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1
Preheat oven to 350u00b0F. Line rimmed baking sheet with parchment paper.
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2
Whisk together white rice flour, cornstarch, sweet rice flour, baking powder, xanthan gum, and salt. Set aside.
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3
In bowl of stand mixer, cream together butter and sugar for one minute. (Use medium speed with a stand mixer, or high speed with a hand mixer.) Add eggs one at a time. Mix for about 25 seconds between each egg addition. After the last egg is added, stop mixer. Scrape sides and bottom of bowl. Turn mixer back on to medium speed and mix for an additional 30 seconds.
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4
Add half the dry ingredients to butter-egg mixture. Blend for 30 seconds. Add half the milk and mix for 30 seconds. Repeat with dry ingredients and milk. Adding the extracts along with the last addition of milk.
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5
Drop batter, about 1/2 cup each, onto prepared baking sheet. Space cookies about 3 inches apart.
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6
Bake for 20-25 minutes or until golden brown and puffy. Remove cookies from the baking sheet and place on a wire rack to cool.
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7
While the cookies cool, prepare the buttercream. Cream together confectioners' sugar and butter. Add milk, cream until fluffy. Divide icing into two bowls. Add cocoa powder to half of the buttercream. Stir until smooth. If needed, adjust the consistency of the chocolate icing with additional milk.
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8
Spread cooled vanilla buttercream over half of each cookie and chocolate over other half. Depending on how generous you are with icing your cookies, you might have some icing left over.
