Preheat oven to 350 degrees F and prepare two sheet pans with parchment paper
In a medium bowl, combine the cake flour, baking soda and salt; set aside
In a mixing bowl with paddle attachment, cream together the unsalted butter and granulated sugar until smooth and creamy
Add the egg to the butter mixture and mix until fully combined
Alternate adding the flour mixture with the buttermilk and vanilla extract until all ingredients are added and ingredients are fully incorporated
Scoop ¼ cup of batter on the prepared sheet pans leaving about 4 inches in between each cookie so that they don’t bake into each other
Bake the cookies for 10-12 minutes or until they spring back at the touch
While the cookies are cooling, prepare the icing
In a medium bowl combine the powdered sugar, corn syrup, vanilla extract and 3-4 tablespoons of milk and whisk until smooth
Divide the icing in half and save one half for vanilla and prepare the other half whisking together the cocoa powder and black food color (optional) with the icing and add the additional milk if needed
Turn the cookies flat side up and begin icing half of the cookies with the vanilla icing
Once you have completed all the cookies, repeat with the chocolate icing
Allow the cookies to dry for 30 minutes before serving!
Store the cookies in an airtight container for 2-3 days for best flavor!
Enjoy!