded tsps of dough 2 in. apart onto prepared baking sheets and bake, rotating the position of the pans halfway through, until a wooden pick inserted in center comes out clean, 6 to 8 minutes. Let cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

4. Meanwhile, in a medium bowl, whisk together the confectioners’ sugar, corn syrup and 2 Tbsp milk until smooth and spreadable. Transfer 1/3 cup glaze to a small bowl and stir in the cocoa and remaining 1 Tbsp milk until smooth. (Icing should be thick, but spreadable. If necessary, add an extra 1/2 to 1 tsp milk.)

5. Turn cookies flat-side up. Spread white icing over half of each cookie. Once the white icing has dried, spread chocolate icing over the other half. Let stand at room temperature until set.

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