Description
Adorable and delicious gluten-free sugar cookies perfect for Halloween, featuring ghost, bat, and pumpkin designs.
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)
Instructions
- Sift together flour, xanthan gum (if needed), salt, and baking powder in a bowl.
- In a stand mixer, beat butter, granulated sugar, and icing sugar for 5 minutes until light and fluffy.
- Beat in the egg, then mix in vanilla and almond extracts.
- Gradually add the dry ingredients to the butter mixture, scraping down the sides between additions.
- Knead until it comes together in a smooth ball. Chill dough for 1 hour in the fridge or 30 minutes in the freezer.
- Preheat oven to 375°F. Roll dough between floured parchment to ¼ inch thick. Cut into shapes using cookie cutters.
- Place cutouts on parchment-lined baking sheets. Chill for 10 minutes before baking. Bake for 10 minutes or until edges are lightly golden.
- Let cookies rest on baking sheet for 10 minutes, then transfer to cooling rack.
- 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