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Ingredients

• For the cookies:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup well-shaken buttermilk
• 1/2 teaspoon vanilla
• 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• For the frosting:
• 1 stick (1/2 cup) butter
• 1/4 teaspoon vanilla
• red and green food coloring
• Note: I made this small batch of buttercream and it was just enough to frost my cookies. If you want to make a more traditional black and white cookie icing, you can find a recipe
• 1. Make the cookies. Preheat the oven to 350°F. Whisk together flour, baking soda, and salt in a bowl; in a separate small bowl, stir together buttermilk and vanilla.
• 2. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (s
• 3. Using a cookie or ice cream scoop, put mounds of batter about 3 inches apart on a parchment-lined baking sheet. If you use a cookie scoop, you will probably get about 12 medium-sized cookies; if you use an ice cream scoop, which is gen
• 5. To frost, first turn the cookies over—you will actually frost the flat bottom side. Frost the cookies one side at a time. I found that I could get a sharper line down the middle if I started frosting from the outside in, finishin
• 6. Serve immediately; store at room temperature in an airtight container. I found that these tasted best either the day made or the next day.
• About the author: Jessie Oleson is a Seattle-based writer, illustrator, and cake anthropologist who runs Cakespy, an award-winning

Description

Serious Eats

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