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Gluten-Free Pink and White Cookies
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17 INGREDIENTS • 12 STEPS • 45MINS

Gluten-Free Pink and White Cookies

Recipe

5.0

5 ratings
In my family, black and whites, half-moon cookies, or as my sister and I simply call them- "moon cookies", are the go-to homecoming offering. I wanted to give this cookie a summer makeover with vanilla and fresh raspberry frosting. Enjoy this gluten-free version of a New York classic.
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In my family, black and whites, half-moon cookies, or as my sister and I simply call them- "moon cookies", are the go-to homecoming offering. I wanted to give this cookie a summer makeover with vanilla and fresh raspberry frosting. Enjoy this gluten-free version of a New York classic.
author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!

45MINS

Total Time

$2.56

Cost Per Serving

Ingredients

Servings
4
us / metric
Lemon
1
Lemon, zested, juiced
1 tsp zest plus 1 Tbsp and 1 tsp juice per 4 servings
Cookie
Unsalted Butter
110 g
Unsalted Butter, room temperature
Granulated Sugar
200 g
Granulated Sugar
Egg
1
Egg, room temperature
Sour Cream
120 g
Sour Cream
Vanilla Extract
2 tsp
Vanilla Extract
Gluten-Free All-Purpose Flour
350 g
Gluten-Free All-Purpose Flour
1-1 ratio
Kosher Salt
1 tsp
Kosher Salt
Baking Powder
1 tsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Vanilla Icing Base
Powdered Confectioners Sugar
165 g
Powdered Confectioners Sugar
Light Corn Syrup
1 Tbsp
Light Corn Syrup
Vanilla Extract
1 tsp
Vanilla Extract
Water
2 1/2 Tbsp
Water
Raspberry Icing
Fresh Raspberry
125 g
Fresh Raspberries
Granulated Sugar
1 Tbsp
Granulated Sugar
Water
2 Tbsp
Water

Nutrition Per Serving

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Calories
1002
Fat
28.3 g
Protein
7.6 g
Carbs
176.1 g
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author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!

Author's Notes

Makes 4 large cookies.

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
step 2
In a large bowl with a hand or stand mixer with a paddle attachment cream Unsalted Butter (110 g) and Granulated Sugar (200 g) until light and fluffy, scrape down the bowl as necessary.
step 3
In the same bowl combine Egg (1), Sour Cream (120 g), Vanilla Extract (2 tsp), 1 tsp zest and 1 Tbsp juice from Lemon (1). Mix until fully combined.
step 4
In a separate bowl, add Gluten-Free All-Purpose Flour (350 g), Baking Soda (1/2 tsp), Baking Powder (1 tsp), and Kosher Salt (1 tsp) and mix. Add dry mixture to the wet ingredients on low speed until combined.
step 5
Using an ice cream scoop (about ¼-cup), place the batter on a baking sheet 1 inch apart. Use an off-set spatula to flatten the batter until about 4 1/2 inches in diameter circles and ½-inch thick. Bake for 10-15 minutes until the edges start to brown.
step 6
Cool on the baking sheet for 5 minutes, then remove from the baking sheet and allow to cool fully on a wire rack.
step 7
To make the vanilla icing, combine Powdered Confectioners Sugar (165 g), 1 tsp of Lemon Juice, Water (2 1/2 Tbsp), Vanilla Extract (1 tsp), and Light Corn Syrup (1 Tbsp) until smooth.
step 8
Divide icing evenly between two bowls.
step 9
In a small saucepan, combine Fresh Raspberries (125 g) with Granulated Sugar (1 Tbsp) and Water (2 Tbsp) and bring to a simmer. Reduce heat to low and cook for 10 minutes, stirring occasionally.
step 10
Strain the raspberry mixture to remove the seeds.
step 11
Mix in ¼ Cup of Raspberry mixture into half of the premade frosting. It should be thick, but still fall off the spoon. If too thick, add a tiny splash of hot water. If too thin, add a little bit of powdered sugar.
step 12
Turn the cooled cookies flat side-up and frost the vanilla first, then the raspberry after. Let the frosting set before serving.
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