Gluten Free Vampire Eyeball Cookies Recipe

So, your gluten-free-child’s class is having a Halloween party at school and the thought terrifies you. Halloween is supposed to be a little terrifying, but not because you are worried if your child will become ill. So what do you do?

Easy, you send cool treats the whole class can share but you know your child can eat. Not only do you keep your child safe for the day but you teach them an important life lesson – when invited to a party, bring something gluten free that everyone can enjoy! Not only is it polite and appreciated, it just makes good sense.

These gluten free vampire eyeball cookies are perfect for Halloween and are just plain fun! How creepy is it to eat something that can stare back at you?

These are basically a gluten free sugar cookie with a simple butter cream frosting – so far nothing too terrifying. But when you add blood soaked irises (thanks to maraschino cherries) dark pupils (courtesy of a chocolate chip) and some bloody veins (red gel frosting) you have yourself one eerie cookie!  Alternative maraschino cherries are also available.

5 from 1 vote

Print Recipe

Gluten Free Vampire Eyeball Cookies Recipe

Course: Dessert

Cuisine: American

Servings: 36 Spooky Cookies

Calories: 156kcal

Author: Gluten Free & More

Ingredients

Vampire Eyeball Cookies

• ▢ 1 cup (2 sticks) unsalted butter (or dairy free butter substitute), at room temperature
• ▢ 1 ½ cups sugar – use divided
• ▢ 2 large eggs , at room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 ¾ cups pastry quality gluten free flour*
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon kosher or fine sea salt

Frosting

• ▢ 5 tablespoons unsalted butter or dairy free butter substitute
• ▢ 1 ½ cups powdered sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 pinch kosher or fine sea salt
• ▢ 1– 1 ½ tablespoons milk or dairy free milk
• ▢ Several drops maraschino cherry juice (about ¼ teaspoon)

Decorations

• ▢ 18 maraschino cherries – cut in half
• ▢ 36 chocolate chips
• ▢ 2 tubes red cookie decorating gel
• ▢ *You can make your own gluten free flour blend by whisking together 2 ¼ cups super fine or Asian white rice flour with ¾ cup sweet rice flour , 1 cup potato starch, ½ cup tapioca starch and 2 teaspoons xanthan gum – will make about 4 ½ cups of flour.

US Customary - Metric

Instructions

• ▢
  First, make the cookies. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• ▢
  Place ¼ cup of the sugar in a small bowl and reserve.
• ▢
  In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 1¼ cups sugar on medium speed until very light and fluffy, about 5 minutes. Turn the mixer to low and add the eggs, one at a time, mixing in well and scraping down the sides of the bowl after each addition. Add the vanilla and mix well.
• ▢
  In a medium mixing bowl, whisk together the flour, baking powder, and salt.
• ▢
  With the mixer on low, gradually add the flour mixture to the butter mixture and mix until combined. Scrape the sides and bottom of the mixing bowl well to ensure all the ingredients are fully combined.
• ▢
  Form tablespoons of dough into balls and roll in the reserved sugar. Place on the prepared baking sheets, about 3 inches apart, as the cookies spread quite a bit during baking. Bake for 12-15 minutes or until they are just beginning to brown around the edges. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling completely.
• ▢
  While the cookies are baking, prepare the frosting. Beat the butter with the powdered sugar, vanilla, salt, and 1 tablespoon of milk. Add a few more drops of milk, if needed. The mixture should be smooth and thick but spreadable. Add a few drops of maraschino cherry juice and blend – you want the mixture to be just barely pink. Frost the cookies with about 1 teaspoon of frosting in a circle (to resemble the whites of an eye).
• ▢
  Top each cookie with half a maraschino cherry and stick a chocolate chip in the hole of the cherry. Use the decorating gel to make “veins.” Allow the gel to harden for 30 minutes.
• ▢
  Store the cookies in a covered container. Can be made 2-3 days ahead.

Nutrition

Nutrition Facts

Gluten Free Vampire Eyeball Cookies Recipe

Amount Per Serving

Calories 156 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g20%

Cholesterol 28mg9%

Sodium 77mg3%

Potassium 7mg0%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 15g17%

Protein 1g2%

Vitamin A 225IU5%

Calcium 26mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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