Light and buttery Easter bunny cut out sugar cookies are perfect for spring! 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.
Of course, there are allergy friendly brands of chocolates and candy, like Enjoy Life and others, but sometimes you just want something super cute and spring-y. That’s where these Easter bunny cookies come in!
Cookie Cutters
I was walking through Kroger when I spotted a cute bunny cookie cutter and I knew that I needed to make some Easter bunny cut out sugar cookies with cute little 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.
This cookie cutter has been around for a few years now, and it seems to always be available on Amazon, so you will most likely be able to find it. It doesn’t seem like it’s going away any time soon.
You could use this recipe along with any springtime cookie cutters, like flowers, lambs, chicks, or ducks.
Gluten Free Flour
I love Namaste Perfect Flour Blend for cut out cookies. The cookies don’t spread when I use this blend, and the flavor is very mild.
I always get compliments on my gluten free sugar cookie recipe when I use Namaste Flour.
You can also try blends by 123 Gluten Free or Living Now Foods – those brands also work well.
Storage
Store these cookies in an airtight container. They should stay fresh for about 5 days.
Freezing
Yes, you can make this dough ahead of time, then pat it into two disks. Wrap the disks in plastic wrap and then foil and store in the freezer for up to 3 months. You will need to fully thaw the dough before rolling it out.
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.
Whatever you choose to do, these Easter bunny cut out sugar cookies are sure to be a favorite this holiday!
More Gluten Free Easter Desserts
- Chocolate Caramel Easter Eggs
- Carrot Cake with Dairy Free Cream Cheese Frosting
- Carrot Cake Oatmeal Cookies
Disclosure: This post contains affiliate links.
Recipe
Easter Bunny Cut Out Sugar Cookies (Gluten Free and Vegan).
Ingredients
- 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
For the frosting:
- ¼ cup vegan buttery spread
- 1 ¾ cup powdered sugar
- ½ Tablespoon non-dairy milk or water (you may need a little more liquid, depending on how thick the frosting is)
- Plus more powdered sugar for dusting the cookies
Instructions
- 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 (I used this cookie cutter) 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.
- Enjoy!
Michelle A
Can you freeze your sugar cookies??? If so for how long ?
Kelly Roenicke
I think they could be frozen for 2-3 months.
Roger
Delicious!!!
Katie
Wonderful recipe!
Alison
Hi Kelly, these are way too adorable!! What do you think of using less spread in the cookies and subbing it with more applesauce? If so, how much do you think I could sub without effecting the taste too much? I always strive to make things just a bit healthier if I’m able. Thanks!!!
Alison
One other thing… I don’t need these to be gluten free. Can I sub whole wheat white flour? Would I need to add anything?
Kelly Roenicke
Yes, you sure can!
Kelly Roenicke
I’m not sure about that – I think the texture would become chewy. If you try it, let me know!
Heidy A
Can’t wait to try these cookies!
Trina and Tina
The bunny tails are adorbs! Love the idea of dusting with cocoa to do brown bunnies too. Easter is going to be super special with these!
Kelly
Thank you!
Bethany
Sugar cookies are so fun, and these bunnies are too cute!
Kelly
Thank you!
Deborah
I love these Kelly! So cute. I can’t wait to try the recipe and maybe add some lemon to the frosting.
Kelly
Thank you! Lemon sounds lovely.
Bethany via athletic avocado
How caaaaaaute are these cookies! Its even more impressive knowing that they are gluten-free and vegan!
Kelli
Hi guys! I’m excited about trying these cookies but want to use butter instead of the vegan spread (my son has egg and wheat allergies, but is fine with dairy). Do you know if I just use a 1:1 ratio for the vegan spread to butter? I did that yesterday and my crumble was a little too buttery….
Kelly
I would think it would be an even substitution, but you could try it with a little less if you think they will be too buttery.
Kelly
I hope this recipe works for you, let me know! :)
Lisa
These are so cute, Kelly! I’ve tried several gluten free sugar cookie recipes before, and they all ended up with a bit of a gritty, sandy texture. Can’t wait to try your GF cookie recipe!
Kelly
Thank you, Lisa!
petiteallergytreats
This are too CUTE! Love how you’ve made such a beautiful dessert allergy friendly for all to enjoy on Easter!
Kelly
Thank you, Laura!
Lucy @ Globe Scoffers recipes
These are super cute, thanks for sharing. ?
Kelly
Thank you!
Gayle @ Pumpkin 'N Spice
How cute are these cookies? Sounds like the perfect Easter treat!
Kelly
Thank you!
Kristine | Kristine's Kitchen
These cookies are the cutest, Kelly!! I can’t believe Easter is almost here, either. Where is the time going?
Kelly
Thank you! I don’t know, I need another week before Easter!
Kristy @ Southern In Law
These are way too cute with their little frosting tails!
Kelly
Thanks, Kristy!
Sharon Wong
These cookies are so completely adorable and creative and I love that they are top 8 allergen free! Thanks for sharing, I feel so happy just looking at them!
Kelly
Thank you so much, Sharon, you are too kind! :)