Spook-tacular Cookies

You may not know this about me but I am a SERIOUS sprinkle collector. When traveling here in the US and even more so when traveling out of the country, I always check out the local grocery store for different sprinkles.

Here’s about 1/8th of my collection…

With the upcoming Halloween holiday, I thought I would try baking some gluten free sugar cookies….a dangerous feat…as baking with gluten free flours can be a challenge.  Why gluten free?  Well, many of my blog followers are on a special diet [low FODMAP diet]  to help with their digestive symptoms and wheat is pretty much a no-no.  The low FODMAP diet incorporates some gluten free products because wheat contains both gluten and FODMAPs–so there is some overlap with these 2 diets.

So I got out my gluten free King Arthur flour and added traditional sugar cookie ingredients–confectioner’s sugar, an egg,  almond and vanilla extract and a wee bit of potato starch and of course butter.

The cookies came out light and airy…and really yummy.  

To create some spooky cookies, I added some eye balls.  Every cookie deserves a couple eyeballsmore or less. These eyeballs are low in FODMAPs and gluten free!

I called Wilton, the manufacturer.

For more gluten free sprinkles options, click here!

And of course, I made up some  crazy green confectioner’s sugar glaze.

Roll out the dough with a bit of brown rice flour or potato starch to prevent from sticking.  I always use parchment paper to roll out the dough–easy clean up!

Meet my scary cookies! Boo!

Halloween should be fun for everyone–even on a low FODMAP diet or gluten free diet!

Enjoy these yummy cookies!

Spook-tacular Cookies Gluten free and low FODMAP sugar cookies

Category: Low FODMAP Desserts & Other, Low FODMAP Recipes

Spook-tacular Cookies Gluten free and low FODMAP sugar cookies


  • 1/2 cup butter, at room temperature
  • 1/2 cup gluten-free powdered sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3/4 cup King Arthur's Multipurpose GF flour
  • 1/4 cup potato starch
  • 1/2 tsp. cream of tarter
  • Glaze:
  • 1/2 cup gluten free confectioner's sugar
  • 1 TB milk (can sub in lactose free or coconut milk)


  1. In medium bowl, add butter and confectioner's sugar and blend with electric beater until smooth.
  2. Add egg and extracts and mix to blend.
  3. Slowly add in flour, potato starch and cream of tarter while beating on low.
  4. Wrap dough in plastic wrap and refrigerate overnight.
  5. Next day: Preheat oven to 350 degrees and line cookie sheets with parchment paper.
  6. Roll out dough on parchment paper that has been sprinkled with potato starch or brown rice flour. Roll dough out to be about 1/4-1/3 inch thick.
  7. Using a cookie cutter that has been dipped in brown rice flour or potato starch, cut shapes out of dough.
  8. Place cookies on cookie sheet about 2 inches apart.
  9. Bake for about 5-6 minutes--edges should be slightly brown.
  10. Let cool before handling--otherwise they are very crumbly.
  11. Glaze: Simply combine confectioner's sugar and milk and whisk until desired consistency. Should be fairly runny...perhaps the consistency of glue...but it tastes better, I assure you!
  12. Dip cookies in glaze and add appropriate sprinkles. (read labels on sprinkles to ensure they are gluten free or low in FODMAPs--but I found most in my collection to be OK)



4 replies on “Spook-tacular Cookies

  • EA-The Spicy RD

    I loved learning that you are a serious sprinkle collector! These are such fun cookies, and even betterm they are gluten-free. My daughter is just like you-seriously in to sprinkles. Pinning this to make with her soon 🙂

    • katescarlata

      Yes, EA –sprinkles are a little obsession of mine. I let the dietitian side of me ‘go on vacation’ as I drool over the many beautiful sprinkles that I find in stores.

  • MarY Lou Ridler

    I did not know powdered sugar is low fodmaps. Is this really true? If so I’m baking as soon as you reply:)

    • katescarlata

      Domino powdered sugar is sugar and cornstarch –so okay, low FODMAP. I wouldn’t eat a ton of it as too much sugar, although considered a low FODMAP choice can contribute to your overall ‘fructose load’. That is why I recommend limiting to only 1 serving of fruit at a sitting vs. a HUGE bowl. So one cookie okay–not 2 or three! Everyone’s tolerance for fructose seems to vary–some are particularly sensitive so always listen to your body.

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