Makes: 21 jumbo cookies Prep time: 45 minutes Bake time: 10 to 12 minutes
1 cup unsalted butter
2 cups Dixie Crystals Sugar
1 cup whole milk
1 teaspoon pure vanilla extract
2 and 1/2 cups cake flour
2 and 1/2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
4 cups plus 7 tablespoons confectioners sugar
7 tablespoons whole milk
2 teaspoons pure vanila extract
1/2 vanilla glaze recipe
4 tablespoons cocoa powder
Preheat your oven to 350 degrees. Line 2 or 4 baking sheets with parchment paper or silicone mats. Set aside.
In the bowl of your stand mixer, beat together the butter and sugar until the mixture is light and fluffy.
Add in the eggs, one at a time, scraping down the bowl as needed.
Add in the milk and vanilla extract. Beat until the lumps are gone.
In another bowl, whisk the flours, salt and baking soda together.
Slowly add into the wet mixture and mix until combined. Be careful not to over mix or your cookies will be tough.
Using a large ice cream scoop, place six scoops per baking sheet.
With a small offset spatula, spread the cookies to about 3 inches wide. Make sure the edges are not too thin.
Bake the cookies for 5 minutes then rotate the pan.
Bake for another 5 to 7 minutes or until the cookies are lightly golden brown and set in the center.
Remove from the pan and cool on a baking rack until they are completely cool.
Make the glazes
In a medium sized bowl, whisk together the confectioners sugar, milk and vanilla. The mixture will be thick enough to spread on your cookies.
Divide the mixture in half and separate it into two bowls.
In one of the bowl, add 4 tablespoons of cocoa to the vanilla glaze. You may need a bit more milk if it’s too thick, or you can add a bit more confectioners sugar if you think it’s too runny.
Turn the cooled cookies over so you can work with the flat side.
Spread the vanilla glaze over half of the flat sided cookie.
Spread the chocolate glaze over the other side of the cookie.
Let the cookies sit on a cooling rack until the glaze is completely set before you pack them up.
These cookies can get stale quickly, so make sure you keep them in a good quality air tight container. You can also put them in the microwave for a few seconds to warm them a bit.
If you want to freeze these, make sure they are completely dry first. Wrap each individually in wax paper then place them in a freezer bag.
They should keep for up to a month in the freezer.
Enjoy!! xoxo 🙂