Halloween sugar cookies are FUN! The colours, sprinkles, all the holiday shapes make them impossible not to love. It’s difficult to have a sugar cookie without the sugar… but we can improve them by ditching the oils, butter, nut butters, etc. Behold the banana! It gives the cookie moisture and helps hold them together nicely for rolling. Plus, your cookies have a yummy banana flavour.
Food colouring is filled with weird chemicals so let’s try our best to stay away from them especially when we can figure out a replacement. Hello carrot juice! I used a couple drops of carrot juice in the icing sugar to create vibrant orange coloured pumpkins. Plus, you get a little extra beta carotene with every crunch! Ha!
Ingredients For Halloween Sugar Cookies
- halloween cookie cutters
- rolling pin
Let’s Make Some Sugar Cookies
Add in gluten free flour (I used Robin Hood), powdered sugar, salt and baking powder.
Add in wet ingredients: a mashed up banana, vanilla, maple syrup and plant milk.
I just get in there with my hands to mix everything until it forms a ball. The dough should feel slightly moist and come together in a ball.
Roll out dough and use fun halloween cookie cutters. Bake in oven 350 for 10 minutes (my bat shapes were quite small so they took less time to bake). Remember sugar cookies should NOT turn brown! Sometimes I forget this important tidbit when I check on them in the oven and end up over baking them.
Carrot Icing Time
I used leftover carrot juice from breakfast for the icing. Slowly add 1 tbsp at a time of carrot juice to 1 cup of icing sugar until desired consistency.
How to Make Chocolate Bat Sugar Cookies
Melt chocolate chips in the microwave for 30 seconds at a time. Stir often. Dip bat sugar cookies into the melted chocolate and place candy eyes on.
I hope you enjoy these pumpkin sugar cookies as much as my family does. If you enjoyed this recipe check out my chocolate cake or pumpkin pie for more dessert ideas. Happy Halloween!
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