Ingredients
1¼cupsall-purpose flour
½tspbaking soda
½tspsalt
⅓cupbuttermilkwell-shaken
1tspvanilla
⅓cupunsalted buttersoftened
½cupgranulated sugar
1largeegg
1½cupspowdered sugar
1tbsplight corn syrup
1tspfresh lemon juice
¼tspvanilla
2tbspwater
¼cupcocoa powderunsweetened Dutch-process
Preparation
Preheat oven to 350 degrees F and position your baking rack in the middle of the oven.
In a stand mixer, cream the butter and sugar together for 2 to 3 minutes on high until light and fluffy, then add in the eggs one at a time until fully combined.
In a small bowl, whisk together the flour, baking soda, and salt. In a measuring cup, mix buttermilk and vanilla.
To the stand mixer, alternate the flour and buttermilk mixture starting with the flour first until all combined.
Using a Silpat or a buttered baking sheet, scoop ¼ cups of batter, giving 2 inches of space between the batter.
Bake for 15 to 17 minutes until they spring back.
To make the icing add the powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth.
Use two bowls to put half into each and add cocoa powder to one and add water until the consistency is the same as the vanilla side again (using teaspoons of water).
To ice the cookies, use the flat side of the cookie and spread each half of the cookie with one of the icings. Ice the vanilla on all the cookies first then come back later after the vanilla has hardened and add chocolate.
