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RECIPE
19 INGREDIENTS12 STEPS45MIN

Gluten-Free Pink and White Cookies

5.0
5 Ratings
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Joy Nemerson at SideChef
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!
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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.

45MIN

Total Time
Joy Nemerson at SideChef
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!
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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Cookie
1/2 cup
Unsalted Butter , room temperature
1
Egg , room temperature
1/2 cup
1
Lemon , zested
need 1 tsp zest
1 Tbsp
Freshly Squeezed  Lemon Juice
2 1/4 cups
Gluten-Free All-Purpose Flour
1-1 ratio
1 tsp
Baking Powder
1/2 tsp
Baking Soda
Vanilla Icing Base
1 1/2 cups
Powdered Confectioners Sugar
1 Tbsp
Light Corn Syrup
1 tsp
Freshly Squeezed  Lemon Juice
2 1/2 Tbsp
Water
Raspberry Icing
2 Tbsp
Water
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Nutrition Per Serving
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CALORIES
1005
FAT
28.3 g
PROTEIN
7.6 g
CARBS
176.9 g

Author's Notes

Makes 4 large cookies.

Directions

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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 (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 Egg (1) , Sour Cream (1/2 cup) , Vanilla Extract (1/2 Tbsp) , zest of the Lemon (1) , and Lemon Juice (1 Tbsp) . Mix until fully combined.
Step 4
In a separate bowl, add Gluten-Free All-Purpose Flour (2 1/4 cups) , 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 (1 1/2 cups) , Lemon Juice (1 tsp) , 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 (1 cup) 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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Nutrition Per Serving
Calories
1005
% Daily Value*
Fat
28.3 g
36%
Saturated Fat
18.5 g
92%
Trans Fat
0.0 g
--
Cholesterol
125.9 mg
42%
Carbohydrates
176.9 g
64%
Fiber
15.8 g
56%
Sugars
99.6 g
--
Protein
7.6 g
15%
Sodium
958.5 mg
42%
Vitamin D
0.2 µg
1%
Calcium
94.3 mg
7%
Iron
1.4 mg
8%
Potassium
105.2 mg
2%
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