Description
These Gluten Free Strawberry Sugar Cookies are a delightful treat featuring a tender, buttery cookie base infused with strawberry jam and freeze-dried strawberry powder. Topped with a luscious strawberry glaze, they offer a perfect balance of sweetness and fruity flavor, ideal for those seeking a gluten-free indulgence.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup strawberry jam
- 1 1/2 cups gluten free all purpose baking flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup freeze dried strawberries (a 0.7 ounce bag is about 1 cup)
Strawberry Glaze
- 2 tablespoons butter (softened)
- 2 cups powdered sugar
- 3-4 tablespoons strawberry jam
- 2-3 tablespoons milk (as needed to thin)
Instructions
- Blend Strawberries: Add the freeze dried strawberries to a blender or food processor and blend until you get a fine powder. Set aside.
- Cream Butter: In a mixing bowl, add the room temperature butter and sugar. Cream together with an electric mixer for about 30 seconds until light and fluffy.
- Add Egg: Add in the egg and vanilla extract. Beat until well combined.
- Add Dry Ingredients: Gradually add the gluten-free flour, cornstarch, baking soda, salt, and the powdered strawberry powder to the wet ingredients. Beat until mostly combined, then stir in the strawberry jam until well blended.
- Scoop Dough: Using a lightly greased medium cookie scoop, portion the dough onto a baking sheet lined with parchment paper.
- Chill Dough: Place the baking sheet in the fridge and chill the dough for 1 hour.
- Preheat Oven: Toward the end of the chilling time, preheat your oven to 350°F (175°C).
- Prepare Baking Sheets: Once the dough is chilled, transfer the scooped dough onto two baking sheets to ensure enough room for the cookies to spread evenly.
- Bake Cookies: Bake the cookies for 13-16 minutes or until the centers look set and edges begin to darken slightly. Avoid underbaking as the jam can leave the centers a bit raw.
- Shape Cookies: Following baking, use a round cookie cutter to gently swivel around the edges of each cookie to create perfect circles while warm.
- Make Glaze: In a separate bowl, beat together the softened butter and powdered sugar. Add in the strawberry jam and milk a little at a time, stirring until the glaze reaches your preferred consistency (thicker or thinner as desired).
- Frost and Serve: Once the cookies have fully cooled, frost them with the strawberry glaze and enjoy your delicious gluten free strawberry sugar cookies!
Notes
- Be sure to chill the dough for at least 1 hour to prevent excessive spreading during baking.
- The freeze dried strawberries add an intense strawberry flavor without extra moisture.
- Adjust the glaze consistency by varying the milk amount according to your preference.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, substitute butter with a plant-based alternative and use a non-dairy milk in the glaze.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
