Perfect Black and White Cookies

cooking.nytimes.com

HeatherJ

subheading: FOR THE COOKIES:

2 cups/255 grams all-purpose flour

1 teaspoon baking powder

½ teaspoon fine sea salt

¼ teaspoon baking soda

⅓ cup/80 milliliters sour cream or whole-milk yogurt

⅓ cup/80 milliliters whole milk

2 teaspoons vanilla extract

1 teaspoon finely grated lemon zest

¼ teaspoon almond extract

½ cup/115 grams unsalted butter (1 stick), at room temperature

¾ cup plus 2 tablespoons/200 grams granulated sugar

2 large eggs, at room temperature

subheading: FOR THE GLAZE:

2 ½ cups/300 grams confectioners’ sugar

Boiling water, as needed

1 ½ tablespoons light corn syrup

1 teaspoon vanilla extract

Pinch of fine sea salt

2 ½ ounces/70 grams unsweetened chocolate, melted and cooled

2 ½ tablespoons unsweetened Dutch-process cocoa powder

Directions at cooking.nytimes.com

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