A burst of strawberry flavor really livens up these cookies! Dried strawberries give these gluten free shortbread cookies a pretty pink hue and a sweet berry taste.
We love to make shortbread cookies at our house. Whether they’re frosted lemon shortbread, or a slice and bake variety, or the traditional Scotch version, we always welcome a rich, buttery cookie.
My son has been very into things that are berry flavored lately, so adding some dried strawberries to a shortbread cookie dough seemed like a good idea!
You can add a lot of strawberry flavor to desserts with freeze dried berries, and you don’t need to wait for it to be berry season, which is nice. I often use dried berries to naturally color icing, like in these strawberry frosted sugar cookies, or these blueberry frosted cupcakes.
This is a super simple recipe that doesn’t even require cookie cutters! Make a batch of these for your next gathering, or just for an ordinary day.
Ingredient Notes
- Freeze Dried Strawberries – Karen’s Naturals makes many different freeze dried fruits in a fruit-only facility. You can find this brand in some stores or on Vitacost.
- Gluten Free Flour – Namaste Perfect Flour Blend is my go-to for cookie baking, but you can try a different brand if you prefer. I don’t recommend grain free flour for this recipe.
- Vegan Buttery Spread – We love Earth Balance Soy Free Vegan Buttery Spread for baking.
Step by Step Instructions
- Mix the powdered sugar and vegan buttery spread until it’s light and fluffy.
- Add the gluten free flour blend, salt, and freeze dried strawberries, mix on medium speed until the dough comes together.
- Roll the dough into balls and flatten then with the back of a spoon.
- Bake at 350 degrees F for 12-13 minutes.
- Dust with powdered sugar and enjoy!
Storage
Store these cookies in an airtight container – they should stay fresh for about 5 days.
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Recipe
Strawberry Shortbread Cookies (Gluten Free, Vegan).
Ingredients
For the cookies:
- 1 ¼ cup vegan buttery spread
- 1 cup powdered sugar
- 1 ¾ cups gluten free flour blend
- ½ teaspoon salt
- ½ cup freeze dried strawberries for about 3-4 Tablespoons strawberry powder
- powdered sugar for dusting
Instructions
- Place the freeze dried strawberries in a mini food processor, and pulse until they become a fine powder. You can use a fine mesh sieve to remove any larger pieces of strawberry.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Place the vegan buttery spread and powdered sugar in a mixing bowl, and beat until light and fluffy.
- Add the gluten free flour blend, salt, and strawberry powder, then mix on low speed until the dough comes together.
- Scoop out a tablespoon of dough at a time. Roll the dough into balls, and place on the cookie sheets, leaving about 1.5 inches in between cookies.
- Flatten the cookie balls with the back of a spoon.
- Bake at 350 degrees F for about 12-13 minutes. Rotate the cookie sheets halfway through the baking time. Allow the cookies to cool completely before moving.
- Dust the tops of the cookies with powdered sugar. Enjoy!
D
These are delicious!