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
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