Vanilla-Chai Sandwich Cookies
These generously spiced Vanilla-Chai Sandwich Cookies have a nice crisp texture. That type of texture works perfectly for sandwich cookies. If you prefer a more tender, melt-away texture for these allergy-friendly treats, see the “recipe variation” that I include in the instructions.
Now if gluten is not a concern in your household, then simply use an equivalent amount of all-purpose flour in place of the rice flour.
I suggest getting a double dose of sweet and spice by dunking your Vanilla-Chai Sandwich Cookies in a delicious warm glass of Chai-Spiced Warm Mylk. You’ll love it!
Makes: 28 cookies or 14 sandwich cookies
Free of: gluten and all top allergens
Ingredients for Cookies
- 1 /2 cup shortening (such as Spectrum palm shortening), room temperature
- 1/4 cup dairy-free margarine, room temperature
- 1 tsp vanilla extract
- 1 cup brown or white rice flour, superfine if possible (see Tips)
- 2/3 cup powdered sugar
- 1/2 cup cornstarch
- 1 batch spice mix
Prepare a second batch of the following mix if also making the Chai-Spiced Warm Mylk.
- 1 ½ tsp ground ginger
- 1 ½ tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground allspice
- 1 /4 tsp ground cloves
- 1 cup powdered sugar
- 2 tbsp shortening (such as Spectrum palm shortening)
- 1 tbsp plain dairy-free milk alternative
- 1 /2 tsp vanilla extract
- Pinch salt
Instructions for Vanilla-Chai Cookies
- Preheat oven to 300 degrees F.
- For spice mix, in a small bowl, whisk all ingredients together. Store the spice mix in an airtight container if not using immediately.
- Place the shortening, margarine and vanilla in a mixing bowl and blend until creamy.
- Sift in the rice flour, sugar, cornstarch, and spice mix, and mix until smooth and thick. If crumbly, use a wooden spoon or your hands to bring it together.
- Shape the dough into 1-inch balls. If it is too sticky to handle, place the dough in the refrigerator for 30 minutes to firm up.
- Place the balls on a baking sheet lined with a silicone baking mat or parchment paper, and flatten them to 1/4-inch thickness.
- Bake the cookies for 25 minutes. Let them cool for 10 minutes on the baking sheet, then remove to a wire rack to cool completely.
- To make icing, sift the powdered sugar into a mixing bowl.
- Add the shortening, milk alternative, vanilla and salt and, with your mixer on low, blend until the powdered sugar is incorporated.
- Turn the mixer up to medium; whip for 2 minutes, or until the icing is stiff but creamy.
- To make sandwich cookies, spread icing generously on the flat side of half of the cookies. Top with the remaining cookies (flat-side down), and gently press together.
Melt-away Cookies: Omit the margarine, increase the shortening to 3/4 cup, and add 1/8 teaspoon of salt with the shortening. These are more fragile, but light and delightful.
Sign up for Allergic Living's free newsletter for more great allergy-friendly and gluten-free recipes, plus the latest food allergy research and news.