After receiving a gluten free cookie recipe request, I was inspired to bring you an all-round good cookie recipe. And whilst this recipe is for gluten free Easter cookies, the basic recipe is a perfect base should you wish to add other ingredients instead of mini eggs.
I checked out various cookie recipes and finally hit on the one I wanted to use. And, I’m delighted to say that the recipe I decided to work with is my grandma’s ginger biscuit recipe. Of course, the recipe needed to be adapted slightly but I was over the moon with how well the Easter cookies turned out.
I’ve tested this cookie recipe out a few times (I’ve shared a video on Youtube too) to make sure they’re spot on before sharing the recipe with you. And I’m so glad I did, as I now feel these Easter cookies are everything a cookie should be. They have a lovely crisp bite, delicious, sweet buttery chew, and the abundance of crushed yummy mini eggs makes them a terrific gluten free cookie winner!
Ingredients (makes 20-22)
350g (12oz) gluten free self-raising flour or mix (add ½ teaspoon xanthan gum if this or guar gum is not in the flour already)
225g (8oz) light muscovado sugar
110g (4oz) unsalted butter (leave out to soften at room temp beforehand)
1 tablespoon golden syrup
1 teaspoon *vanilla extract
1 teaspoon *bicarbonate of soda
1 large egg
240g (9oz) *Cadbury mini eggs, roughly crushed (I found crushing them with the end of a rolling pin worked a treat)
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Line 3 or 4 large flat baking trays with greaseproof paper. If you don’t have enough trays, bake the biscuits in batches instead.
Pop the butter, sugar, syrup, vanilla extract and egg into a large mixing bowl.
Using an electric mixer, whisk until all the ingredients are nicely blended.
Sift in the gluten free flour and bicarbonate of soda and gently fold into the mixture.
When you are at the stage where the flour is almost mixed in add the crushed mini eggs.
Get your hands in at this point to bring the mixture together.
Form balls of dough (about the size of a walnut) in your hands and place them spaced apart onto the prepared trays.
Bake the cookies for 15 minutes, until golden brown and a little craggy looking.
Remove the cookies from the oven and leave for 10 minutes before gently lifting them off the tray and placing them onto a cooling rack. Once cold tuck in!
Recipe notes and suggestions:
These Easter cookies are at their absolute best on the day they’re baked. However, they will keep well in an airtight container for 2-3 days.
Cadbury mini eggs in the UK are gluten free. If you live in another country you may need to find a gluten free alternative.
As I mentioned before, the basic cookie dough I used to make these Easter cookies is a perfect base for you to create other cookies of your dreams; simply swap the mini eggs for other tasty gf bits and bobs you fancy. You may need to adjust the cooking time dependant on what and how much you add. Likewise if you reduce the amount of mini eggs you add to the mixture.
The cookie dough without the mini eggs added can be frozen.
And my final suggestion is, how about making a batch of these cookies to treat family and friends. Make them look even more special by popping them into a lovely jar/tin/container that they can keep.
Thanks for checking out my Easter cookie recipe. I hope you give them a go. And of course if you do, then please let me know how you get on. Feel free to leave a comment on the blog too, as it will encourage others to give them a whirl!
As always, I’m here for you if you have any questions.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt, leave it out.