Gluten-Free Chocolate Sandwich Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Baking cocoa, unsweetened
  • 1/2 tsp Baking powder, gluten free
  • 1 1/2 tsp Baking soda
  • 1 1/2 cups Betty crocker all-purpose gluten free rice flour blend
  • 1 cup Brown sugar, packed
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla, gluten-free
  • 1/2 tsp Xanthan gum

• Dairy

  • 1 cup Butter
  • 2 tbsp Whipping cream

Found on bettycrocker.com

Description

Ingredients

• 1 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
• 1/2 cup unsweetened baking cocoa
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon gluten-free baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1/2 teaspoon gluten-free vanilla
• 2 eggs
• 1 1/2 cups powdered sugar
• 1/2 cup butter, softened
• 1 teaspoon gluten-free vanilla
• 2 to 3 tablespoons whipping cream

Directions

• 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• 2 In medium bowl, stir together flour blend, cocoa, baking soda, baking powder, xanthan gum and salt; set aside.
• 3 In large bowl, beat butter, brown sugar and vanilla with electric mixer on medium speed about 2 minutes or until light and fluffy. Beat in eggs. On low speed, gradually beat in flour blend mixture until combined. Drop by teaspoonfuls 2 inches apart on cookie sheet.
• 4 Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool on cookie sheet 1 minute. Remove from pan to cooling rack. Cool completely, about 30 minutes.
• 5 Meanwhile, in large bowl, beat powdered sugar, butter, vanilla and enough cream to make a spreadable filling. Spread about 1 tablespoon filling on bottoms of half of the cookies. Top with remaining cookies.

Nutrition