Easy “Witch Hat” Gluten-Free Sugar Cookies for Halloween (Edit recipe)

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Our gluten-free sugar cookie recipe is perfect for any holiday baking. It is easy to work with, and you can use this cookie dough recipe for any cutout cookie shapes you desire! These fun "Witch Hat" cookies for Halloween just require the a 2 inch cookie cutter, buttercream frosting, some sprinkles, and chocolate kisses. Perfect, easy cookies for kiddo's to make and decorate!

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PREP TIME

1 hour

COOK TIME

14 minutes

INGREDIENTS

13

Serves: 60

Ingredients

300 grams Gluten-Free All-Purpose Flour - Primal Palate, 2 1/2 cups spoon filled and leveled
1/4 tsp Himalayan Pink Salt - Primal Palate, fine salt
1/2 tsp Baking Powder
200 grams Granulated White Sugar
226 grams Butter, Unsalted, 2 sticks, softened to room temperature
2 Eggs, at room temperature
1 tsp Vanilla Extract - Primal Palate
1/3 cup Sprinkles, I used halloween nonpareils
31 Chocolate Kisses

Buttercream Frosting

226 grams Butter, Unsalted, softened to room temperature
1 tsp Vanilla Extract - Primal Palate
300 grams Powdered Sugar, 2 1/2 cups, sifted

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium size mixing bowl, sift together the flour, Himalayan salt, and baking powder.
In the bowl of your stand mixer, cream the sugar and butter together, scraping down the bowl as needed.
Beat in the eggs and vanilla over medium speed, scraping down the bowl as needed.
Add in the sifted flour to the bowl of the stand mixer, and beat again on medium-high speed until the ingredients are fully incorporated. Scrape down the bowl as needed.
Divided the dough into two parts, wrapping in plastic wrap to refrigerate prior to rolling and cutting. It’s best to wrap the dough in a flat disc rather than a round ball.
Refrigerate the dough for 1 hour prior to rolling.
Remove one portion of the chilled cookie dough from the fridge. Preheat your oven to bake at 350 degrees F. Line two baking sheets with parchment paper.
Liberally dust a clean work surface with gluten-free flour, and turn the dough out onto the work surface.
Knead the dough, adding a light dusting of flour to the top of the dough, and the work surface as needed to prevent sticking.
Dust a rolling pin with gluten-free flour, and roll the dough out to a 1/4 inch thick. Lift the dough and move it around so that it doesn't stick as you are rolling it out.
Using a 2 inch round cookie cutter, cut the dough into small circles. Transfer the cutout cookies to the parchment lined baking sheet, and repeat with the remainder of the dough.
One half portion of the cookie dough should make approximately 30 cookies using the small cookie cutter. You can make all of the cookie dough into the witch hats, or use the second portion of dough to make other shapes.
Bake the cookies in the center of the oven, on the middle rack for 14 minutes. You can bake one tray at a time, or put the second tray on a rack directly under the middle rack.
Remove the cookies from the oven, and allow to cool completely before decorating.
To make the vanilla buttercream frosting, add the butter to the bowl of a stand mixer, and add in the vanilla extract.
Using the beater blade, beat the butter and vanilla on medium speed, scraping down the bowl as needed for 3 minutes.
It's important to sift the powdered sugar so that your frosting doesn't have any clumps of sugar in it.
Sift the powdered sugar, and add the sugar in two batches.
After adding half of the powdered sugar to the bowl, beat on low speed or else the powdered sugar will go everywhere if the mixer is turned on to a higher speed.
Once the sugar has been incorporated into the butter on a lower speed, turn the speed up to medium-high to really start to whip the frosting. Scrape down the bowl several times as you beat the sugar into the butter.
Add the remaining sugar, and repeat, beating the sugar into the frosting.
It's important to scrape down the bowl and beater very well as you are making your frosting, otherwise you may end up with some plain butter mixed into your frosting.
Once all of the sugar has been incorporated into the butter, beat the frosting on medium-high speed for about 5 minutes. This will make the frosting really fluffy.
You can add any food coloring you would like to the frosting for the witch hats. I used purple.
Fit a piping bag with a 4B open star tip. Fill the piping bag with frosting.
Pipe a ring of frosting in the center of each cookie.
Sprinkle the nonpareils on the frosting, and press a chocolate kiss into the center of the frosting.
This will make the cookies look like a pointy witch hat.
Keep the cookies refrigerated if you are not serving them immediately, but serve the cookies at room temperature for ideal texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	94
Fat:	6 g
Carbohydrates:	8 g
Protein:	3 g
Cholesterol:	15 g
Sodium:	10 mg
Fiber:	0 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.