These Chēbē Easter Egg Cookies are as fun to make as they are scrumptious to eat. The flavor of the cream cheese frosting and the fresh fruit toppings come together in an explosion of sweet delight. These are great for Easter festivities, but hey, just change the shape and you’ll have yourself a sweet treat for any occasion!
And since it’s Chēbē, it’s gluten and grain free!
Recipe adapted from The Kitchn
Gluten Free Easter Egg Cookies
Prep Time
1 hr 10 mins
Cook Time
12 mins
Total Time
1 hr 22 mins
Servings: 15 tarts (depending on their sizes)
Ingredients
Sugar Cookie Dough:
- 1 package (7.5 oz) Chebe All Purpose or Original Cheese Bread Mix
- ½ tsp baking powder if using Chebe Original Cheese Bread Mix
- 1 egg
- 8 Tbsp (1 stick) butter room temperature
- 1 cup sugar
- 1 tsp vanilla extract
Frosting:
- 8 oz cream cheese room temperature
- 8 Tbsp (1 stick) butter room temperature
- 1 tsp vanilla extract
- ½ cup powdered sugar
Topping:
- Assorted fresh fruits sliced and cut according to the way you want to decorate e.g. strawberries, blueberries, black berries, raspberries, grapes, kiwi, etc.
- Mango chunks (optional) frozen
Instructions
Frosting:
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You may use an electric mixer or a bowl and a fork. First blend the cream cheese and the butter.
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Add the vanilla then slowly incorporate the powdered sugar until all is well blended. Set aside.
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The proportions of the butter, cheese and sugar may be altered slightly to give the texture and flavor you desire. You may prepare the frosting and store it in an air-tight container in the refrigerator for several days.
Fruit Topping:
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Cut and slice the fruits as necessary to give you the decorating pieces for your eggs. Set aside.
Dough and assembly:
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Preheat oven to 350F.
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Using an electric beater, blend the butter and the sugar.
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Add the vanilla and egg and continue beating until it is creamy.
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If using baking powder, blend it into the Chebe mix. With a fork or mixing spoon, gradually add in the Chebe mix and blend until it all comes together.
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Chill the dough in the refrigerator for about 20 minutes
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On parchment or waxed paper, flatten the dough with a rolling pin to about 1/8” thick. Cut out the egg shapes with a large oval cookie cutter, or cut the dough in egg shapes freehand with a paring knife.
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Line a baking sheet with parchment paper and place the egg shapes on the paper, keeping them about 1 inch apart.
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Bake for 12 – 15 minutes. Watch closely after 10 minutes to prevent from burning the edges. The cookies should be lightly browned. Remove and let cool.
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Spread the frosting evenly with a knife. Arrange the fruit to make each tart to look like a decorated Easter Egg.
Recipe Notes
We suggest cutting the ovals to about 4 or 5 inches in length. This is large enough to decorate well and small enough to easily handle with a spatula.
These cookies freeze well, so you can make several batches to stock up. You can eat them cold, right out of the freezer for a great treat!
Recipe adapted from The Kitchn
