Gluten-Free, Dairy-Free Easter Cookies

It wouldn’t be Easter Sunday without crafts, candy, and cookies. Kourt always has an egg-decorating party on Easter for her kids and their friends to celebrate the holiday. A cookie decorating station is another great way to indulge the kids and the adults (after all, who doesn’t like cookies?). Of course, we have just the recipe for you to try. The butter cookie batter and the frosting are both dairy and gluten-free, not that you can tell; they’re so delicious.

Scroll down for our Easter cookie recipe.

Ivan Solis

Gluten-Free, Dairy-Free Easter Cookies

Recipe Type:Dessert

Dietary Info:Gluten-Free/Dairy-Free

Serving Size:24 cookies

Prep Time:30 min.

Cook Time:12 min.

Total Time:42 min.

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 pow, er, 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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