This post was supposed to be all about these cute little ghosts…but somewhere along the line it became much more! At least for those of us who live in this house. Allow me to explain.
In my never-ending search to find a good gluten free flour, I recently purchased a bag of Cup 4 Cup gluten free flour that I came across while looking at stand mixers on the Williams Sonoma website. I originally bought it in hopes of making a good gluten free pasta with it, but when I saw these cute little ghosts on Make Me Cake I HAD to make them instead.
I never imagined the deliciousness of the sugar cookies would outshine their “cuteness”…but based on the reaction to them by my son with celiacs and the rest of the family….it definitely was. I couldn’t make and frost them fast enough!
So as cute as I think these lil’ ghosty guys are…..I hope you will try the sugar cookies even if it’s not Halloween, or even if you don’t think they’re cute. I promise you won’t be sorry! (But the ghosts ARE cute! Right??) 🙂
Lil’ Ghosty Guys Sugar Cookies
adapted from Joy Of Baking
Ingredients:
- 3 cups all purpose (gluten free) flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
Directions (cookies):
In a medium sized bowl, mix together the flour, salt, and baking soda. In the bowl of your mixer, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture slowly and mix until smooth. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least one hour.
Preheat oven to 350 degrees F. Roll out one half of the chilled dough on a lightly floured surface until it’s approximately 1/4 inch thick.
Cut out your cookies using a lightly floured cookie cutter. In this case, an upside down tulip cookie cutter makes the perfect lil’ ghosty guys!
Transfer cookie shapes to baking sheet. Place the unbaked cookies in the refrigerator for about 15 minutes to chill the dough. This will help prevent the cookies from spreading when cooking.
Bake cookies for 8-10 minutes (these tiny ghosts only need 8 mins!) until the edges are just barely browned. Allow cookies to cool completely before frosting.
Makes about 36 cookies (TWICE that many if you make all the cookies into little ghosts!)
