Gluten-Free Easter Egg Sugar Cookies

These gluten-free Easter egg sugar cookies are decorated with royal icing using a simple raised dot design. The cookies are buttery and hold their shape perfectly, and the decorating technique is beginner-friendly.

I used to make these for my cookie business, and they were always a hit for Easter baskets and spring celebrations. The design looks impressive but only requires basic piping skills.

Expert Tips

• Chill your dough. Refrigerate the dough for at least an hour before rolling. If it’s too soft, the cookies will spread and lose their shape.
• Freeze before baking. After cutting, freeze the cookies on the sheet for 10-15 minutes. This helps them hold crisp edges.
• Know your icing consistency. Use 10-second icing for outlines and 4-second icing for flooding. If you’re not sure, err on the thicker side—you can always add more water.
• Let each layer dry completely. Don’t add the dot details until the base flood coat is fully set, at least 2-4 hours or overnight.

How to Decorate Easter Egg Cookies

1. Start with a baked and cooled egg-shaped sugar cookie. Outline the edge of the cookie with 10-second royal icing using a #2 or #3 tip.
2. Fill (flood) the inside with thinned 4-second icing.
3. Use a toothpick to spread it to the edges.
4. Let the base coat dry completely, at least 2-4 hours or overnight.
5. Pipe two horizontal lines (slight curved) across the cookie using 10-second icing and a #2 tip.
6. Add a row of small dots along the bottom line.
7. Add another row of dots in the center of the two lines, leaving some space in between. These will become flowers.
8. Add small dots around each flower center to form the flower petals.
9. Finish with dot clusters (flowers) in the top and bottom sections. Let dry completely before stacking or packaging.

Storage instructions

• Undecorated cookies: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
• Decorated cookies: Store in a single layer in an airtight container at room temperature for up to 2 weeks. Do not freeze decorated cookies—the icing may crack or bleed.

How to Serve

These cookies make great Easter basket gifts with some gluten-free mini egg blondies . Just wrap them individually in cellophane bags tied with ribbon. For Easter brunch, arrange them on a platter with other spring desserts like gluten-free lemon bars , raspberry white chocolate blondies , or gluten-free coconut macaroons . You can also bake the cookies ahead and set up a decorating station for kids with bowls of colored icing and sprinkles.

Method

Make the dough:

1. 1

   Cream 1 cup unsalted butter and 1 cup powdered sugar with an electric mixer for 2-3 minutes until light and fluffy.

2. 2

   Add the 1 large egg, 2 teaspoon almond extract, 1 teaspoon vanilla extract, and 1 teaspoon salt. Beat until combined.

3. 3

   Gradually add 2 1/4 cups 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.

4. 4

   Pat dough into a 1-inch thick disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll and bake:

1. 5

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 6

   Dust your work surface and rolling pin with powdered sugar. Roll the dough to 1/4 inch thickness.

3. 7

   Cut out shapes using an egg-shaped cookie cutter. Place on prepared baking sheet.

4. 8

   Freeze for 10-15 minutes to help cookies hold their shape.

5. 9

   Bake for 8-10 minutes, until edges are lightly golden and center looks matte, not shiny.

6. 10

   Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make the royal icing:

1. 11

   Combine 4 cups powdered sugar, 3 tablespoons meringue powder, 1 teaspoon vanilla or almond extract, and 5 tablespoons (75g) of the 6-8 tablespoons water in a stand mixer fitted with the whisk attachment.

2. 12

   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.

3. 13

   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.

4. 14

   Divide icing and tint with gel food coloring.

Decorate:

1. 15

   Outline each cookie with 10-second icing using a #2 or #3 tip.

2. 16

   Fill with 15-second flood icing. Use a toothpick to spread to edges and pop air bubbles.

3. 17

   Let dry completely, 2-4 hours or overnight.

4. 18

   Add raised dot details with 10-second icing using a #1 or #2 tip. See step-by-step photos above.

5. 19

   Let dry completely before stacking or packaging.