Mar 26, 2021

Easter Egg Sugar Cookies

Have you ever tried sugar cookies with glace icing? They are super fun to make, and taste wonderful! This is our favorite gluten free sugar cookie recipe made with a dough that always works. We found some cute egg-shaped cookie cutters and decided to make some Easter egg cookies! I will show you step-by-step how to be successful with the glace icing technique, and you will have showstopper cookies before you know it!

Easter Egg Sugar Cookies

Makes 2 dozen

1 cup sugar

1/2 cup butter, softened

1 egg, room temperature

1 tablespoon milk

2 teaspoons vanilla or almond extract

1/4 teaspoon salt

2 cups gluten free all purpose flour (Bob's Red Mill 1:1 works great)

In a large bowl beat together sugar and butter until light and fluffy. Add the egg, milk, vanilla, and salt. Beat again until combined. Add the flour and beat at low speed until combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. After the dough is cold, preheat the oven to 350°F. Line two baking sheets with parchment or silicone baking mats. Sprinkle gluten free flour on working surface, then using half the dough at a time, roll out to about 1/4" thickness and cut out desired shapes. Use a spatula to carefully transfer them to the baking sheets. Bake for 10-12 minutes, or until cookies are set and starting to just brown on the edges. Let cool for 5 minutes on pan, then move to wire rack to cool completely. Frost as desired.

Glace Icing:

1 lb. powdered sugar (about 3 3/4 cups)

1/4 cup + 1/8 cup (2 tablespoons) milk

1/4 cup + 1/8 cup light corn syrup

1 teaspoon extract of choice (vanilla, almond, lemon, peppermint)

With a whisk, combine the powdered sugar and milk until smooth. Stir in the corn syrup and extract. Divide up to color. Thicken to use as piping edge. Use the rest to flood cookies. Allow to dry completely before stacking cookies.

Step-by-step tutorial:

Gather your ingredients for the sugar cookies. You will need sugar, butter, an egg, milk, vanilla, and gluten free flour.

In a mixing bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add 1 egg, 1 tablespoon milk, 2 teaspoons vanilla, and 1/4 teaspoon salt. Beat to combine. Add 2 cups gluten free flour (I used Bob's Red Mill 1:1 flour).

Once completely mixed, cover with plastic wrap and refrigerate for at least an hour. You want the dough to be cold to work with. Once chilled, sprinkle some gluten free flour on your working surface. Working with half the dough at a time, roll out and cut with desired shapes. Use a spatula to move the dough to parchment lined baking sheets.

Bake at 350°F for 10-12 minutes or until just starting to brown around the edges. Let the cookies cool a bit on the pan, then move to wire racks to cool completely.

At this point you can frost them however you desire, but I do suggest this fun technique called glace icing. To make the icing you will need powdered sugar, corn syrup, milk, and almond extract (or your favorite extract).

Whisk together 1 lb. powdered sugar and 1/4 plus 1/8 cup milk. Once smooth, pour in the 1/4 plus 1/8 cup light corn syrup and 1 teaspoon extract. Whisk to combine.

The consistency will be thin and runny, which is perfect for glace icing.

You can divide it up between bowls and add coloring. For the Easter egg cookies, I wanted four colors; blue, pink, purple, and green.

Next, you want to pipe on some of the icing to make an edge. I like to do this with a squeeze bottle and I add just a bit more powdered sugar so it is a little thicker.

Allow the edges to dry for a few minutes, then using a spoon, flood the cookies with the glace icing and move it to the edges until the cookie is filled.

To make designs on your cookies, while the icing is wet, use some of another color of icing to decorate. I kept some of the glace icing white so I could make polka dots on the eggs.