gluten free and dairy free!
Gluten Free & Dairy Free
These iconic New York cookies are more like handlheld cakes. Soft in the center and covered half in vanilla icing and half in chocolate.
For the cookies Gluten Free 1-to-1 Flour Baking Powder Baking Soda Salt Lemon Zest Vegan Butter Sugar Vanilla Almond Extract Egg Non-Dairy Milk Apple Cider Vinegar For the fondant icing Powdered Sugar Non-Dairy Milk Corn Syrup Vanilla Unsweetened Cocoa Powder
Combine the gluten free flour, baking powder, baking soda, salt and lemon zest in a bowl. Stir together until well mixed.
Combine room temperature butter and sugar in the bowl of an electric mixer. Beat on medium speed until light in color and fluffy.
Add the egg and extracts. Beat another 60 seconds.
With the mixer on the lowest speed, add half of the flour. Then half of the milk. Repeat with the remaining ingredients. Stir until just combined.
Drop by ¼ cupfuls onto a baking sheet lined with parchment paper, and bake!
To make the icing, sift powdered sugar into a small bowl. Then, add milk, light corn syrup and vanilla. Stir until smooth.
Flip your cookies over so the flat side is up. Use a spatula to frost half of the cookie with white icing, and wait for it to dry.
Add cocoa powder to the remaining icing and stir well. Use a spatula to frost the second half of each cookie with chocolate icing.