Black and White Cookies

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1. 1Step 1: Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. 2Step 2: Whisk together flour, baking soda, baking powder and salt in a bowl. Stir together buttermilk, vanilla and lemon zest in a small bowl.
3. 3Step 3: Beat together butter and sugar in a large bowl with an electric mixer or a stand mixer fitted with whisk attachment until pale and fluffy, about 3 minutes. Add egg and mix again until well combined.
4. 4Step 4: Alternate adding flour and buttermilk mixture on a low speed until batter is well combined and smooth.
5. 5Step 5: Using a cookie scoop, place batter about 2 inches apart on cookie sheet. Dipping your pointer finger in water, smooth the edges of each cookie. (This step is optional, but will ensure a slightly more even shape).
6. 6Step 6: Bake 15-17 minutes, until tops are puffed and golden.
7. 7Step 7: Remove cookies from sheet and place on cooling rack to cool for at least 1 hour before icing.
8. 8Step 8: To make icing: whisk together confectioners sugar, corn syrup, vanilla, and 2 Tbsp milk in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more milk, 1 tsp at a time, until consistency is the same as white icing.
9. 9Step 9: Turn cookies upside down. Place icing scraper tool (or parchment paper) over half of each cookie and spread the uncovered halves with white frosting using a small offset spatula. Allow to set 10-15 minutes. When icing has set, frost the other side of the cookies with chocolate icing. Yes, you should start with the white icing.
10. 10Step 10: Allow to set another 10-15 minutes until serving.