Description

A classic, soft cake-like cookie with iconic half-chocolate, half-vanilla icing. This recipe is perfect for any occasion.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
For the Icing:
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Prepare the icing: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Divide the icing into two bowls. In one bowl, stir in the cocoa powder until well combined.
Dip the top of each cooled cookie halfway into the chocolate icing, then halfway into the vanilla icing.
Let the icing set before serving.

Notes

Ensure cookies are completely cool before icing to prevent melting.
For sharper lines between the two icings, let one color set slightly before applying the second.
Store in an airtight container at room temperature.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 30g
Sodium: 50mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

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