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Black and White Cake Cookies

Ashley Manila
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Ingredients
 

For the cake cookie base:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 2/3 cup buttermilk
  • 1 1/2 teaspoons vanilla
  • 11 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon lemon zest
  • 2 large eggs, at room temperature

For the Black and White Frosting:

  • 4 ounces unsalted butter, at room temperature
  • 4 ounces cream cheese, VERY soft
  • 4 cups confectioner’s sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2-3 tablespoons buttermilk
  • 2 tablespoons cocoa powder

Instructions
 

For the Cake Cookies:

  • Preheat oven to 350° (F). Line a large baking sheet with parchment paper; set aside.
  • Sift together flour, baking soda and salt in medium-sized bowl.
  • In small measuring cup whisk together buttermilk and vanilla.
  • In the body of a stand mixer fitted with the paddle attachment beat butter, sugar, and lemon zest together for about 3 minutes, or until light and fluffy.
  • Add eggs - one at a time - to butter/sugar mixture, and beat until blended.
  • Gradually beat in flour mixture one cup at a time, adding in the buttermilk mixture between each cup of flour; mix until just smooth.
  • Spoon batter in 1/4 cup size servings onto prepared baking sheet.
  • Place pan in the oven and bake on the middle rack for 15-17 minutes, or until the tops are lightly golden and spring back when touched.
  • Place on a cooling rack, and allow to cool completely (!!!) before icing.

For the Black and White Frosting:

  • Place softened butter and cream cheese into the bowl of a stand mixer that has been fitted with the paddle attachment.
  • Turn the mixer on (medium setting) and cream the butter and cream cheese until it's smooth and has lightened in color; about 2 minutes.
  • Add confectioner's sugar, 1 cup at a time. After each cup has been incorporated, turn the mixer onto high speed and beat for about 15 seconds; this will lighten the frosting.
  • Add vanilla and salt and combine until well-incorporated.
  • Add buttermilk, a tablespoon at a time, until the frosting has reached the preferred consistency.
  • Divide frosting into two bowls. In one of the bowls add cocoa powder and mix until well combined.
  • Once cookies are cooled spread 1 heaping tablespoon of chocolate icing on half of the cookie (on the flat side!), then spread 1 tablespoon of the white frosting on the other side. Don't stress if they don't look perfect or if the colors blend! They'll still taste great :)
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