More cake than cookie, this classic dessert is a long-standing staple for a reason. Light and moist, the vanilla, almond and lemon flavored cookie is the closest you might get to biting into a cloud. Topped with a thinner, glaze-like icing of half vanilla and half chocolate, these treats are truly a best-of-both worlds scenario.
These cake-like cookies have been around for a very long time. Originated in New York City, these handheld sweets are a staple at nearly every bakery or deli in their hometown. The giant cookies started popping up in bakery cases early in the 20th century as a way to use up leftover cake batter, hence the tender crumb and cakey texture. Adding sour cream enhances the soft, pillowy texture, making these cookies a perfect pair of two classic desserts.
We use Dutch process cocoa for a richer, darker tasting chocolate frosting with these cookies, but you can opt for regular cocoa if you prefer! You’ll want the icing to be nice and spreadable for that signature look, so feel free to add hot water (1 tsp. at a time) until you reach the desired consistency.
These cookies are best enjoyed within 24 hours of baking for maximum freshness of the soft cookie and sweet icing. If you have leftovers you want to keep for longer, store them in an airtight container at room temp to enjoy for a few days.
Looking for more dessert inspo? Check out our favorite mini desserts for small but mighty treats, or our top easy desserts for impressive sweets in no time at all.
Made these? Let us know what you think in the comments below!
Editor’s note: This intro was updated to add more information about the dish on September 19, 2022.