Name: Black and White Eclipse Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 100 min
Ingredients: 1-1/2 cups King Arthur Measure for Measure Gluten-Free Flour; 1/2 cup vegan butter (softened); 1 egg; 1/2 cup Simple Truth Organic Sugar; 1 Tbsp. Watkins Organic Pure Vanilla Extract; 1 tsp. Private Selection Pure Lemon Extract; 1/2 tsp. Bob's Red Mill Baking Soda; 1/2 tsp. Redmond Real Salt Sea Salt; 1/2 cup So Delicious Dairy-Free Milk; 1 Tbsp. Bragg Organic Apple Cider Vinegar; 2 cups Simple Truth Organic Powdered Sugar; 1 Tbsp. Watkins Organic Pure Vanilla Extract; 1 Tbsp. lemon juice; 2 Tbsp. corn syrup (or maple syrup); 2 Tbsp. dairy-free milk; 1/4 cup Simple Truth Organic Dutched Unsweetened Cocoa Powder; 2 Tbsp. dairy-free milk

Inspired by the cosmic drama of this year’s total solar eclipse, this black and white cookie recipe is a stellar way to celebrate the celestial event. Free of gluten and dairy, these soft, cake-like treats are infused with the flavors of vanilla and lemon to send your taste buds into orbit. Get ready to eclipse your culinary expectations as you adorn them with homemade chocolate and vanilla icing, creating a delicious dance of light and shadow.

Black and White Cookies Arranged in a Circle, Iced in Black and White Icing to Resemble the Phases of a Lunar Eclipse

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Black and White Eclipse Cookies

Prep Time 30 minutes

Cook Time 10 minutes

Cool Time 1 hour

Total Time 1 hour 40 minutes

Servings 18

Calories 177 kcal

Author Oana Ennis

Ingredients

Cookies

1-1/2 cups King Arthur Measure for Measure Gluten-Free Flour
1/2 cup vegan butter softened
1 egg
1/2 cup Simple Truth Organic Sugar
1 Tbsp. Watkins Organic Pure Vanilla Extract
1 tsp. Private Selection Pure Lemon Extract
1/2 tsp. Bob's Red Mill Baking Soda
1/2 tsp. Redmond Real Salt Sea Salt
1/2 cup So Delicious Dairy-Free Milk
1 Tbsp. Bragg Organic Apple Cider Vinegar

Vanilla icing

2 cups Simple Truth Organic Powdered Sugar
1 Tbsp. Watkins Organic Pure Vanilla Extract
1 Tbsp. lemon juice
2 Tbsp. corn syrup or maple syrup
2 Tbsp. dairy-free milk

Additional ingredients for chocolate icing

1/4 cup Simple Truth Organic Dutched Unsweetened Cocoa Powder
2 Tbsp. dairy-free milk

Instructions

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
In bowl using hand or stand mixer, beat sugar and butter until creamy.
Add eggs, vanilla and lemon extract and beat until incorporated.
In small bowl mix together milk and apple cider vinegar. Let sit for several minutes.
Add milk mixture to other bowl and mix well.
Add baking soda and flour and mix until all dry ingredients are well incorporated with wet ones and dough is creamy and slightly sticky.
Using small cookie scoop, scoop dough onto cookie sheet. Press slightly on each cookie to flat out.
Bake about 10-12 minutes until edges are slightly browned.
Cool cookies on wire rack.
In bowl, using hand mixer, mix together powdered sugar, vanilla, lemon juice, maple syrup and milk for vanilla icing. (Note: Corn syrup gives shine to icing, but it can be substituted with maple syrup, if desired.)
Take half of vanilla icing and move to new mixing bowl. For chocolate icing, add cocoa powder and 2 tablespoons additional milk. Mix well.
When cookies are completely cooled, turn them flat side up. Using a knife, lightly trace varying phases of eclipse onto each cookie. Using small offset spatula, butter knife or icing tool, spread vanilla icing on one side of knife mark. Let icing set before icing the dark side with chocolate icing. (Note: You can place in freezer 10 minutes, if desired.)
Once icing is dry on each cookie, arrange on large platter to display phases of eclipse.
Store cookies in airtight container for 2 days.