Gluten-Free Tuesday: Black and White Cookies

Name: Gluten-Free Tuesday: Black and White Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 stick (half cup) butter, at room temperature; 2 Tbsps cocoa powder; 473 milliliters confectioners sugar; 118 milliliters ounces cornstarch; 2 larges eggs; 355 milliliters granulated sugar; 1 teaspoons lemon extract; 59 milliliters milk, plus additional milk to adjust consistency; 473 milliliters ounces white rice flour; 1 teaspoons salt; 118 milliliters 2.5 ounces sweet rice flour; 2 teaspoons vanilla extract; 1 teaspoons xanthan gum

Need a gluten free and vegetarian dessert? Gluten-Free Tuesday: Black and White Cookies could be an excellent recipe to try. This recipe makes 14 servings with 345 calories, 3g of protein, and 8g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of xanthan gum, granulated sugar, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F. Line rimmed baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Oven

Whisk together white rice flour, cornstarch, sweet rice flour, baking powder, xanthan gum, and salt. Set aside.

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Corn Starch

Salt

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Whisk

In bowl of stand mixer, cream together butter and sugar for one minute. (Use medium speed with a stand mixer, or high speed with a hand mixer.)

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Butter

Cream

Sugar

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Stand Mixer

Hand Mixer

Bowl

Add eggs one at a time.

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Egg

Mix for about 25 seconds between each egg addition. After the last egg is added, stop mixer. Scrape sides and bottom of bowl. Turn mixer back on to medium speed and mix for an additional 30 seconds.

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Egg

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Blender

Bowl

Add half the dry ingredients to butter-egg mixture. Blend for 30 seconds.

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Butter

Egg

Add half the milk and mix for 30 seconds. Repeat with dry ingredients and milk.

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Milk

Adding the extracts along with the last addition of milk.

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Milk

Drop batter, about 1/2 cup each, onto prepared baking sheet. Space cookies about 3 inches apart.

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Baking Sheet

Bake for 20-25 minutes or until golden brown and puffy.

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Oven

Remove cookies from the baking sheet and place on a wire rack to cool.

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Baking Sheet

Wire Rack

While the cookies cool, prepare the buttercream. Cream together confectioners' sugar and butter.

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Powdered Sugar

Butter

Cream

Add milk, cream until fluffy. Divide icing into two bowls.

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Cream

Icing

Milk

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Bowl

Add cocoa powder to half of the buttercream. Stir until smooth. If needed, adjust the consistency of the chocolate icing with additional milk.

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Cocoa Powder

Chocolate

Icing

Milk

Spread cooled vanilla buttercream over half of each cookie and chocolate over other half. Depending on how generous you are with icing your cookies, you might have some icing left over.

Ingredients you will need

Chocolate

Vanilla