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Lemon Easter Cut Out Cookies
These egg shaped cookies are completely eggless! Aquafaba (the liquid found in a can of chickpeas) takes the place of eggs in our Royal Icing recipe, and all of our colors come from natural, plant based sources.
A plate of lemon almond gluten free and vegan cut out cookies shaped like eggs, bunnies and tulips, iced with naturally colored vegan royal icing sit on a white plate next to a package of Lemon Almond Baking Mix
Course Dessert, Snacks
Cuisine Gluten-Free, Vegan
Keyword Cookies
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Lemon Almond Cookies
Vegan Royal Icing
Course Dessert, Snacks
Cuisine Gluten-Free, Vegan
Keyword Cookies
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Lemon Almond Cookies
Vegan Royal Icing
A plate of lemon almond gluten free and vegan cut out cookies shaped like eggs, bunnies and tulips, iced with naturally colored vegan royal icing sit on a white plate next to a package of Lemon Almond Baking Mix
Instructions
Lemon Almond Cookies
  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper
  2. In a medium bowl, combine water, oil, lemon and vanilla extract.
  3. Add in Lemon Almond Baking Mix and stir until just combined.
  4. Sandwich the cookie dough between two sheets of parchment paper and roll out 1/4 inch thick.
  5. Cut dough with cookie cutters of your choice (we used eggs, tulips and bunnies) and place cookies on prepared baking sheet. Depending on the size of your cookie cutters your should get about 12 cookies
  6. Bake 13-15 minutes. Allow to cool completely.
  7. Once cool, decorate your cookies with Vegan Royal Icing (see directions below)
Vegan Royal Icing
  1. Using either a stand mixer or a hand mixer, blend the aquafaba on high for 2-4 minutes until it turns white and sticky.
  2. Add salt, vanilla extract, and powdered sugar on low until fully incorporated and then switch to high for 6-8 minutes.
  3. Add 1 tablespoon water and blend on high until combined.
  4. Divide the icing into three separate container. For Yellow Icing: slowly add up to 1/8 teaspoon turmeric powder until desired color is achieved. For Green Icing: slowly add up to 1/8 teaspoon spirulina powder until desired color is achieved. For Brown Icing: slowly add up to 1/2 teaspoon cocoa powder until desired color is achieved.
Recipe Notes

These fun cut out cookies will brighten up the table after Easter dinner!