GLUTEN-FREE CHOCOLATE SANDWICH COOKIES

Gluten-Free Chocolate Sandwich Cookies image

Kind of like the store-bought version, but way better!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 16

Number Of Ingredients 14

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

Steps:

Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
In medium bowl, stir together flour blend, cocoa, baking soda, baking powder, xanthan gum and salt; set aside.
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.
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.
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 Facts : Calories 270, Carbohydrate 36 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Sandwich Cookie, Sodium 320 mg, Sugar 25 g, TransFat 0 g