I Love NY Pink and Gold Cookies
Ingredients
Directions
COOKIES
2 c
Bob’s Red Mill 1-to-1 Gluten-Free Flour
1 tsp
baking powder
½ tsp
kosher salt
¼ tsp
baking soda
½ c
full-fat sour cream
¼ c
water
1 tbsp
vanilla extract
8 tbsp
(1 stick) butter, at room temperature
¾ c
sugar
⅓ c
sweet potato puree (you can use canned; homemade may require a little additional water)
SWEET POTATO GLAZE
2 c
sifted confectioners’ sugar (it’s important to sift first, then measure; otherwise, you’ll end up with too much sugar)
¼ c
sweet potato puree (thin with 2 to 4 tablespoons of water if using homemade) 3 drops red gel food coloring, plus more if needed to achieve desired shade
GOLD FINISH PAINT
1 tbsp
gold powder
3 tbsp
vodka
I Love NY Pink and Gold Cookies
I loved developing this recipe; it’s my take on the iconic New York City–baked good, the black and white cookie. My twist has a fabulous pink and gold colorway, with sweet potato in both the cookie and the glaze that is a nod to my family’s southern roots. The sweet potato’s importance in the diet and history of Black folks in the region cannot be overstated. This recipe is gluten-, egg-, soy-, and nut-free.
12 cookies
- Adjust the oven rack to the middle position and preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Measure and sift the flour, baking powder, salt, and baking soda in a medium-size bowl and set aside.
- Whisk together the sour cream, water, and vanilla and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer and large bowl, add the butter and sugar. Beat for 5 to 7 minutes or until light and fluffy, stopping to scrape two or three times. Add the sweet potato and beat until mixed. Add the sifted dry ingredients, beat until combined, then add the wet ingredients until thoroughly mixed and even. Because it’s gluten-free, don’t worry about overmixing; the batter will be thick but not so stiff that it holds its shape.
- Using a cookie scoop, scoop the batter onto the prepared sheet pan and bake for 5 minutes. Rotate and bake for an additional 4 to 5 minutes, depending on the size of your scoop. The cookies are done when they spring back slightly in the center and are slightly golden around the edges. Remove the sheet pan from the oven and allow to cool completely while you make the glaze.
- TO GLAZE: Combine all of the ingredients in a small bowl and whisk until smooth.
- Flip the cookies over and glaze the bottom sides, which will be a more even surface. Glaze them, either by spreading in a circle atop each cookie or carefully dipping the cooled cookie into the fresh glaze. Allow to dry completely, 10 to 15 minutes.
- TO ADD THE GOLD FINISH PAINT: In a small container, combine the gold powder and vodka and mix thoroughly. You may need to adjust the amount of powder to vodka because the vodka evaporates over time.
- Using a clean, small paintbrush, brush the gold paint over one-half of the pink circle glaze atop the cookies. Allow to dry completely. If there is any gold paint left over, it can be covered with plastic wrap and stored for 3 or 4 days without adding additional vodka.
- Voilà! These cookies are best enjoyed the same day. They can be stored overnight in an airtight container. Do not stack without using parchment or wax paper. Over time, the cookies absorb moisture and develop a gummy texture. Cookies can be made a day ahead and glazed the next day.
