Iced  Easter  Cookies

An Easter version of the classic New York-style black and white cookie! These Bakery-Style Iced Easter Cookies cookies are huge and soft and mimic the classic in all the right ways!

The classic black and white cookie is cakey and soft and, very importantly, large! The icing is actually spread onto the bottom of the cookie, the flat side, which helps give this cookie it's unique look with the rounded bottom and half vanilla flavored / half chocolate flavored icing on top.

Classic B&W Cookies

COOKIES 1 ¾ cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt 10 tablespoon unsalted butter room temperature 1 cup granulated sugar 1 large egg room temperature 2 teaspoons vanilla extract ⅓ cup full-fat sour cream room temperature

ICING 5 ½ cups powdered sugar sifted, measured before sifting 6 tablespoons whole milk 2 tablespoons light corn syrup 1 teaspoon vanilla extract ½ teaspoon kosher salt red, blue, yellow gel food coloring

Be sure to measure your flour using the scoop and level method.

Let the cookies cool completely before icing them.

Less is more in terms of food coloring! The goal with these Bakery-Style Iced Easter Cookies is to reach pastel hues which require much less food coloring than deep, rich colors.

– Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week - Iced or un-iced cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving or frosting

Iced  Easter  Cookies