Easter Cookies Recipe

Square hero shot of decorated Easter egg sugar cookies.

5 from 2 votes

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 10

Decorating: 1

Total Time: 1 25

Servings: cookies

Calories: 143kcal

Author: Ai Willis

These Easter cookies are buttery and slightly soft, decorated with an icing recipe using evaporated milk and natural food coloring! These Easter sugar cookies are easy enough for the kids to get involved.

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Ingredients

Sugar cookies

2 cups gluten-free 1-to-1 flour
½ cup almond flour
½ teaspoon fine salt
1 cup vegan butter softened at room temperature
⅔ cup granulated sugar
1 tablespoon Nature's Charm evaporated oat milk
1½ teaspoons vanilla extract

Icing

2 cups powdered sugar
3 tablespoons Nature's Charm evaporated oat milk
⅛ teaspoon matcha powder
⅛ teaspoon beet powder
⅛ teaspoon turmeric
⅛ teaspoon butterfly pea powder

Instructions

Sugar cookies

In a bowl, combine the gluten-free flour blend, almond flour, and salt.
In a separate bowl, cream together the softened vegan butter and granulated sugar. Add the evaporated oat milk, and vanilla extract, and mix again.
Add the flour mixture to the butter mixture and mix until you don't see any dry bits of flour. Cover and let it rest on the counter for 30 minutes.
Take the dough out onto a piece of parchment paper, cover that with another sheet of parchment paper, and roll it out to ¼ inch (½ cm) thickness. Put it in the refrigerator while you preheat the oven.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Take the chilled rolled-out cookie dough out of the refrigerator and cut out shapes using an egg-shaped cookie cutter.
Put them on the parchment-lined baking sheet and bake for 8-10 minutes.Re-roll any leftover cookie dough and bake more cookies, until you have no more cookie dough left.
Let them cool completely on the baking sheet before taking them onto a wire rack.

Icing

In a bowl, mix together sifted powdered sugar and evaporated oat milk.
Separate the icing into smaller bowls and mix in natural food color.
Dip in the top surface of each cookie and set on a wire rack to let it dry.
Put the rest of the icing in individual piping bags with a small piping tip. Decorate the cookies by drawing lines and dots with the icing.

Notes

Storing: Keep cookies stored in an airtight container at room temperature for 3 to 4 days.

Freezing: Wrap each cookie individually and put it in a freezer bag or airtight container. You can keep them in the freezer for up to 3 months. Let the cookies defrost in the refrigerator overnight to avoid condensation.

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