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Yields:
15
Prep Time:
10 mins
Total Time:
1 hr 30 mins
More cake than cookie, this classic dessert is a long-standing staple for a reason. Light and moist, the vanilla, almond and lemon flavored cookie is the closest you might get to biting into a cloud. Topped with a thinner, glaze-like icing of half vanilla and half chocolate, these treats are truly a best-of-both worlds scenario.
These cake-like cookies have been around for a very long time. Originated in New York City, these handheld sweets are a staple at nearly every bakery or deli in their hometown. The giant cookies started popping up in bakery cases early in the 20th century as a way to use up leftover cake batter, hence the tender crumb and cakey texture. Adding sour cream enhances the soft, pillowy texture, making these cookies a perfect pair of two classic desserts.
We use Dutch process cocoa for a richer, darker tasting chocolate frosting with these cookies, but you can opt for regular cocoa if you prefer! You'll want the icing to be nice and spreadable for that signature look, so feel free to add hot water (1 tsp. at a time) until you reach the desired consistency.
These cookies are best enjoyed within 24 hours of baking for maximum freshness of the soft cookie and sweet icing. If you have leftovers you want to keep for longer, store them in an airtight container at room temp to enjoy for a few days.
Looking for more dessert inspo? Check out our favorite mini desserts for small but mighty treats, or our top easy desserts for impressive sweets in no time at all.
Made these? Let us know what you think in the comments below!
Editor's note: This intro was updated to add more information about the dish on September 19, 2022.
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Ingredients
For the cookies
- 2 3/4 cups
all-purpose flour
- 1 tsp.
kosher salt
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 3/4 cup
(1 1/2) sticks butter, softened
- 1 1/2 cups
granulated sugar
Zest of 1/2 lemon
- 2
large eggs
- 2 tsp.
pure vanilla extract
- 1/2 tsp.
almond extract
- 1/3 cup
sour cream
- 1/4 cup
milk
For the frosting
- 4 1/2 cups
powdered sugar
- 1 1/2 Tbsp.
corn syrup
- 6 Tbsp.
hot water, divided
- 1/2 tsp.
pure vanilla extract
- 3 Tbsp.
cocoa powder, preferably Dutch process
Directions
- Step 1Preheat oven to 375° and line 2 large baking sheets with parchment paper. In a large bowl, whisk together flour, salt, baking powder, and baking soda.
- Step 2In another large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter, sugar, and lemon zest together until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
- Step 3Add dry ingredients to butter mixture and beat until just combined. Add sour cream and milk and beat until just combined.
- Step 4Using a large cookie scoop (about ¼ cup), scoop dough onto prepared baking sheets, about 3” apart.
- Step 5Bake until edges are golden and tops are just set, 12 to 15 minutes. Place cookies on a wire cooling rack to let cool completely.
- Step 6Meanwhile, make frosting: In a large bowl, combine powdered sugar, corn syrup, 5 tablespoons hot water, and vanilla. Add more hot water, 1 teaspoon at a time until a spreadable consistency is reached. A thicker icing is better than a thin icing for this cookie.
- Step 7Place about half of the icing into another bowl. Add cocoa powder and 1 tablespoon hot water and mix until combined. Add more hot water 1 teaspoon at a time until a spreadable consistency is reached.
- Step 8Flip cookie over to the flat side and using an offset spatula, spread vanilla icing on one side of each cookie. Let set until hardened, about 15 minutes.
- Step 9Spread chocolate icing on the other half of each cookie and let set until hardened, about 15 minutes, before serving.
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