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!
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
1/2 cup (1 stick) vegan butter, softened (like Earth Balance)
3 cups powdered sugar
1 teaspoon pure vanilla extract
Splash of coconut milk
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.
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.