Gluten Free Witch Finger Halloween Cookies
Spooky yet fun, these gluten free witch finger Halloween cookies are just what your Halloween platter needs - the cookies are easy to make and easy to decorate!
Servings: 24 cookies
Calories: 97kcal
Ingredients
- 270 grams King Arthur Measure for Measure Gluten Free Flour Mix about 2 ¼ cups
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 12 Tablespoons vegan butter softened
- 90 grams powdered sugar about ¾ cup
- 1 large egg
- 1 teaspoon vanilla extract
- Green food coloring
- 20 almonds sliced
- 3 Tablespoons seedless raspberry jam
- Red food coloring optional
Instructions
- In a medium bowl, add the gluten-free flour mix, baking powder, and salt. Mix well. Set aside.
- In the bowl of a stand mixer, add the vegan butter and powdered sugar. Mix for 15 seconds on low speed. Stop the machine and scrape down the sides. Mix on low speeds for another 15 seconds until combined.
- Add the egg and vanilla extract to the butter mixture. Mix for 15 seconds on low speed. Stop the machine and scrape down the sides. Mix for another 30 seconds until mostly combined.
- Add 1-2 long squirts (or about 5 drops) of green food coloring to the butter mixture. Mix until combined. Add more as desired.
- Add 2 heaping spoonfuls of flour mix to the creamed mixture. Mix on low speed until combined.
- Add 2 more spoonfuls and mix again until combined.
- Add the remaining flour mix and mix until completed combined.
- Preheat oven to 350F. Place one sheet of parchment paper each on two baking pans.
- Using a 1.5 Tablespoon cookie scoop, portion 24 balls of batter onto a cookie sheet (these can be placed randomly).
- Take one ball of dough and roll it in your palm to make a 4.5 inch long 'finger.' Place each finger on the other cookie sheet, about 1-2 inches apart. Repeat with the remaining batter.
- After all fingers have been formed, place a sliced almond on the top of each one, pointy side out, so it looks like a fingernail. Press down slightly.
- Use a butter knife and make lines in the fingers to resemble knuckles.
- Bake the cookies for 10 minutes. Let them cool on the baking sheets for 2 minutes.
- If desired, add 1 drop of red food coloring to the raspberry jam to enhance the red color.
- Gently remove each sliced almond, dip it in the raspberry jam, and place it back in the same spot on the finger. Repeat with each cookie. This can be done on the baking sheet.
- Once the cookies have cooled completely, take the end of each one and dip it into the remaining raspberry jam. Place them on a serving platter and serve.
Notes
- Use room temperature ingredients.
- Measure by weight where weight is given.
- Green food coloring or gel coloring may be used.
- Make the cookie fingers about 4.5 inches long otherwise the cookies will puff while baking and not resemble fingers when baked.
- Each finger does not need to be smooth, instead bumps and curves are great.
- While you are rolling this dough, try not to handle it any more than necessary, otherwise the fingers may crack when baked - this does not impact the flavor or taste at all though!
- The cookies store very well covered at room temperature for 1 day. If they have not been dipped into the raspberry jam, 3 days.
- The cookie batter can be frozen and then defrosted.
