These cracked egg cookies are so much fun and actually a delicious concept! A sugar cookie base is drizzled with icing and topped with an apricot or canned peach half. The sweet, fruity, soft, and crunchy experience is a full dessert experience. They make great dairy-free Easter egg cookies, but are also an excellent spring or summer treat, and could even be served for April Fool’s Day.
These “Cracked Egg” Cookies are Cute, Easy, and Allergy-Friendly
You can customize this recipe to suit almost any dietary needs. Here are my suggestions for the sugar cookie base, including vegan, gluten-free, and top allergen-free options.
Dairy-free Sugar Cookie Recipes (Vegan & Gluten-Free Options)
- Classic Dairy-Free Sugar Cookies – These can be baked soft or crispy and they have a simple roll and cut option. Use a round cutter to get the egg effect. This recipe does use eggs, but you can use one of the egg replacer options or one of the following egg-free and vegan recipes.
- Soft Vegan Roll & Cut Sugar Cookies – This recipe is made with all-purpose flour, but Hannah cuts in two other surprised ingredients to make them perfectly tender.
- Basic Vegan Sugar Cookies – If you typically bake egg-free, this recipe uses your staple ingredients.
- Gluten-Free Vegan Sugar Cookies – I’ve made these sugar cookies, and they are remarkably delicious. The full recipe is for cinnamon roll cookies, but you can roll and cut the sugar cookies instead.
Store-Bought Dairy-Free Cookies
I won’t judge at all if you decide to use store-bought cookies! My favorite ones for this recipe are Enjoy Life Sugar Crisp Crunchy Cookies. They’re just big enough, gluten-free and allergy-friendly, and seriously tasty. And each box contains 14 cookies. Cherrybrook Kitchen Sugar Cookie Mix is another short-cut option that’s meant to be gluten-free and vegan.
Special Diet Notes: Cracked Egg Cookies
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, optionally vegan, and vegetarian.
- 2¼ cups powdered confectioners' sugar
- 2 tablespoons non-GMO light corn syrup or honey
- 1 to 2 tablespoons unsweetened dairy-free milk beverage, or as needed
- 18 dairy-free sugar cookies (see post above for options)
- 18 canned peach halves or apricot halves
- Sift the powdered sugar into a medium bowl, or pour it into the bowl and whisk to break up any lumps. Add the corn syrup or honey and 1 tablespoon milk beverage, and whisk until smooth. Whisk in more milk beverage as needed to get a thick, but pourable glaze.
- Place the cookies on a wire rack with a piece of parchment or wax paper under it.
- Pour the glaze onto one cookie to make sure it is the right consistency. It should be thick enough to just barely drizzle over the edge of the cookie as it settles. If needed, adjust the glaze thickness.
- Glaze the remaining cookies and place an apricot or peach half in the center of each cookie, cut side down.