Gluten-Free Birthday Cookie Sandwiches (dairy-free option)

Sabrina

Course Dessert, Snack

1 cup (2 sticks) soft unsalted butter vegan butter for dairy free
1 ¼ cups sugar
½ tsp salt
1 large egg
2 tsps LorAnn Oils Super Flavor Cake Batter Extract I LOVE this brand because it is so delicious and it's gluten and dye free. It is linked above this recipe card. And this is NOT sponsored in any way!
2 ⅓ cups (315 grams) Bob's Red Mill Gluten-Free 1:1 Baking Flour spooned and leveled, not scooped
¾ tsp baking soda
½ tsp baking powder
⅓-½ cup (depending on preference) sprinkles of choice (they are but aren't optional) certified gluten-free if needed

¼ cup (½ stick) soft unsalted butter vegan butter for dairy-free
½ cup shortening I like to use organic, non-hydrogenated palm shortening for a healthier option
¼ tsp salt
2 cups powdered sugar
¼+⅛ tsp almond extract
¼+⅛ tsp vanilla extract
¼ tsp lemon juice I used bottled

Using a hand or stand mixer, cream the butter, sugar, and salt together until lightened in color. Add the egg and cake batter extract and mix very well until light and fluffy (takes a couple minutes). Add the GF flour, baking soda, and baking powder and mix until well combined. Scrape the sides and bottom of the bowl with a spatula. Add the sprinkles and mix until fully incorporated.

Using a standard-sized cookie scoop (the small one), scoop 12 dough balls onto one of the parchment lined baking sheets in 3 rows of 4 (or 4 rows of 3, however you want to think about it). Repeat with the remaining dough on the other prepared baking sheets. Bake for 8-10 minutes or until ever so slightly golden brown. Remove from the oven and let them cool completely at room temperature on the baking sheets. Repeat the same baking process until all the cookie dough is baked.

Using a standard-sized cookie scoop (the small one), scoop all the cookie dough onto 1 prepared baking sheet (they don't need to be spread out) and place in the freezer for at least 30 minutes (you can even leave them in there for a couple months if you want to). After at least 30 minutes, preheat the oven to 350 degrees F (177 C). Once the oven is heated, arrange 12 dough balls onto one baking sheet in 3 rows of 4 (or 4 rows of 3, however you want to think about it) and bake for 9-11 minutes or until ever so slightly golden brown. Remove from the oven and let them cool completely at room temperature on the baking sheet. Repeat the same baking process with the remaining frozen dough balls.

Using a hand or stand mixer, beat the butter, shortening, and salt until light and fluffy. Add half of the powdered sugar and mix until combined. Add the remaining powdered sugar, the almond extract, and the vanilla extract and mix until combined. Scrape the sides and bottom of the bowl with a spatula. Mix on high for at least 2 minutes. Add the lemon juice and mix on high for at least one more minute or until very light and fluffy.

If you would like to pipe the frosting onto the cookies (which is what I did), transfer the frosting to a piping bag fitted with a large round tip.
Pipe or spread (using a frosting spatula) a slightly thin layer of frosting on the bottom flat side of a cookie and place another cookie on top, sandwiching them together. Repeat with the remaining cookies and frosting. I hope you had so much fun making these awesome birthday cookie sandwiches! Enjoy!!!