Halloween Cut Out Cookies – Gluten Free, Vegan
These gluten free and vegan Halloween cut out cookies taste amazing and are super easy to make! They are the perfect treat to make for Halloween!
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I love making cut out cookies for every Holiday. It’s a fun tradition that my whole family enjoys!
These gluten free and vegan Halloween cut out cookies use my standard cut out cookie recipe, but are cut and decorated in super cute Halloween shapes!
My daughter picked out these awesome cookie cutters off of Amazon. You can grab a set of your own if you don’t already have some. Just click the image below.
Keep in mind, these cookie cutters a little smaller than a lot of cookie cutters I have used in the past. So if you are wanting to get a lot of detail in your decoration, I recommend getting larger cookie cutters like these.
So let’s talk about how you make them!
VEGAN AND GLUTEN FREE CUT OUT COOKIE RECIPE INGREDIENTS:
To make these Halloween cut out cookies, you will need:
For the gluten free cut out Cookies:
- Vegan butter, softened: I use “Earth Balance Soy Free Vegan Buttery Sticks”
- Powdered sugar or substitute: I use “Swerve” brand sweetener
- Maple syrup
- Vanilla
- Gluten free all purpose flour: I use “Better Batter“
- Dash of salt
For the Icing:
- Powdered sugar or substitute: I use “Swerve” brand sweetener
- Dairy free milk of choice: I use “So Delicious Unsweetened Coconut Milk”
- Vanilla
- Food coloring
HOW TO MAKE GLUTEN FREE AND VEGAN CUT OUT COOKIES:
- Preheat oven: to 350°F.
- Mix dough: In a stand mixer with a paddle attachment, beat the vegan butter until creamy. Add in the maple syrup, vanilla, and powdered sugar and mix until smooth. Add the flour and salt to the mixer and mix until a dough is formed.
- Chill dough: Wrap the dough in a piece of plastic wrap and place in the refrigerator for 10 minutes.
- Roll out dough: Unwrap the dough and transfer it to a piece of parchment paper. Roll out the dough to the desired thickness. These cookies do not spread or rise so however thick you roll out the dough is how thick the cookies will be. I typically roll mine out to about 1/2″.*
- Cut shapes: Use your favorite cookie cutters to cut the dough into the desired shapes. Place the cookies on a sheet tray lined with parchment paper.
- Bake: 15-18 minutes or until the edges are lightly browned.
- Prepare Icing: Combine the powdered sugar, 2 tbsp of milk, and vanilla in a bowl and stir to combine. Divide the icing into different bowls depending on how many colors you want.
- Mix in food coloring: Add the food coloring and mix until the icing is a solid color. Add more milk a tsp at a time until you have reached your desired frosting consistency. If the icing is too thin, add more powdered sugar until it’s the desired consistency.
- Decorate cookies: If you are dipping the cookies into the frosting, place a piece of parchment paper on a sheet tray and set a cooling wrack on top of it (to catch excess frosting that drips off). Dip the cookies into the frosting and set on the cooling wrack. Otherwise, pipe the frosting onto the cookies. I like to use these squeeze bottles to pipe on frosting. Optionally add sprinkles while the frosting is still wet.
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Halloween Cut Out Cookies – Gluten Free, Vegan
- Prep Time: 1 hr
- Cook Time: 15 min
- Total Time: 1 hr 15 min
- Yield: 24 1x
Description
These gluten free and vegan Halloween cut out cookies taste amazing and are super easy to make! They are the perfect treat to make for Halloween!
Ingredients
Scale
For the Cookies:
- 1 cup vegan butter, softened (I use “Earth Balance Soy Free Vegan Buttery Sticks”)
- 1/2 cup powdered sugar or substitute (I use “Swerve” brand sweetener)
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 1/4 cup Gluten free all purpose flour ( I use “Better Batter“)
- Dash of salt
For the Icing:
- 1 1/2 cup powdered sugar or substitute ( I use “Swerve” brand sweetener)
- 2–2.5 tbsp. dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
- 1/2 tsp vanilla
- Food coloring
Instructions
- Preheat the oven to 350°F.
- In a stand mixer with a paddle attachment, beat the vegan butter until creamy. Add in the maple syrup, vanilla, and powdered sugar and mix until smooth. Add the flour and salt to the mixer and mix until a dough is formed.
- Wrap the dough in a piece of plastic wrap and place in the refrigerator for 10 minutes.
- Unwrap the dough and transfer it to a piece of parchment paper.
- Roll out the dough to the desired thickness. These cookies do not spread or rise so however thick you roll out the dough is how thick the cookies will be. I typically roll mine out to about 1/2″.*
- Use your favorite cookie cutters to cut the dough into the desired shapes. Place the cookies on a sheet tray lined with parchment paper.
- Bake for 15-18 minutes or until the edges are lightly browned.
- To make the frosting, combine the powdered sugar, 2 tbsp of milk, and vanilla in a bowl and stir to combine. Divide the icing into different bowls depending on how many colors you want.
- Add the food coloring and mix until the icing is a solid color. Add more milk a tsp at a time until you have reached your desired frosting consistency. If the icing is too thin, add more powdered sugar until it’s the desired consistency.
- If you are dipping the cookies into the frosting, place a piece of parchment paper on a sheet tray and set a cooling wrack on top of it (to catch excess frosting that drips off). Dip the cookies into the frosting and set on the cooling wrack. Otherwise, pipe the frosting onto the cookies. I like to use these squeeze bottles to pipe on frosting.
- Optionally add sprinkles while the frosting is still wet. I use gluten free and vegan sprinkles from “Sweetapolita”
Notes
The thinner you make the cookies, the crispier they will be. You may need to adjust your cooking time depending on the thickness of the dough.
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