Cook's Country Black and White Cookies

Instructions

Twelve cookies may not sound like much, but these cookies are huge. You'll get neater cookies if you spread on the vanilla glaze first. This recipe provides a little extra glaze, just in case. Makes 12 large cookies

1. For the Cookies: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine flour, baking powder, baking soda, and salt in bowl.

2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down bowl as needed. Give dough final stir by hand.

3. Using greased 1/4-cup (2-ounce) measure or portion scoop, drop cookie dough 3 inches apart onto prepared baking sheets. Bake until edges are lightly browned, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack to cool completely, about 1 hour.

4. For the Glaze: Whisk sugar, 6 tablespoons milk, corn syrup, vanilla, and salt together in bowl until smooth. Transfer 1 cup glaze to small bowl; reserve. Whisk cocoa and remaining 1 tablespoon milk into remaining glaze until combined.

5. Working with 1 cookie at a time, spread 1 tablespoon vanilla glaze over half of underside of cookie. Refrigerate until glaze is set, about 15 minutes. Cover other half of cookies with 1 tablespoon chocolate glaze and let cookies sit at room temperature until glaze is firm, at least 1 hour. Serve. (Cookies can be stored at room temperature for up to 2 days.)