Light and buttery sugar cookies are perfect for cutting out into Easter shapes! These bunny cookies are gluten free, vegan, and free of the top 8 allergens.
I can’t believe that Easter is just around the corner! I feel like it was just Christmas. Clearly I’m behind the times. :)
I’ve been brainstorming about fun Easter treats – this is such a sugary holiday, isn’t it? All the chocolate bunnies and eggs, and cupcakes, and pastel candies, and it just goes on and on. And since most of that stuff isn’t safe for those of us with food allergies, I wanted to make a fun treat that’s free of the top 8 allergens.
I was walking through Kroger the other day when I spotted this cute cookie cutter (affiliate link), and I knew that I needed to make some bunny sugar cookies with cute litte fluffy tails. If you can’t find this particular cookie cutter, you can just cut out small circles for the tails, or even just pipe on frosting tails without the cookie.
You can certainly frost the body part of the cookie if you want to, I just wanted to try to keep these slightly less sugary. Frosting the entire cookie adds a lot more sugar. I don’t need my kiddos bouncing off the walls anymore than they are already. :) Another fun option would be to add some cocoa powder to the powdered sugar before dusting – then you would have little brown bunnies.
- 1 cup vegan buttery spread
- 1 cup organic cane sugar
- ¼ cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- 3 cups gluten free flour blend*
- ¼ teaspoon salt
- ¼ cup vegan buttery spread
- 1¾ cup powdered sugar
- ½-1 Tablespoon non-dairy milk or water
- Plus more powdered sugar for dusting the cookies
- Cream together the vegan buttery spread and the sugar until light and fluffy. Add the applesauce and vanilla extract and mix until smooth.
- Add the salt and the gluten free flour blend a cup at a time, mixing between each addition. The dough will be fairly thick.
- Divide the dough into two portions and flatten into discs. Wrap each disc with plastic wrap and refrigerate for two hours.
- Preheat the oven to 350 degrees. Coat a rolling pin and surface with gluten free flour. Place one disc of dough on the surface and sprinkle with more flour. (Using lots of flour is important - it keeps the dough from sticking!)
- Roll the dough until it is about ¼ inch thick. Cut out shapes and place on the prepared cookie sheet. Bake at 350 degrees for 9-11 minutes, or until just barely golden on the edges of the cookies. Let cookies cool on the pan for a few minutes before moving to a wire rack.
- Repeat with remaining dough.
- Make the frosting: Cream the ¼ vegan buttery spread until fluffy. Sift in the powdered sugar a little at a time alternating with drizzling in a little bit of non-dairy milk or water until the frosting is thick.
- Spoon the frosting into a piping bag fitted with a round tip.
- Dust the bunny bodies with powdered sugar. Pipe the frosting onto the tail shapes, and pipe some frosting on the back as well, then place the tail on the bunny, pressing gently to adhere.
What will you be baking this Easter?
Linking up to Allergy Free Wednesdays and some of these parties.