The scariest and greenest gluten free Halloween Cookie! These matcha monster Halloween cookies are a fun kid friendly treat for your favorite fall holiday!
- 1½ cups gluten free flour (use a 1-1 gluten free flour with xanthan gum and use a "spoon and level" method to measure)
- ½ cup (1 stick) unsalted butter, room temperature
- 1 tsp vanilla extract
- 3/4 cup granulated white sugar
- 1/4 tsp salt
- 1 large egg, room temperature
- 1 tsp baking powder
- 1 tablespoon of matcha tea powder
- 1 package of candy eyes (see note)
- Preheat your oven to 375°. Prepare two- three large cookie sheets with parchment paper. (see notes)
- In a stand mixer or hand mixer, cream together your sugar and butter . Cream until the mix becomes pale and smooth. Once smooth, add in your egg and vanilla.
- While that is creaming together, in a separate bowl whisk together your flour, salt, baking powder and matcha tea powder.
- Once your butter and eggs have creamed together, turn the mixer down and slowly add your flour in about 1/2 cup at a time. Once all flour has been added, mix until just combined being sure to scrape the sides of the bowl if needed.
- Remove the cookie dough from the bowl and form into a round ball. Divide the dough ball in half and place each half in plastic wrap.
- Chill dough balls in the refrigerator for 1 hour, up to overnight.
- When you are ready to make your cookies remove only one dough ball at a time. Remove from plastic wrap, place on parchment paper to prevent sticking, and use a rolling pin to roll the dough out until it is even and 1/4 inch thick. You want the dough to be thick. (see notes)
- Using a 2 1/2 inch diameter round cookie cutter or biscuit cutter, cut the dough by pressing the cookie cutter into the dough and moving back and forth slightly to ensure a clean cut. Place cookie dough onto prepared cookie sheet, leaving 2 inches between each cookie. You will need to re-roll the dough and continue cutting until it is all used up. Once the first dough roll is used you can remove the other dough out of the fridge and proceed in the same steps.
- Place desired amount of candy eyes on cookies. See notes for tips.
- Bake at 375° for 9 minutes. All ovens are different, you do not want to over bake. The cookies will begin to wrinkle on top and the bottoms of the cookies will start to become lightly golden when finished baking.
- Cool on baking sheet for 3-5 minutes then remove with spatula and cool on a cooling rack the remainder of the way. See notes about eyes.
- You can freeze these cookies after baking and cooled or store in an airtight container at room temperature out of sunlight.
- If you do not have multiple cookie sheets, be sure to let the cookie sheets cool down before placing the cookie dough on them between each baking round.
- Spoon and level your gluten free flour when measuring, do not scoop out of bag
- Each dough half will re roll three times. At a 1/4 inch thickness the first time you will get three cookies then re roll, then get one cookie then re roll (repeat two more times)
Candy Eyes Tips
- You can use any sized candy eyes you prefer. But you need to know a few things!
- Some of the small candy eyes start to melt by the end of the baking. This actually looks fun for the Halloween. But if you do not want that to happen you can do what I did, which was just stick another small eye on top of any that melted during baking. You will need to do this right out of the oven.
- Or you can wait until finished baking and add the eyes with dots of frosting on the back.
- I found my eyes at Michael's
- Prep Time: 10
- Cook Time: 9
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten free halloween cookies, halloween, halloween cookies, monster halloween cookies, gluten free halloween cookies