Gluten Free Halloween Cookies Recipe
These gluten-free Halloween cookies are buttery, soft in the center, and just the right amount of sweet. They’re perfect for cookie cutters and hold their spooky shapes without spreading.
Equipment
- Mixing bowls (1 large, 1 medium)
- Hand mixer or stand mixer
- Rolling Pin
- Halloween cookie cutters
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
Dry:
- 2 ¼ cups gluten-free all-purpose flour with xanthan gum
- ½ tsp baking powder
- ¼ tsp salt
Wet:
- ¾ cup unsalted butter softened
- ¾ cup cane sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract optional
Decorating
- Naturally colored icing or royal icing
- Sprinkles ensure gluten-free
- Melted dark or white chocolate
- If you enjoy experimenting with wholesome flours try subbing part of the flour with almond or oat flour as explained in this Greek Yogurt Almond Flour Cookie Dough post.
Instructions
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy (2–3 mins).
- Add egg, vanilla, and almond extract; beat to combine.
- Slowly mix in the dry ingredients until a soft dough forms.
- Divide the dough into two disks. Wrap in plastic and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out dough on lightly floured surface (¼ inch thick). Cut shapes with Halloween cookie cutters.
- Place on baking sheets and bake for 8–10 minutes or until edges are just golden.
- Cool on the pan for 5 minutes, then transfer to wire racks. Decorate once fully cooled.
Notes
For best results, use a 1:1 gluten-free flour blend with xanthan gum.
Avoid overbaking—cookies firm as they cool.
You can freeze the dough or the baked cookies. Wrap tightly and store for up to 2 months.
Try decorating with naturally dyed icings—more on that in our dairy-free and gluten-free desserts feature.