Gluten Free Vampire Eyeball Cookies Recipe

by Carol Kicinski on October 23, 2011

Gluten Free Vampire Eyeball Cookies 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.

Gluten Free Vampire Eyeball Cookies Recipe

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.

Directions

Make the cookies. Preheat the oven to 350 degrees. Line 2 baking sheets with silicon baking sheets or parchment paper.

Take ¼ cup of the sugar and put in a small bowl, reserve.

In the bowl of an electric mixer (preferably fitted with a paddle attachment) cream the butter and 1 ¼ cups sugar on medium speed until very light and fluffy – 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 whisk together the flour, baking powder and salt. With the mixer on low, gradually add the flour and mix until combined. Scrape the sides and bottom of the mixing bowl well to make sure all the ingredients are well combined.

Form tablespoons of dough into balls into balls (I use a small ice cream scoop for this) and roll in the reserved sugar. Place on the prepared baking sheets about 3 inches apart – 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 remove to a wire rack to finish cooling completely.

While the cookies are cooking, pre[are the frosting. Beat the 5 tablespoons of butter with the powdered sugar, vanilla, salt and 1 tablespoon of milk. Add a few drops more 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 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 a maraschino cherry half and stick a chocolate chip in the whole of the cherry. Use the decorator gel to make veins. Allow the gel to harden for 30 minutes.

Store cookies in covered container. Can be made 2 -3 days ahead.

Servings

A gluten free recipe that makes 36 spooky cookies!

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Categories:    Cookies & Candies

{ 15 comments… read them below or add one }

Nancy @SensitivePantry October 23, 2011 at 8:13 pm

Carol – these are delightfully gruesome! What kid wouldn’t want one?

Reply

Carol Kicinski October 23, 2011 at 8:46 pm

Thanks Nancy!

Reply

Jen @ luckandfunny October 24, 2011 at 12:08 am

I don’t have any kids and I love these!

Reply

Carol Kicinski October 24, 2011 at 12:33 pm

Thank you!

Reply

Angie Halten October 24, 2011 at 10:14 am

Why is it that the grosser something looks, the more kids love it! These are great, thanks!

Reply

Carol Kicinski October 24, 2011 at 12:32 pm

I know, right? And I raised boys – for them it could not be gross enough :)

Reply

InTolerant Chef October 24, 2011 at 4:36 pm

It’s also good for the other kids to know how yummy this food really is instead of thinking it’s weird or making fun of it. These cookies will have them wishing they could eat ‘allergy’ food all the time!

Reply

Carol Kicinski October 24, 2011 at 8:04 pm

I could not agree with you more!

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Lynne H October 24, 2011 at 7:02 pm

Thanks – these cookies will go good with my spooky cupcakes for the halloween luncheon at work on monday. Great idea and I have everything in the house except the red gel. Thanks again Carol for the yummy idea!!

Reply

Carol Kicinski October 24, 2011 at 8:05 pm

Thanks Lynne – here’s wishing you a spooky luncheon! BTW – I wish I had take a photo but these look so creepy when piled up on a pedastal plate – all those eyes looking every which way :)

Reply

Kim (Cook It Allergy Free) October 26, 2011 at 12:53 pm

Okay, these are so cool. Really gross looking…but totally awesome. You are too fun! I just wish you could come here and make them with me. That would make it way more fun! ;) xoxox

Reply

Carol Kicinski October 28, 2011 at 8:48 am

Yes, that would really be fun! xo

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Cindy October 26, 2011 at 4:45 pm

Thanks Carol! These Halloween Cookies are so good. I just mixed up a batch for my son to take to school tomorrow. I know the kids will love them as much as we do…thanks again for sharing your recipes for everyone to enjoy! :)

Reply

Carol Kicinski October 28, 2011 at 8:47 am

Thanks Cindy – glad you and kids enjoyed them!

Reply

Krysten Mccollam December 8, 2011 at 12:19 am

Great post!

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