Easter Egg Cookies

Blue and rose colored egg shaped cookies with speckles sitting in an egg carton.
  • Author: Sift RVA
  • Category: Dessert
  • Diet: Gluten Free


  • 2 sticks Butter (Room temperature)
  • 1/4 Cup White Sugar
  • 1/4 Cup Light Brown Sugar
  • 2 1/2 Cup Gluten Free Flour Mix (Use one with xanthan gum )
  • 1 Tsp Lemon Juice
  • 1 Tsp Almond Extract
  • 2 TBSP Lemon Juice (For Glaze)
  • 1 1/4 Cup Powdered Sugar (For Glaze)
  • 1/4 Tsp Cocoa Powder (For Speckles )
  • 1/4 Tsp Vanilla Extract (For Speckles )


  1. Cream together your butter and sugars for about 3-5 minutes. It will become light and fluffy (you will be tempted to eat it, but don’t).
  2. Add your flour, lemon juice and almond extract. It should come together to form a dough. If it is still a bit too dry, you can add 1 tsp of water or milk at a time until it does.
  3. Take two pieces of parchment paper and place your dough between them. Roll out your dough until it is around 1/4 inch thick.
  4. Use your cookie cutters to make the shape you want and place your cookies on a baking sheet lined with parchment paper or a baking mat.
  5. Place the cookies in the fridge for at least one hour.
  6. Set the oven to 350°F and bake your cookies for 12-14 minutes after they have properly chilled.
  7. Let the cookies sit on the cookie sheet for 10 minutes after the have finished cooking. Let them cool completely. In the meantime, make your glaze.
  8. Mix your lemon juice and powdered sugar. If you want separate them into two bowls and add food coloring.
  9. Dip the cookies into the glaze and let them sit for 30 minutes.
  10. Make your dots! Mix the cocoa powder and vanilla. Dip a paint brush into the mixture and flick it onto your cookies. Let it sit for a few minutes and serve up.
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