Fall is in the air, so it's the perfect time to throw together a batch of these delicious Gluten Free Halloween Cut Out Cookies! The secret is that eating these soft Halloween Sugar cookies is only half the fun! Decorating them is the really exciting part.
This soft, tender cut out sugar cookie recipe is easy to work with and tastes scrumptious. Cut out cookies are the perfect afternoon pick me up, and these Halloween cut out cookies will leave a lasting impression.
If you love cookies as much as we do, you will want to check out all of my incredible gluten free cookie recipes!
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Many holidays are spent decorating gluten free cut out cookies at my house. It's something that is relaxing and gives us time to hang out as a family. We can leave our worries behind and munch on our freshly baked goodies. Plus, it's fun to deliver a batch to friends or the kids' classmates. It's impossible to eat one of these Halloween cookies without a smile on your face.
Don't worry, if you haven't made a lot of gluten free baked goods yet, I have a guide to help you. Gluten Free Pantry Essentials and Equipment Recommendations is a fantastic guide to use along the way. I remember how much research I had to do before I felt comfortable eating gluten free. Thankfully, there are many more helpful products on the market nowadays than back then!
Are you ready to make these delicious gluten free soft Halloween cookies? First, grab some awesome Halloween cookie cutters. I used this 5 piece Halloween Cookie Cutter Set. Next, gather the ingredients you need.
I will walk you through both the gluten free sugar cookie recipe used to make these cut out cookies, then I will show you how to make the royal icing and use it to decorate these gluten free Halloween cookies.
Add your dry ingredients to a bowl and whisk to blend.
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Mix your wet ingredients in a smaller bowl then pour into the dry ingredients. Mix well. Here is where I tell you I am a bit remiss and didn't get photos of the rolled out cookie dough. I am going to list out the steps:
- Take the sugar cookie batter and wrap in plastic wrap.
- Refrigerate the cookie dough for 45 minutes until cool.
- Remove the gluten free Halloween cut out cookie dough from the refrigerator. Place on wax paper and place another piece of wax paper on top.
- Use a rolling pin to flatten and spread out the gluten free sugar cookie dough. Roll to 1/2 inch thickness.
- Grab your Halloween cookie cutters and press the cookie cutters down into the cookie dough.
- Place the cut out cookie dough shapes onto a parchment paper-lined cookie sheet and bake at 350 degrees for 8-10 minutes.
- Remove from the oven and allow to cool on a cooling rack.
Use an edible cookie marker to trace your designs out on the cut out cookies.
Next, whip up your homemade royal icing. You want your royal icing to be firm and not runny so it will hold its shape well.
How long will royal icing last?
They say royal icing can last up to 3-4 days in the refrigerator. I haven't had any leftovers to test this out yet.
Put a small amount of royal icing into a bunch of different containers. Add food coloring you want to each and mix. I used these ramekins for each color icing.
Add each colored icing into a piping bag.
This is where those lines you drew on the cookies come in handy. Pipe the icing onto a section of cookie. Use a toothpick to spread the icing to fill a section. Allow the icing to dry. this gives you the textured areas like the sections of the pumpkin.
Use your colors to decorate each cookie. Here my daughter is making a green icing leaf for her pumpkin cut out cookie.
Here is a close up to see how icing in sections works.
Adding more layers of decoration to the Halloween cut out cookies.
Someone had a little too much fun decorating the cat-shaped Halloween cookies :-). Here are answers to questions you may have in making these Halloween cookies:
Can you freeze sugar cookies?
Yes, absolutely you can freeze gluten free sugar cookies! You can frost them beforehand and then flash freeze them. After they are frozen to the touch, the cookies can be placed in an airtight container, and they will last 2-3 months. Then you can just grab a gluten free cookie here and there as needed.
How do you keep gluten free cookies from spreading?
Whenever you bake cut out sugar cookies, spreading can be a huge problem if you cut and bake them right away. You will have a lot better results if you place the gluten free Halloween cut out cookies on the baking sheet, then put it in the freezer.
I recommend just letting them sit in the freezer for around 10 minutes. This will help them stay the shapes that you want, and they are less likely to spread.
How do I keep cookie dough from sticking to cookie cutters?
I have found that the easiest and most convenient way to keep the cookie dough from sticking to the cookie cutters is by dipping the cutter in flour. Just use the gluten free flour blend you have on hand and dip the cutter in the flour then cut some cookies and repeat.
This will keep you making uniform shaped cookies and allows you to keep your sanity.
If you love this delicious cookie recipe, take a look at some of my other gluten free Halloween themed recipes:
- Fall Time Gluten Free Pumpkin Madeleines
- Halloween Candy Gluten Free Pumpkin Bundt Cake
- Gluten Free Black Velvet Cupcakes
- Spooky Gluten Free Pumpkin Cookies
Gluten Free Halloween Cut Out Cookies
- For the cookies:
- 2 cups gluten free flour blend
- 1/2 cup sugar
- 2/3 cup butter softened a lot
- 1 1/2 teaspoons vanilla
- For the royal icing:
- 3 cups powdered sugar
- 2 egg whites
- 1/2 teaspoon cream of tartar
- pinch salt
- Food coloring
- Preheat the oven to 350F degrees.
- In a bowl, add your dry cookie ingredients and whisk to blend.
- Put the wet ingredients 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.
- Make the icing!
- Using a standing mixer, add powdered sugar, egg whites, cream of tartar and 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.
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