¼cupsoy milk + ½ tsp apple cider vinegaror another thick nondairy milk
1 ¾cupall purpose flourmeasured correctly**
For the icing
1tbsplight corn syrup
Make the cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Whisk the soy milk and vinegar in a small bowl. Set aside for 10-15 minutes.
In a mixing bowl, whisk the flour, baking soda and powder and salt.
In a separate bowl, beat the butter, sour cream and sugar.
Add half the flour mixture to the liquid and mix. Add in the buttermilk and mix. Add the rest of the flour. Batter will be a little sticky.
For each cookie, place ¼ cup batter onto the lined baking sheet (should make ~8-9 cookies). Leave room for the cookies to spread while baking.
Bake for 16-18 minutes. Set aside to cool to room temperature.
Make the icing
In a mixing bowl, whisk the powdered sugar, 3 tablespoons of nondairy milk, corn syrup and vanilla. It should be thin enough to spread on the cookies but thick enough so that it doesn't completely run off of the cookies. You can add more milk to thin out or more powdered sugar to thicken the icing.
Place ~1/2 of the icing into a separate bowl and whisk in the cocoa powder. Again, you can add more milk to thin out the icing to your liking.
Frost the cookies
For each cookie, flip it over so that the bottom becomes the top. Frost half of the cookie with the vanilla icing, then frost the other half with the chocolate icing. Repeat with all of the cookies.
Let the icing set until firm. Enjoy!
*The vegan butter and vegan sour cream should be slightly soft so that they beat together properly, but if they are too soft your cookies may flatten too much. We recommend letting them sit out on the counter for ~1 hour before using. If you do find that your cookies are spreading too much for your liking, you can refrigerate the dough for 30 minutes before baking. **Use the spoon and level method to measure your flour. Read about it here.
Keyword black & white, cookies, new york, plant-based, vegan