Gluten-Free Halloween Sugar Cookies
These Gluten-Free Halloween Sugar cookies boast a chewy, soft, grain-free, dairy-free sugar cookie, EASY-to-work-with cut out dough, and are topped with dairy-free buttercream.
Ingredients
For the cookies:
- 200 grams dairy free butter
- 200 grams granulated sugar
- 2 egg yolks
- 240 grams almond flour
- 150 grams tapioca flour
- 2 teaspoon almond extract
- 1.5 teaspoon baking powder
- 1.5 teaspoon xanthan gum
For the frosting:
- 150 grams dairy free butter
- 270 grams powdered sugar
- 1 teaspoon almond extract
Instructions
To prepare the cookies:
- Preheat your oven to 350.
- Using a fork (may favorite) or a mixer on low speed, cream together your butter and sugar until nice and creamy.
- Then, add in the egg yolks and almond extract, and mix again until creamy and well incorporated.
- Next, add in your dry ingredients and mix until the dough comes together and is holding its shape.
- Line a freezer safe cookie sheet with parchment paper and sprinkle on some tapioca powder to the center of the paper. Turn out the dough onto the parchment paper and sprinkle on a tad more tapioca flour to the top. Press down slightly into a disk shape. Place in the freezer for about 6 minutes, then remove.
- Place another piece of parchment paper on top of the dough and gently roll it out until the dough is evenly about ¾ cm to 1 cm thick. When in doubt, err on the side of being thicker than not. Thin sugar cookies are sad and difficult to maneuver.
- Cut out your desired shape of cookies and place the cutout cookies on a separate parchment paper lined cookie sheet. Place your cutout cookies in the oven and bake for 9-10min until JUST slightly starting to lightly brown. Light sugar cookies= the best sugar cookies. You do not want your sugar cookies to “brown”.
- Roll up the scraps, pat into a disk, and place back in the freezer for a few minutes. Repeat as necessary until all the dough is used.
- Allow the cookies to cool completely before frosting. Store the cookies in the fridge in an airtight container.
For the frosting:
- By hand, or with a mixer on low speed, cream the butter until smooth.
- Then, add in the powered sugar and almond extract and cream together until smooth and creamy. I have found the most success with dairy-free buttercream when mixing by hand.
- For decorating these cookies, I divided the frosting into 3 small bowls then added black food coloring to one, orange food coloring to one and left one plain. I use gel food coloring as it is the most pigmented and doesn’t add unnecessary moisture to the frosting.
- Place in the refrigerator until ready to use.