Perfect for St. Patrick’s Day…
Are you looking for a gluten free cookie recipe that everyone will enjoy? You’ve found them. They have received rave reviews by my husband’s coworkers during their annual holiday cookie swap. While the photo in this recipe shows gluten free sandwich cookies filled with white chocolate ganache and mint jelly, you can fill them with your favorites. Try another flavored jelly or milk chocolate ganache and nutter butter peanut butter filling.
The white chocolate and mint jelly filling is perfect for St. Patrick’s Day. See the Tips section for alternative fillings.
Links You May Need:
White Chocolate Ganache or Milk Chocolate Ganache (including dairy-free)
Gluten Free Cut-Out Sugar Cookies (including dairy-free)
Sweetened Peanut Butter (Nutter Butter) Filling (variation filling)
Gluten Free Sandwich Cookies
- 1 recipe White Chocolate Ganache or Milk Chocolate Ganache (see above links)
- 1 recipe Gluten Free Cut-Out Sugar Cookies see above link
- 1/2 cup mint jelly or jelly or filing of choice (see above link for peanut butter filling)
Make the recipe for White Chocolate Ganache and allow to cool in the refrigerator, stirring occasionally to speed up the process. If you make the ganache the day before, you’ll probably need to heat it up a little. Fill up your sink with about 5-inches of hot tap water and set the bowl of ganche in the water, while breaking up the set chocolate until it reaches a peanut butter consistency.
Make the cookies as directed at the above recipe link for Gluten Free Cut-Out Sugar Cookies; set aside to cool.
Spread some white chocolate ganache on the whole cookies, without the whole, avoiding the very edges. (Once you top them the ganache will spread.)
Top with the cookies with the holes; set aside until the ganache steps. You can refrigerate them to speed up this process.
While, the ganche sets, heat the jelly ever so slightly (on the stove or in the microwave), just enough to allow you to stir it. (Thickness varies by brand. You want the jelly soft enough to fill the whole in the top cookies.) Fill each hole with mint jelly.
Thumbprint Cookies: Cut out the dough without a hole in any of the cookies. Instead, using the back of an ice cream scooper, or even a boiled egg, indent each cookie to make thumbprint cookies. Once the raw cookies are on the baking sheet(s), fill the indention with mint jelly. The cookies are done once the cookies cool and the jelly sets.
Peanut Butter: Make Milk Chocolate Ganache which is easier to make than white chocolate ganache, and fill the holes in the cookies with a mixture of peanut butter sweetened with sifted confectioners’ sugar.