It’s hard to believe Easter is already here! I was overly prepared until I wasn’t. You know those moments when you buy things months in advance and “forget” about it because, well, you were prepared, and then the day comes, and you’re scrambling because you weren’t actually that prepared. Yeah, that’s where I’m at. However, I did manage to sneak in making some gluten-free sugar cookies in the shape of bunnies before the weekend.
I also managed to decorate these gluten-free sugar cookies. In no special way, because I’m far from good at decorating, but that’s beside the point. The point is I’m able to share these gluten-free sugar cookies with you BEFORE Easter weekend and in time for you to make them with the kiddos.
These gluten-free sugar cookies are quick, easy, and require no chilling. Best of all, I found them to be incredibly easy to roll out, and they held their shapes! Cue cute bunny cookies. Maybe some little chicks, or eggs, or any other Eastery-fun you’d like to incorporate into your cookies.
It’s been a while since I’ve made some cookies for here, I mean, there was the skillet cookie which still remains to be one of our favourites, and these super simple gluten-free peanut butter chocolate chip cookies, another cookie on regular rotation here. However, these gluten-free sugar cookies offer a different variety than my normal chocolate-y go-to’s.
So, let’s get into how to make these gluten-free sugar cookies.
Gluten-Free Sugar Cookies
Makes 24 Cookies
+ 1/2 cup butter or margarine, room temperature
+ 4 oz cream cheese, room temperature
+ 3/4 cup granulated sugar
+ 1 egg
+ 1.5 tsp vanilla
+ 1/2 tsp salt
+ 3/4 tsp baking powder
+ 1 tsp xantham gum
+ 2 1/4 cup gluten-free flour blend (I used Anita’s)
* icing ingredients and instructions below.
1. Pre-heat oven to 350F.
2. In your stand mixer, combine butter, cream cheese, and sugar until well mixed.
3. Add your egg and vanilla and mix again.
4. Add your salt, xantham gum, baking powder, and gluten-free flour and mix.
5. Once the dough is predominately mixed together, lightly flour your countertop. Place the dough on top and knead a few times until the dough is fully formed.
6. Using a rolling pin, roll out our dough to be 3/4 inches thick. Cut using your favourite cookie cutters and place on a baking sheet.
7. Bake for 7 minutes, let cool on a cooling rack and decorate.
*I decorated with royal icing which included using a hand mixer to mix together one egg white, 1/2 lb of icing sugar, and a squeeze of lemon juice. A cream cheese frosting would be so delicious here!
Hoppy Easter, Everyone!