Black and White Cookies
Why choose one flavor when you can have both? Celebrate the Solar Eclipse with soft, delectable cookies made with Prairie Farms Sour Cream.
Servings 12
Ingredients:
Cookies
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Kosher Salt
- ¼ tsp Baking Soda
- ⅓ cup Prairie Farms Sour Cream
- ⅓ cup Prairie Farms Whole Milk
- 2 tsp Pure Vanilla Extract
- ½ cup (1 stick) Prairie Farms Unsalted Butter room temperature
- ¾ cup Granulated Sugar
- 2 Large Eggs room temperature
Vanilla and Chocolate Glaze
- 2½ cups Powdered Sugar
- 3 tbsp Prairie Farms Whole Milk
- 1½ tbsp Light Corn Syrup
- 1 tsp Pure Vanilla Extract
- A Pinch Kosher Salt
- 2 oz Semi-Sweet Chocolate Chips melted
- 2 tbsp Unsweetened Cocoa Powder
Directions:
To Make the Cookies
- Preheat the oven to 375℉. Prepare 2 large-rimmed baking sheets by lining with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, salt, and baking soda. Set Aside.
- In a second medium-sized bowl, whisk together the sour cream, milk, and vanilla. Set aside.
- In a large bowl, add the butter and sugar. Using a stand mixer, or hand mixer, beat together until the mixture is light and fluffy, about 5 minutes. Add the eggs one at a time, beating after each addition. Scrape down the sides of the bowl as needed.
- Alternating between the dry ingredients and wet ingredients set aside earlier, beat them into the butter mixture on low in 3 parts. Scrape down the sides of bowl as needed. The mixture should be like a thick cake batter.
- Using a cookie scoop, scoop batter onto prepared pans—spacing about 3 inches apart. Bake until the cookies have firmed up and spring back when lightly touched, about 15 minutes. The bottoms should be a light brown. Rotate halfway through baking.
- Transfer the cookies to a wire rack to cool completely, flipping them bottom-side up to ensure a flat top.
Make the Glaze
- In a medium-sized bowl, whisk together the powdered sugar, milk, corn syrup, vanilla extract, and salt until smooth. The consistency should be thick but spreadable.
- Take the cooled cookie and spoon the glaze over half, or all of the cookie, depending on how you want it to look. Repeat with all the cookies. You will have some glaze left over.
- Whisk the melted chocolate and cocoa powder into the leftover glaze. Add milk as needed to create a thick, spreadable consistency. Using an offset spatula or butter knife, spread the chocolate glaze onto the bare half of the cookie, or on top of the white glaze to create a Solar Eclipse effect. Let the glaze set for about 1 hour before serving. Enjoy!
