Gluten-Free New York Black-and-White Cookies
These popular New York City deli–style cookies were once made with leftover cake batter. This gluten-free version has a cakelike consistency and a vanilla-lemon base with the namesake frosting.
Makes: 40Hands-on: 40 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 2 cups brown rice flour
- 1 cup arrowroot starch
- 1 1⁄2 tsp. baking powder
- 3⁄4 tsp. xanthan gum
- 3⁄4 tsp. salt
- 3⁄4 cup butter, softened
- 1 1⁄2 cups granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1⁄2 tsp. lemon extract
- 3⁄4 cup almond milk
- 4 cups confectioners’ sugar
- 1⁄3 cup very hot water
- 3 oz. unsweetened chocolate
- 1 Tbsp. cocoa
- 1 tsp. honey
- Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together brown rice flour, arrowroot starch, baking powder, xanthan gum, and salt.
- In a large bowl, cream butter and granulated sugar until well incorporated. Beat in eggs, vanilla extract, and lemon extract. Stir half of the dry ingredients into the creamed mixture. Stir in half of the almond milk. Repeat process until all ingredients have created a thick, cake-like batter.
- Scoop 2 tablespoons batter onto baking sheets and separate each cookie by 2 inches. Bake for 15 to 16 minutes until cookies are golden-brown and puffy. Cool completely on wire rack.
- In a large bowl, mix confectioners’ sugar with hot water, adding more hot water 1 tablespoon at a time, until frosting is thick enough to coat the back of a spoon. Working quickly, frost half of each cookie with the white frosting.
- Place remaining frosting in the top of a double boiler. Add chocolate, cocoa, and honey and stir until melted and blended. Spread chocolate frosting over the other half of each cookie.