Girly Halloween Sugar Cookies

Halloween Sugar Cookies

These Girly Halloween Sugar Cookies are as adorable as they are delicious! Soft, chewy, and buttery, they’re the perfect gluten-free cut-out cookies for making ghost, bat, and pumpkin designs that are almost too cute to eat. Whether you decorate them with buttercream or royal icing, they’re a festive and fun treat for spooky season baking.

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 24 cookies
Cuisine: American
Course: Dessert
Calories: ~180 per cookie

Ingredients

For the Cookies:

• 3 cups all-purpose gluten-free flour (Bob’s Red Mill 1-to-1 or Bulk Barn 1-to-1 recommended)
• 1 tsp xanthan gum (omit if your flour already contains it)
• ½ tsp salt
• 2 tsp baking powder
• 1 cup unsalted butter, room temperature
• ¾ cup granulated sugar
• ¼ cup icing sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract

For Buttercream Icing (Optional):

• 1 lb (2 cups) butter, room temperature
• 4 cups icing sugar
• 1 tsp vanilla extract
• Icing gel colours (optional)
• Sprinkles (optional)

For Royal Icing (Optional):

• 4 cups icing sugar
• 3 tbsp meringue powder
• 9–10 tbsp room temperature water
• Gel food colouring
• Sprinkles (optional)

Step-by-Step Instructions

1. Prepare dry ingredients: In a bowl, sift together flour, xanthan gum (if needed), salt, and baking powder.
2. Cream butter and sugar: In a stand mixer, beat butter, granulated sugar, and icing sugar for 5 minutes until light and fluffy.
3. Add egg and extracts: Beat in the egg, then mix in vanilla and almond extracts.
4. Combine dry and wet: Gradually add dry ingredients to butter mixture, scraping down the sides between additions.
5. Form dough: Knead until it comes together in a smooth ball. Chill dough for 1 hour in the fridge or 30 minutes in the freezer.
6. Roll & cut: Preheat oven to 375°F. Roll dough between floured parchment to ¼ inch thick. Cut into ghost, bat, and pumpkin shapes using cookie cutters.
7. Bake: Place cutouts on parchment-lined baking sheets. Chill for 10 minutes before baking. Bake for 10 minutes or until edges are lightly golden.
8. Cool: Let cookies rest on baking sheet for 10 minutes, then transfer to cooling rack.
9. Decorate: Once cooled, decorate with buttercream or royal icing. Store in airtight containers between parchment layers.

Pro Tips

• No spread: Chill cutout cookies before baking to help them hold their shape.
• Flour matters: Use a gluten-free flour blend that already contains xanthan gum for the best texture.
• Make ahead: Unfrosted cookies freeze beautifully for up to 2 months. Decorate after thawing.

Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Halloween Sugar Cookies

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• Author: carlosramirez
• Total Time: 60 minutes
• Yield: 24 cookies
• Diet: Gluten-Free

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Description

Adorable and delicious gluten-free sugar cookies perfect for Halloween, featuring ghost, bat, and pumpkin designs.

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Ingredients

• 3 cups all-purpose gluten-free flour
• 1 tsp xanthan gum (omit if your flour already contains it)
• ½ tsp salt
• 2 tsp baking powder
• 1 cup unsalted butter, room temperature
• ¾ cup granulated sugar
• ¼ cup icing sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract
• For Buttercream Icing (Optional):
• 1 lb (2 cups) butter, room temperature
• 4 cups icing sugar
• 1 tsp vanilla extract
• Icing gel colours (optional)
• Sprinkles (optional)
• For Royal Icing (Optional):
• 4 cups icing sugar
• 3 tbsp meringue powder
• 9–10 tbsp room temperature water
• Gel food colouring
• Sprinkles (optional)

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Instructions

1. Sift together flour, xanthan gum (if needed), salt, and baking powder in a bowl.
2. In a stand mixer, beat butter, granulated sugar, and icing sugar for 5 minutes until light and fluffy.
3. Beat in the egg, then mix in vanilla and almond extracts.
4. Gradually add the dry ingredients to the butter mixture, scraping down the sides between additions.
5. Knead until it comes together in a smooth ball. Chill dough for 1 hour in the fridge or 30 minutes in the freezer.
6. Preheat oven to 375°F. Roll dough between floured parchment to ¼ inch thick. Cut into shapes using cookie cutters.
7. Place cutouts on parchment-lined baking sheets. Chill for 10 minutes before baking. Bake for 10 minutes or until edges are lightly golden.
8. Let cookies rest on baking sheet for 10 minutes, then transfer to cooling rack.
9. Once cooled, decorate with buttercream or royal icing. Store in airtight containers between parchment layers.

Notes

Chill cookies before baking to prevent spreading. Use a gluten-free flour blend that contains xanthan gum for best texture. Unfrosted cookies can be frozen for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American