Black and White Cookies (Turned Pink!)
Look to the cookie! I love Black and White Cookies as much as the next girl, but these pink versions (thanks to pomegranate) are next level!
Ingredients
Cookies
- ½ cup or 1 stick (113 g unsalted butter, softened)
- 1 cup granulated sugar (100g)
- 1 egg (at room temperature)
- ½ cup sour cream (115 g )
- 2 tsps vanilla extract
- 1 teaspoon lemon zest from 1 lemon
- 1 tablespoon lemon juice from 1 lemon
- 1¾ cups all-purpose flour (210 g )
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
For Frostings
- 2½ cups powdered sugar (300g)
- 3-4 tablespoons fresh squeezed pomegranate juice from a pomegranate
- 1½ tablespoons corn syrup
- 3 tablespoons cocoa powder
Instructions
- Preheat oven to 375ºF/190ºC with the oven racks in the middle of the oven.
- In a large bowl with a stand mixer with a paddle attachment, or using a hand mixer, beat butter and sugar on medium speed until light and fluffy, about 2-2 minutes, making sure to scrape down the sides of bowl.
- Add egg, sour cream, vanilla, lemon zest, and juice and beat just until smooth.
- In a separate medium bowl, combine flour, salt, baking powder, and baking soda. Stir flour mixture into wet ingredients with a large spoon, a little at a time until combined. Dough should be thick and sticky.
- Line 2 baking sheets with parchment paper, and scoop 1/4 cup scoops with a cookie scoop or measuring cup and place them a few inches apart on the cookie sheet. I did 6 per sheet. Use a wet (clean!) finger or spoon to smooth out the edges and make them as round as possible.
- Bake for 12 minutes until the edges start to brown. Cool for 5 minutes on the baking sheet and then finish cooling on cooling racks (at least 30 minutes). You can round out the cookies a bit while they are still warm with your fingers too.
- Now it’s frosting time! To make your pomegranate juice, squeeze the sliced pomegranate through a mesh sieve over a bowl to catch the seeds. Alternatively, if you have just the arils, blend them in a food processor and strain through a sieve over a bowl.
- Combine the powdered sugar, corn syrup and enough pomegranate juice to make a thick but spreadable icing in a medium bowl.
- Transfer less than half the icing to another bowl and add the cocoa powder. Add enough water or pomegranate juice to make it the same consistency as the pomegranate frosting.
- Frost each half of the flat side (the bottom) of cookies with pink frosting, making a line in the center as straight as possible, let dry and then follow with the chocolate. Let the cookies dry before serving.
Notes
Frosted cookies are best eaten within a day of baking but you can make the cookies up to 3 days ahead of time and store at room temperature in an airtight container and then frost the day you are serving them. Or freeze the bake cookies for up to 2 months.
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