Gluten-Free Easter Bunny Sugar Cookies (Vegan, Allergy-Free)
Everyone will love these easy Gluten-Free Easter Bunny Sugar Cookies! They're vegan, allergy-free, kid-friendly, and such an adorable Easter treat! Fun to decorate and customize, this cut-out sugar cookie recipe is a healthier dessert for all your holiday guests!
- Prep Time: 10 mins
- Chilling: 15 Minutes
- Cook Time: 14 mins
- Total Time: 19 mins
- Yield: 15 Cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
Sugar Cookie Dough:
- 2 Cups Gluten-Free Baking Flour
- ¾ Cup Granulated Sweetener (or preferred granulated sugar)
- 1/2 Tsp Baking Powder
- 1 Prepared Bob's Red Mill Egg Replacement (or 1/4 cup vegan cream cheese)
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 Stick Vegan Butter (softened, cubed)
- ¼ Cup Unsweetened Non-Dairy Milk
Cookie Icing:
- 1 Cup Powdered Sweetener (or preferred powdered sugar)
- 4 Tsp Water (as needed)
Suggested Decorations:
Instructions
- In a large mixing bowl, combine the gluten-free flour, baking powder, and sweetener. Whisk together to combine.
- Add the vanilla, cubed and softened vegan butter, and prepared egg replacement to the flour, and mix the dough together with a fork to break up large pieces. Slowly add in, one tablespoon at a time, the dairy-free milk and knead the dough with your hands until all the butter is incorporated and the dough is thick.
- Place the cookie dough in the fridge for 30 minutes to chill. Speed it up by placing the dough in the freezer for 15 minutes. Preheat the oven to 375°F while you wait.
- Once the dough has chilled, roll the cookie dough out between 2 floured Silpats or parchment paper, to about ¼-inch thickness.
- Use a bunny cookie cutter to cut out the cookies. Re-roll the dough as needed to get as many cookies as possible (I got 15 bunny cookies).
- Place the cut-out cookies on a baking sheet lined with a Silpat or parchment paper and bake them in the oven for about 14-16 minutes, just until the edges are golden brown.
- Remove the sugar cookies from the oven and allow them to cool for a minute or two on the baking sheet before transferring them to a wire rack to cool completely.
- To make the icing, add the powdered sugar to a small bowl and slowly add in the water and any coloring you plan on using. Mix well until the icing is drippy but still thick.
- Dip the cooled cookies in the icing to coat the entire front body and smooth with a butter knife.
- Place a mini chocolate chip for the eye, a line of black gel for a mouth, and pink decorating sugar as a tail. If you need to dye the clear crystals, add a few drops of natural red dye to the crystals and mix to get a pink color. Or just do your own thing!
Notes
- Storage: Store decorated cookies in an airtight container at room temperature for 2-3 days. To extend their freshness, store them in the fridge for 4-6 days in a single layer with wax or parchment paper in between. Bring them to room temperature for optimal taste and soft chewiness when you're ready to eat.
- Make-Ahead: Bake the cookies and store the baked and cooled sugar cookies in an airtight container or Ziplock bag at room temperature if you plan on decorating them within 1-2 days, otherwise, freeze them.
- Freeze: Freeze the undecorated or decorated cookies in an airtight container with pieces of wax or parchment paper in between layers for about 6-8 months. Allow the cookies to thaw overnight in the fridge or at room temperature, in a single layer without the wax paper covering them.
- The original recipe from 2019 called for 1 cup of gluten baking flour, and 1 cup of millet flour. Either recipe will work; it's been simplified for the masses.
- All decorations are suggestions and you're encouraged to customize them to your liking!
Nutrition
- Serving Size: 1 Cookie
