Gluten Free Red Velvet Cookies & Ice Cream Sandwiches

Instructions

Gluten Free Red Velvet Cookies:

Beat the butter and sugar with an electric mixer until lighter and fluffy, approximately 3 minutes.  Add mayo, cream cheese, milk, vanilla extract and red food coloring, mixing until fully incorporated and a deep red color is achieved.

In a separate bowl, whisk together the gfJules Gluten Free Flour, cocoa powder, baking soda and salt, then slowly stir into the mixer bowl with the other ingredients, mixing slowly until a smooth dough is formed. If dough is too dry to hold together at this point, add more milk by the tablespoon until the dough is wet enough to form a ball and able to be rolled out.

If time permits, wrap the dough tightly in plastic wrap and refrigerate until no longer sticky, 1 hour or overnight. If not, roll out dough as described below, erring on the side of rolling it a bit thicker to help the dough to hold the cut-out shape as it bakes.

Preheat oven to 350° F (static) or 325° F (convection). Line a cookie sheet with parchment paper and set aside.

Dust a clean counter or pastry mat with more gfJules Flour and roll out half of the dough to approximately ¼ inch thick. Wrap the other half of the dough in the plastic wrap and return to the refrigerator until finished cutting the first half of the dough.

Cut shapes out of the dough using a 3-inch cutter, gathering and re-rolling dough scraps until all of the dough is used. Repeat with other half of dough.

Bake for 7 minutes. The cookies should not be browning or getting crispy edges. Remove to fully cool on a wire rack. At 7 minutes, the cookies will bake up chewy – bake longer if you prefer crunchy cookies.

Makes approximately 21 cookies of equal size to form sandwiches. Set cookies aside to fully cool on a wire rack before icing or making ice cream sandwiches.

Sandwich Cookies:

After sifting confectioner’s sugar, whip together with other ingredients using an electric mixer with whisk attachment until the icing is smooth and light. If it is too runny (different cream cheeses are thicker than others), add more confectioner’s sugar until proper consistency is achieved.

Refrigerate until ready to ice the cookies.

Ice Cream Sandwiches:

While the cookie dough is refrigerating, sit the ice cream container out at room temperature until it is soft enough to spread with a spatula, approximately 5-10 minutes (less, if the room is very warm).

Scoop ice cream out of the container into a 9x13 baking dish and spread with a rubber spatula to smooth. Cover with plastic wrap and return to the freezer to set.

Once the cookies have baked and fully cooled, use the same cookie cutter to cut ice cream shapes out of the frozen pan of ice cream. Gently lift the shapes and place each on a cooled cookie, covering with another cookie and gently pressing together. Wrap in plastic wrap and return to the freezer. Repeat with remaining cookies.

Scoop any remaining ice cream and place into a freezer-safe container, returning to the freezer for later use.

Makes approximately 10 ice cream sandwiches.