Soft, roll out sugar cookies that have a hint of lemon and cinnamon make for the perfect template for some fun Easter cookies. These sugar cookies are decorated with vanilla vegan “butter”cream and make the holiday festive and most of all safe for those with food allergies. These Easter Bunny Sugar Cookies are free of: gluten, dairy, egg, soy, peanut & tree nuts. They are top-8-free and have a vegan option as well!
I’m not a fan of rolling out sugar cookies–the mess, the time, the hassle! Hence why I almost ALWAYS go for my sugar cookie bars. But, when I saw the design for these sugar cookies I KNEW I had to make them and that they’d be worth it. I mean…hello cuteness! Plus–it was spring break and my kids needed a project. That, AND the fact that I added some spring flavor to these babies–a hint of lemon and cinnamon–made for an exciting sugar cookie making experience!
As you can tell by the photos–I am no professional baker. I like my desserts quick and easy–and so doing a ton of frosting colors, or using actual frosting tips just bums me out. I wanted an easy design that I could simply swipe some frosting on and add store-bought decorations. This is my kind of decorating–easy and REAL.
Do you want to know how REAL? Well, let’s just say while I was actually getting into frosting the rest of the cookies, my kids found a mud puddle and became drenched from the arm pits down in muddy water. So, you know–it’s for moms of boys–or just busy moms who don’t even own Russian tips. I sure hope you’re following me on my Instagram stories because you can see my dripping boys enjoying a cookie while they dry on the sidewalk outside. Haha #realbehindthescenes
As far as the actual sugar cookie–this needs to be your go-to sugar cookie recipe for any holiday. They brown on the bottom, are soft on the inside and hold their shape so well! This roll out sugar cookie recipe was given to me by a dear fellow Utah allergy-mom. I have to say that I wasn’t sure where I had put it, so I went with another recipe and it just didn’t hold up! Seriously, they were flat as could be and crisp, crisp, crisp. I had to just throw them away. It literally took me quite awhile to stop being upset about it on Saturday. Does anyone else feel that way when a allergy recipes goes awry? I just want to cry. All those expensive ingredients down the drain! Plus, the mess of making the dough, rolling the dough and baking the dough! UG.
If it wasn’t for the fact I had all that frosting left over, I’m not sure if I’d had the heart to pull out my old recipe and do it all again a few days later. So, if you’ve ever had a recipe go bad–know I feel for you. There’s many days in an allergy kitchen that you do your best guessing and then have to throw your hands in the air. Even me–who’s had an allergy-friendly recipe site for a year and a half still has complete BOMBS.
Goes to show you need to stick with tried and true recipes! I love that this recipe uses applesauce for an egg replacer, so it makes it easier and cheaper than some of the other go-to egg replacers. And, maybe healthier?? One can hope. Thanks Julie for the recipe!
Feel free to simply frost these, use Easter sprinkles, or even eat plain (I def did all three!). Either way, I hope this helps you have a sweet treat for your Easter festivities.
Some of the ingredients I use affiliate links to Amazon to help you find the ingredients, or to be able to read the labels yourself. None of the ingredients are sponsored. Always purchase what is safe for your individual circumstances.
- 2 cups gluten free flour
- 1 ½ teaspoons baking powder
- 1 teaspoon xanthan gum
- 3/4 tsp cinnamon
- ¼ teaspoon salt
- 1/2 lemon zested
- ¾ cup sugar
- 2/3 cup shortening, use a dairy-free, soy-free if needed like Spectrum
- ½ teaspoon vanilla
- ½ cup applesauce (plain or cinnamon will work)
- 1 recipe for vegan buttercream
- Candy eyeballs
- Large marshmallows (buy vegan marshmallows
- Preheat oven to 375 degrees F. Grease a cookie sheet and set aside.
- In a stand mixer with the paddle attachment, stir together the dry ingredients: flour, baking powder, xanthan gum, cinnamon, salt and sugar.
- Turn off the mixer, and add in the wet ingredients: lemon zest, shortening, vanilla and applesauce.
- Mix until combined and the dough forms one big ball.
- Cover the dough and chill for one hour.
- On a clean surface, sprinkle heavily with powdered sugar. Drop the dough into the middle of the powdered sugar and give a good dusting of powdered sugar on the dough and rolling pin so that it doesn't stick. Roll to 1/8 inch thick and cut into desired shapes.
- Place the shapes on the greased cookie sheet and bake for 6-8 minutes. They will only brown on the bottom, and not top, so you'll just need to look for if they're set. Do not over bake as they will become too hard. They will still be soft when you pull them out. Gently lift onto a cooling rack and allow them to cook completely before you frost them.
- TO ASSEMBLE THE BUNNIES:
- While they cool, make the vegan buttercream. Save a portion of the plain, white frosting and put into a baggie. Color the rest pink.
- Frost the cookies with pink frosting. Then, add on two candy eyeballs. Use a third candy eyeball, but turn it upside down for the nose, having them all touch.
- Take the small portion of white frosting that is in a baggie and snip the corner. Slowly squeeze out the bunny's mouth.
- Take vegan, or regular--depending on your needs--marshmallows and cut them either into halves or fourths (I liked both sizes) and place them on top for ears.
- Keep covered after you've made them when you're not inhaling them.
Idea adapted from: Frugal Momeh
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
Looking for some other yummy, allergy-friendly cookie ideas? Check out some of my favs: