One of the first cookies I fell in love with was covered with bright, sparkly sugar crystals. It was also the first cookie that I mastered when I started baking gluten free. Funny how that works.

What’s better than a sugar cookie? Nothing, really. I can’t think of a sweeter way to bake up some Halloween fun.

Gluten Free Sugar Cookies

Combine the following ingredients in a large bowl:

1 and 1/2 cups gluten free flour

1 and ½ teaspoons xanthan gum

½ teaspoon cream of tartar

½ teaspoon baking soda

1/8 teaspoon salt

Then add in and mix until crumbly:

½ cup Spectrum organic shortening

In large cup combine the following, then add to large bowl:

1 egg

½ cup sugar

1 teaspoon pure vanilla extract

Let dough rest in fridge for about an hour. Then roll out using powdered sugar to keep dough from sticking to work surface. Cut into shapes as needed. For pumpkins below, use a pastry brush to moisten unbaked cookies lightly with water. Then sprinkle with sugar. It’s the same principle as using an egg wash, only with water. Press chocolate chips into the dough slightly to make faces on the pumpkins. Bake for 10 minutes at 350 degrees.

Decorate plain sugar cookies to look like skeletons by using royal icing. Let chocolate layer dry completely before applying white icing.

Royal icing for decorating

4 cups powdered sugar

3 tablespoons meringue powder

6 tablespoons hot water

1/2 teaspoon pure vanilla extract

Beat all ingredients in large mixer bowl for about 5 minutes at low-speed. If icing is too thick for your needs, add a few drops of warm water and mix well.

Chocolate royal icing for decorating

3 2/3 cups powdered sugar

1/3 cup Dutch-process cocoa

3 tablespoons meringue powder

6 tablespoons hot coffee

1/2 teaspoon pure vanilla extract

Beat all ingredients as directed above for royal icing.

Too scary? Take a look at some other favorite cookie recipes.

– Linda