Celebrate a once-in-a-lifetime celestial phenomenon or your astrology-crazed (hey, no judgement!) best friend's birthday with these black and white eclipse cookies. Inspired by the soft bakery staple and familiar favorite among New Yorkers, our version can easily be made gluten-free without any loss of texture or flavor.

To make the cookies

1. Preheat oven to 350F.
2. Whip butter and sugar in a bowl until airy and light. Mix in the egg, a splash of vanilla, and Greek yogurt until smooth.
3. Gently fold in the flour of your choice, baking powder, and baking soda.
4. Spoon mounds of the cookie batter onto a parchment-lined baking sheet, spacing them about 5 inches apart to allow for expansion.
5. Bake at 350F for 16-18 minutes, or until the edges of the cookies are golden. Allow them to cool on the tray.

To make the frosting

1. Whisk together powdered sugar, milk, maple syrup, and vanilla until smooth. Divide the mixture into two portions.
2. Stir cocoa powder into one portion, adding more milk as needed to achieve a creamy consistency.
3. Once the cookies have cooled, use the chocolate frosting to create a solar eclipse shape on the flat side of each cookie, leaving behind a crescent moon shape for the vanilla frosting. Chill in the refrigerator for 15-20 minutes.
4. Fill in the crescent moon shape with vanilla frosting, then return to the refrigerator for 30 minutes until the frosting sets.
5. Serve and enjoy your solar eclipse-themed cookies!