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–+ servings
Gluten Free Black & White Cookies

Gluten Free Black & White Cookies

These gluten free black and white cookies are a classic bakery treat you can enjoy right at home. Soft, cakey, and perfectly iced, they are worth every bite.
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Equipment

  • electric mixer
  • wire rack
  • offset spatula

Ingredients

For the Cookies

  • 2 1/4 cups Gluten Free All-Purpose Flour Blend
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 2 Large Eggs
  • 1/3 cup Whole Milk
  • 2 tsp Vanilla Extract

For the Vanilla Icing

  • 2 cups Powdered Sugar
  • 3 tbsp Whole Milk
  • 1 tsp Vanilla Extract

For the Chocolate Icing

  • 2 cups Powdered Sugar
  • 3 tbsp Unsweetened Cocoa Powder
  • 3 tbsp Whole Milk
  • 1 tsp Vanilla Extract

Instructions

  • Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. In a medium bowl, whisk together gluten free all-purpose flour blend, baking powder, baking soda, and salt.
  • In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each. Mix in the milk and vanilla extract.
  • Add the flour mixture and mix on low speed until a thick, cake-like batter forms. Using a 1/4-cup measuring scoop, drop mounds of batter onto the prepared baking sheets, spacing 3 inches apart. Gently smooth the tops into round discs with the back of a damp spoon.
  • Bake for 14 to 16 minutes until the tops spring back when lightly touched and the bottoms are lightly golden. Transfer to a wire rack and let cool completely, flat side up.
  • For the vanilla icing, whisk together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla until smooth and thick but spreadable.
  • For the chocolate icing, whisk together 2 cups powdered sugar, cocoa powder, 3 tablespoons milk, and 1 teaspoon vanilla until smooth. If too thick, add milk half a teaspoon at a time.
  • Flip each cooled cookie flat-side up. Spread vanilla icing on one half and chocolate icing on the other half using a small offset spatula or the back of a spoon, creating a clean line down the center. Let the icing set for 20 minutes before serving.
Course: Dessert
Cuisine: American
Keyword: black and white cookies, gluten-free, iced cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 12 cookies

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 68g | Protein: 3g | Fat: 9g
Calories: 361kcal
Cost: $10