Black and White Cookies
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
  2. Whisk the flour, baking powder, baking soda, and salt together, then set aside.
  3. Using a mixer fitted with a paddle attachment beat the butter and sugar together on medium-high speed until smooth and creamy. Add the egg, vanilla extract, and lemon extract. Beat on medium-high speed until combined, about 1 minute.
  4. Add ½ of the dry ingredients, then ½ of the sour cream. Mix on medium-low until completely combined. Repeat with the remaining dry ingredients and sour cream. The batter will be very thick.
  5. If using a size 30 or similar cookie scoop, place mounds of dough 2 inches apart on the prepared baking sheet. Bake for approximately 18 or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing. If you can’t wait for the cooling process, place the cookies in the refrigerator for about 10 minutes.
  6. To make the frostings, whisk the confectioners’ sugar, 2 Tablespoons milk, corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1/2 cup of the mixture to another bowl. Add the cocoa powder and 1 Tablespoon milk. Whisk until combined. If either of the frostings are too thick add more milk, a teaspoon at a time.
  7. Spread the vanilla frosting onto one half of each cookie on the bottom flat side. Refrigerate for 5 minutes or until set. Spread the chocolate frosting onto the other half of each cookie. Refrigerate about 10 minutes