Ingredients
Scale
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg (room temperature preferred)
- 1 Tablespoon milk
- ½ teaspoon imitation vanilla extract
- 1 ⅔ cups cake flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup salted butter (softened)
- 6 tablespoons light corn syrup
- 5 cups powdered sugar
- ⅔ cup natural cocoa powder
- 2 Tablespoons Dutch-process cocoa powder
- 2 Tablespoons heavy cream
- 2 teaspoons imitation vanilla extract
Instructions
- Preheat the oven to 350F (175C) and prepare baking sheets with parchment paper.
- In a large mixing bowl, combine softened unsalted butter and granulated sugar, then beat until light and fluffy.
- Add the egg, milk, and imitation vanilla extract, mixing until well incorporated.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Using a level tablespoon, scoop the dough onto the prepared baking sheet, leaving space between each cookie.
- Dampen your fingertips and gently flatten each cookie.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes until the edges start to turn golden brown. Let the cookies cool before frosting them.
- For the frosting, combine softened salted butter and light corn syrup in a bowl and beat until creamy.
- Slowly add powdered sugar, about 1 cup at a time, mixing until combined.
- Stir in both natural and Dutch-process cocoa powders until well mixed.
- While mixing on low speed, drizzle in heavy cream and imitation vanilla extract until smooth.
- Prepare a double boiler by simmering water in a saucepan and placing a heatproof bowl above it with the frosting. Stir until melted and smooth.
- Flip cooled cookies and frost the flat bottoms generously with the melted frosting, allowing it to spill over the edges.
- Let the frosting cool and firm before serving.
Notes
Ensure the butter is softened for easier mixing.
Allow the cookies to cool completely before frosting to prevent melting.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.