My Easter Guide

Gluten- and Dairy-Free Easter Cookies

My kids love this recipe.

Prep Time:

30 minutes

Cook Time:

12 minutes

Total Time:

42 minutes

Recipe Type:

Dessert

Serves:

24 cookies

ingredients

  • 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
  • instructions

  • 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!
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