Ingredients
Equipment
Method
Cookies
- Preheat oven to 350º F
- While the oven is preheating, prep 2 baking sheets. I used a nonstick silicone mat (like this one), but you can also just use some parchment paper.
- In a small bowl, whisk flour, baking soda, and salt.
- Using either a stand or hand mixer, beat butter and sugar until light and creamy.
- Add in the vanilla and egg, mix until well combined. Make sure to remember to scrape down the bowl to ensure everything gets well mixed.
- Next, alternate between adding the flour mixture and the buttermilk to the butter/sugar/egg mixture in 3 additions. That means, add 1/3 of the flour mixture, then 1/3 the buttermilk, add another 1/3 of the flour, another 1/3 of the buttermilk, and then add the final 1/3 of the flour, and the final 1/3 of the buttermilk, mixing in between each addition just enough to combine. Do not over mix or the cookies will be tough and gross.
- Use either a teaspoon, a cookie scoop, or a pastry bag to portion out the cookies, I used a 1.5 tsp scooper. Then place the cookies on the prepared baking sheets about 1 inch apart.
- Bake the cookies for 6 to 8 minutes, or until the edges begin to turn a golden brown/ the tops spring back when pressed gently.
- Remove from oven, let sit for a minute before transferring the cookies to a cooling rack. Cool completely.
Icing
- While the cookies cool, prepare the icing.
- Begin by whisking the confectioner’s sugar, corn syrup, lemon juice, vanilla, salt, and water together until smooth.
- Separate the mixture into 2 bowls. Take one of the bowls of icing and add in the espresso powder and cocoa powder, whisking until smooth.
- Feel free to add a few drops of water to the chocolate icing until it is a spreadable consistency. For me I had to add probably a tablespoon of water, in total, maybe more, to get the icing the right consistency.
- The icing should be thin enough that it spreads easily, but not so thin that it is runny. If the icing seems to thick or dry, just add more water a half teaspoon at a time. If you add too much water, no problem, just add more confectioner's sugar 1 tablespoon at a time.
- Once the cookies are completely cooled, flip them over so the flat sides are up.
- Use an offset spatula or knife to spread vanilla icing on half of the cookies. Clean the spatula, and then spread the chocolate icing on the other half.
- Once done, let the icing set for a few minutes, this is when I just stared at them because they looked so good. Once the icing is set, dig in!
- Leftovers (if there are any) can be kept in an airtight container at room temperature for up to two days.