1cdairy free butterroom temperature for 20 minutes
1ccreamy peanut butter
1cgranulated sugar
1c brown sugarpacked
2largeeggsroom temperature
2teaspoonvanilla extract
1teaspoonbaking soda
1teaspoonbaking powder
2½cgluten free all-purpose flourspoon and level method
½teaspoonxanthan gumomit if gf all-purpose flour blend contains this or guar gum
⅓cextra granulated sugar for rolling dough balls
Peanut Butter Buttercream Frosting
1cdairy free butterroom temperature 20 minutes
1ccreamy peanut butter
4cpowdered sugar
3-5tablespoondairy free milk
Instructions
Preparing Cookie Batter
With a stand mixer using the paddle attachment or in a large bowl with handheld beaters, combine the butter, peanut butter, and sugars for about 2-3 minutes on medium until smooth.
Add in the eggs, vanilla, baking soda, and baking powder and blend until combined. Scrape down the sides and bottom of bowl as needed.
Next add in the flour blend and xanthan gum, if needed, until just combined. Cover bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375°F and line baking sheets with parchment paper or baking mats; set aside.
Remove from the refrigerator and form cookie dough into 1-inch balls with your fingers.
Roll each round cookie ball in granulated sugar and transfer to cookie sheets, 12 balls per cookie sheet.
Using the back of a fork, press down on the cookie dough, then lift the fork and press down on the opposite side creating a crisscross pattern.
Bake cookies for 7-9 minutes until the edges are lightly golden. The inside of the cookies will look slightly soft. They will continue to bake as they cool on the cookie sheets.
Remove cookies to a cooling rack. Allow to cool for 10 minutes, then remove cookies.
Peanut Butter Buttercream Frosting
With a stand mixer and paddle attachment or handheld beaters and a large bowl, combine the butter and peanut butter until smooth.
Slowly add in the powdered sugar.
Lastly add the milk one tablespoon at a time until your desired consistency is reached. This frosting will be thick.
Spread buttercream frosting onto the bottom of the cooled cookies, then top frosting with another cookie.
Place cookie sandwiches into an airtight container with parchment paper between layers.
Store sandwich cookies in the refrigerator for up to a week.