These delightful gluten-free chocolate sandwich cookies are a treat for everyone, featuring a rich chocolate cookie and a creamy filling.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a mixing bowl, whisk together the tapioca flour, cocoa powder, baking powder, baking soda, and salt.
Sift the dry ingredients to remove any lumps for a smoother dough.
In another bowl, cream the softened butter and sugar until light and fluffy using an electric mixer.
Ensure the butter is at room temperature for easier mixing.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Add milk if the dough is too dry.
Add the dry ingredients in batches to avoid overmixing.
Shape the dough into a log, wrap in plastic wrap, and chill in the refrigerator for 20 minutes.
Chilling the dough makes it easier to slice and shape.
Slice the dough into 1/8-inch thick rounds and place them on an ungreased baking sheet.
Use a sharp knife for clean slices.
Bake the cookies in the preheated oven for 10 minutes, then let them cool on a rack.
Do not overbake; the cookies will firm up as they cool.
For the filling, beat together the confectioners' sugar, butter, vanilla extract, and hot water until smooth.
Adjust the consistency with more water or sugar as needed.
Spread the filling onto half of the cookies and top with the remaining cookies to create sandwiches.
Use a piping bag for a neater filling application.
Serve and enjoy your homemade gluten-free chocolate sandwich cookies!
Store leftovers in an airtight container to maintain freshness.
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