By Tara Bench
We took black-and-white cookies, a New York City classic, and switched the chocolate for drifts of sprinkles.
Makes: 20 cookies
Work: 25 minutes
Total: 55 minutes
1 cup plus 2 tablespoons cake flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2 large egg yolks, room temperature
1 16-ounce container white frosting
1 1/2 tablespoons each white sprinkles, nonpareils, and sanding sugar
1. Heat oven to 350 degrees F. Line 2 baking sheets with parchment; set aside.
2. In a bowl whisk together cake flour, all-purpose flour, baking powder, and salt. In another bowl beat together butter, sugar, and vanilla until fluffy, about 3 minutes. Beat in the eggs and egg yolks one at a time. Reduce speed to low, add the flour mixture, and stir just until combined.
3. Using a 1-ounce/1-5/8-inch-diameter cookie scoop or a spoon, drop 2-tablespoon-size balls of batter onto baking sheets, 2 inches apart. Freeze for 10 minutes. Bake until cooked through but not browned, 12 to 13 minutes. Let cool 5 minutes before transferring to wire racks to cool completely.
4. Microwave frosting for about 15 seconds to soften to a consistency just thicker than honey. Spread glaze over the bottoms of the cookies with a spatula or the back of a spoon; holding a metal spatula so that it covers half of the cookie, sprinkle the exposed frosting with decorative sprinkles.