Strawberry Shortbread Cookies (Gluten Free, Vegan).
These buttery shortbread cookies have a burst of berry flavor, making them a fun treat for summer.
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!
Notes
Nutrition facts are for one cookie.
You can freeze this shortbread dough if you wish - just store wrapped discs of dough in a freezer bag. It should stay fresh for up to three months. You could also shape the dough into a log to freeze it. That way you could slice the dough before baking.
Store cookies in an airtight container - they should be good for about 5 days.
Nutrition
Calories: 158kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 121mgPotassium: 7mgFiber: 1gSugar: 15gVitamin A: 431IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!