Gluten-free Easter cookies made easy with Glutino

I definitely have a sweet tooth–perhaps a whole mouth full of sweet teeth. It’s no surprise that I love both cookies and PEEPS®. So this Easter, I decided to combine these two sugary favorites and make PEEPS cookies, using Glutino’s delicious gluten-free sugar cookie mix, to celebrate the holiday!

I used the mix to make two kinds of cookies: One large PEEPS bunny cookie sprinkled with pink sugar, and a half-dozen regular-shaped cookies, frosted and topped with a marshmallow PEEP. Here’s how to make these delicious, festive cookies!

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  • Prepare cookie mix according to the instructions on the box. If you’re adding food coloring, add about 5 drops, stir, and see what the color looks like. I went conservative and only added three drops of red food coloring; instead of the pale pink cookies I was hoping for, I got pale peach.
  • If you only want to make traditional-shaped cookies, divide the mix into 12 dough balls and place on a greased cookie tray.
  • If you want to make the large bunny cookie and the traditional cookies, first grease your PEEPS bunny pan (I bought mine from Amazon) and then press cookie dough into the pan until it’s evenly filled, about 2/3 of the way up the sides of the pan. After you do this, you’ll probably have enough dough for 6, maybe 7, traditional cookies. Make the traditional cookies on a separate, lightly greased cookie sheet.
  • Once your cookie dough is arranged on the pan and/or sheet, stick them in the oven and bake at 350 degrees for 15 minutes. (The Glutino cookie mix box said to bake for 15 minutes; the PEEPS pan said to bake 18-20 minutes. I decided to err on the side of caution and only do 15 minutes so the cookies weren’t overbaked, and my instincts were correct.)
  • After 15 minutes, take both pans of cookies out of the oven.
  • For the bunny cookie: When the cookie is still warm, sprinkle your pink (or whichever color you choose) sugar on and press it into the cookie. Use a total of 9 chocolate or carob chips for the eyes and nose (three for each eye, and another 3 for the nose). The chocolate chips will start to melt, so use a toothpick to sort of mold and nudge them into the traditional circular shapes of PEEPS eyes and nose. I used India Tree’s pink Sparkling Sugar and Chatfield’s carob chips.
  • For the traditional cookies: Take them off the cookie sheet and put them onto a plate. Let them cool. Once they’re cool, frost them with a vanilla or buttercream frosting (I used Miss Jones Organic Vanilla Buttercream Frosting). I added a very light layer of frosting, really just enough to keep a marshmallow PEEP stuck to the cookie—but if you like it even sweeter, you can use a thicker layer of frosting if you’d like! Then add one marshmallow chick to each cookie, pressing down a little on the chick to make sure the chick stays stuck to the frosting. (Although I’m partial to pink PEEPS bunnies, I found that the chicks stick to the cookies better than the bunnies do.)

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So how did the cookies taste? The bunny cookie was soft and cake-like—a wonderfully vanilla sugar cookie with crunchy little pieces of sugar on top. The traditional cookies were also soft and cakey, and the frosting and PEEP were the perfect complement to the flavor of the cookie. (Going a little lighter on the frosting helps keep these cookies from being too sweet.)

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So there you have it—two types of super-easy gluten-free cookies that you can make to celebrate Easter with your loved ones. These cookies will definitely make everyone smile—not only do they taste good, but they’re ridiculously cute!

Disclaimer: The Glutino sugar cookie mix and the PEEPS candy mentioned in this article were provided to me for review purposes. This did not influence the article in any way; my opinions are my own. If I didn’t love it, I wouldn’t cover it here. See my personal disclaimer for more details.

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