In my family, black and whites, half-moon cookies, or as my sister and I simply call them - "moon cookies," have become the homecoming offering. Never end the tradition with this gluten-free version of a New York classic! With this black and white cookies recipe, you can whip this addictive treat in no time!
Total Time
30min
5.0
9 Ratings
Author: Joy Nemerson at SideChef
Servings:
8
Ingredients
•
1
Lemon
, zested, juiced, divided
Cookie
•
1/2
cup
Unsalted Butter
, room temperature
•
1
cup
Granulated Sugar
•
1
Egg
, room temperature
•
1/2
cup
Sour Cream
•
2
tsp
Vanilla Extract
•
2 1/2
cups
Gluten-Free All-Purpose Flour
•
1
tsp
Kosher Salt
•
1
tsp
Baking Powder
•
as needed
Baking Soda
Icing
•
1 1/2
cups
Powdered Confectioners Sugar
•
1
Tbsp
Light Corn Syrup
•
1
tsp
Vanilla Extract
•
8
tsp
Water
•
4
Tbsp
Dutch Processed Cocoa Powder
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2.
In a large bowl with a hand or stand mixer with a paddle attachment cream the Unsalted Butter (1/2 cup) and Granulated Sugar (1 cup) until light and fluffy. Scrape down the bowl as necessary.
3.
In the same bowl combine the Egg (1), Sour Cream (1/2 cup), Vanilla Extract (2 tsp), and 1 tsp of zest and 1 Tbsp juice from the Lemon (1). Mix until fully combined.
4.
In a separate bowl, mix the Gluten-Free All-Purpose Flour (2 1/2 cups), Kosher Salt (1 tsp), Baking Powder (1 tsp), and Baking Soda (as needed). Add the dry mixture to the wet ingredients on low speed until combined.
5.
Using an ice cream scoop (1/4 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 9-12 minutes until the edges start to brown.
6.
Cool on the baking sheet for 5 minutes, then remove from the baking sheet and allow to cool fully on a wire rack.
7.
To make the vanilla icing, combine the Powdered Confectioners Sugar (1 1/2 cups), Light Corn Syrup (1 Tbsp), 1 tsp of Lemon Juice, Vanilla Extract (1 tsp), and Water (8 tsp) until smooth.
8.
Divide the icing evenly between two bowls.
9.
Combine the Dutch Processed Cocoa Powder (4 Tbsp) with half of the icing and stir to combine. It should be thick but spreadable. If it's too thick, add hot water. If it's too thin, add more powdered sugar.
10.
Turn the cooled cookies flat side-up and frost the vanilla first, then the chocolate after. Let the frosting set before serving.
Nutrition Per Serving
CALORIES
499
FAT
13.9 g
PROTEIN
3.4 g
CARBS
89.3 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
