The holidays ask for vanilla smells to fill our house. That’s why we make gluten-free vanilla cookies, filled with a velvety cocoa buttercream!!!

We are home because of holidays, but especially this year, also because of the covid-19 pandemic. What better than making cookies with your kids or becoming children again by making them.

I suggest you make these cookies small, very small. It takes a little more patience, but you enjoy these delicious sweet morsels more.


Yields50 ServingsDifficultyBeginner

Prep Time45 minsCook Time15 minsTotal Time1 hr

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for dough (for about 50 doubles)
 250 g butter at room temperature
 2 tbsp vanilla extract
 160 g icing sugar
 2 eggs
 4 tbsp honey
 3 tbsp milk
 500 g gluten-free pastry mix flour
 1 tsp baking powder
 1 pinch salt
 2 tsp xanthan gum
for cocoa buttercream
 125 g butter at room temperature
 180 g icing sugar
 20 g unsweetened cocoa powder
 1 tsp vanilla extract
for decoration
 icing sugar for decoration

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

In the mixer, beat the butter with the vanilla and sifted icing sugar, until it becomes fluffy and doubles its volume.

2

Then break and add the eggs, honey and milk.

3

Sift the gluten free flour mix, baking powder, salt and xanthan into this mixture.

4

We continue the beating, but changing the whip accessory (whisk) with the kneading ones because now the dough will get tighter.

5

When it's ready, cover it with cling film and put it in the fridge for at least 1 hour.

6

While we are waiting for the dough, we can make the buttercream: Beat all the ingredients for buttercream together in a mixer until they become a uniform mass. ATTENTION: the butter must be very soft. If it's cold and hard, put it in the microwave for a few seconds – don't be afraid if it melts a little, but also don’t melt it all.

7

When the dough is ready, turn on the oven at 180°C/350°F to preheat it.

8

Between two pieces of greaseproof paper, roll out a half-centimeter-thick (approx. 1/8 Inch). If you are an expert, congratulations! But if it is difficult for you to have it an even, then apply my little secret: I have two wooden spoons of the desired height, which I put to the right and left of the dough that I will roll it out.

9

Cut the dough with a shape cutters into different designs (preferably Christmas ones) and transfer it to a baking pan after you have first put greaseproof paper on the baking pan so that they don't stick. Each pattern cut it twice.

10

Bake for about 15 minutes. The baking time depends on both your oven and the size of the cookies.

11

Allow them to cool well before filling them with the cocoa buttercream

12

I suggest you put it in a piping bag because it is easier to spread it on your cookies. Of course, you can spread it even without a piping bag, but it will takes more time.

13

After filling the cookies, cover them with the same cookie design.

14

Optionally sprinkle them with icing sugar.

Ingredients

for dough (for about 50 doubles)
 250 g butter at room temperature
 2 tbsp vanilla extract
 160 g icing sugar
 2 eggs
 4 tbsp honey
 3 tbsp milk
 500 g gluten-free pastry mix flour
 1 tsp baking powder
 1 pinch salt
 2 tsp xanthan gum
for cocoa buttercream
 125 g butter at room temperature
 180 g icing sugar
 20 g unsweetened cocoa powder
 1 tsp vanilla extract
for decoration
 icing sugar for decoration

Directions

1

In the mixer, beat the butter with the vanilla and sifted icing sugar, until it becomes fluffy and doubles its volume.

2

Then break and add the eggs, honey and milk.

3

Sift the gluten free flour mix, baking powder, salt and xanthan into this mixture.

4

We continue the beating, but changing the whip accessory (whisk) with the kneading ones because now the dough will get tighter.

5

When it's ready, cover it with cling film and put it in the fridge for at least 1 hour.

6

While we are waiting for the dough, we can make the buttercream: Beat all the ingredients for buttercream together in a mixer until they become a uniform mass. ATTENTION: the butter must be very soft. If it's cold and hard, put it in the microwave for a few seconds – don't be afraid if it melts a little, but also don’t melt it all.

7

When the dough is ready, turn on the oven at 180°C/350°F to preheat it.

8

Between two pieces of greaseproof paper, roll out a half-centimeter-thick (approx. 1/8 Inch). If you are an expert, congratulations! But if it is difficult for you to have it an even, then apply my little secret: I have two wooden spoons of the desired height, which I put to the right and left of the dough that I will roll it out.

9

Cut the dough with a shape cutters into different designs (preferably Christmas ones) and transfer it to a baking pan after you have first put greaseproof paper on the baking pan so that they don't stick. Each pattern cut it twice.

10

Bake for about 15 minutes. The baking time depends on both your oven and the size of the cookies.

11

Allow them to cool well before filling them with the cocoa buttercream

12

I suggest you put it in a piping bag because it is easier to spread it on your cookies. Of course, you can spread it even without a piping bag, but it will takes more time.

13

After filling the cookies, cover them with the same cookie design.

14

Optionally sprinkle them with icing sugar.

Gluten Free Cookies Filled with Chocolate Buttercream

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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