Share Recipe

Easter Cookies

Get creative, get decorating 🙂

These biscuits are crunchy, yummy and fun to make!

Recipe Allergies

Sugar Cookies

  • 1.In a bowl, combine the flours and salt
  • 2.In another bowl, cream together the butter, coconut oil and castor sugar. Add the plant milk and vanilla extract and mix again.
  • 3.Add the dry mix to the wet mix and combine until you don't see dry bits of flour. Cover and let it rest on the counter for 30 min.
  • 4.Take the dough out onto a piece of baking paper, cover that with another sheet of baking paper, and roll it out to 1/4 inch (1/2cm) thickness. Put it in the refrigerator while you preheat the oven.
  • 5.Preheat the oven to 190 degrees and line a baking tray with baking paper.
  • 6.Take the chilled rolled-out cookie dough out of the refrigerator and cut out shapes using an egg shaped cookie cutter.
  • 7.Put the egg cookies on the baking paper lined baking tray and bake for 8 - 10 min. Re-roll any leftover cookie dough and bake more cookies, until you have no more cookie dough left.
  • 8.Let the cookies cool completely on the baking tray before taking them onto a wire rack.
  • 9.Icing: In a bowl, mix together sifted icing sugar and evaporated oat milk.
  • 10.Separate the icing into smaller bowls and mix in the food colouring.
  • 11.Dip in the top surface of the cookie and set on a wire rack to let it dry.
  • 12.Put the rest of the icing in individual piping bags with a small piping tip. Decorate the cookies by drawing lines and dots with the icing.

Recipe Reviews

No reviews for this Repice

Leave a Review

How would you rate Easter Cookies?
Click to rate

Biscuit Ingredients:

  • 1/2 cup Almond Flour
  • 2 cups Gluten free flour or cake flour
  • 1/2 tsp salt
  • 2/3 cup Irene's Plant-based butter, softened at room temp
  • 1/3 cup coconut oil, melted
  • 2/3 cup of castor sugar
  • 1 TBSP plant milk
  • 1 1/2 tsp Vanilla extract

Icing Ingredients:

  • 2 cups icing sugar
  • 2 Tbsp plant milk
  • food colouring of choice x 4 different colours