Cookie Wonder

The Test Kitchen baked more than 700 cookies (that's about 60 dozen!) to perfect the tastiest treats for your holiday table.

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Black & White Cookies MVH

Active 45 min.

Total 1 hr. 10 min. plus cooling

• 1 1⁄4 cups all-purpose flour

• 1⁄2 tsp kosher salt

• 1⁄4 tsp baking soda

• 1⁄2 cup (1 stick) unsalted butter, at room temp

• 1⁄2 cup granulated sugar

• 1 tsp finely grated lemon zest

• 1 large egg

• 1 tsp pure vanilla extract

• 1⁄2 cup sour cream

• 2 cups confectioners’ sugar

• 1 1⁄2 Tbsp light corn syrup

• Pinch of kosher salt

• 3 Tbsp plus 2 tsp whole milk, divided, plus more if needed

• 3 Tbsp unsweetened Dutch process cocoa powder

1. Arrange racks in upper and lower thirds of oven and heat oven to 350°F. Line 2 baking sheets with parchment paper. In medium bowl, whisk together flour, salt and baking soda.

2. In stand mixer, beat butter, sugar and lemon zest on medium, scraping down halfway through, until light and fluffy, about 3 min. Beat in egg, then vanilla, scraping bowl in between.

3. Reduce mixer speed to low, add half of flour mixture and mix until just incorporated. Beat in sour cream, then remaining flour mixture, until just combined.