The Best Gluten-Free Easter Egg Cookies With Icing
Try these delightful Gluten-Free Easter Egg Cookies with Icing! This recipe offers a burst of color and flavor, perfect for celebrating the season without compromising on taste or dietary restrictions. With a soft, buttery texture and delicious icing, these cookies are a treat for both the eyes and the palate. Whether you're gluten-sensitive or simply craving a colorful confection, these Easter egg cookies are sure to be a hit at any gathering.
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
The best gluten-free easter egg cookies with icing. Enjoy!
Please note that you can decorate these cookies as you please. The Easter chick decoration was a big hit at my house but you can also create fun Easter egg cookies by adding more colors to the icing.