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Gluten Free Spider Web Cookies

These gluten free spider web cookies are perfect for Halloween. If you are having a party for the holiday, you'll definitely want to make sure these cookies are on the dessert table. Kids and adults alike will love these adorable cookies!
Prep Time1 hr
Cook Time12 mins
Drying Time1 hr
Total Time1 hr 12 mins
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 423kcal
Author: Megan

Ingredients

For the Cookies:

  • 2.5 cups gluten-free flour blend
  • 1 tsp salt
  • 3/4 teaspoon xanthan gum if your flour blend does not contain it already
  • 1 cup butter softened
  • 1 cup powdered sugar
  • 2 tsp almond extract
  • 1 tsp pure vanilla extract
  • 1 egg

For the Royal Icing:

  • 4 cups powdered sugar sifted
  • 2 tbsp meringue powder
  • 5 tbsp water
  • 1 tsp pure vanilla extract
  • Wilton Gel Icing I used white, black, orange, purple, and leaf green

Instructions

For the Cookies:

  • In a medium bowl, whisk together gluten free flour blend, xanthan gum (if using), and salt. Set aside.
  • Cream butter and powdered sugar in a large bowl with an electric mixer until light and fluffy, about 2-3 minutes. 
  • Mix in egg, vanilla, almond extract and salt and beat until mixed well.
  • Gradually add in flour blend (1/2 cup at a time) and mix after each addition. Put dough in the refrigerator for an hour or so, or until the dough firms up.
  • Sprinkle your work surface and rolling pin with powdered sugar. Roll the dough out to a ¼ inch thickness.
  • Using a circle cookie cutter, cut shapes into the dough. Place cookie dough shapes on a parchment paper lined cookie sheet and place in the freezer for 10-15 minutes.
  • Then, bake cookies in the oven at 375 degrees Fahrenheit for 8-10 minutes. The cookies should not brown completely, but the edges can be slightly browned (that’s a good indication it’s done). Cool on a wire rack.

For the Royal Icing:

  • In a bowl of an electric mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder, vanilla, and water.
  • Mix for 7-10 minutes, until the ingredients are well blended and the icing has a matte finish. This is the base consistency. I usually add about 1 tsp more of water for a good outline icing (I use a 10 second rule) and add more water until I reach a 4-second icing for flood icing. This means that when you drizzle icing over the bowl of royal icing then the icing will flow back in with the rest of the icing in 4 seconds (10 second icing is the same but it will sink back in with the rest of the icing in 10 seconds). If you need to thin it out more then add more water. If you need to thicken it add more powdered sugar.

To Decorate:

  • To decorate, outline the cookies with a 10-second consistency using either a #2 or #3 tip in the color of your choice (make it the same color as your background color).
  • You can do either a circular pattern or a more weblike pattern--I did some of both. Let the outline dry for about an hour.
  • Reserve some of the thicker icing (10-second consistency) to make the spiders at the end--use one of the web colors for this.
  • Then, thin out the background icing to a 4-second consistency, as well as the icing being used for the webs all to the same consistency and put in squeeze bottles.
  • Then flood the cookies with the background color.
  • While the flood icing is still wet, use the squeeze bottles to make 3 circles of alternating colors.
  • Then with a toothpick, start in the center of the cookie and drag the toothpick out to the edge of the outline to make a weblike pattern.
  • Let dry for a few hours or overnight.
  • When the icing is dry on the cookie, using a #7 tip (or any other large circular tip) to pipe a circle with the thicker icing until it resembles the body of a circle.
  • Then using a #2 tip pipe the legs of the spider. Let the cookie sit until it is dry.

Nutrition

Calories: 423kcal | Carbohydrates: 68g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 340mg | Potassium: 9mg | Fiber: 2g | Sugar: 49g | Vitamin A: 490IU | Calcium: 23mg | Iron: 1mg