Simple, yet delicious. These gluten-free cookies can be glazed, sprinkled, filled or even dipped. Get creative as you get baking!
Preheat oven to 350°F
Combine all ingredients in mixing bowl and combine well into a thick batter.
Shape dough into 1” balls and place on parchment-lined cookie sheet about 3” apart. Flatten cookie dough balls to about 1/4” thick (I use bottom of a greased glass).
Bake for 8-10 minutes, until golden brown. Let cool for ~ 5 minutes, then move cookies to a wire rack to cool completely.
COFFEE SYRUP BUTTERCREAM FILLING
In mixing bowl, whisk powdered sugar and butter on low speed. It may be crumbly. Add in vanilla and milk. Beat until smooth. Gradually add in Coffee Syrup, tasting along the way. If frosting is too thick, add more milk a little at a time.
Spread or pipe buttercream onto bottoms half of cookies, top with remaining cookies. Store in the refrigerator.
These cookies are delicious and versatile, here are some more ideas. Sprinkle them with colored sanding sugar before baking for a more festive look and a nice crunch. Melt some chocolate chips and drizzle over cooled cookies. Frost or drizzle with a glaze (Powdered sugar + Coffee Syrup + milk to taste) or even dip them in the buttercream like chips & dip!
Recipe adapted from: Sweet & Savory by Shinee