This past Monday was a big day across the United States as we experienced a cross-country solar eclipse. Unfortunately, being in New York we were not in the path of totality so we didn’t have as cool of an experience as some of the other states but it was an exciting day nonetheless. To celebrate this momentous occasion my daughter and I decided to bake Solar Eclipse Cookies! We took a basic Black and White Cookie recipe and just did a little tinting of the glaze to make an eclipsed sun. They were so much fun to make and my kids loved them!
We used a recipe from the The Brown Eyed Baker blog site, you can find the recipe right here . We didn’t make any adjustments to the recipe other than to substitute fresh lemon juice for the lemon extract. Traditional Black and White Cookies have a very moist, cake like texture so be sure to remove them from the oven when they are just slightly browned around the edges. Keep a close eye on them as they can go from pale to burnt in seconds. If you let them go too long you won’t have the proper texture and they will be ruined. Also, make sure the cookies are completely cooled before glazing them or you will have run off and very messy cookies. Enjoy!
For the cake
- 4 cups cake flour
- 1/2 tsp baking powder
- 1/2 tsp Kosher salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 2 large eggs, room temperature
- 1/2 tsp vanilla extract
- 1/4 tsp lemon extract or fresh lemon juice
- 1 cup milk
For the icing
- 2 ounces unsweetened chocolate, finely chopped
- 1/3 cup water
- 1/4 cup light corn syrup
- 5 cups powdered sugar
- 1/2 tsp vanilla extract
- yellow food dye
- black food dye (optional)
To make the cookies – Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 375ºF. Line two baking sheets with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium high and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs, vanilla and lemon extract/juice. Beat at medium speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again. With mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined. Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.
Use a 1/4 cup measuring cup to scoop mounds of dough onto the prepared baking sheets, leave about two inches between them. Using moistened fingers, gently press each mound of dough into a 2″ inch circle. Bake until the edges of the cookies are set and light golden brown, about 20 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.
To making the icing – Melt the chocolate in a bowl set over a small saucepan of barely simmering water or using the microwave on 50% power in 30-second increments. Set aside.
In a saucepan over medium heat, bring the water and corn syrup to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer 3/4 cup of the icing to the bowl with the melted chocolate and whisk to combine. If desired, add a little black food dye to darken the chocolate. Using yellow food dye, tint the remainder of the white glaze until it’s a sunny yellow color.
To ice the cookies – Place wire racks over wax paper to catch any drips. Gently dip each cookie into the yellow icing so that the top is fully coated. The icing should move on its own when the cookie is tilted. Using a small offset spatula, scrape any excess from around the edges. If the yellow icing begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency. Place the finished cookies on the wire racks and allow to set for at least 15 minutes.
Place the chocolate icing into a Ziploc™ bag and snip the corner. Carefully pipe a half moon shape onto the cookie and then fill it in. Using a small offset spatula, spread the icing to fill in any gaps. If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it’s still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency. Place the finished cookies on the wire racks and allow to set for at least 1 hour.
The cookies can be stored in an airtight container at room temperature for up to 3 days. If you stack the cookies, be sure to place a piece of wax paper between layers.