Jack o lantern sugar cookies
Jack-o’-Lantern Sugar Cookies (Gluten-Free, Grain-Free)
With Halloween right around the corner, there’s no better time to bake these Jack-o’-Lantern Sugar Cookies! Inspired by the classic, overly-sprinkled pumpkin cookies you find in grocery stores, these are a fun, healthier twist on a favorite. Plus, they’re grain-free, dairy-free, and perfect for a no-frosting, no-mess project with the kiddos.
Not only are these cookies festive and easy to make, but they also use wholesome ingredients like almond and coconut flours, so they’re a treat you can feel good about. The best part? That vibrant orange sugar topping makes them pop without the need for frosting!
These cookies will be the highlight of your Halloween spread—and you’ll want to make them year after year.
Why You’ll Love These Cookies:
• No-Mess Decorating: The orange sugar topping gives these cookies all the decoration they need—no messy frosting required!
• Kid-Friendly: A fun and simple project for kids to help with, from cutting out the cookies to sprinkling the sugar.
• Grain-Free & Dairy-Free: These cookies fit into gluten-free and paleo lifestyles without sacrificing flavor.
• Festive and Fun: Perfect for Halloween parties or as
Jack-o’-Lantern Sugar Cookies (Gluten-Free, Grain-Free)
Ingredients
For the Cookies:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup plus 1 tbsp tapioca starch
- 1/2 tsp baking powder
- 1/3 cup dairy-free non-hydrogenated shortening, softened (or sub softened refined coconut oil, or grass-fed butter)
- 1 egg
- 1 cup maple sugar, monk fruit sugar, or raw cane sugar (for a lighter color and neutral flavor)
- 1-2 tsp vanilla extract
- Splash of almond extract, to taste
For the Topping:
- 1/4 cup natural orange granulated sugar
Instructions
Step 1: Prepare the Dough
- Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, coconut flour, tapioca starch, and baking powder.
Step 2: Combine Wet Ingredients
- In another bowl, whisk the softened shortening (or coconut oil/butter), egg, sugar, vanilla extract, and a splash of almond extract.
- Using a hand mixer or electric mixer, beat the wet ingredients until well combined.
Step 3: Form the Dough
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too sticky, add a little more tapioca starch.
Step 4: Chill the Dough
- Chill the dough in the freezer for 20 minutes or refrigerate for at least an hour. This will make the dough easier to handle and cut.
Step 5: Cut and Shape
- Preheat your oven to 325°F.
- Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
- Use a pumpkin-shaped cookie cutter to cut out the jack-o’-lantern shapes. (If you don’t have one, you can simply use a round cutter and create the pumpkin face details with a knife.)
- Sprinkle the natural orange granulated sugar over the tops of the cookies to create a festive, sparkly finish.
Step 6: Bake
- Place the cookies on the prepared baking sheet and bake for about 10 minutes, or until they are light golden brown around the edges.
Step 7: Cool & Enjoy
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, these delicious jack-o’-lantern cookies are ready to enjoy!
Storage:
- Store any leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
