Gluten-Free Easter Egg Sugar Cookies
Buttery gluten-free sugar cookies decorated with royal icing in a simple Easter egg design. The cookies hold their shape perfectly and the raised dot decorating technique is beginner-friendly. Perfect for Easter baskets, spring parties, or decorating with kids.
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Ingredients
For the cookies:
- 1 cup (227 g) unsalted butter - softened (227g)
- 1 cup (120 g) powdered sugar - 120g
- 1 (50 g) large egg - 50g
- 2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon (6 g) salt - 5g
- 2 1/4 cups (315 g) Bob's Red Mill 1-to-1 Gluten-Free Baking Flour - 315g
For the royal icing:
- 4 cups (480 g) powdered sugar - sifted (480g)
- 3 tablespoons (44.36 g) meringue powder - 20g
- 6-8 tablespoons (120 g) water - 90-120g
- 1 teaspoon vanilla or almond extract - optional
- Gel food coloring - purple, yellow, green
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Make the dough:
- Cream 1 cup (227 g) unsalted butter and 1 cup (120 g) powdered sugar with an electric mixer for 2-3 minutes until light and fluffy.
- Add the 1 (50 g) large egg, 2 teaspoon almond extract, 1 teaspoon vanilla extract, and 1 teaspoon (6 g) salt. Beat until combined.
- Gradually add 2 1/4 cups (315 g) Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, about 1/2 cup (70g) at a time, mixing after each addition. Do not overmix.
- Pat dough into a 1-inch thick disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll and bake:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Dust your work surface and rolling pin with powdered sugar. Roll the dough to 1/4 inch thickness.
- Cut out shapes using an egg-shaped cookie cutter. Place on prepared baking sheet.
- Freeze for 10-15 minutes to help cookies hold their shape.
- Bake for 8-10 minutes, until edges are lightly golden and center looks matte, not shiny.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the royal icing:
- Combine 4 cups (480 g) powdered sugar, 3 tablespoons (44.36 g) meringue powder, 1 teaspoon vanilla or almond extract, and 5 tablespoons (75g) of the 6-8 tablespoons (120 g) water in a stand mixer fitted with the whisk attachment.
- Mix on low for 1-2 minutes, then increase to medium-high and beat for 3-4 minutes until thick, white, and increased in volume.
- For outline and flood icing, add water 1 teaspoon (5g) at a time until you reach 15-second consistency (icing drizzled on top sinks back in after 15 seconds). You may not need the full 8 tablespoons (120g) of water.
- Divide icing and tint with gel food coloring.
Decorate:
- Outline each cookie with 10-second icing using a #2 or #3 tip.
- Fill with 15-second flood icing. Use a toothpick to spread to edges and pop air bubbles.
- Let dry completely, 2-4 hours or overnight.
- Add raised dot details with 10-second icing using a #1 or #2 tip. See step-by-step photos above.
- Let dry completely before stacking or packaging.
Notes
- I tested this recipe with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum.
- Dust your surface with powdered sugar instead of flour to roll out the cookie dough. It keeps the dough from becoming too stiff and gives the cookies some extra sweetness.
- Divide royal icing into bowls and tint before adjusting consistency.
- Keep a damp paper towel over icing bowls to prevent it from drying out.
- For more sugar cookie tips, see my gluten-free Christmas cookies post.
Nutrition
Calories: 331kcal | Carbohydrates: 53g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 162mg | Potassium: 10mg | Fiber: 2g | Sugar: 40g | Vitamin A: 394IU | Calcium: 18mg | Iron: 1mg
