My take on a classy cookie that doesn’t make you decide–get your vanilla AND chocolate frosting fix. A crisp shortbread cookie covered in a beautiful and striking glaze. Fancy enough for parties, or just a lazy afternoon with a tall glass of milk. Free of: gluten, dairy, egg, soy, peanut and tree nuts. Top eight free and vegan too!
Black and white has been one of my favorite combos. Have you seen my husband and I? We’re about as Ebony and Ivory as they get.
There’s just something so iconic about these two ends of the color spectrum. There’s a reason why black and white photo prints are still around, even though color printing gets better and higher quality every day. Even my wedding colors were black and white as well–I wanted to keep it classic; and it just had touches of red for accents. Eight years later and I’m still happy when I look back at wedding pictures. My goal was that it wouldn’t be a fad and would be everlasting so that when we look back on our wedding in 50 years we won’t think–what were we thinking??
I just love opposites, so when I saw the famous black and white cookies I just knew I had to make them allergy-friendly. After several attempts, I think I finally mastered my shortbread, and so all I had to do was frost them!
I found using an angled spatula really helped not mess up the lines. Also, I think it helps to frost the white side first, that way if you need to, it’s easy to cover it with chocolate when you do the next side. It may seem daunting, but I went pretty fast and was still happy with the turn out. It’s not as hard as it looks.
And, this glaze is the PERFECT consistency thanks to the corn syrup. It’s wet enough to be easily spreadable, and dries perfectly with a great finish.
I think these are fancy enough that I might use them for my friend’s baby shower coming up. Yet, they’re tasty enough that I’ll let my kids dig into them for an afternoon snack–you really can’t go wrong.
And, my favorite part is that you get to have two delicious frostings in one cookie. It’s such a great balance between sweet vanilla and dark chocolate. I love to take a bite from each side!
Feel extra fancy and get to making these delicious cookies!
- SHORTBREAD COOKIE:
- ¾ cup vegan butter substitute
- 1 cup sugar
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon vanilla rice milk
- 2 and ½ cups gluten-free flour
- ¼ tsp salt
- 1½ cups powder sugar
- 1 Tablespoon light corn syrup
- ¼ teaspoon vanilla
- 1 to 2 Tablespoons water
- ¼ cup unsweetened cocoa powder
- Preheat the oven to 350 degrees F.
- In a stand mixer with the paddle attachment cream the butter substitute and sugar. Afterwards, add the vanilla extract, rice milk, and salt. Once that is incorporated, slowly add the gluten-free flour blend. Make sure your gluten-free flour blend does not include xanthan, as you want these cookies nice and flat for easy frosting.
- Very lightly flour a clean, flat surface with some powdered sugar. Roll the dough until it's ½ inch thick.
- Use a round cookie cutter, and cut out the cookies. The dough is still fragile, so be careful moving them onto a greased cookie sheet. As the cookies will not spread, you can fit 12 to a sheet.
- Move the cookies to the preheated oven and cook just 8-10 minutes, or until the edges are EVER SO slightly browning. Anything longer and they will be way too hard. It's OK if they're still soft when you pull them out of the oven.
- Transfer to a wire rack to cool.
- While they're cooling make the glaze.
- In a small bowl, whisk together the powder sugar, corn syrup, vanilla, and 1 Tablespoon water until smooth.
- Eye ball half of the frosting and move it to anther bowl. Add the cocoa into the second bowl, adding more water, a ½ teaspoon at a time, until it's the same consistency as the white icing.
- To frost your cookies, start with the white icing and only frost half of the cookie. Then, frost the other half with the chocolate frosting.
- Allow the glaze to set and then enjoy. Keep covered at room temperature.
Don’t forget to pin this for later so you don’t lose it!