Live to Eat & Eat to Live

Gluten Free Black & White Cookies

Gluten Free Black & White Cookies

Black & Whites – A New York Bakery Classic

My Gluten-Free Black & White Cookies recipe takes the classic New York bakery favorite and gives it a modern twist without compromising on taste or texture. Whether you’re gluten intolerant or simply looking to explore new, mouthwatering desserts, these cookies are sure to become a staple in your repertoire.

Featuring a perfect balance of rich chocolate and sweet vanilla flavors, these cookies boast a soft, cake-like texture that will have you savoring every bite. The signature black-and-white icing adds a touch of elegance and a playful visual appeal to these already tempting treats. The secret to the traditional bakery flavor is a combination of vanilla extract with just a touch of almond, lemon and orange.

Black & White Cookies are more like little cakes than cookies and often run the risk of being dry. This recipe for Gluten Free Black & White Cookies solves that problem by using the reverse creaming method which elevates the texture and prolongs the shelf life. These are seriously the best Black & Whites I have ever had gluten free or “regular”.

What is reverse creaming?

The reverse creaming method is a distinct baking technique that deviates from the conventional creaming method by reversing the order in which ingredients are combined. Unlike the traditional creaming method, which begins with creaming together butter and sugar to incorporate air, the reverse creaming method starts with blending the fat into the dry ingredients. This innovative approach transforms the texture and crumb of baked goods, offering a unique and often more tender result. When creating this recipe for Gluten Free Black & White Cookies, I realized that the reverse creaming method was the perfect solution to the most common issue with this cookie – they can often be dry or they dry out after the first day and have a very short shelf life. Reverse creaming solves this problem.

  1. Tender Texture: The reverse creaming method often produces baked goods with a tender and fine crumb. The fat coats the flour particles more evenly, contributing to a softer texture.
  2. Unique Structure: By altering the order of ingredient incorporation, the method creates a unique structure in the baked item. This can be particularly desirable for certain types of cakes, cookies, and pastries.
  3. Moisture Retention: The method can enhance moisture retention in the final product, resulting in baked goods that stay fresh for a longer period.
  4. Versatility: The reverse creaming method is versatile and can be adapted for various recipes, offering bakers an alternative approach to achieving specific textural goals.

 

Flour Choice

My top choices for gluten free 1:1 flours for this recipe are Better Batter Original, Cup4Cup, Gf Jules or you can make your own using my #2 flour blend recipe. This recipe will also work with regular all purpose flour if you are not gluten free.

If you would like to try Better Batter flour you can use code CHEFALINA at checkout on their website for 30% off anytime you order regular priced items.

 

Gluten Free Black & White Cookies

Gluten Free Black & White Cookies

Course: Cookies
Cuisine: American
Keyword: Cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Resting Time: 30 minutes
Total Time: 51 minutes
Servings: 14 Cookies
Calories: 305 kcal
Author: Alina Eisenhauer
Print

Ingredients

COOKIES

  • 230 grams 1:1 GF flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 160 g milk room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon lemon extract
  • ¼ tsp orange extract
  • 112 grams unsalted butter (1 stick) room temperature
  • 200 grams granulated sugar
  • 100 g (2 large) eggs room temperature

GLAZE

  • 300 grams confectioners’ sugar
  • 3-6 Tablespoons boiling water as needed
  • 1 1 /2 tablespoons light corn syrup or honey
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 70 grams unsweetened chocolate melted and cooled
  • 10 grams unsweetened Dutch-process cocoa powder

Instructions

  1. In a bowl, whisk together the dry ingredients (flour, sugar, baking powder, soda, salt) until well combined. This step ensures even distribution of leavening agents and salt.
  2. Cut the softened butter (or other solid fat) into small cubes. Add the fat to the dry ingredients.
  3. Using a mixer with the paddle attachment or a pastry cutter, mix the dry ingredients and fat together until the mixture resembles coarse crumbs. The goal is to coat the flour particles with fat
  4. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
  5. Gradually add the liquid ingredients (milk and extracts) to the mixture. Mix until just combined and smooth.
  6. Scrape down the sides of the bowl to ensure all ingredients are well incorporated. Cover the bowl and let your batter rest for 30 minutes.
  7. Heat oven to 350 degrees F. Arrange racks in the middle of the oven and line two rimmed baking sheets with parchment paper.
  8. Give the batter a good stir. Dollop heaping ¼-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) I like to use a muffin/ cupcake scoop for this.*

  9. Bake for 6 minutes. Turn the baking sheets and rotate which rack they are on. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, another 5-6 minutes. Take care not to overbake, or they will dry out.
  10. Transfer baking sheets to wire racks and let cool for 1 minutes, then transfer cookies directly to racks to cool completely.
  11. While the cookies cool, make the glaze:
  12. Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla, and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with an offset spatula or the back of the spoon. Place on parchment paper to set. You will have vanilla frosting left over.
  13. Whisk the melted chocolate into vanilla frosting, then whisk in cocoa and enough warm water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.

Recipe Notes

  • The more round and uniform in shape your drops of batter are the better your final cookies will look.
Nutrition Facts
Gluten Free Black & White Cookies
Amount Per Serving (1 cookie)
Calories 305 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 45mg15%
Sodium 122mg5%
Potassium 112mg3%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 39g43%
Protein 4g8%
Vitamin A 257IU5%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Like this? Share it!
0
    0
    Your Cart
    Your cart is emptyReturn to Shop