An easy and fun gluten-free Easter treat. Includes a dairy-free option.
Prep Time 25minutes
Cook Time 11minutes
Total Time 36minutes
1package gluten-free sugar cookie mixI used Pillsbury
1/2cupbutter or vegetable shortening
Green food coloring
1can white frostingor frosting from scratch
1 1/2cupssweetened coconut flakes
Optional: candy eggs and mini chocolate bunniesI used Lidnt mini bunnies and Reese's Pieces Eggs
Preheat over to 325 degrees.
Mix sugar cookie mix, softened butter (or shortening and egg). (If using shortening, knead mixture until well incorporated)
Place two tablespoons of dough in each cup of a nonstick muffin tin (use 1 tsp for mini-muffin tins) pressing into bottom. Then, smooth dough up the sides of the cup, using fingers to press and smooth dough until it covers sides and bottom of cup with equal thickness.
Bake for 10 to 11 minutes, until upper edges of cookie cup are slightly golden. (9 to 10 minutes for mini-cookie cups).
Allow to cool completely, then use a knife to gently pop cookie cups out of tin.
(Optional) Using a knife, carefully shave the top edge of the cookie cup to smooth and remove imperfections.
Mix several drops of green food coloring with white frosting. Place in a sandwich size zip-top bag, snip the corner off, and squeeze frosting evenly into each cup. Fill until 1/2 inch of space remains at the top of the cup.
Place coconut in a zip-top bag and add several drops of green food coloring. (I did about 5). Close and shake bag until coconut is an even green color.
Sprinkle coconut into each cookie cup.
Place candy eggs and bunnies on cookie cups and enjoy!
Will yield 15 full-sized cookie cups. Prep time estimate includes decorating time. For dairy-free: Use Pillsbury Classic White frosting, or another dairy-free brand. Substitute shortening for butter in the cookie mix. Replace candy eggs and bunnies with dairy-free jelly beans.