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This copycat recipe for gluten free Milano cookies tastes just like the crispy vanilla cookies with the thin sliver of fudge filling.
Table of Contents
Oh, Pepperidge Farm. Who needs you? Truth? I pretty much figuredIneeded you. Now, not so sure. Okay, fine. I still want you. I want you to make me some gluten-free Milano cookies so I can just swipe a bag off the shelf & have me some instant gratification.
Pipe out the dough with a plain pastry tip. It doesn't much matter if the ends stick up.
Or curl over a bit. Just space them nicely on the pan, since they'll spread as they bake.
And look like this. Better to underbake than overbake. When they are beginning to brown around the edges, like this, they're ready. Cool them on the pan for a few.
Then transfer them to a wire rack to cool completely. And you make the ganache filling. I'll tell you all about it.
Turn the cookies over and line them up for filling.
Spoon ganache on half of them. Assemble, and allow the chocolate to set.
Then serve with chilled Egg Nog. Who needs sugar plums? I've got visions of this dancing in my head. Save some for Santa.
Gluten Free Milano Cookies
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend, (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum, (omit if your blend already contains it)
- 2 ½ cups (288 g) confectioner’s sugar
- ⅛ teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 4 tablespoons (48 g) vegetable shortening, (I like Spectrum brand)
- 1 cup (300 g) egg whites, (from about 6 eggs – or buy those egg white only cartons)
- 2 tablespoons pure vanilla extract
- 2 tablespoons (1 fluid ounce) freshly squeezed lemon juice
- ½ cup (4 fluid ounces) heavy whipping cream
- 8 ounces semisweet chocolate, roughly chopped
Instructions
- Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, confectioner’s sugar and salt, and whisk to combine. Add the butter and shortening, and beat with the paddle attachment until combined. Add the egg whites, and then the vanilla extract and lemon juice, and mix until smooth.
- Fill a pastry bag or Ziploc bag with the batter, and, with a plain round tip, about 1/4inch in diameter, pipe 1 1/2-inch sections of batter onto a parchment-lined rimmed baking sheet, spacing them 2 inches apart, as they will spread while baking. Place in the center of the preheated oven for 8 to 10 minutes, or until beginning to turn light golden brown around the edges. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, make the ganache filling. Place the chocolate in a medium-sized heatproof bowl and set it aside. In a small saucepan over medium heat, heat the cream until beginning to bubble around the edges. Pour the hot cream over the chocolate, and mix until all the chocolate is melted and the mixture is smooth and shiny. Set the chocolate aside to cool slightly, but still soft. Once the cookies are entirely cool, turn them all over, flat side up, in a single layer. Spoon a thin layer of filling onto the flat side of half the cookies. Press the flat side of the remaining cookies on top of the filling, lining them up as best you can.
- Allow the filling to set. Serve at room temperature. Store leftovers (ha ha) in the refrigerator or freezer, separated by sheets of parchment paper.
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect! I found it!! Thank you!
Linda, I would point them in the direction of the Gale Gand recipe I linked to in the blog post. :)
by the way, my friends loved them, but can have gluten, how can the recipe be changed so they can make them??
Made them this weekend! Easy to make and so yummy!!!1
Who needs a national name brand of cookies when we can make these? These look really good :) :) Love and hugs from the ocean shores of California, Heather :)
I couldn’t agree more, Heather. :)
xoxo Nicole
Hi, i’m new. I just went gluten free about a month ago and have been missing baking. But now that i found you site i can’t wait to try these recipes. I think these might be slipped into the christmas cookie pile(maybe do some orange or mint ones with jimmies on the sides)
Hi, Sarah,
Welcome, then. If you slip these into the Christmas cookie pile, I bet they’ll be the first to go! I love mint. Mmmm mint milanos… My husband is from Philly, & I will have to tell him that you called them “jimmies.” He swears that sprinkles are one thing, and ‘jimmies’ are another. Me? I like ’em all, as long as they’re GF.
I hope you’ll stick around. Tomorrow – red velvet cupcakes. :)
xoxo Nicole
Yes jimmies and sprinkles are different things. I’m in southern new england and use to work at ice cream places. When you add “shots” to the mix it can be fun.
Looking forward to the cupcakes. Gotta grab some more ap mix today so i can bake something.
Okay, now I have to look up “shots.” So many things to learn! Glad you’re here to teach me, Sarah. :)
xoxo Nicole
You’re absolutely right–good point. We should make our own junk food–at least it’s probably safer than the stuff in the package from what I’m reading about what’s really behind commercial packaged food. Better tasting too!
You’re scary, know that? I was watching one of those ridiculous P Farm Milano ads–you know the one–sexy nibbling- can’t- wait- to- get- my hands- on- one and then the reality hits and time to turn the channel. You would be the one to pull us through. Once again–like so many times–you fill the need and make us feel like a ‘regular’ person again–ok, before I start bawling….time to get baking! Thanks–that’s not enough–but anyway, THANKS! xoxLinda
Hi, Linda!
Funny, it seems that this P’Farm commercial is everywhere — except I haven’t seen it! If I had known it was making you sad, I would have posted this sooner! It is so all about feeling “regular,” since we are regular. If anything, we’re better than regular, since we make our own junk food, just like we’re supposed to. ;)
xoxo Nicole
I was feeling sad in the store the other day becase the Pepperidge Farm milanos were on sale. This is perfect timing. I think I will add peppermint to the chocolate to make mine Mint Milanos. YAY!!!