With a hint of citrus and packed with a soft crunch, these Lemon Sugar Bunny Cookies are a must-make for your household this coming Easter. I was so pleased with how beautifully yellow the turmeric colored the icing also! Makes me wanna buy a bunny…or maybe just bake another batch of cookies.

Lemon Sugar Cookies (Gluten-free Vegan) - Fork & Beans

Let’s talk a little about the dough, shall we? May I have permission to do so? Great! (Yeah like you have a choice).This dough is very delicate. Please read that sentence again.

1). When mixing the dough, it shouldn’t be sticky but it will be soft. If it is sticky, add 1 tablespoon of gluten-free flour blend until it no longer is, 2) If it feels to hard and crumbly after you take it out of the fridge, all it needs is to be warmed up lightly with your hands by forming it into a ball (trust, it will comply), 3). When you roll one part of the dough out, keep the remainder of the dough in the fridge until that section is ready to be rolled out, 4). Roll out the dough once. When you have cut out your bunnies and have extra dough, throw that excess back into the fridge. It gets very soft when you roll it more than once which keeping its shape becomes impossible when using a spatula to transfer it, and 5). If you do choose to use the bunny cut-out, use the parchment paper that you have rolled them onto and transfer it to the baking sheet. This way you won’t have to throw a fit when the dough doesn’t cooperate when trying to scoop up with a spatula. Thank you again for the tip, Laurel! 

Oh and one last thought: when you take the cookies out of the oven, please DO NOT touch them for at least 2-3 minutes prior to placing them on the wire rack to completely cool. They will completely set as they cool but if you do try to touch them too soon, they will crumble.

Lemon Sugar Cookies (Gluten-free Vegan) - Fork & Beans

Are you reading this and thinking, “Well goodness Cara, this is more trouble than I want!”? I have already thought about that, my friends. If you want to just make circle cookies, there is no need to chill the dough. Just plop a heaping tablespoonful of the dough onto the baking sheet and bake*. Problem solved and time saved. But the bunnies are super cute. I mean, did you see their vegan marshmallow tails??? It’s adorable. Your choice though. No judgments.

*If you drop the dough onto the baking sheet, please note that you will get at least a dozen more cookies than the Bunnies.

Gluten-Free Vegan Lemon Sugar Cookies
These delightfully lemon sugar cookies are the perfect Easter treat for your kids who are unable to eat gluten, eggs, and/or dairy.
Write a review
Prep Time
2 hr
Cook Time
10 min
Prep Time
2 hr
Cook Time
10 min
Wet ingredients
  1. 1/2 c. non-hydrogenated shortening
  2. 1/4 c. vegan butter
  3. 1 1/2 tsp. Ener-G egg replacer + 2 Tbsp. warm water - whisk until frothy
  4. 1 Tbsp. lemon juice
  5. zest of 2 lemons
Dry ingredients
  1. 3/4 c. superfine brown rice flour
  2. 3/4 c. sorghum flour
  3. 1/2 c. arrowroot powder
  4. 1/2 c. potato starch
  5. 1 1/4 c. sugar
  6. 1 tsp. baking soda
  7. 1/2 tsp. baking powder
  8. 1/4 tsp. salt
Royal Icing
  1. 1 1/2 c. powdered sugar
  2. 1/4 tsp. turmeric
  3. 1 Tbsp. coconut oil, solid (or shortening)
  4. 1 Tbsp. lemon juice
For the decoration
  1. vegan marshmallows
  2. raw sugar for garnish (optional)
For the cookies
  1. In a medium bowl, whisk the dry ingredients together (except for the sugar).
  2. In a large bowl, cream the shortening and butter together with an electric mixer on medium speed. Add the sugar and beat in until fluffy. Add the Ener-G egg replacer, lemon juice and zest until just combined.
  3. Pour in half of the dry ingredients and stir in with a wooden spoon until mixed in. Stir in the other half of the flour.
  4. Chill the dough for 2 hours.
  5. Preheat your oven to 350 degrees. Line a baking sheet with a piece of parchment paper.
  6. Between two pieces of parchment paper roll out 1/3 of the dough. Please read the post about the dough before going to this step.
  7. Roll out into 1/4" thickness. Cut out with a bunny cookie cutter and gently transfer to the baking sheet.
  8. Bake 8-10 minutes or until lightly browned along the edges. If you want them on the softer side, bake for 7-8 minutes. If you want a crunchier cookie, bake around 9-10 minutes. Regardless of the time you bake them at, when you take the sheet out of the oven let the cookies sit for 2-3 minutes and then allow to *completely* cool on a wire rack. Repeat the above steps until all the dough has been used.
For the icing
  1. Whisk the powdered sugar and turmeric together.
  2. Cut in the coconut oil (or shortening) until blended in.
  3. Add the lemon juice and stir until a thick paste (yet still able to spread) has formed. If you need more liquid, add 1 tsp. of non-dairy milk until desired consistency is reached.
For the assembly
  1. Once the cookies have cooled, take approx. 1 tsp. of the icing and spread over each cookie.
  2. Place the vegan marshmallow in the correct spot to set. Sprinkle and garnish with raw sugar (optional).
  1. Makes approximately two dozen 4" bunny cookies.
Fork and Beans http://www.forkandbeans.com/
I used this 4″ Bunny cookie cutter for my cookies just in case you were wondering. Can’t have any of the flours mentioned above? No problemo! Read this post to find great gluten-free flour substitutes. Also, if you don’t have or want to use the Ener-G egg replacer, you can use 1 Tbsp. flaxseed meal + 2 Tbsp. water instead. Just keep in mind that it will change the color of the cookies a little. The end.

Lemon Sugar Cookies (Gluten-free Vegan) - Fork & Beans


Happy Bunny Cookie making, friends!