Print

Gluten-Free Easter Bunny Cut-Out Sugar Cookies (Vegan, Allergy-Free)

half a white plate of easter bunny cookies

Everyone will love this easy and festive Easter treat! These Gluten-Free Easter Bunny Cut-Out Sugar Cookies are vegan, allergy-free, kid-friendly, and fun to decorate and customize with sugar-free icing! A delicious, cute, and healthier dessert recipe to serve to your holiday guests!

Scale

Ingredients

Instructions

  1. In a large mixing bowl, combine all the cookie ingredients in order, mix and knead to combine.
  2. Form the dough into a large ball and place in the fridge for 30 minutes to chill.
  3. Preheat the oven to 375°F.
  4. Once chilled, roll the cookie dough out between 2 Silpats (or just one) or parchment paper, to about ¼-inch thickness.
  5. Use a bunny cookie cutter to cut out the cookies (amount will vary depending on your cookie cutter). Re-roll the dough as needed to finish cutting as many cookies as possible (I got 15).
  6. Place the cut-out cookies (transferred with a spatula), evenly spaced out, on a baking sheet lined with a Silpat or parchment paper and bake in the oven for about 14-16 minutes until slightly golden brown around the edges.
  7. Allow the cookies to cool a bit before transferring them, to completely cool, on a wire rack.
  8. To make the icing, in a bowl combine the ratio of powdered sugar and water and mix well.
  9. Dip the cooled cookies in the white icing, smooth with a butter knife.
  10. 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.

Nutrition

Recipe Card powered by