BLESS THIS MESS
Classic Black and White Cookies are a New York City staple and for good reason. They are light, cake-like and frosted with half chocolate/half vanilla icing. So addicting and delicious.
Move oven racks to upper and lower middle racks and preheat to 350 & prepare baking sheets. 1. In a medium bowl whisk the flour, baking powder, baking soda, and salt together. Set aside.
Using your stand mixer with a paddle attachment, beat together the butter and sugar on medium speed until it's light and fluffy, about 3 minutes. Add the eggs and vanilla and beat well to combine.
Reduce the speed to low and add ⅓ of the flour mixture, mix to combine. Add half the sour cream and stir to combine.
Add another ⅓ of flour, then the last of the sour cream, and then the flour, mixing after each addition and scraping down the sides as needed. Mix one last time to make sure no dry spots remain in the dough.
Use a well greased ¼ cup measuring cup to drop mounds of dough 3 inches apart on the prepared sheets. Bake until the edges are lightly browned, 15 to 18 minutes, switching and rotating the pans half way through baking.
Let the cookies cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling. Let the cookies cool completely before you add the icing.
Make the glaze. Work with 1 cookie at a time. Spread about 1 tablespoon of vanilla glaze over half of the flat bottom of the cookie. Stick the cookies in the fridge until the glaze sets.