Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy. Add eggs one at a time. Mix in milk, vanilla, and lemon zest.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients until just combined.
- Scoop the cookies: Using a large spoon or ice cream scoop, drop 12 equal mounds of batter onto the baking sheet, spacing them apart. Slightly flatten the tops.
- Bake for 15–18 minutes, or until edges are lightly golden and centers are set. Cool completely.
- Make the glaze: Mix powdered sugar, vanilla, and milk to form a smooth, spreadable white glaze. Transfer half to another bowl and mix in cocoa powder to make the chocolate glaze.
- Frost the cookies: Turn cookies flat side up. Frost half with vanilla glaze, let set slightly, then frost the other half with chocolate glaze. Let glaze set before serving.
Notes
Flat Side Up: Always frost the flat (bottom) side of the cookie for the classic look and smooth surface.
Chilling the dough for 15–30 minutes before baking can help the cookies hold their shape better.
Don’t Overbake: These cookies should be soft and cake-like. Remove them from the oven as soon as the edges start to turn golden.
Glaze Consistency: If the glaze is too thick, add a tiny bit of milk (1/2 tsp at a time). If too thin, add more powdered sugar. It should be thick enough to spread but not runny.
Let the Glaze Set: Allow one side of the glaze to set before applying the second half to avoid smearing. A small offset spatula or butter knife works well for clean lines.
Storage: Store cookies in an airtight container at room temperature for up to 3 days