Gluten-free Spider Cookies for Halloween (Edit recipe)

My gluten-free sugar cookie recipe is the only recipe you need to make delicious and fun holiday cookies! I had half a batch of dough in the freezer, so I quickly baked up some cute spider cookies for Halloween using mini chocolate peanut butter cups, melted chocolate chocolate for the legs, and candy eyes. These cookies are fun to make, and so delicious to eat!

1 hour and 30 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	426
Fat:	20 g
Carbohydrates:	53 g
Protein:	5 g
Cholesterol:	15 g
Sodium:	74 mg
Fiber:	1 g
Sugars:	46 g
Calculated per serving.

by Primal Palate

Serves: 30

Ingredients

300 grams Primal Palate Gluten-free All-Purpose Flour, (2.5 cups spooned and leveled)
1/4 tsp Himalayan Pink Salt
1/2 tsp Baking Powder
216 grams Granulated White Sugar, (1 cup)
226 grams Unsalted Butter, (2 sticks), softened to room temperature
2 Eggs, room temperature
1 tsp Pure Vanilla Extract
3/4 cup Granulated White Sugar, for rolling the cookies

Cookie toppings

30 whole Trader Joe's Milk Chocolate Peanut Butter Cups
60 whole Candy Eyes
1 cup Semi-Sweet Chocolate Chips, melted and cooled so that it is not overly runny

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Process

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

Start by making the cookie dough. This recipe will make approximately 30 cookies using the entire batch of dough. You can use half the dough if you would like, and save the other half in the freezer.
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.
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 any dough you plan to save for later or freeze in plastic wrap. It’s best to wrap the dough in a flat disc rather than a round ball. If you are using the entire batch of dough, you can skip this step.
If you plan to make cutout cookies with some of this dough, wrap that portion in plastic wrap and flatten into a disk, and refrigerate for 1 hour before use.
Pour the 3/4 cup of granulated sugar for rolling the cookies in into a shallow bowl.
For the dough for the spider cookies, use a cookie scoop (#50 disher) to portion the dough. Roll the dough you scoop into a ball in your hands, then roll in the granulated sugar to coat the outside, and place on a parchment lined baking sheet 2 inches apart.
Once you have rolled all the dough into balls, cover with plastic wrap and place in the fridge for 1 hour.
Preheat your oven to bake at 375 degrees.
Place one sheet of cookie dough into the oven on the middle rack to bake at 375 for 15 minutes.
Remove the sheet of cookies from the oven, and place another baking sheet of cookies in the oven to bake for 15 minutes if you have multiple baking sheets of cookies.
Allow the cookies to cool for 3 minutes before pressing the peanut butter cups into the center. You want the cookie to be cool enough that it wont completely melt the peanut butter cup, but not too cool that the cookie breaks when you press the peanut butter cup into the center.
Place a peanut butter cup into the center of each cookie.
Melt the chocolate chips on half power in the microwave for 1 minute, and stir until smooth.
Allow the chocolate to cool to room temperature, and then transfer to a piping bag fitted with a very small round piping tip.
Pipe the chocolate on to the cookies to look like the spider legs, and then pipe two dots of melted chocolate on the top of the peanut butter cup to adhere the candy eyes to the peanut cup.
Allow the chocolate to set so the eye's are secured to the cookie, and then enjoy!