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Easter is the perfect time to celebrate with family, friends, and, of course, delicious treats.
If you’re following a gluten-free lifestyle or want to cater to loved ones who do, finding sweet recipes that everyone can enjoy is key.
Easter gluten-free cookies offer a wonderful variety of flavors and textures, from classic sugar cookies to creative, seasonal twists.
Whether you’re looking for light, citrusy lemon cookies, decadent chocolate delights, or something with a festive touch, this collection of over 25 gluten-free cookie recipes will have something for every palate.
In this blog, we’ve compiled a variety of gluten-free cookie recipes that are not only safe for those avoiding gluten but also absolutely delicious.
From the traditional to the innovative, these cookies bring together simple, accessible ingredients that make it easy to bake up a batch for your Easter celebrations.
So, grab your apron, preheat the oven, and let’s dive into these sweet, gluten-free Easter treats that are sure to please both gluten lovers and gluten-free eaters alike!
25+ Easy Easter Gluten-Free Cookie Recipes to Celebrate Spring
Baking gluten-free cookies for Easter doesn’t have to be complicated or limiting. With the 25+ recipes we’ve shared, you can easily whip up a batch of delightful treats that cater to all tastes and dietary needs. From fruity, zesty cookies to indulgent chocolate options and everything in between, these gluten-free cookie recipes bring the perfect balance of festive flavors and textures.
These cookies will not only make your Easter table look beautiful but also ensure that everyone, regardless of dietary restrictions, can enjoy the holiday’s sweet moments. So, choose a recipe (or two!) from our list and get baking. Whether you’re hosting an Easter brunch, filling Easter baskets, or simply enjoying the day with loved ones, these gluten-free cookies will be a standout part of your celebrations!
Easter Gluten-Free Sugar Cookies
These delightful gluten-free sugar cookies are a perfect treat for Easter gatherings. Light, tender, and beautifully decorated, these cookies are ideal for both adults and kids. The dough is easy to work with and holds its shape when baked, making them perfect for shaping into Easter-themed designs like bunnies, eggs, and flowers.
Ingredients:
- 2 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- Icing for decorating (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until the dough forms. If the dough is too dry, add the milk a little at a time.
- Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll the dough out onto a lightly floured surface (using gluten-free flour) to about ¼ inch thick. Use Easter-themed cookie cutters to cut out shapes.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, decorate with icing if desired.
These gluten-free sugar cookies are not only a crowd-pleaser but also a wonderful way to celebrate Easter with those who need to avoid gluten. They offer the perfect balance of sweetness and texture, making them an ideal base for your favorite Easter-themed decorations. Whether you’re hosting an Easter party or just enjoying a quiet family gathering, these cookies will be a memorable addition to the celebration. They are also an easy way to introduce gluten-free treats to kids without them feeling like they’re missing out!
Easter Gluten-Free Carrot Cake Cookies
Easter and carrot cake go hand in hand, and these gluten-free carrot cake cookies are a perfect blend of both. Soft, chewy, and loaded with shredded carrots and warm spices, they’re the ideal cookie for springtime festivities. These cookies are naturally sweetened and perfect for anyone looking for a healthier, gluten-free dessert option this Easter.
Ingredients:
- 1 ½ cups gluten-free rolled oats
- 1 cup almond flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup shredded carrots
- 2 large eggs
- ½ cup honey or maple syrup
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
- ¼ cup unsweetened shredded coconut (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the oats, almond flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Fold in the shredded carrots, walnuts, and shredded coconut (if using).
- Use a spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with the back of the spoon.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free carrot cake cookies are an Easter treat that combines the best flavors of spring with the satisfaction of a soft, chewy cookie. With the natural sweetness of carrots and a hint of spice, these cookies are perfect for those seeking a gluten-free alternative that still satisfies cravings for something sweet. The addition of walnuts and coconut adds texture and flavor, making each bite a little burst of Easter joy. Serve them as an afternoon treat or add them to your holiday dessert table—they’re sure to be a hit with all guests, whether or not they follow a gluten-free diet.
Easter Gluten-Free Lemon Cookies
These gluten-free lemon cookies are light, refreshing, and the perfect balance of tart and sweet. They are fragrant with lemon zest, and the glaze on top adds just the right amount of sweetness. A delightful treat for Easter, these cookies capture the essence of spring with their citrusy flavor and melt-in-your-mouth texture.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until fluffy and light in color.
- Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture, beating until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough is well mixed.
- Use a spoon to scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 8-10 minutes or until the edges are slightly golden.
- While the cookies are cooling, make the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
- Drizzle the glaze over the cooled cookies.
These gluten-free lemon cookies are a delicious way to add a burst of citrus flavor to your Easter celebrations. With their bright lemon taste and simple, smooth glaze, they embody the spirit of the season. Their light texture and tangy sweetness make them an ideal cookie to serve with tea or as part of a spring dessert spread. These cookies are so good, you might want to make a double batch! Whether you’re looking for something zesty to complement your holiday spread or just want to enjoy a springtime treat, these lemon cookies won’t disappoint.
Easter Gluten-Free Coconut Macaroons
These Easter-inspired gluten-free coconut macaroons are simple, sweet, and perfectly chewy with a delightful golden brown top. With a combination of shredded coconut, egg whites, and a hint of vanilla, these macaroons are naturally gluten-free and make an excellent treat for Easter celebrations. Whether enjoyed on their own or dipped in chocolate, these macaroons are sure to be a crowd favorite.
Ingredients:
- 3 cups unsweetened shredded coconut
- 2 large egg whites
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup dark chocolate (optional, for dipping)
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and salt. Stir until well combined.
- Use your hands to form small mounds of the coconut mixture, about 1 tablespoon each, and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the edges of the macaroons are golden brown.
- Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- (Optional) Once cooled, melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring in between. Dip the bottoms of the macaroons in the melted chocolate and return them to the parchment paper to set.
These gluten-free coconut macaroons are a delicious and easy-to-make Easter treat. With just a few ingredients, they deliver the perfect balance of sweetness and coconut flavor. The addition of chocolate for dipping is entirely optional, but it adds a touch of decadence that elevates these macaroons even further. They are chewy on the inside with a crisp exterior, and their simplicity makes them a great gluten-free dessert for any Easter gathering. These macaroons are sure to be a hit with anyone, whether or not they follow a gluten-free diet!
Easter Gluten-Free Chocolate Chip Cookies
Everyone loves a classic chocolate chip cookie, and this gluten-free version is no exception. These Easter-themed chocolate chip cookies are soft, chewy, and full of rich chocolate chips. With a slight sprinkle of pastel-colored candy pieces, they add a festive touch to your Easter celebration while still maintaining a perfect gluten-free texture.
Ingredients:
- 2 ¼ cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups gluten-free chocolate chips
- ½ cup pastel-colored candy pieces (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and, if using, the pastel candy pieces.
- Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free chocolate chip cookies are a crowd-pleasing treat that adds a little extra fun with their pastel candy pieces. With their chewy texture, buttery flavor, and gooey chocolate chips, they offer everything you love about a classic cookie while being completely gluten-free. The Easter twist comes from the colorful candy, making them a perfect addition to your holiday dessert table. Whether you’re hosting an Easter brunch or simply craving a sweet treat, these cookies will bring joy to your festivities.
Easter Gluten-Free Almond Joy Cookies
These gluten-free Almond Joy cookies combine the best of chocolate, coconut, and almonds for a flavor-packed treat that’s perfect for Easter. Inspired by the popular candy bar, these cookies are soft, chewy, and satisfyingly crunchy, offering a unique twist on traditional Easter cookie recipes. They’re naturally gluten-free and make an irresistible addition to any spring celebration.
Ingredients:
- 1 ½ cups almond flour
- 1 cup unsweetened shredded coconut
- ½ cup granulated sugar
- ½ tsp baking soda
- 1 large egg
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- ½ cup whole almonds (shelled)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, shredded coconut, sugar, and baking soda.
- Add the egg and vanilla extract to the dry ingredients and stir until the dough forms.
- Fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.
- Use a spoon to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press an almond into the center of each cookie.
- Bake for 10-12 minutes or until the edges are golden brown and the cookies are firm to the touch.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free Almond Joy cookies are the perfect way to combine the flavors of Easter with a beloved candy bar. They are rich, chewy, and packed with delicious chocolate and almond flavor. The coconut adds texture and flavor that enhances the other ingredients, creating a well-balanced cookie. Whether served as part of your Easter dessert spread or enjoyed as a mid-afternoon snack, these cookies will satisfy both your sweet tooth and your craving for something indulgent. They also make a thoughtful and festive gluten-free gift for friends and family this holiday season.
Easter Gluten-Free Lemon Sugar Cookies
These gluten-free lemon sugar cookies are the perfect balance of tangy citrus flavor and sweet, soft texture. Infused with fresh lemon zest and a hint of vanilla, they are a refreshing treat for your Easter festivities. The slightly crispy edges and chewy centers make them irresistible, and they are finished with a dusting of sugar for an extra touch of sweetness. Ideal for springtime, these cookies bring brightness to any celebration.
Ingredients:
- 2 ¼ cups gluten-free all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from about 2 lemons)
- 2 tbsp lemon juice
- Additional sugar for rolling
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice, and beat until fully combined.
- Gradually mix in the dry ingredients until a dough forms.
- Roll the dough into 1-inch balls and then roll them in granulated sugar. Place the balls on the prepared baking sheet about 2 inches apart.
- Gently flatten each ball with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These gluten-free lemon sugar cookies are a light, zesty treat that captures the essence of spring. Their citrusy tang and sweet sugar coating make them a perfect addition to any Easter table. They are easy to make and are bound to please guests of all ages. The combination of buttery texture and refreshing lemon flavor makes these cookies a delightful choice for Easter or any springtime gathering. With their cheerful appearance and delicious taste, they are sure to become a favorite for years to come.
Easter Gluten-Free Carrot Cake Cookies
For those who love the flavor of carrot cake, these gluten-free carrot cake cookies are the perfect Easter treat. Soft, spiced, and filled with grated carrots, raisins, and a hint of cinnamon, these cookies are like little bites of carrot cake in cookie form. Topped with a light cream cheese frosting drizzle, they make an indulgent yet gluten-free dessert that’s perfect for your holiday celebrations.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup raisins
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
- For the frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cinnamon, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Stir in the grated carrots, raisins, and walnuts (if using).
- Gradually mix in the dry ingredients until just combined.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat together the cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and beat until fluffy.
- Drizzle the frosting over the cooled cookies and allow it to set.
These gluten-free carrot cake cookies are a wonderful twist on traditional carrot cake. They combine all the flavors you love about the classic cake—cinnamon, nutmeg, and carrots—in a cookie form, and the cream cheese frosting makes them even more decadent. These cookies are soft, flavorful, and packed with wholesome ingredients. Perfect for Easter, they bring a comforting yet indulgent touch to any dessert table. Whether enjoyed as an afternoon treat or as part of your holiday spread, these carrot cake cookies are sure to impress and satisfy.
Easter Gluten-Free Strawberry Shortcake Cookies
Inspired by the classic dessert, these gluten-free strawberry shortcake cookies feature the sweet, tender biscuit-like texture of shortcakes paired with fresh, juicy strawberries. They are the ideal springtime cookie, bursting with fresh fruit flavor and topped with a dusting of sugar. A drizzle of whipped cream or a dollop of mascarpone adds a final touch, making these cookies a perfect Easter treat.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, cold and cubed
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- Additional sugar for topping
- For serving:
- Whipped cream or mascarpone (optional)
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
- Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until a dough forms.
- Gently fold in the chopped strawberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a little sugar on top of each cookie for a sweet finish.
- Bake for 12-14 minutes, or until the edges are golden and the cookies have puffed up slightly.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- (Optional) Serve with whipped cream or mascarpone for an extra touch of indulgence.
These gluten-free strawberry shortcake cookies are a delightful way to enjoy the flavors of strawberry shortcake in a cookie form. With their light and tender texture, sweet strawberries, and the option to top with whipped cream or mascarpone, they offer a refreshing and festive dessert for Easter. These cookies are perfect for a spring celebration, with their burst of fruity flavor and a satisfying, biscuit-like bite. Whether served on their own or alongside a fresh cup of tea, these cookies will bring a touch of sweetness and joy to your holiday.
Easter Gluten-Free Coconut Macaroons
These gluten-free coconut macaroons are the perfect chewy, sweet treat for Easter. Made with only a few simple ingredients like shredded coconut, egg whites, and sugar, these cookies are naturally gluten-free and irresistibly delicious. Their lightly golden exteriors give way to soft and chewy centers, making them a delightful snack for the holiday. Whether served alone or dipped in chocolate, these macaroons are sure to be a crowd-pleaser.
Ingredients:
- 3 cups unsweetened shredded coconut
- 2 large egg whites
- ¾ cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup semisweet chocolate chips (optional for dipping)
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg whites, sugar, vanilla extract, and salt until well combined.
- Stir in the shredded coconut until fully incorporated.
- Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, shaping them into small mounds.
- Bake for 15-18 minutes, or until the tops are golden brown.
- Let the macaroons cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- (Optional) Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between. Once melted, dip the bottoms of the macaroons into the chocolate and place them on a parchment-lined tray to set.
These gluten-free coconut macaroons are simple to make but pack a lot of flavor. With their chewy texture and sweet coconut taste, they are an ideal treat for Easter celebrations. The optional chocolate dip adds a luxurious touch, but the macaroons are delicious on their own. Perfect for anyone following a gluten-free diet, these macaroons are an elegant and satisfying cookie that will leave everyone craving more.
Easter Gluten-Free Almond Joy Cookies
Inspired by the popular candy, these gluten-free Almond Joy cookies combine chocolate, coconut, and almonds into a single delicious bite. With a chewy coconut base, a rich chocolate center, and a whole almond on top, these cookies have everything you love about the Almond Joy candy bar, but in a gluten-free form. Perfect for your Easter festivities, these cookies are a unique and indulgent treat.
Ingredients:
- 1 ½ cups gluten-free rolled oats
- 1 cup unsweetened shredded coconut
- ½ cup almond butter
- ½ cup honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup semisweet chocolate chips
- 12 whole almonds (one for each cookie)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, shredded coconut, almond butter, honey (or maple syrup), vanilla extract, and salt. Mix until fully combined.
- Roll the mixture into tablespoon-sized balls and place them on the prepared baking sheet.
- Gently press a whole almond into the top of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Once cooled, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between. Drizzle the melted chocolate over the cookies and allow it to set.
These gluten-free Almond Joy cookies are a fun and delicious treat that combines the flavors of coconut, chocolate, and almonds into a perfect bite. They’re quick to make, gluten-free, and sure to satisfy your sweet tooth during Easter. The chocolate drizzle adds a decadent touch, while the almond provides a satisfying crunch. Whether you’re hosting an Easter gathering or just enjoying a quiet afternoon, these cookies are an indulgent way to celebrate the season.
Easter Gluten-Free Raspberry Thumbprint Cookies
These gluten-free raspberry thumbprint cookies are a vibrant and fruity twist on a classic treat. With a buttery, melt-in-your-mouth texture and a sweet raspberry jam filling, these cookies are the perfect combination of rich flavor and delicate sweetness. The vibrant red jam adds a beautiful pop of color, making them ideal for Easter celebrations. They’re simple to make and are sure to be a hit with guests of all ages.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 1 egg yolk
- ½ cup raspberry jam (or your favorite fruit jam)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg yolk and vanilla extract until fully combined.
- Gradually mix in the dry ingredients until a dough forms.
- Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet.
- Use your thumb or the back of a spoon to create an indent in the center of each cookie.
- Fill each thumbprint with a small spoonful of raspberry jam.
- Bake for 12-14 minutes, or until the edges are golden and the jam is bubbly.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free raspberry thumbprint cookies are the perfect balance of buttery and sweet, with a vibrant burst of fruitiness from the raspberry jam. They are a visually stunning and flavorful addition to your Easter dessert table. These cookies are easy to make, naturally gluten-free, and can be filled with any fruit jam you prefer, making them customizable for any occasion. Whether you serve them at an Easter gathering or enjoy them as a treat any time of year, they are sure to delight.
Easter Gluten-Free Lemon Sugar Cookies
These gluten-free lemon sugar cookies are a refreshing, light, and citrusy treat perfect for Easter. They feature a delicate crumb, a subtle tartness from fresh lemon juice, and a sweet sugar coating that adds a satisfying crunch. These cookies are easy to make, require minimal ingredients, and are bursting with bright flavors, making them an ideal choice for a springtime celebration. Whether you enjoy them with a cup of tea or as an Easter dessert, these cookies are sure to be a hit.
Ingredients:
- 2 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- ½ tsp vanilla extract
- ¼ cup granulated sugar (for rolling)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Roll the dough into 1-inch balls and roll each ball in the granulated sugar.
- Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each dough ball with the bottom of a glass or your fingers.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free lemon sugar cookies are the perfect balance of sweet and tangy, offering a burst of refreshing citrus flavor. They are wonderfully soft, with a light crunch from the sugar coating. These cookies are a delightful way to welcome spring and add a zesty twist to your Easter dessert spread. Simple yet flavorful, they are a treat that everyone, whether gluten-free or not, will enjoy.
Easter Gluten-Free Carrot Cake Cookies
Carrot cake lovers will adore these gluten-free carrot cake cookies. Combining all the warm, spiced flavors of traditional carrot cake in a soft, chewy cookie form, these treats are perfect for Easter. With finely grated carrots, cinnamon, nutmeg, and a touch of vanilla, these cookies capture the essence of the classic cake. They are topped with a simple cream cheese drizzle, making them an irresistible addition to your Easter dessert table.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts (optional)
- ¼ cup cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar together until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the grated carrots and chopped walnuts (if using).
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the center is set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- To make the cream cheese drizzle, whisk together the cream cheese, powdered sugar, and vanilla extract until smooth. Drizzle over the cooled cookies.
These gluten-free carrot cake cookies are a delightful combination of soft, spiced dough and sweet, creamy drizzle, offering all the flavors of carrot cake in a portable form. The slight crunch of walnuts adds texture, while the cream cheese drizzle provides the perfect finishing touch. These cookies make a festive and unique addition to your Easter dessert table and are sure to impress your guests. The combination of flavors and textures makes them a perfect way to celebrate the season.
Easter Gluten-Free Mint Chocolate Chip Cookies
These gluten-free mint chocolate chip cookies are the ultimate treat for mint and chocolate lovers. With a rich chocolate cookie base and bursts of refreshing mint flavor, these cookies are a festive addition to your Easter dessert menu. The mint extract and chocolate chips create a perfect balance of cool mint and indulgent chocolate. These cookies are quick to make, deliciously chewy, and sure to become a family favorite for the holiday.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 1 cup semisweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually mix in the dry ingredients until a dough forms.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the cookies are slightly firm to the touch.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free mint chocolate chip cookies are the perfect combination of rich chocolate and refreshing mint. They’re soft, chewy, and packed with flavor, making them a must-have for your Easter celebrations. Whether enjoyed as an after-dinner treat or as an afternoon snack, these cookies offer a delightful burst of flavor that will have everyone coming back for more. With their minty twist, they’re an exciting alternative to traditional chocolate chip cookies.
Note: More recipes are coming soon!
