Easter Bunny Sugar Cookies (Gluten, dairy, egg, soy, peanut & tree nut free; vegan option)
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 16 cookies
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!
  • 2 cups gluten free flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon xanthan gum
  • ¾ tsp cinnamon
  • ¼ teaspoon salt
  • ½ lemon zested
  • ¾ cup sugar
  • ⅔ 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, with your choice of food coloring added
  • Candy eyeballs (I haven't found vegan store-bought ones, so you could always just use a dollop of white frosting if you need a substitute)
  • Large marshmallows (buy vegan marshmallows if needed)
  1. Preheat oven to 375 degrees F. Grease a cookie sheet and set aside.
  2. In a stand mixer with the paddle attachment, stir together the dry ingredients: flour, baking powder, xanthan gum, cinnamon, salt and sugar.
  3. Turn off the mixer, and add in the wet ingredients: lemon zest, shortening, vanilla and applesauce.
  4. Mix until combined and the dough forms one big ball.
  5. Cover the dough and chill for one hour.
  6. 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 ⅛ inch thick and cut into desired shapes.
  7. 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.
  9. While they cool, make the vegan buttercream. Save a portion of the plain, white frosting and put into a baggie. Color the rest pink.
  10. 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.
  11. Take the small portion of white frosting that is in a baggie and snip the corner. Slowly squeeze out the bunny's mouth.
  12. 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.
  13. Keep covered after you've made them when you're not inhaling them.
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/easter-bunny-sugar-cookies/