Fall is in the air, so it is the perfect time to make a batch of these Gluten Free Halloween Cut Out Cookies! These homemade sugar cookies are made with just a few simple ingredients, including gluten free flour, sugar, butter, an egg, and vanilla. The cookie dough cuts cleanly and doesn’t fall apart using cookie cutters, and I share lots of step-by-step photos and instructions to show you how to decorate these cookies with royal icing.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This gluten free cut out sugar cookie recipe is the only recipe I use when I want to use cookie cutters. The dough holds up to using cookie cutters; it has delicious flavor and is fun to decorate. I share all my tips, and I include lots of photos to walk you through decorating cookies with royal icing. Naturally nut-free, with a dairy-free option.
At my house, we spend many holidays decorating gluten-free cut-out cookies. It is a great way to spend time together and be creative. You can use any cookie cutters you like, and this recipe works for any holiday! I show you how to make and design these cookies like a pro.
This is my family’s go-to cut-out gluten free sugar cookie recipe because it always works. These buttery cookies are slightly crisp on the outside and soft on the inside. We use it to make these Gluten Free St. Patrick’s Day Cookies, these Gluten Free Valentine’s Cookies, and these Gluten Free Easter Cookies.
If you love to bake, be sure to check out my Gluten Free Baking Tips so that your baked goods turn out great. If you prefer a chocolate cookie, try these Gluten Free Skeleton Cookies. Find more recipe inspiration with these Gluten-Free Halloween Treats.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using my two favorite go-to gluten free flour blends, King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. That doesn’t mean others will not work; I just have not tested other flours, and I cannot guarantee the recipe will work if you use different mixes. If you use a different blend, watch the moisture in the cookie dough. Every flour blend varies and has a different starch-to-grain ratio. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Binder – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- Cream of Tartar – This is important for royal icing to give the icing structure. It also stabilizes the egg white.
- Butter – Use unsalted butter. To make these gluten free Halloween cookies dairy-free, use vegan butter.
- Eggs – Use large eggs. The egg helps these cookies hold together so they don’t fall apart when using cookie cutters.
- Pure Vanilla Extract – Use real vanilla extract, not imitation. It makes a huge difference in flavor.
- Food Coloring – You can use regular or more natural food coloring. Use liquid or gel food coloring.
How to Make Gluten-Free Cut Out Sugar Cookies for Halloween (Step-By-Step)
Grab some Halloween cookie cutters. I used this Halloween Cookie Cutter Set. Next, gather the ingredients you need.
Step 1: Add the gluten free flour blend, sugar, and salt to a large
Step 2: Mix the partially melted butter, vanilla, and egg in a smaller bowl, then pour the wet ingredients into the dry ingredients.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use affects the batter’s moisture. If your cake batter is too runny, add more flour; if it is too thick, add more liquid.
Step 3: Mix well to form a thick cookie dough. (It should not be crumbly, though!) Wrap the sugar cookie dough in plastic wrap. Refrigerate the cookie dough for 45 to 60 minutes until cold. This also helps remove grittiness from the flour blend by allowing the rice flour to soften.
Step 4: Use a rolling pin to flatten and spread the gluten-free sugar cookie dough. Roll to 1/2 inch thickness. Use your Halloween cookie cutters to press into the dough. Place the cutout cookie dough shapes onto a parchment paper-lined
Bake the cookies at 350º F for 10 to 12 minutes, depending on the size and thickness of the cookies. Remove from the oven and allow to cool on a cooling rack. Do not decorate the cookies until they are fully cooled.
Step 5: Trace the areas where you will use the royal icing and the areas where you will use different colors. Use an edible cookie marker to trace your designs on the cut-out cookies. (That marker will be the best $2.89 you have ever spent if you love to decorate with royal icing!)
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Because you are tracing the design with an edible marker, you do not need a separate stiff icing for the outline like some royal icing methods use. One consistency does the whole job: firm enough to hold its shape, but soft enough to spread with a toothpick.
Step 6: Add the royal icing ingredients to a standing mixer with a whisk attachment. Whip your homemade royal icing on low speed. Gradually increase the speed. You want your royal icing firm, not runny, so it holds its shape well. The icing should hold a peak rather than sliding back into itself.
How To Decorate Cookies With Royal Icing:
Step 1: Grab some of these ramekins. I like to use them to keep the royal icing colors separate. Put a small amount of royal icing into several containers. Add the food coloring you want to each and mix.
Step 2: Add each colored icing into a piping bag. You do not need a frosting tip. Snip a small corner so a tiny amount of icing comes out.
👀 Sandi Says: Don’t cut too much off the end of the piping bag, or your royal icing will come out too thick and too fast.
Step 3: This is where those lines you drew on the cookies come in handy. Pipe the icing onto a section of the cookie. Use a toothpick to spread the icing to fill a section. The lines help you know where to put the royal icing.
Step 4: Use your colors to decorate each cookie. My daughter is making a green icing leaf for her pumpkin cut-out cookie here.
Step 5: Allow the icing to dry. Royal icing dries pretty quickly; usually, it is dry to the touch in 15 to 20 minutes. Then, you can start the next section. This gives you textured areas like the sections of the pumpkin.
Step 6: Here is a close-up to see how icing in sections works. Let sections dry, then fill another section. This will help give shape to your cookies. Adding more layers of royal icing and decoration to the Halloween cut-out cookies.
Cut-Out Cookies Baking Tips:
Cut-out cookies spread for many reasons. Here are a few ways to fix it. Take a look at these tips to prevent this from happening:
- Chill the dough. I know you are probably ready to eat your cookies, but chilling the dough makes them less likely to spread.
- Use a cooled cookie sheet when baking. Don’t put cookie dough on a hot cookie sheet, or the cookies won’t turn out. They start baking immediately, and it messes with their shape. Use a couple of sheets and rotate them out when making large batches of cookies.
- Don’t let the baked cookies sit on the pan too long. After baking, only let them sit on the baking sheet for up to 5 minutes. Otherwise, the pan will still be hot and keep baking them.
Frequently Asked Questions:
Royal icing will last up to 3 to 4 days in the refrigerator.
Yes, you can freeze gluten free sugar cookies! You can frost them beforehand and then flash-freeze them to set the royal icing. After they are frozen to the touch, place the cookies in an airtight container; they’ll last 2-3 months. Then you can grab a gluten free cookie here and there as needed.
I have found that dipping the cutter in flour is the easiest and most convenient way to keep the cookie dough from sticking to the cookie cutters.
Just use the gluten free flour blend on hand and dip the cutter in the flour, then cut some cookies and repeat. This will help you make uniform-shaped cookies and keep your sanity.
Yes, natural food coloring works just as well for the royal icing.
More Gluten Free Halloween Recipes:
If you love cookies as much as we do, you will want to check out all of my incredible gluten free cookie recipes! These Gluten Free Halloween Cookie Mix Jars make nice fall hostess gifts.
- Fall Time Gluten Free Pumpkin Madeleines
- Gluten Free Pumpkin Bundt Cake
- Gluten Free Black Velvet Cupcakes
- Gluten Free Mummy Wrapped Hot Dogs
- Fluffy Gluten Free Halloween Whoopie Pies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Halloween Cut Out Cookies (Includes Royal Icing Recipe)
Ingredients
- 2 cups gluten free flour blend
- 1 teaspoon baking powder aluminum-free!
- ½ cup cane sugar
- ⅔ cup unsalted butter softened a lot
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 3 cups powdered sugar
- 2 egg whites
- ½ teaspoon cream of tartar
- pinch salt
- Food coloring
Equipment
- Cookie Cutters
- Rolling Pin
Method
- Preheat the oven to 350º F.
- Add 2 cups gluten free flour blend, 1 teaspoon baking powder, 1/2 cup cane sugar, and a pinch salt and whisk to blend.
- Put 2/3 cup unsalted butter (partially melted),1 large egg, and 1 1/2 teaspoons pure vanilla extract into a smaller bowl and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix.
- Wrap the dough in plastic wrap.
- Refrigerate the cookie dough for 45 minutes.
- Remove from the refrigerator and place the dough on wax paper. Place another piece of wax paper on top.
- Use a rolling pin to roll out the dough until it is 1/2 inch thick.
- Take your favorite cookie cutters and cut out cookies.
- Place the cut out cookies on a parchment-lined cookie sheet and bake for 8-10 minutes.
- Remove from the oven and cool on a cooling rack.
- Using a standing mixer, add 3 cups powdered sugar, 2 egg whites, 1/2 teaspoon cream of tartar, and a pinch of salt.
- Turn the mixer on SLOW. (If you turn it on too fast, it will explode sugar everywhere!)
- Slowly mix the icing for 9 minutes until it becomes somewhat fluffy and thick.
- Decorate your cookies, don't forget to let each color icing dry before adding another color, otherwise, the colors can run together.
- * See the recipe post for photos and instructions on how to decorate with royal icing.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others won’t work; I just haven’t tested other flours. If you use another blend, keep an eye on the moisture. If the dough is too wet, add more flour. If the dough is too dry, add more melted butter.
- If your gluten free flour blend doesn’t contain a binder such as Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
Private Notes
Tried this recipe?
Let us know how it was!
This post was updated from an older October 2019 post with more detailed directions.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Just one non-cookie question, Sandi: Where did you find that black cauldron bowl? Thanks!
Hi Melanie, I believe I responded via FB, but I found them at Goodwill several years ago.
Hello. I have been trying different gluten free sugar cookie recipes and they are not easy to get right. I used the king arthur flour. I ended up adding an egg white to the batter and a bit more butter to get the dough to stick together – or else it was just crumbles. The way that you make your royal icing (eggs instead of milk or water) gives a nice consistency but i am not fond of the taste. At any rate, these are one of the best recipes i’ve tried for gluten free. So kudos to you!!! and thanks for sharing!
Do you know if using colored sugar sprinkles before baking will work for this recipe?
Hi Jill, they are sugar and will melt a bit if you use them before baking.
The dough would not come together at all for me until I added 1 egg mixed with 1 tablespoon of water …
With only the butter and dry mix it was the consistency of almond meal and would not bing
Can I ask what gluten free flour blend you used? Did you scrape the top of the measuring cups to make sure the flour amount was exact? I haven’t needed to add an egg so I wanted to brainstorm with you.
Only liquid ingredient is butter? No eggs or milk?
That is correct Patti 🙂