Gluten-Free Halloween Sugar Cookies

admin Dairy-Free, Gluten-Free, Nut-Free, Recipe Leave a Comment

Say Happy Halloween with these Gluten-Free Halloween Sugar Cookies! Homemade sugar cookies are a delicious treat this holiday! How do you make really good gluten-free sugar cookie? With a really good recipe. This sugar cookie recipe has been passes down to us and adapted from our great grandmother. It’s a recipe with a little wiggle room. Meaning you must use your eye to judge dough consistency—don’t be afraid, you can do it! Know that the cookie dough is best if it rests overnight, then roll and use cookie cutters.  Next question—To frost or not to frost? We hear it often. This cookie dough is great on it’s own—no frosting needed. A pinch of sugar on top—they are beautiful, sweet and melt in your mouth. If your little ones like a little extra detail frosting can be fun, so we’ve included a link to our cookie frosting recipe for you too:-) Enjoy!

Gluten-Free Halloween Sugar Cookies
Gluten-Free Halloween Sugar Cookies
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Gluten-Free Halloween Sugar Cookies
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Passive Time
3dozen 30minutes 9-11minutes 12hours
Servings Prep Time
3dozen 30minutes
Cook Time Passive Time
9-11minutes 12hours
Ingredients
Servings: dozen
Units:
Ingredients
Servings: dozen
Units:
Method
  1. In electric mixer, cream butter and sugar - add egg yolks and vanilla.
  2. Mix 3 cups all-purpose gluten-free flour, baking powder, baking soda, salt and 1 cup tapioca flour. Add to mixture.
  3. Next in small bowl add vinegar to milk making a "sour milk". Add sour milk to cookie mix with mixer on low speed.
  4. Once combined now you need to use your eyes. Slowly add in your additional GF all-purpose flour and tapioca flour as needed to make a very soft cookie dough. You might use all the flour and tapioca or just some—it varies.
  5. Divide sugar cookie batter by scooping it out on to sheets of parchment paper. Gluten-Free Base Cookie Dough—endless possibilities
  6. Wrap each section of dough in parchment paper and chill in fridge overnight.
  7. Pre-heat oven to 350 degrees.
  8. Line 2 cookie sheets with parchment paper. Set aside.
  9. On a floured surface, using a floured rolling pin, roll out 1 package of dough mixture till it is 1/4 inch thick.
  10. Flour your cookie cutter and press. Using a spatula, transfer cookie to cookie sheet. Repeat till your cookie sheet is full. Sprinkle sugar on top**.
  11. Bake for 9-11 minutes. Cookies should be fully baked but should brown on edges. Place baked cookies cooling rack.
  12. Repeat till all cookies are made.
  13. Add frosting as you wish to decorate cookies.
  14. If you like this recipe, make sure to like us on Facebook and Instagram. Share this recipe on Google+ and Pinterest below. Drop us a line—We love to hear from you!
Recipe Notes

* egg replacer can be substituted

**If you are planning to frost DO NOT sprinkle sugar on top of cookies before baking.

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