How To Make Gluten-Free Black and White Cookies
How To Make The Cookies From Scratch
You will need a stand mixer or hand mixer, baking sheet, spatula, ice cream scoop or spoon, and all the necessary ingredients to make the cookies. You can follow these simple steps to make the cookies from scratch:
- Combine the sugar and butter in the mixing bowl, and using a paddle attachment of the mixer, whisk together until you get a fluffy butter consistency.
- Pour in the remaining wet ingredients and mix until fully incorporated. Set aside while preparing the dry mixture.
- In a separate bowl, combine all the dry ingredients and give it a quick mix. You can sift it through a sieve for a finer flour mixture, but it’s okay to skip this step, especially if you're using pre-sifted flour.
- Add the dry mixture to the mixing bowl with the wet mixture and whisk it using low speed until well combined or there is no more visible flour. You can scrape down the mixing bowl using a spatula.
- You can use an ice cream scoop to scoop the cookie batter and place it on the baking sheet to have equal-sized cookies. You can use an offset spatula or the back of the spoon to flatten the cookie batter to a palm-size cookie.
- Bake it in the 350 F degrees preheated oven for 9-12 minutes or until you see the edges turn into golden brown, and cool it down completely before spreading the icing.
How To Make Icing From Scratch
Making vanilla icing from scratch is super easy. You will only need a medium-size mixing bowl, whisk, and all the icing ingredients. Combine all the ingredients and whisk together until thoroughly combined.
Since we’re making two colors, divide the icing into two bowls and set aside one for the “white icing.” Pour the cocoa powder into the other icing and mix until you get a dark brown, almost black, and this will be the “black icing.”
How to Assemble Black and White Cookies
Use the bottom or flat side of the cookie, spread in the white icing on the first half of the cookie, and spread in the black icing to the other half. Let the cookie frostings set before serving.
Ingredients & Substitutions
- Unsalted Butter - in most recipes, especially in baked goods, it is highly recommended to use unsalted butter since it can be difficult to determine the salt content of the butter.
- Granulated Sugar - since granulated sugar has bigger granules than other sugar types, it will help absorb more liquid and help spread the batter better when baked, creating a flatter cookie.
- Eggs - usually added to baked goods to act as a binder, adds moisture, and help keep the structure of the cookie.
- Sour Cream - adds moisture to the batter to create a soft texture. You can substitute yogurt for sour cream in this recipe.
- Vanilla Extract - a pantry staple that adds great aroma and floral flavor to baked goods. Vanilla extract will be used both in the cookie batter and flavoring for the vanilla icing. Most baked items have vanilla extract, and although it can be easily found in stores, you can also make your own Homemade Vanilla Extract with just two ingredients.
- Lemon - juice and zest will both be used in the cookie batter, and additional lemon juice will be used for the icing. Lemon adds brightness and slight sweetness to this recipe.
- Gluten-Free All-Purpose Flour - a pantry staple for those with gluten intolerance and can easily be found in stores. You can make your own mix as well if you follow our gluten-free baking guide.
- Powdered Confectioners Sugar - its powdery texture makes it easier to melt and makes sure your icing is smooth.
- Light Corn Syrup - helps dissolve the powdered sugar and gives gloss to the icing. Although honey can be substituted for corn syrup, the flavor can be affected, and honey is sweeter.
- Cocoa Powder - aside from creating the “black” icing effect, the cocoa powder gives the chocolate flavor to the black icing. Just like the confectioner’s sugar, its texture can easily make smooth icing.
Tips & Suggestions
- Make a big batch of these gluten-free cookies and store them in your freezer and just take them out overnight in the fridge for your sudden cookie cravings.
- When baking with regular flour, overmixing your batter can turn your cookies rubbery. It’s the opposite for gluten-free bakes. Mix your batters and doughs longer and get better results.
- Let your gluten-free cookie dough rest for about 30 minutes before baking. It will give your flour blend enough time to take in all the liquid and make the structure more stable.
Frequently Asked Questions
How long can these black and white cookies last?
They will remain fresh for up to 3 days, but if you want to prolong their shelf life, you can freeze them for up to 3 months, frosted or unfrosted.
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