Gluten & Dairy Free Empire Cookies✨ made by Laura from The Zillenial Cook!
These sweet little sandwich cookies are sure to brighten your day! They are buttery and delicious, and you would never know they are dairy and gluten free. The cookies are sandwiches with some raspberry jam, and topped with a lemony icing and maraschino cherry.
This cookie recipe uses our Bakers Blend Complete Flour Replacement!
2/3 cup, dairy free butter, softened
1/4 cup sugar
1 tsp vanilla
1 1/2 cups, gluten free flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp, salt
1 cup, icing sugar
3 tsp lemon juice
1 tsp water
1/4 cup, raspberry jam
4-5 maraschino cherries, quartered
Make Cookie Dough:
Cream together the butter and sugar until fluffy. Add the vanilla and beat to combine.
To the butter, sift your flour, baking powder, soda and salt shaking it over the butter mixture.
Using a spoon, combine the flour and butter to create your cookie dough.
Shape into a ball, and cover the bowl with plastic wrap and chill in fridge for 30 mins.
Preheat oven to 350
Remove your dough from the fridge and turn onto a sheet of parchment paper.
Using another sheet on top of the dough ball, roll the dough until it is about 1/8 inch thick.
Using a round or scalloped edge cookie cutter, cut out the shapes of your cookies. Using a metal lifter/spatula, carefully transfer to a prepared cookie sheet.
The dough will be delicate.
Make sure you bake an even amount so you are able to make pairs for your sandwiches.
Bake in the oven for 8-10 minutes, until they have light golden edges.
Set cookies aside to cool.
While cookies are cooling, prepare your icing.
Whisk together icing sugar, lemon juice and water. Set aside.
Make your Cookie Sandwiches
Take one cooled cookie, spread with 1 tsp of raspberry jam. Sandwich another cooled cookie on top.
Top the sandwich with about 1 tsp of icing, and 1 quarter of maraschino cherry.
Let the icing set for 15 minutes before eating!