Posted on Mar 29, 2019
Desserts are a tasty part of any Easter celebration! Cakes, cupcakes, cookies and pies are dressed up in vibrant hues and unique shapes. While many Easter desserts are flour-based, that doesn’t mean everyone can’t enjoy them, including those with gluten-allergies. Sorghum flour is a great alternative in baked goods for those with celiac disease or gluten intolerance because it is naturally gluten-free. Sorghum is also a nutritious whole grain that is low in fat and an excellent source of fiber and B vitamins, making it ideal for both gluten-free and traditional diets alike.
With this in mind, we were on a mission to create an Easter dessert that took gluten-allergies, health, taste, ease and fun into consideration. We combined our gluten-free sugar cookie recipe with a healthier spin on frosting and toppings - think fruit pizza, Easter themed! They are super easy to make and taste delightful. Grab the family to join in on the cookie-making fun and let’s get started!
2 ½ cups gluten-free all-purpose sorghum flour blend
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup butter
3/4 cup sugar
1 teaspoon vanilla
4 teaspoons milk
Our gluten-free sugar cookie recipe calls for a blend of sorghum flour, soy flour and cornstarch. We opted to substitute a gluten-free flour blend made with sorghum in our recipe because it is an easy go-to when you are short on time. Brands like Bob’s Redmill, Wondergrain, Nu Life Market sell all-purpose flour blends containing sorghum and can be purchased from many grocery stores and online retailers. If you’d prefer, you can also follow our gluten-free sugar cookie recipe and make your own blend. To get started, whisk together the all-purpose sorghum flour, baking powder and salt, and set aside.
In a large bowl, cream the butter, sugar and vanilla until it is thoroughly combined. Add the egg and beat the mixture until it is light and fluffy. Next, stir in the milk. Then begin blending in the dry ingredients, a little at a time. After the ingredients are combined, form the dough into a ball, cover the bowl and chill in the refrigerator for one hour.
Once the dough has chilled, preheat oven to 375 degrees F. While the oven is heating, remove the dough from the refrigerator and divide the ball of dough in half. Form the half into a disc and sprinkle powdered sugar onto your rolling surface. Using a rolling pin, roll the dough out to a thickness of about ¼ of an inch. To add a little more creativity to our mini-sorghum “fruit pizzas,” we decided to use bunny-shaped cookie cutters. You can use any shape - look for Easter-themed cookie cutters in multi-packs at the grocery store or local craft stores that sell cake-decorating supplies. Pick one, pick three, the choice is yours! We recommend selecting a medium-to large cookie cutter to allow room for the fruit topping.
After cutting out all your shapes, place them on an ungreased, non-stick cookie sheet and bake for seven minutes. Upon baking, remove the cookies from the oven and let stand on the cookie sheet for 1-2 minutes. Move the cookies onto a wire rack to continue cooling. Depending on the size and shape of your cookie cutter, this recipe will yield approximately 36 cookies.
While the cookies are cooling, prep the fruit-pizza inspired decorations. Select 3-5 different types of fruit - we chose strawberries, blueberries, kiwi, pineapple and peaches. Chop the fruit into small pieces, except for the blueberries, approximately ¾-1 cup of each. For the icing, you can use a variety of options to make the cookies your own. Whip up a batch of your favorite cream cheese frosting. Or for an easy option, buy a ready-to-use icing from the grocery store. We decided to use Icelandic Provisions Vanilla Skyr, which is similar to greek yogurt but thicker in consistency. Vanilla skyr is a healthier alternative to traditional frosting and compliments the sweetness of the cookie and tartness of the fruit.
To frost the cookies, we placed the skyr in a plastic baggie and clipped the corner. If decorating with the kids, you can also use multiple small baggies and allow them to ice their own cookies. Alternatively, you can use a piping bag if you have one on hand. Begin “icing” by outlining the perimeter of the cookie. Fill in the remainder of the cookie by using a back and forth motion, making sure to apply consistent pressure. Once the icing is applied to the cookie, use a small spatula or butter knife to smooth over. When moving the cookies, be sure to grab them from the base of the bunny to avoid breaking the ears.
After icing the cookies, begin decorating with the fruit. You can set up a decoration bar and let the kids decorate their own. We used a blueberry for the head and tail and filled in the rest randomly with the various colors of fruit. The best part is each cookie will be unique and yummy!
Enjoy your cookies as a delicious snack or serve them as a healthier dessert on Easter. Be sure to store your cookies in the refrigerator. If you have leftover fruit, you can also chop it up and make a tasty fruit salad!