Colorful Delights: The Best Gluten-Free Easter Egg Cookies with Icing.
The Best Gluten-Free Easter Egg Cookies with Icing. You have to try these delicious cookies that are perfect for Easter. The icing is amazing to decorate the cookies with your family. This will be your new favorite Easter recipe for a yummy dessert for gluten-sensitive folks.
Updated: 04/08/2026
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The Best Gluten-Free Flour for Baking:
This recipe is asking for gluten-free flour and I want you to be able to pick the best flour for your household. The Pillsbury GF All-Purpose flour is my favorite option. Check out the video above for a more detailed review. You cannot go wrong with this flour for baking the Gluten-Free Easter Egg Cookies with icing.
GF flour is the perfect substitute for regular all-purpose flour when you are baking for someone with food sensitivities.
Table of Contents
Why are these cookies perfect for Easter?
- These gluten-free cookies are perfect for Easter because they are so easy to make and super fun to decorate. You can either bake them ahead of time and then decorate them together or you can bake and decorate them with your loved ones.
- You can even decorate them at your families Easter get together as a family activity. The little ones in your family will love this special idea.
- They look so festive with their egg-shaped designs.
For more GF recipes check out my latest recipe, Gluten-Free Corned Beef and Cabbage.
Ingredients Notes:
For the cookies
- 2 cups of gluten-free all-purpose flour – The Pillsbury brand is my favorite GF flour for baking.
- 1 tsp baking powder – you want to look for an aluminum free brand.
- 1/2 tsp salt
- 1/2 cup – unsalted and softened butter (please make sure its at room temperature).
- 3/4 cup of white sugar – brown sugar does not work well for these cookies.
- 1 large egg
- 1 tsp – vanilla extract
For the icing
- 2 cups of powdered sugar
- 1-2 tbsp of milk or heavy cream
- 1/2 tsp vanilla extract
- food coloring – gel is my favorite option. The colors are more vibrant.
How to make Gluten-Free Easter Egg Cookies with Icing?
- First of all, please make sure that your butter and eggs are at room temperature.
- You want to mix your dry ingredients first. Whenever I use flour I make sure I sift the flour to prevent clumps in my dough. Check out the picture below.
- Then, I cream my softened butter and sugar together. I use my kitchen aid with the paddle attachment. It takes anywhere from 1-5 minutes. Add the eggs and vanilla to the mix.
- Slowly add the dry ingredients to the wet ingredients.
- Now, place your dough into an airtight container and let it rest in the refrigerator for 2-4 hours, 30 minutes minimum.
- After the cookie dough is chilled, roll it out with a rolling pin, 1/4 inches thick. Just like in the picture below. Preferably use an egg-shaped cookie cutter for these cookies. These egg-shaped cookie cutters are my favorite.
- Add the cookies to a baking sheet lined with parchment paper and take at 350 Fahrenheit for 8-10 minutes until golden brown.
- Remove from baking sheet and add to a cooling wrack.
How to make the icing?
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Divide the icing into separate bowls and add food coloring to each bowl to create different colors. I like to add my icing to piping bags to make decorating easier. Please note the picture below.
Decorate the cookies
- Once the cookies are completely cooled, use a small spoon or a piping bag to drizzle or spread the icing over the cookies. To make my design you would want to spread yellow icing all over the cookie. When its dry add the “egg shell” with white icing. Lastly, you want to give the “chick” a face.
- You can also use additional sprinkles or decorations to embellish the cookies further. In the picture below you can find another idea of how to decorate these egg-shaped cookies.
Let the Icing Set
- Allow the icing to set for about 30 minutes to an hour before serving or storing the cookies in an airtight container.
The Best Gluten-Free Easter Egg Cookies With Icing
Equipment
- Mixing bowls
- Measuring Cups and Spoons
- Whisk
- Electric or hand mixer
- Rolling pin
- Cookie cutters
- Baking sheets
- Cooling rack
- Small bowl for the icing
Ingredients
For the Gluten-Free cookies:
- 2 cups Gluten-Free All Purpose flour
- 1 tsp Baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Icing:
- 2 cups Powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
- food coloring (liquid or gel) You will need yellow and orange.
Instructions
Cookie Dough:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Chill dough in refrigerator for a minimum of 30 minutes and up to 4 hours.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Use egg-shaped cookie cutters to cut out the cookies.
- Place the cookies on a parchment-lined baking sheet, leaving space between each one.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Icing:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Divide the icing into three separate bowls and add yellow and orange food coloring to two bowls. Your bowls will have white, orange, and yellow food coloring in them.
Decorate the cookies:
- Once the cookies are completely cooled, use a small spoon or a piping bag to drizzle or spread the yellow icing over the cookies. Then, use the white to create the "egg shell."
- Lastly, add a few orange dots to give the "chick a face" to the yellow part of the cookies.
Notes
Last Baking Tips:
- Please make sure your butter and egg are at room temperature.
- Sift your flour before adding it to the other ingredients. This will prevent the dough from forming clumps.
- Chill your cookie dough for at least 30 minutes. Preferably anywhere from 2-4 hours.
- Make sure your measurements are correct to ensure forming a good cookie dough.
- Check on your oven. You want to make sure your oven has the right temperature while baking.
- Avoid overmixing the batter. Just mix it until the ingredients are combined.
Egg-Shaped Cookie Cutters
I’ve bought these cookie cutters years ago and they are still holding up well. I definitely recommend these and I love how they come in different sizes. They are perfect for this Easter egg cookie recipe.
Additional Gluten-Free Baking Tips
Baking gluten-free recipes can require some adjustments and considerations to achieve the best results. Here are some tips specifically tailored for gluten-free baking:
1. Use a Gluten-Free Flour Blend: Choose a high-quality gluten-free all-purpose flour blend specifically designed for baking. These blends often contain a mix of rice flour, potato starch, tapioca starch, and other gluten-free flours to mimic the texture and structure of wheat flour.
2. Add Binders: Since gluten-free flours lack the binding properties of gluten, it’s essential to add binders such as xanthan gum or guar gum to help hold the baked goods together. Follow the recommended amount of binder specified in your recipe, as using too much can result in a gummy texture. The recipe above does not require you to use a binder.
3. Measure Ingredients Carefully: Accurate measurement of ingredients is crucial in gluten-free baking. Use measuring cups and spoons specifically designed for dry or liquid ingredients, and level off the top of each measurement for precision.
4. Adjust Liquid Content: Gluten-free flour may absorb liquid differently than wheat flour, so you may need to adjust the amount of liquid in your recipe. If the batter seems too thick or dry, add a small amount of additional liquid (such as milk or water) until you achieve the desired consistency.
5. Incorporate Leavening Agents: Gluten-free batters often benefit from extra leavening agents such as baking powder or baking soda to help the baked goods rise properly. Be sure to use fresh leavening agents to ensure optimal results.
6. Avoid Overmixing: Overmixing gluten-free batter can lead to a dense or tough texture in the finished product. Mix the batter until just combined to prevent this from happening.
7. Prevent Cross-Contamination: Ensure that all utensils, mixing bowls, and baking equipment used for gluten-free baking are thoroughly cleaned and free from any traces of gluten to prevent cross-contamination.
8. Chill Dough When Necessary: Some gluten-free doughs benefit from chilling before baking to help firm up the dough and prevent spreading. Follow the chilling instructions provided in your recipe for the best results.
9. Check for Doneness: Gluten-free baked goods may require slightly shorter or longer baking times than traditional recipes. Keep a close eye on your baked goods and use visual cues such as golden brown edges and a toothpick inserted into the center coming out clean to determine when they are done.
10. Practice Patience: Gluten-free baked goods may have a slightly different texture than their gluten-containing counterparts. Allow them to cool completely before serving to allow the flavors to develop and the texture to set.
By following these tips, you can improve the quality and consistency of your gluten-free baked goods and enjoy delicious treats that everyone can enjoy.
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Thank you for this recipe. The instructions are so easy to follow. They came out great.
This is one of my favorite recipes. I’m glad they turned out well. Thank you for your feedback. Lis