Gluten-Free Easter Egg Cookies

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

1. In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, cornstarch, baking powder, and salt.
2. In a separate large bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. 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.
6. Wrap each colored dough in plastic wrap and refrigerate for at least 30 minutes.
7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Remove the dough from the refrigerator and shape it into egg shapes. Place the shaped dough onto the prepared baking sheet.
9. Bake for 8-10 minutes or until the edges are lightly golden brown.
10. Allow the cookies to cool completely on a wire rack.
11. Once the cookies are cooled, decorate with icing and sprinkles to resemble Easter eggs.
12. Let the icing set before serving and enjoying!

Interesting Facts