New York Style Black and White Cookies

Directions

1. Preheat oven to 350 degrees F. 2. Combine the flour, baking powder, baking soda, and salt in a large bowl. Set aside. 3. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar until creamy. 4. Add the egg and vanilla. Mix until thoroughly combined, scraping down the bowl when needed. 5. Alternate adding the dry ingredients and the sour cream to the mixer, stirring in between, until all is incorporated. 6. Line 2 sheet pans with parchment paper, and using a 1/4 measuring cup, scoop the cookie dough onto the pans, about 4 inches apart (6 cookies on each pan). 7. Bake for 16-18 minutes or until slightly golden around the edges. Allow to cool on sheet pan for 10 minutes, and move to wire racks to cool completely. 8. To make the frosting, combine all ingredients but the cocoa powder in a large bowl. 9. Divide the frosting in half between two bowls. To one, add the cocoa powder. You may need more water to thin it out. 10.Flip cookies over (we are frosting the bottoms). Using a flat spatula, frost half of the cookies with the vanilla frosting. 11.Allow to set and cool, about 15 minutes. 12.Repeat with the chocolate frosting on the other half, and allow to set. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for a week, or freezer for 3 months