NYC Black and White Cookies (for Easter!)
An Easter version of the classic NYC black and white cookies! These Bakery-Style Iced Easter Cookies cookies are huge and soft and mimic the classic in all the right ways!
Servings: 12
Calories: 468kcal
Equipment
- #16 cookie scoop ¼ cup
Ingredients
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
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silpats. Set aside
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.1 ¾ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes.10 tablespoon unsalted butter, 1 cup granulated sugar
- Add the egg and vanilla, beating on high speed until thoroughly combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again to ensure ingredients are evenly combined.1 large egg, 2 teaspoons vanilla extract
- Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter will be thick.⅓ cup full-fat sour cream
- Using a large ¼ cup cookie scoop, drop dough 4 inches apart onto prepared baking sheets, 6 cookies per sheet.
- Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Whisk the powdered sugar, milk, corn syrup, vanilla, and salt together in a medium bowl.5 ½ cups powdered sugar, 6 tablespoons whole milk, 2 tablespoons light corn syrup, 1 teaspoon vanilla extract, ½ teaspoon kosher salt
- Divide icing evenly between 4 bowls. Using gel food coloring, dye each bowl of icing into following colors: yellow, purple, pink, and green.red, blue, yellow gel food coloring
- On the flat side of each cookie, spread one color icing onto one half of each of the cookies. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread another color icing onto other half of the flat side of the cookies and allow the icing to set completely, about 1 hour, before serving.
Notes
- Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To make these cookies ahead, follow instructions through #3 and cool cookies completely. Cover cookies tightly and store at room temperature for up to 3 days before continuing with step 4. 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.
- Recipe adapted from Sally's Baking Addiction.
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 89.6g | Protein: 3.3g | Fat: 11.5g | Saturated Fat: 7g | Cholesterol: 44.5mg | Sodium: 192.1mg | Fiber: 0.5g | Sugar: 73.9g
