Looking for the perfect Halloween cookies? These thin and crispy sugar cookies celebrate Halloween in ghoulish style.
I think they look better unglazed, but they taste delicious either way. It’s a little tricky imprinting them without the dough sticking to the cutter. I used a lot of brown rice flour when rolling these out. Because this is a recipe from last year, it’s not suitable for migraine, low-sodium, or paleo diets.
Suitable for:
vegan, gluten-free diets
Not for:
low-sodium or migraine diets
You might also like:
Maple walnut spice cookies from Cooking Light
Spooky Halloween cookies from Gluten-Free Canteen
- 1 cup granulated organic sugar unbleached (200 g)
- 1/2 tsp arrowroot powder
- 1/2 tsp cream of tartar
- 1 tsp rice milk will use more
- Place the first three ingredients in your blender and blend until a fine powder.
- Using about 1/4 C. in a separate bowl, add a few drops of rice milk at a time, stirring until it reaches a thin glaze consistency.
- Brush over cookies with a pastry brush. Glaze can be colored with natural food coloring if desired.
Per cookie (if making 36):
- 97 calories
- 6 g fat
- 0 g cholesterol
- 61 mg sodium (45 mg if salt omitted)
- 14 mg potassium
- 10 g carbohydrate
- 1 g fiber
- 4 g sugars
- 1 g protein
- 11 Weight Watchers Points Plus
Store a days’ worth of cookies on a plate, uncovered. Freeze additional cookies and thaw as needed. Or store the dough in the freezer and bake them fresh. I buy certified gluten-free rolled oats from Bob's Red Mill and grind them into flour as needed in my Vitamix. If you cannot eat oats, I can't promise that another substitution will work in this recipe.
So cute!!!
Thanks Liz!