Gluten-Free Black and White Cookies

An easy recipe for a gluten-free version of the iconic NYC cookie! It is a soft, pillowy, cake-like cookie topped with half vanilla icing and half chocolate icing... and it's so yummy!

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INGREDIENTS

- sugar - salted butter - egg - buttermilk - vanilla extract Full Ingredients

Step-by-step instructions!

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Preheat oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper, set aside.

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In a small bowl, add flour, baking soda and salt and mix together with a fork, whisk or pastry cutter. Set aside.

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Using a stand mixer or hand mixer, in a large mixing bowl, cream butter and sugar until light and fluffy, about 1-2 minutes.

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Add egg and mix to combine. Then add vanilla extract and lemon extract and mix to combine, scraping down the sides as needed.

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Alternately add flour mix and buttermilk while mixing on low until all the ingredients blended, stopping to scrape down the sides as needed, and starting and ending with the flour.

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