Easy gluten free Halloween Cookies recipe and tutorial. You can use your favorite Halloween cookie cutters to make gluten free Halloween cookie cut outs or you can use an upside down drinking glass and a butter knife with this easy Halloween cut out cookie recipe!
Gluten Free Halloween Cookies
Gluten Free Cookies are my thing!
My gluten free sugar cookie recipe is my pride and joy.
The messages, and pictures, I get from those who made them for their daughter's baby shower, a friend's wedding, or for their child to bring to a birthday celebration at school MAKE MY DAY!
Since everyone loves my gluten free sugar cookie recipe so much, I wanted to show you just how fun (and easy) it is to make gluten free cut out cookies for Halloween!
I've also included a recipe option for dairy free Halloween sugar cookies and vegan Halloween Sugar Cookies.
How do you make Gluten Free Halloween Sugar Cookie Cut Outs?
My gluten free cookie recipe makes great Halloween cookie cut outs. Pull out your favorite Halloween cookie cutters!
I've found the best way to ensure that your gluten free cookie cut outs don't become misshapen as you move them to the baking sheet is to roll out the cookie dough directly on the parchment paper or silicone baking mat you will bake them on.
Roll the dough ½ inch thick, cut out with cookie cutters leaving about 2 inches between cookies, and then remove the extra dough.
Roll-out the remaining dough between two sheets of plastic wrap and cut out circle cookies, or other less detailed shapes.
How do you make Halloween Cookies without cookie cutters?
But you actually don't have to use use cookie cutters to make cute gluten free Halloween Cookies like these.
I only used one shaped cookie cutter to cut out Halloween sugar cookies. That cute little bat with glowing red eyes.
For the rest of the gluten free Halloween cookie cut outs I used a round cookie cutter (you could use a drinking glass instead) or a butter knife.
The round gluten free sugar cookies became a witch's hat, a pumpkin, a ghost, and a mummy.
I reshaped the rounds I cut for the pumpkin sugar cookies by making a small indentation with my finger on the top and bottom.
I added a small rectangle scrap to the top to become the stem. Easy peasy!
Using a butter knife, I cut a rectangle of gluten free cookie dough and then cut the rectangle into an acute triangle to be candy corn, and the top of the witch's hat.
I cut the triangles so that they fit together like a puzzle piece, or interlocking monster teeth.
One candy corn right-side-up, another candy corn upside-down, right-side-up, right-side-down...
How do you frost Gluten Free Halloween Cookies?
I didn't use any fancy decorating tools!
I made a big batch of my buttercream frosting and separated it into small disposable bowls.
(If you are making dairy free or vegan Halloween Sugar Cookies, use my fluffy vegan buttercream frosting.)
Then I grabbed all of the butter knifes from our cutlery drawer and went crazy!
Don't forget the sprinkles.
I hope my gluten free Halloween cookie recipe shows you how easy it is to bake and decorate Halloween cookies and inspires you to get into the kitchen and make your own!
If you want another Halloween twist on gluten free cookies, check out my gluten free candy corn cookies! They have gluten free candy corn in them.
Need more gluten free cookie recipes?
My newest cookbook, Gluten-Free Cookies All Year Round, has gluten free cookie recipes for every holiday and occasion!
Gluten Free Halloween Cookie Recipe:
- ½ cup butter, softened (4 oz by weight)
- 1 cup sugar (8 oz by weight)
- 2 eggs
- ¾ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons xanthan gum
- 1 ½ teaspoons vanilla extract
- 3 ¼ cups my gluten free cookie/cake flour blend (18 oz by weight)
- American Buttercream OR
- Vegan Buttercream
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar together on low-medium speed. Add the eggs and beat until smooth.
- Add the salt, baking powder, xanthan gum, and vanilla extract. Then add my gluten-free cookie/cake flour blend and mix until combined.
- Roll the cookie dough between two sheets of plastic wrap and cut out with your favorite Halloween cookie cutters, or use 3 inch round cookie cutters or a drinking glass and a butter knife as described above.
- Place cookies on a parchment paper or silicone baking sheet on a baking sheet
- Bake in your pre-heated oven for 8-10 minutes. They will still be soft but the edges will just start to look dry, and the bottom of the cookie will just be starting to brown. They won’t look done. If they look done, they are over-baked and may be burnt on the bottom. Let cool for 5-10 minutes on the baking sheet, and then remove to a cooling rack.
- Frost as desired with my American Buttercream or Vegan Buttercream.
To make your cookies dairy free or vegan use vegan butter or palm shortening (or my personal fave, half vegan butter + half palm shortening) instead of the butter and use a flax egg or your favorite egg replacer instead of the eggs.
To make a flax egg, for each egg mix 1 tablespoon ground flax meal with 3 tablespoons hot water and let it sit for 5 minutes to thicken. Since this recipe calls for 2 eggs, you will need 2 tablespoons of ground flax meal and 6 talbepoons of hot water.
My favorite commercial egg replacer is Bob's Red Mill's Egg Replacer.
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Nutrition InformationYield 36 Serving Size 1
Amount Per Serving Calories 168Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 145mgCarbohydrates 25gFiber 1gSugar 17gProtein 1g
All nutrition info is a guestimate and will vary depending on the ingredients you use.