The perfect gluten free Halloween cookies to get your holiday started off right. A buttery sugar cookie paired with matcha tea for the monster green coloring!
Rejoice! It is almost the best time of year for those of us who love fall and Halloween! I mean who doesn't love the crispy fall air, beautiful leaves, and cozy fires at night?
Now you can rejoice even more because you have found the most perfecto Halloween treat for all your gluten free Halloween needs!
Everyone will absolutely love the way these gluten free monster cookies look, but once they bite into their perfect buttery sugar cookie taste, they will be back for more.
What if I don't like matcha?
First, the matcha is not an overwhelming taste. They are a tad earthy but it really goes with the sugar cookie well. And to prove how much they don't taste like too much matcha my 10 and 11 year olds ate these without a peep of "these taste funny" or "what's in these".
They ate them up and asked for more. Because, who can resist a green cookie with tons of eyeballs.
Still not convinced? Just use green food coloring for your green color and you still have a gluten free Halloween cookie.
What matcha should I use?
It is best to use a high quality ceremonial grade matcha tea powder. I love Matcha Is for Lovers, matcha tea. If you love supporting nice people, with a small start up business then head on over there.
The tea is exceptional and mixes better than any matcha tea I have ever tried. Their tea is what I used in these cookies.
But, just so you know, any matcha powder will work.
Expert Tips and how to store these gluten free Halloween cookies
If you follow the below tips, these will be the easiest sugar cookies you have ever worked with. You know those sugar cookie recipes that fall apart or stick to everything? Well this recipe is not like that.
- You need to chill the dough. If you want a dough that is easy to work with and not sticky, chilling is a must. If you choose to ignore this step, your cookies may change shape with baking, and will be harder to work with when rolling out.
- Use parchment paper to roll the cookies on instead of flouring a work surface.
- Be sure to divide the dough in half. Keep half in the fridge while you are working with the other. You will get 6.5 cookies out of each dough half. This will help you gauge how thick you should roll it out.
- Roll the cookies out to about ¼" thick. The first time you roll it out you will be able to get 3 cookies cut out before needing to re roll. The next times you will get 1 cookie and then need to re roll, and repeat 2 more times and then move on to your next dough ball in the fridge.
- Do no place cookie dough on a warm or hot cookie sheet.
The most important thing to know about storing these cookies is to keep them out of the sunlight!
I made these cookies and then set them wrapped up by a window for the next day to photograph. Well that next day was very sunny and the cookies that were exposed to the sunlight faded on the top.
So lesson learned, store in a place that has no direct sunlight or you will end up with faded green cookies.
Otherwise, you can store in an airtight container at room temperature. These also freeze well after baked.
First things first, I really love and appreciate when you come back and rate the recipes. It means a ton to me and really helps me out 🙂 Second! Have you joined me on IG yet? Come on over and follow along @sweetrusticbakes and tag me in your recipes you make!Print