These gluten free witch hat cookies are both spooky (in that totally adorable way) and super delicious. The perfect Halloween cookies to make with kids (big or small), have fun and enjoy the amazing flavours of the gluten free chocolate cookie + 3-ingredient pumpkin buttercream combo. (Psst, I’m also giving you a template to help you make the prettiest witch hat cookies ever!)
Here’s a fun fact about being a food blogger: you get to fully immerse yourself in the holidays… a few months before they actually happen. This weekend was chock-full of Halloween mishmash. No surprise then, that Monday was just plain weird. Like emerging from a bubble (filled with shockingly green sprinkles, too much pumpkin puree and those cute candy eyes that get freaky reeeeaaaal quick), only to realise… oh, it’s only September.
I can see it now – a few years from now, I’ll be randomly bursting into singing Christmas carols (badly, at that) in June. Oh, wait. I already do that.
Many Halloween desserts focus on style over substance. And while I get where people are coming from – I’m all for cute spookiness that makes you go: “Awwww!” – I also want Halloween treats that make my mouth water and my brain go into the just-one-more-bite-puhleaseeeee mode.
These gluten free witch hat sandwich cookies have it all – a funky, colourful appearance and a spectacular flavour that will leave you craving more.
First, we have the gluten free chocolate cookies. You guys, I’m obsessed with them. I’m not even kidding. Okay, imagine a brownie. It’s dense, it’s fudgy and it makes your tastebuds really happy with its intense chocolate flavour. Now, imagine a shortbread cookie. It’s kind of crumbly, and somehow lands in that prefect space between dense and airy. You know what I mean, right?
Now, combine the two. I know. *fans herself* It’s AMAZING. You get a “soft snap” kind of cookie that’s completely supercharged with chocolate flavour and not dry at all. (Despite being gluten free!) Mind. Blown.
(Especially because it actually doesn’t contain chocolate. Cocoa powder power! Booyah!)
Want to know another super cool thing? We’re baking the pointy part (<— check out the totally professional terminology!) of the witch hat cookies already shaped into a cone. Yep, we’re badass like that. I mean, seriously, how cool is that:
And before you start panicking about how this looks sooooo complicated and oh, you don’t have the tools and but this looks so difficult and you’re insane and I’m not doing that – hold your horses. The only “tool” is aluminium foil (kitchen foil) formed into a cone. That’s it! AND: I have a template for you to use! (I’m super nice like that.)
When you look at the template, you’ll notice… these cookies are not your average tiny cookie. They are ginormous cookie monsters – they are so huge it’s almost two servings per cookie. Or, you know, you could slowly savour the whole cookie. And then go back for a second one. But, yeah, consider yourself warned.
The actual hat part of the witch hat cookies is also super easy to assemble. Dip the bottom of the cone into chocolate, place it onto a round cookie, and while the chocolate is firming up, sprinkle the chocolate band generously with all sorts of psychedelically coloured sprinkles. The crazier the better. It’s Halloween cookies, folks! There’s no such thing as too much.
And then, there’s the 3-ingredient pumpkin buttercream. It’s just your good ol’ buttercream with pumpkin puree mixed into it. Now, because buttercream is… well, butter (that is, mostly fat) and pumpkin puree contains quite a bit of water, your buttercream might split a tiny little bit.
If that happens: don’t stress. The taste will be spectacular, and the slight irregularities in the buttercream colour actually make it perfect for Halloween. Spooky charm! (Now, if you don’t like the “spooky charm” element, be boring and add more powdered sugar. Problem solved.)
I could say that these gluten free witch hat cookies are too pretty to eat. I could. But… I won’t because if you have an almost-brownie chocolate cookie sandwich in front of you, stuffed with pumpkin buttercream… you’d be crazy not to eat it. And we’re all very sane around here (at least occasionally), so get going – make them, eat them, love them!
Gluten Free Witch Hat Cookie Sandwiches
These gluten free witch hat cookies are the perfect gluten free Halloween dessert. Easy to make gluten free chocolate cookies team up with a 3-ingredient pumpkin buttercream to make the most amazing Halloween cookies. (NOTE: The prep time doesn't include the refrigeration time.) You can also get the template to help you make the pretties witch hat cookies ever!
For gluten free chocolate cookies:
- 2 1/4 sticks (250 g) unsalted butter, softened
- 1 1/4 cups (250 g) caster sugar
- 2 1/2 eggs, room temperature
- 3 2/3 cups (435 g) gluten free flour
- 1/2 tsp xanthan gum
- 1/4 tsp salt
For pumpkin buttercream:
- 1 3/4 sticks (190 g) unsalted butter, softened
- 1/2 cup (112 g) pumpkin puree
- 1 3/4 cups (225 g) powdered/icing sugar, sifted
You will also need:
- aluminium/kitchen foil
- witch hat cookies template (get it above!)
- 3 1/2 inch round cookie cutter
- 4.4 oz (125 g) dark chocolate, melted
- sprinkles of choice
To make the aluminium foil cones:
Start with a piece of aluminium foil, about 15 inches long. Fold in in half, and then again in half so that you obtain a 4-layer sheet. (You will need 3 - 4 such pieces.)
Use the template to cut out 7 triangular pieces of aluminium foil (each 4 layers thick). Fold each piece into a cone, so that one end of each triangular piece covers the other end approximately up to the dotted line shown on the template.
To ensure that the cones don't unroll, fold ~1 - 2 mm of the bottom of the cones back towards the inside. You should be left with 7 stable cones.
For gluten free chocolate cookies:
In a bowl, cream together butter and sugar.
Add the eggs, one (or 1/2) at a time, mixing well after each addition.
Sift together the gluten free flour, cocoa powder, xanthan gum and salt, and add them to the butter-sugar-egg mixture. Mix well until you get a smooth cookie dough that comes together in a ball. (The dough may be slightly sticky, that's OK.)
Wrap the cookie dough in cling film and refrigerate for at least 1 hour.
To make the chocolate cookie cones:
Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with greaseproof/baking paper.
Take a handful (~1/2 cup worth) of the rested cookie dough and roll it out between two pieces of cling film until ~2mm thick.
Peel off the top part of the cling film. Arrange the cookie dough on the aluminium cone. Make sure that the dough is in tight contact with the cone. When you wrap the rolled out cookie dough around the cone, allow a bit of excess cookie dough so that one edge of the "sheet" covers the other edge slightly. Use that to really seal the two ends of the cookie dough "sheet" together, so that it stays on the cone. Cut off any excess cookie dough from the bottom of the cone and neaten the edges. If needed, correct the pointy part of the cookie dough cone so that it forms a nice peak. Place it on the baking sheet so that it stands upright (see picture above).
Repeat the above procedure until you have 7 cookie dough cones. Place them in the fridge for about 15 minutes if the cookie dough has warmed too much.
Bake in the pre-heated oven at 355 ºF (180 ºC) for 10 minutes.
Allow the cookie cones to cool completely, before carefully removing the aluminium/kitchen foil cones from the inside. Set aside.
To make the round chocolate cookies:
Roll out the remaining cookie dough to a thickness of about 3-4 mm.
Using a ~3 1/2 inch round cookie cutter (see template), cut out 14 round cookies.
Place them on a baking sheet and bake in the pre-heated oven at 355 ºF (180 ºC) for 10 minutes.
Allow to cool while you make the pumpkin buttercream.
For pumpkin buttercream:
In a stand mixer (or using a hand mixer with the double whisk attachment), whisk the butter until pale and fluffy.
Add the pumpkin puree and whisk until evenly incorporated.
Add 1/2 of the powdered/icing sugar and whisk for about 5 minutes.
Add the rest of the powdered/icing sugar and whisk for another 5 minutes. If the buttercream appears split, add more powdered sugar, 1 tbsp at a time, until you reach the desired consistency.
Dip the bottom 1/2 inch of each cookie cone into the melted chocolate, allow (most of the) excess chocolate to drip away and place the cone in the middle of the round cookie.
Decorate the chocolate band with sprinkles of choice. Go crazy!
Put the witch hats into the fridge for the chocolate to set quickly.
Pipe the pumpkin buttercream on top of a round chocolate cookie – be generous, I piped the buttercream in an even, 3/4 inch thick layer.
Once the chocolate has set, place the top part of the witch hat cookie sandwich on top of the buttercream. Voila – the witch hat cookie sandwich is complete!
The gluten free witch hat cookie sandwiches keep well in a closed container in a cool dry place for 3 - 4 days (but only is hidden really well).
Looking for more fall-themed gluten free yum? I’ve got you covered!