Auténticas galletas blancas y negras

Ingredientes

• 2 cups (248g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons (140g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/3 cup (82g) sour cream, room temperature
• 2 3/4 cups (301g) powdered sugar, divided
• 2 tablespoons light corn syrup, divided
• 1 teaspoon vanilla extract, divided
• 2-5 tablespoons warm water, divided
• 1/4 cup (20g) unsweetened cocoa powder

Preparación

1. 1

   Preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone mats.

2. 2

   In a small bowl, whisk together flour, baking soda, and salt. Set aside.

3. 3

   In a stand mixer or large bowl, cream the softened butter with granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl.

4. 4

   Beat in eggs and vanilla until well combined.

5. 5

   With the mixer on low speed, add half of the flour mixture and mix until just combined. Then add the sour cream and mix until incorporated.

6. 6

   Add the rest of the flour mixture and mix until just combined; the dough will be soft and sticky.

7. 7

   Using a large cookie scoop, drop 3 tablespoons of dough for each cookie on the prepared cookie sheets, spacing them 3 inches apart.

8. 8

   Bake for 15-18 minutes, until the edges are light golden brown and the centers are set. Allow cookies to cool completely.

9. 9

   Once cooled, turn the cookies over so the flat side is facing up.

10. 10

    For the white frosting, whisk together 1 ¼ cups powdered sugar, 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-2 tablespoons warm water until it reaches spreading consistency. Frost half of each cookie with this frosting.

11. 11

    For the black frosting, whisk 1 ½ cups powdered sugar and cocoa with 1 tablespoon corn syrup, ½ teaspoon vanilla, and 1-3 tablespoons warm water until it reaches spreading consistency. Frost the other half of each cookie with this mixture.

12. 12

    Let the cookies sit for about 20 minutes to set their frostings.

13. 13

    Store cookies in an airtight container between wax paper at room temperature for about 3 days or freeze for up to 3 months.