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–+ servings
A plate full of gluten free Easter cookies on a white plate.

Gluten Free Easter Cookies

Sandi Gaertner
Easy gluten free cut-out sugar cookies shaped and decorated with royal icing for Easter.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 11 minutes
Chill Time 45 minutes
Total Time 1 hour 16 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 158 kcal

Ingredients
  

Cookies:

  • 2 cups gluten free flour blend * see note
  • 1 teaspoon baking powder aluminum-free
  • ½ cup sugar
  • ⅔ cup butter.
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract

Royal Icing:

  • 3 cups powdered sugar
  • 2 egg whites
  • ½ teaspoon cream of tartar
  • pinch of salt
  • food coloring

Instructions
 

For the Cookies:

  • In a large mixing bowl, add the dry cookie ingredients and whisk to blend.
  • Put the wet ingredients into a smaller bowl and whisk to blend.
  • Pour the wet ingredients into the dry ingredients and mix. Note that you can also prepare your cookie batter in a stand mixer.
  • Carefully wrap the dough in plastic wrap. Place it in the refrigerator for 45 minutes to chill.
  • Preheat the oven to 350º F.
  • Remove from the refrigerator and place the dough on a silicone mat. Place a piece of wax paper over the top of the cookie dough.
  • Use a rolling pin to roll out the dough until it is 1/4 inch thick.
  • Grab your cookie cutters and press out the shapes. Place each cut out cookie onto a parchment paper baking sheet.
  • Bake for 10-12 minutes. The actual baking time can vary depending on the size of your cookies.
  • Remove from the oven and cool on a cooling rack.

Royal Icing Instructions:

  • Using a stand mixer or an electric mixer. Add the powdered sugar, egg whites, cream of tartar and salt to the mixer bowl.
  • Turn the mixer on SLOW. Note, if you turn it on too fast, it will explode sugar everywhere!
  • Slowly mix the icing for 9 minutes until it becomes somewhat fluffy and thick.
  • Decorate your cookies, don't forget to let each color icing dry before adding another color, otherwise, the colors can run together. Please see the post for lots of royal icing decorating tips.
  • Allow the cookies to full dry before putting them into a storage container.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 158kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 48mgPotassium: 36mgFiber: 1gSugar: 19gVitamin A: 167IUCalcium: 17mgIron: 0.4mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.