If you know Jane, you know how much she loves to bake! This recipe combines two of the things she loves most: being in the kitchen and being at camp! If you try this recipe for Green & Gold Cookies, be sure to let us know so we can share your photos on social media!
1 and 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
10 Tbsp. unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg at room temperature
2 teaspoons pure vanilla extract
1/3 cup full-fat sour cream at room temperature
For the icing:
5 and 1/2 cups confectioners’ sugar, sifted (measure before sifting)
7 Tbsp. whole milk, divided
2 Tbsp. light corn syrup
1 tsp. pure vanilla extract
1/2 teaspoon salt
Green and yellow food coloring
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes.
- Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Reduce to low speed and add the dry ingredients in three additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. The batter will be very thick!
- Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets, 6 cookies per sheet.
- Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Make the icings: Whisk the confectioners’ sugar, 6 tablespoons of milk, the corn syrup, vanilla extract, and salt together in a medium bowl.
- Transfer 1 cup to a separate bowl and add the tablespoon of milk and the green food coloring. Whisk until combined.
- Mix the yellow food coloring with the remaining batter.
- Spread green icing onto half of the cookies– the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other.
- Spread yellow icing onto the other side and allow the icing to set completely, about 1 hour, before serving.