Black & White Cookies with Lemon Zest

Black & White Cookies

with Lemon Zest

40 MIN
$9.99 6 Cookies
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. Our take on the classic black and white cookie features sour cream and fresh lemon zest mixed into the dough, which boasts the same light, bright flavors and cake-like texture, with the signature 50/50 frosting on top (we like to think both sides are equally delicious!).
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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fresh
ingredients
Black & White Cookies with Lemon Zest
Title
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 2 oz Butter
  • 5 Tbsps Light Brown Sugar
  • 1 cup Powdered Sugar
  • 2 oz Semi-Sweet Chocolate Chips
  • ¼ cup Cream
  • ½ cup Sour Cream
  • 1 Lemon
time-saving
tips & techniques
step-by-step
instructions
Make the dough
1 Make the dough

Preheat the oven to 350°F. Wash and dry the lemon. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. In a large bowl, whisk together the flour, 1/2 teaspoon of the baking powder (you will have extra), and a pinch of salt. Meanwhile, melt the butter in a medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Add the brown sugar, sour cream, lemon zest, and 1/2 cup of the powdered sugar. Whisk to combine. Transfer to the bowl of flour mixture; stir to thoroughly combine. 

Form & bake the cookies
2 Form & bake the cookies

Line a sheet pan with parchment paper (or foil). Spoon the dough into six equal-sized portions onto the sheet pan, spacing them out evenly. Wet your fingers with water, then gently press the top of the dough to form a 3-inch-wide disk. Bake 20 to 24 minutes, or until lightly browned and cooked through. Remove from the oven. Let cool about 1 hour, or until room temperature. (For quicker results, carefully transfer the cookies to a wire cooling rack.)

Frost the cookies & serve your dish
3 Frost the cookies & serve your dish

In a small bowl, combine the remaining powdered sugar, half the cream, and a pinch of salt. Whisk to thoroughly combine. In a separate bowl, combine the chocolate chips, remaining cream, and a pinch of salt. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth. Place the cooled cookies on a work surface and flip them over so the flat side is facing up. Using a small spoon, coat one half of each cookie with the white frosting; spread into an even layer. Repeat with the chocolate frosting on the other half of each cookie. Let set about 10 minutes, or until firm. Enjoy!

Tips from Home Chefs

Black & White Cookies

Make the dough
1 Make the dough

Preheat the oven to 350°F. Wash and dry the lemon. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. In a large bowl, whisk together the flour, 1/2 teaspoon of the baking powder (you will have extra), and a pinch of salt. Meanwhile, melt the butter in a medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Add the brown sugar, sour cream, lemon zest, and 1/2 cup of the powdered sugar. Whisk to combine. Transfer to the bowl of flour mixture; stir to thoroughly combine. 

2 Form & bake the cookies

Line a sheet pan with parchment paper (or foil). Spoon the dough into six equal-sized portions onto the sheet pan, spacing them out evenly. Wet your fingers with water, then gently press the top of the dough to form a 3-inch-wide disk. Bake 20 to 24 minutes, or until lightly browned and cooked through. Remove from the oven. Let cool about 1 hour, or until room temperature. (For quicker results, carefully transfer the cookies to a wire cooling rack.)

Form & bake the cookies
Frost the cookies & serve your dish
3 Frost the cookies & serve your dish

In a small bowl, combine the remaining powdered sugar, half the cream, and a pinch of salt. Whisk to thoroughly combine. In a separate bowl, combine the chocolate chips, remaining cream, and a pinch of salt. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth. Place the cooled cookies on a work surface and flip them over so the flat side is facing up. Using a small spoon, coat one half of each cookie with the white frosting; spread into an even layer. Repeat with the chocolate frosting on the other half of each cookie. Let set about 10 minutes, or until firm. Enjoy!

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