If you’re searching for the best gluten-free Easter cookie recipe, you’ve just found it! These Gluten-Free Cream Egg Stuffed Cookies are soft and chewy with crisp edges and a gooey Cadbury Cream Egg center that’s pure holiday magic. Made with a 1:1 gluten-free flour blend, real butter, and chocolate chips, these cookies are topped with colorful spring sprinkles and baked until golden. They’re the perfect gluten-free dessert for Easter brunch, spring bake sales, or adding a festive touch to your holiday cookie tray. This easy, crowd-pleasing cookie recipe is a must-make — and no one will ever guess they’re gluten-free!
Looking to make Gluten-Free Stuffed Cookies for other occasions? Just swap out the center for a peanut butter or other mini candy bar. frozen, Nutella. Frozen Ganache etc… and change your topping.
Gluten-Free Cream Egg Stuffed Cookies
Ingredients
- 224 g unsalted butter room temperature (can sub plant based)
- 200 g brown sugar
- 100 g granulated sugar
- 2 lg eggs 100g
- 2 lg egg yolks 40 g
- 1 tsp vanilla extract
- 400 g 1:1 gluten-free flour
- 1 tsp cornstarch
- ¾ tsp baking soda
- ¾ tsp salt
- 170 g chocolate chips or chopped chocolate
- 12 mini Cadbury Cream Eggs unwrapped and frozen
- Spring-colored or Easter-themed sprinkles
Instructions
- Unwrap the cream eggs and freeze them for at least 2–3 hours or overnight until solid.
- In a medium bowl, whisk together the gluten-free flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the egg yolks and vanilla extract.
- Add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the chocolate chips or chopped chocolate.
- Cover and refrigerate the dough for 45 minutes to 1 hour, until it is firm enough to shape.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Portion the dough into 12–14 balls. Flatten each one in your hand, place a frozen cream egg in the center, and wrap the dough around it to seal.
- Dip the tops in spring sprinkles and place on the prepared baking sheet, leaving 2–3 inches of space between cookies. Press down on each cookie very slightly with your palm.
- Bake for 9–12 minutes until golden around the edges but still soft in the center.
- While the cookies are still warm, use a large round cookie cutter or pastry ring to gently swirl around each cookie to shape it into a perfect circle. Let the cookies rest on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
My daughter and I LOVED these cookies so much!!!! We wanted to do something different to bring to my friends house for Easter because there’s never really anything for us we can actually eat. So we brought a fruit salad and these amazing cookies. I made 24 and not 1 left by the end of the day lol. They will be made again and again 🙏🏼🙌🏼