my easter guide
Gluten- and Dairy-Free Easter Cookies
My kids love this recipe.
We always have an egg-decorating party every Easter for the kids and their friends (post on this coming soon!), so I thought cookies would be a fun activity to add to the party too. If you need something for kids to do on Easter Sunday, try setting up a little decorating station at a low table. This butter cookie recipe is dairy- and gluten-free and so is the frosting (not that you can tell, it's so delicious). Scroll down to get our recipe and ideas for setting up a kids' cookie bar!
- Prep time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Recipe Type: Dessert
- Serves: 24 cookies
- FOR COOKIES
- 1 1/4 cups white rice flour
- 1/2 cup cornstarch
- 1/4 cup sweet rice flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon gluten- and dairy-free xanthan gum
- 2/3 cup vegan butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2-3 teaspoons water, if needed
- FOR FROSTING
- 1/2 cup (1 stick) vegan butter, softened (like Earth Balance)
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Splash of coconut milk
- FOR COOKIES
- 1. In a medium mixing bowl, whisk together white rice flour, cornstarch, sweet rice flour, baking powder, salt and xanthan gum. Set aside.
- 2. In a standing mixer fitted with paddle attachment or large mixing bowl with hand mixer, beat butter and sugar on medium-high speed until a thick paste forms, about 30 seconds. Scrape the bowl.
- 3. Add egg and vanilla, turn mixer on to medium speed. Blend until incorporated, about 25 seconds. Turn off mixer and add dry ingredients. Turn mixer to medium-low. Blend until dough forms, about 30 seconds. (Dough might be dry. If this is the case, add 2-3 teaspoons water.)
- 4. Pat dough into round ball. Wrap tightly with plastic wrap and refrigerate for two hours.
- 5. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove dough from refrigerator.
- 6. Allow to dough to stand for 10 minutes or until slightly soft. Generously dust countertop with white rice flour. Roll dough out to about 1/4-inch thick.
- 7. Cut dough into shapes. Place on prepared baking sheet.
- 8. Bake cookies until edges are golden brown, usually between 10-14 minutes.
- 9. Transfer cookies to a wire rack to cool. Repeat with remaining dough.
- NOTE: This gluten-free cookie dough can be gathered into a ball and re-rolled. Be sure to bake cookies on a cool baking sheet when making the second batch.
- FOR FROSTING
- 1. Beat softened butter until light and fluffy. Then add vanilla and mix once more.
- 2. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy.
- 3. Drizzle in a little coconut milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
- 4. Add all-natural food coloring.
- 5. Once cooled, frost cookies and decorate!
Photography by Ivan Solis for Kourtney Kardashian