These cute Dairy Free Easter Cookies are such a treat, and you (or your little helpers) can go mad with the food colouring and icing bag!
I originally published this recipe for Dairy Free Easter Cookies back in 2015. I’ve made the dairy free cookie dough several times since as it’s so easy and SO tasty.
I really recommend this dairy free cookie recipe next time you need to cater for a lactose intolerant child or friend. Obviously you can swap out the Easter cookie cutters for any shape you fancy! If you do give them a go, please be sure to tag me in any pics you share online as I love looking at all your recreations of my recipes!
Jane x
Dairy Free Easter Cookies
We’re off on our annual camping trip at Easter, spending the long weekend in 100 acres of gorgeous Cornish woodland with loads of friends, campfires and cider at the Cornwall RV.
I can’t wait. I look forward to this bash all year long.
In celebration of the fact it’s nearly camping time (woohoo!), I baked you some cookies.
I do hope you’ve not getting bored of my cookies yet, cos I am discovering my latest guilty pleasure is zoning out with icing bag in hand. That’s by far my favourite part of baking them. I have to set aside an hour or two to make the icing and do the decorating and during that time there is absolutely zilch on my mind apart from sugar.
It’s way cheaper than therapy, although admittedly a tad more fattening.
You can find more of my cookie obsession here with this tasty gluten free cookie recipe, and these adorable chocolate dairy free cookies. And being lactose intolerant myself, I have a whole dairy free recipes category, and if you’re new to the dairy free life, here’s a tonne more dairy free inspiration.
- 300 g plain flour
- pinch salt
- 150 g sugar
- 170 g coconut oil softened but not liquid
- 1 egg
- 1 egg white
- 225 g icing sugar sieved
- Food colouring
- Preheat the oven to 170/325/gas 3.
- Sieve the flour and salt into a bowl.
- In a mixing bowl combine the sugar and softened coconut oil until it is smooth.
- Add the egg, and again mix well until all is combined.
- Squish & squash the dough into a ball, wrap in cling film and pop in the fridge for an hour or two to firm the dough up.
- Lightly flour the work surface and roll out half the dough with a rolling pin until it's about 1/4 of an inch thick. Cut out cookie shapes with cutters or by hand using a small sharp knife and place each cookie onto an ungreased baking sheet.
- Bake for 12-15 minutes and take out just before they get brown.
- Use a fish slice or palette knife to move each cookie onto a cool flat surface.
- Mix the egg white and icing sugar together until you have a glossy, smooth mix. Either keep white or add some food colouring a drop at a time. I put half my icing into another bowl and used just a couple of drops of pink and yellow in each bowl to create a soft, pastel shade. When it is the colour you like, scrape the icing into icing bags and get decorating!
Krati says
These are really cute, such lovely decoration and shapes..would be fun to make these!!
Jane Sarchet says
Thanks Krati, and thank you so much for popping by :)
Janie x
Choclette says
These look super cute Janie and I can just see you going made with that icing bag. I have to say it’s my least favourite part – maybe we should go into partnership ;-)
Jane Sarchet says
Oh god yes! That’s be perfect Choclette :)
Janie x
Susie Gall says
Darling, darling!!!! I love everything about this recipe from the coconut oil to your final creations.
Jane Sarchet says
Awww, thank you Susie :)
Janie x
Jeanne Horak-Druiff says
Oh how adorable are these! Very impressed with your icing skillz :)
Jane Sarchet says
Thank you Jeanne!
Janie x
Helen says
These look brilliant! I love dairy-free recipes, and I find I’m using coconut oil more and more, although I haven’t attempted to bake with it yet. Perhaps these will be the push I need :-)
Jane Sarchet says
Thanks Helen :) Just sub the same weight of coconut oil for butter, so far that’s worked a treat for me
Janie x
[email protected] says
These are so cute Jane. Love that they are dairy free!
Jane Sarchet says
Thanks so much Nancy, and thank you for taking the time to leave a comment :)
Janie x
Kerry @ Kerry Cooks says
I LOVE these! Do you remember where your bunny cutter was from?
Jane Sarchet says
Ooooh, hang on… trying to pull it out of my brain… it was in a pack of 4 Easter cutters… somewhere cheap… Yes! It was one of the 99p stores (I Imagine they’re all over the country?)
sarah says
These are so cute. Your camping trip sounds like fun, too! Watch out for Sasquatch in the woods.. ;-)
Nosebag NI
Jane Sarchet says
Oooh, will do ;)
Janie x
Karen says
What cut little bunny biscuits and so amazing that they are dairy free too! Fabdabulous! Karen
Jane Sarchet says
Thank you gorgeous :)
Janie x
Michelle @ A Dish of Daily Life says
These are so adorable!! They look like they would be so much fun to make! Sending some foodie love your way!
Jane Sarchet says
Foodie love caught, accepted and returned two fold :)
Lovely to meet you Michelle and thank you for popping in!
Janie x
Jen says
These are really cute! I love the bunny faces. Hope you have fun camping :)
Jane Sarchet says
Thanks Jen :)
Janie x
Nayna Kanabar (@citrusspiceuk) says
These look amazing I am going to book mark them for my friend.
Catherine says
Dear Jane, these cookies are so pretty. I absolutely love them! xo, Catherine
Jane Sarchet says
Thank you for your lovely comment Catherine :)
Janie x
Linda Nortje says
These cookies are so adorable ! And I love how easy your recipe is, especially since they’re dairy free as well :-)
Danielle says
These are so cute. Perfect for Easter. That camping trip sounds awesome too. How nice to be out in nature :-)
Demeter says
Oh these cookies are so cute! I love that they’re dairy-free, too. :)
Amy | The Cook Report says
These are so cute!
sue | theviewfromgreatisland says
Cute holiday cookies are my thing, I can’t get enough, now I just need to find those adorable cutters!
Anna says
they look great! I’, always on a look out for a new cookies recipe, and this one will be perfect, with Easter just around the corner! Great fun to make with kids too!
Katie says
Is it okay to eat raw egg white? It is raw isn’t it?
Jane Sarchet says
Great question Katie. This is a traditional style of frosting. There are mixed messages over whether egg whites can carry salmonella, so if you are at all concerned I would use pasteurised eggs.
Jane x