Colorful Easter Baking Recipes

Springtime is a celebration of renewal, when life and color bursts onto the scene. Blooming flowers, butterflies, and eggs – in deep and pastel colors. Looking for natural choices for colorful decorations and dyes? Check out our Natural Egg Decorating Guide here.

And then there’s the treats. Whether you’re stocking up a children’s basket or feeding that holiday sweet tooth – get creative with your Easter treats. From pantry essentials to decorations: we’ve got everything you need to make a memorable holiday with friends and family. Visit the Co-op’s baking aisle and discover an exciting assortment of flours (including gluten-free) and sweeteners, carefully selected to be free of artificial flavors and preservatives.

Add some dazzle and pick up some bright sparkling sugars and edible decorating kits from Seattle based vendor India Tree Company. Read on for a trio of Easter treat recipes, some suitable for gluten free and Paleo diets.

Gluten-Free Lemon Cupcakes

Recipe and Photo from These cupcakes are tender and have a refreshing burst of lemon zest, you won’t miss the gluten!


For the cake:
  • 1 1/4 cups all purpose gluten free flour
  • 1 1/2 teaspoons gluten-free baking powder
  • 1/4 teaspoon salt
  • 1/2 cup oil
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon gluten-free vanilla extract
  • 1/4 cup fresh lemon juice (1 lemon)
  • 1 tablespoon lemon zest
  • 1/2 cup milk (or dairy-free milk)
For the frosting:
  • 1/2 cup butter (1 stick), room temperature (or dairy-free butter)
  • 4 cups powdered sugar
  • 2 tablespoons of lemon juice (or 1 teaspoon lemon extract)
  • 3-4 tablespoons milk (or dairy-free milk), as needed


For the cake: Preheat oven to 350°F. Line a 12-serving cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk flour, baking powder, and salt; set aside. In a large mixing bowl, with an electric beater, beat oil and sugar for one minute. Add eggs one at a time, beating in between each egg. Stir in vanilla extract, lemon juice, and lemon zest.

Add the flour mixture and milk to the wet ingredients and mix just till combined – don’t over mix. Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 18-20 minutes until a toothpick comes out clean. Cool completely before frosting.

For the frosting: Beat butter until creamy. Add lemon juice or extract and beat till combined. Beat in 1 cup of powdered sugar at a time until it’s all added, alternating with 1 tablespoon of milk.  Add more or less milk for desired consistency.

Store cupcakes in an airtight container at room temperature for up to four days.


Classic Sugar Cookies

Recipe adapted from


  • 2½ cups all-purpose flour, spooned and leveled, plus more for the work surface
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • large egg
  • teaspoon pure vanilla extract
  • Coarse sanding sugar or turbinado sugar (optional)

Directions: Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1½ inches apart. Sprinkle with the sanding sugar, if using. Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 1 week.


Paleo Chocolate Chip Easter Cookies

Recipe and Photo from These tasty morsels are paleo, vegan and wheat free. Plus, they’re naturally sweetened and made with whole food ingredients.


  • 1 cup coconut flour
  • 2 tbsp. cocoa powder
  • ¼ tsp instant coffee powder
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 small bananas
  • 1 tbsp. vanilla extract
  • 1 tbsp. olive oil
  • ¼ cup shredded coconut (fresh)
  • 1 ½ cups unsweetened coconut milk
  • ¼ tsp vinegar
  • 1/4 cup dark chocolate chips


Preheat oven at 400 degree F and prepare a cookie sheet with greased parchment paper. In a large mixing bowl combine coconut flour, cocoa powder, coffee powder, baking powder and salt and mix very well with a spoon so that the mixture is lump free.

In a food processor/blender combine rest of the ingredients (except chocolate chips) and blend it smooth. Pour the liquid ingredients into the dry ingredients and mix with a spoon or use your hands for even mixing. Lastly, stir the chocolate chips and mix very well.

Divide the dough into 15 equal parts and form round cookie shape for each dough between your palms. Place them on the prepared cookie sheet with even spacing between each cookie.

Place the cookie sheet on the bottom rack of the oven and bake for 15 minutes. Now shift the sheet in the middle rack of the oven and bake again for 15-20 minutes or until the tester comes out clean. Decorate these cookies with sprinkles, mini eggs, or as you choose.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.