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Recipes
Gluten-Free Black and White Cookies
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Recipe

15 INGREDIENTS • 10 STEPS • 30MINS

Gluten-Free Black and White Cookies

5.0
9 ratings
Editor's Choice
Editor's Choice
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!
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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!
https://www.sidechef.com
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!
30MINS
Total Time
$1.13
Cost Per Serving
Ingredients
Servings
8
us / metric
Lemon
1
Lemon, zested, juiced, divided
1 tsp of zest and 2 tsp of juice
Cookie
Unsalted Butter
1/2 cup
Unsalted Butter, room temperature
Egg
1
Egg, room temperature
Sour Cream
1/2 cup
Gluten-Free All-Purpose Flour
2 1/2 cups
Gluten-Free All-Purpose Flour
1-1 ratio
Baking Powder
1 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Icing
Powdered Confectioners Sugar
1 1/2 cups
Powdered Confectioners Sugar
Light Corn Syrup
1 Tbsp
Light Corn Syrup
Water
8 tsp
Water
Dutch Processed Cocoa Powder
4 Tbsp
Dutch Processed Cocoa Powder
Nutrition Per Serving
VIEW ALL
Calories
499
Fat
13.9 g
Protein
3.4 g
Carbs
89.3 g
Add to plan
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Gluten-Free Black and White Cookies
Save
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!
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
step 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.
step 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.
step 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.
step 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.
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 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.
step 8
Divide the icing evenly between two bowls.
step 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.
step 10
Turn the cooled cookies flat side-up and frost the vanilla first, then the chocolate after. Let the frosting set before serving.
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Tags
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American
Gluten-Free
Comfort Food
Shellfish-Free
Kid-Friendly
Cookies
Vegetarian
Dessert
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