Black and White Cookie

Scribbled Underline

4 cups (500 g) cake flour ½ teaspoon (0.5 teaspoon) baking powder ½ teaspoon (0.5 teaspoon) salt 1 cup (227 g) unsalted butter, at cool room temperature cups (350 g) granulated sugar 2 eggs, at room temperature ½ teaspoon (0.5 teaspoon) vanilla extract


White Scribbled Underline

Make the Cookies: Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 375 degrees F.  

Line two baking sheets with parchment paper or a silicone baking mat. 

– In a large bowl, whisk together the flour, baking powder and salt; set aside.

Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes.  

Scrape down the sides of the bowl and add the eggs, vanilla and lemon extract. Beat at medium speed until combined, about 30 seconds.  

Scrape down the sides and bottom of the bowl again. With mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined.