These gluten-free Easter egg cookies are the perfect treat for the holiday season. Made with a flavorful combination of gluten-free flours, these cookies are soft, chewy, and full of festive colors. Decorated with colorful icing and sprinkles, they are sure to be a hit with kids and adults alike. This recipe is easy to make and doesn't require any complicated techniques. Whether you have dietary restrictions or just love a good cookie, these gluten-free Easter egg cookies are a must-try.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Food coloring
- Icing
- Sprinkles
Directions
- In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, cornstarch, baking powder, and salt.
- In a separate large bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough into separate bowls depending on how many colors you want to make. Add a few drops of food coloring to each bowl and mix until the desired color is achieved.
- Wrap each colored dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and shape it into egg shapes. Place the shaped dough onto the prepared baking sheet.
- Bake for 8-10 minutes or until the edges are lightly golden brown.
- Allow the cookies to cool completely on a wire rack.
- Once the cookies are cooled, decorate with icing and sprinkles to resemble Easter eggs.
- Let the icing set before serving and enjoying!
