Easter Cookie Recipes: Festive Treats and Decorating Ideas

These Easter cookies are buttery with a tender, slightly soft crumb and are decorated with a simple icing made from evaporated oat milk and natural colorings. They’re easy to make and kid-friendly—perfect for spring baking and holiday decorating.

Thank you to Nature’s Charm for partnering on this recipe. All opinions are my own.

Originally published April 10, 2022; updated with new photos and details March 7, 2024.

Ingredients

• Gluten-free flour blend – Use a 1-to-1 or measure-for-measure blend that contains xanthan gum. If you don’t need a gluten-free option, swap for regular all-purpose flour.
• Almond flour – Adds tenderness and depth of flavor to the cookies.
• Salt – A pinch balances the sweetness.
• Vegan butter – Use vegan butter sticks for best texture. If you eat dairy, substitute with 1 cup (227 g) unsalted dairy butter and omit the coconut oil noted elsewhere.
• Granulated sugar – The base sweetener for the cookie dough.
• Vanilla extract – Use pure vanilla for best flavor.
• Evaporated oat milk – Used in both the dough and the icing for a creamy texture.
• Powdered sugar – Sift before using to remove lumps.
• Natural food coloring – I used matcha, butterfly pea powder, beet powder, and turmeric to create four soft pastel shades.

How to Make Easter Cookies

Step 1 — Combine: In a bowl, whisk together the gluten-free flour blend, almond flour, and salt. Set aside.

Step 2 — Cream: In a separate large bowl, beat the softened vegan butter and granulated sugar until light. Add the evaporated oat milk and vanilla, and mix until incorporated.

Step 3 — Mix: Add the flour mixture to the butter mixture and mix until no dry streaks remain. Cover and let the dough rest at room temperature for 30 minutes.

Step 4 — Roll: Transfer the dough to a sheet of parchment, top with another sheet, and roll to 1/4 inch (about 1/2 cm) thickness. Chill the rolled dough in the refrigerator while you preheat the oven.

Step 5 — Preheat: Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 6 — Cut shapes: Remove the chilled dough from the refrigerator and cut egg shapes with a cookie cutter. Arrange the cookies on the prepared baking sheet.

Step 7 — Bake: Bake the cookies for 8–10 minutes, until edges are set. Re-roll scraps and bake remaining cookies.

Step 8 — Cool: Allow cookies to cool completely on the baking sheet before transferring to a wire rack.

How to Decorate Easter Cookies

Step 1 — Prepare icing: In a small bowl, whisk sifted powdered sugar with evaporated oat milk until smooth and slightly thick but pourable.

Step 2 — Color: Divide the icing into small bowls and tint each with a natural powder color—matcha for green, butterfly pea for blue, beet for pink, and turmeric for yellow.

Step 3 — Dip: Dip the top of each cookie into the base color and place on a wire rack to set.

Step 4 — Pipe: Fill small piping bags with the remaining icings and add details—lines, dots, and simple patterns—once the base has dried for 15–20 minutes.

If you prefer a richer finish, you can also use buttercream to frost these cookies.

Recipe Pro-Tips

• Roll before chilling: Roll the dough to an even thickness before chilling so it’s firm enough to transfer and cut clean shapes.
• Cool completely before icing: Warm cookies will soften the icing and prevent it from setting properly.
• Adjust for powdered colors: Powdered coloring can thicken icing. Add extra evaporated oat milk, 1/4 teaspoon at a time, until the desired consistency returns.
• Let the base set: Wait about 15–20 minutes after dipping the cookies so the base layer dries before piping details for crisp lines.
• Fix while wet: Pop air bubbles with a toothpick and smooth drips with a fingertip while the icing is still wet.

Storage Directions

• Store: Keep decorated cookies in an airtight container at room temperature for 3–4 days.
• Freeze: Wrap cookies individually and place in an airtight freezer container for up to 3 months. Thaw overnight in the refrigerator to prevent condensation on the icing.

More Easter Recipes

• Try bird’s nest cookies or cupcakes baked in eggshells for more themed treats.
• If you want other cookie variations, lemon curd thumbprints use the same buttery base with a tart filling.
• For cupcakes, carrot cake or dairy-free vanilla cupcakes are great seasonal choices.
• Looking for gluten-free Easter desserts? Oatmeal cookies, fudgy dairy-free brownies, and a gluten-free German chocolate cake are excellent options.

Thanks for visiting — I hope you enjoy these Easter cookies. For more dairy-free, gluten-free, and vegan dessert ideas, follow the author on social media or subscribe for updates.