Gluten Free Easter Cookies

With three different cookie recipes from which to choose (cut-out, peanut butter, or gingerbread), you’ll love decorating these adorable Gluten Free Easter Cookies! Also, learn the trick to preventing cookie dough from spreading, therefore, holding its shape.

Prep Time: 1 hour, 40 minutes

Cook Time: 20 minutes

Total Time: 2 hours

Yield: Makes approx. 2 dozen cookies (based upon cut-out cookie recipe)

Make adorable gluten free Easter cookies topped with homemade icing and/or store-bought or homemade marshmallow fondant.

Ingredients:

1 recipe Gluten Free Cut Out Sugar Cookies or
1 recipe Gluten Free Peanut Butter Cookies
1 recipe Gluten Free Gingerbread Cookies
1 recipe Royal Icing, for frosting and decorations
Gluten Free Food Coloring (AmeriColor), gel food coloring is more vibrant
1 recipe Gluten Free Marshmallow Fondant (or store-bought - Satin Ice) (optional)
Gluten Free Candy Decorations (optional)

Instructions:

Choose the cookie recipe you wish to make at the above links. Make the cookies according to the instructions.
While the cookies cool, make the royal icing at the above link. Separate the frosting into small bowls or cups and add food coloring as desired. Pipe the frosting on the cookies beginning from the outside edges and swirl until the center is covered. Set aside. Use the same icing to to pipe out stripes or designs.letters, or writing.
If desired. cover the icing in fondant. To color white fondant, just knead in food coloring. You can use either homemade fondant (see above link) or Satin Ice brand.

Tips

To prevent cookie dough from spreading in the oven be sure that your cookie dough is cold.

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