Scary Spider Cookies (Gluten-Free Recipe)
Gluten-free spider cookies with sugar cookie bodies and licorice legs are a fun and scary treat for Halloween.
60 min.prep time
1 cup sugar
1 tablespoon vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon baking powder
1/4 teaspoon salt
Black decorator sugar
Gluten-free red or black licorice laces (string),cut into 192 (1 1/2 to 2 inch) pieces, if desired
Decorator gel or frosting
Decorator candies (candy eyes, red cinnamon candies, mini chocolate-covered candy pieces, candy sprinkles, etc.), if desired
Heat oven to 375°F.
Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour blend, baking powder and salt. Continue beating, scraping bowl often, until well mixed.
Roll dough into 1-inch balls. Roll balls in black sugar to coat entire ball. Place onto ungreased cookie sheets. Bake 6-10 minutes or until set.
Immediately insert 4 licorice pieces into each cookie to form legs. Move cookies to cooling rack. Cool completely.
Add eyes by placing tiny dab of decorator gel or frosting onto cookie; gently press on candy.
Store between sheets of waxed paper in containers with tight-fitting lid.
- If necessary, poke toothpick or skewer into cookies so licorice pieces can easily be inserted for legs.
- Place black decorator sugar in a clean, dry, glass bowl. This prevents sugar from getting too greasy and allows it to stick to the dough. You may need to occasionally start with fresh sugar if sugar isn’t sticking. Do not let the sugar get wet or it will dissolve.
- Use any color decorator sugar to roll the dough balls to create a variety of bugs.
- Cute candy eyes can be found at cake decorating stores. They are inexpensive, easy to use and add the perfect touch to these cookies.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking