Gluten-Free Freeze Dried Strawberry Frosted Cookies

Make my easy Gluten-Free Freeze Dried Strawberry Frosted Cookie Recipe for soft and chewy sugar cookies made gluten-free with almond flour and naturally sweetened with organic cane sugar, and maple syrup. Strawberry powder infuses delicious flavor in the drop cookie dough and sweet and tangy buttercream frosting. They’re the perfect cookie for Valentine’s Day, Easter, or any special occasion.

Gluten-Free Freeze Dried Strawberry Frosted Cookies on parchment paper.

Make my easy Gluten-Free Freeze Dried Strawberry Frosted Cookie Recipe for soft and chewy sugar cookies that look just like fresh strawberries. They’re made gluten-free with almond flour and tapioca and naturally sweetened with organic cane sugar and maple syrup. They’re the perfect cookie for Valentine’s Day, Easter, or any special occasion.

If you haven’t used freeze-dried strawberry powder yet, then this family-favorite cookie recipe is for you! Strawberry powder is made from fresh strawberries, which means you can enjoy real strawberries any time of year, even when it’s not strawberry season. The powder form brings strong strawberry flavor and moisture without too much liquid in the drop cookies and sweet and tangy buttercream frosting. 

YouTube video

Why You’ll Love This Drop Strawberry Sugar Cookie Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Freeze Dried Strawberry Frosted Cookies on parchment paper.

Ingredients & Substitutions

Here is everything you need to make the best-tasting gluten-free strawberry frosted sugar cookies:


Almond Flour: Substitute with oat flour.

Tapioca Flour: Also known as tapioca starch and can be substituted with arrowroot flour or potato starch.

Freeze-Dried Strawberry Powder: If you don’t have access to freeze-dried strawberry powder, consider making your own by blending freeze-dried strawberries until they become a fine powder.

Maple Syrup: Honey or agave syrup can be used as a substitute for maple syrup.

Unsalted Butter: You can replace it with vegan butter.

Organic Powdered Sugar: You can replace it with regular granulated sugar, white sugar, or coconut sugar. However, coconut sugar will darken the color of the cookie slightly.

Milk: Use any non-dairy milk alternative like coconut milk, soy milk, or oat milk. If dairy is not an issue, regular milk is also fine.

​Vanilla Extract: You can use pure vanilla extract or artificial.

Red Gel Food Coloring (Optional): If you prefer natural coloring, you can use beet juice or pomegranate juice for a subtle red hue. Alternatively, omit it if you’re not concerned about the color.

Gluten-Free Freeze Dried Strawberry Frosted Cookies on parchment paper.

How to Make My Valentine’s Day Strawberry Cookie Recipe

Step 1: Make the Cookie Dough

Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper.

In a large mixing bowl, cream together the butter, organic cane sugar, and maple syrup until light and fluffy with a hand mixer, food processor or stand mixer on medium speed.

Add vanilla and the egg, mixing well until combined.

Add the dry ingredients to the butter mixture, including almond flour, tapioca flour, freeze-dried strawberry powder, baking powder, and salt. Mix until a soft cookie dough forms.

Strawberry sugar cookie dough ingredients in a glass bowl.
Strawberry sugar cookie dough with beaters.

Step 2: Shape and Bake the Pink Cookies

Use a cookie scoop or tablespoon to portion the dough and place it on the prepared baking sheets, leaving enough space between each cookie.

For best results, wet your fingertips with water and gently flatten and shape each cookie into a rounded triangle to resemble the shape of a strawberry.

Bake in the oven for 16-18 minutes or until the edges are golden brown. Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely before frosting.

Shaping strawberry shaped sugar cookies.

Step 3: Prepare the Strawberry Frosting

In a medium bowl, beat the butter, freeze-dried strawberry powder, vanilla extract, lemon juice, milk, and red food coloring (optional) until creamy. Then add the powdered sugar and mix until well combined. Spread or pipe the strawberry frosting onto the cooled cookies. Add red sprinkles and mint leaves (optional).

Place the cookies in the fridge to allow the frosting to set before serving.

Buttercream frosting ingredients in a mixing bowl.
Frosting sugar cookies with spatula.
Gluten-Free Freeze Dried Strawberry Frosted Cookies on parchment paper.

Freeze-Dried Strawberry Powder Frosted Cookies Recipe Notes

Freeze-Dried Strawberry Powder: Ensure your freeze-dried strawberry powder is finely ground to achieve a smooth texture in the cookies and the frosting.

Natural Coloring: If you choose to omit the red gel food coloring, the cookies, and frosting will still have a natural pink color and taste delicious. 

Cookie Strawberry Shape: Dip your fingertips in water before gently shaping the cookie into a soft triangular strawberry shape to avoid the cookie sticking to your fingers.

Frosting Consistency: Adjust the amount of milk in the frosting to achieve your desired consistency. Add a little at a time until the frosting is smooth and easy to spread or pipe.

Refrigeration: Store the cookies in the fridge to set the frosting and maintain freshness for up to one week.

Freezing Unfrosted Cookies: Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or zip-top bag with layers separated by parchment paper. They can be stored in the freezer for up to three months.

Thawing Frozen Cookies: When ready to enjoy frozen cookies, remove them from the freezer and let them thaw at room temperature. Once thawed, you can frost them as directed in the recipe.

Frosting Freshness: The strawberry frosting may firm up when refridgerated. Bring it back to a spreadable consistency by allowing it to come to room temperature briefly or giving it a gentle mix. If needed, you can add a small amount of milk to reach the desired consistency.

Separate Layers: If you need to stack the cookies in a container, place a sheet of parchment paper between layers to prevent them from sticking together or smudging the frosting.

Can I use fresh strawberries instead of freeze-dried strawberry powder in strawberry sugar cookies?
Yes, you can experiment with using fresh strawberries, but be cautious of the additional moisture they bring. Consider reducing other liquid ingredients or adjusting the flour ratios to maintain the cookie’s desired texture.

What can I use as a dairy-free alternative for the frosting?
Opt for a non-dairy butter substitute and use almond, coconut, soy, or oat milk instead of regular milk. Ensure all ingredients are dairy-free for a fully vegan option.

Can I omit the red gel food coloring from the frosting?
Absolutely! The coloring is optional and doesn’t affect the flavor. For a natural alternative, consider using beet juice or pomegranate juice for a subtle tint.

Can I make the cookie dough ahead of time and freeze it?
Yes, you can freeze the cookie dough balls for later use. Portion it into balls, freeze on a baking sheet, then transfer to a container. Thaw in the refrigerator before baking.

Can I use a different fruit powder instead of strawberry?
Absolutely! Feel free to experiment with other fruit powders like raspberry or blueberry for a different flavor profile.

Can I make these strawberry sugar cookies vegan?
Yes, you can use an egg substitute like a flax egg. Be aware that the texture may vary slightly.

Gluten-Free Freeze Dried Strawberry Frosted Cookies on parchment paper.

Gluten-Free Freeze Dried Strawberry Frosted Cookie Recipe

Gluten-Free diet-friendly recipe
Make my easy Gluten-Free Freeze Dried Strawberry Frosted Cookie Recipe for soft and chewy sugar cookies made gluten-free with almond flour and naturally sweetened with organic cane sugar, and maple syrup. Strawberry powder infuses delicious flavor in the drop cookie dough and sweet and tangy buttercream frosting. They're the perfect cookie for Valentine's Day, Easter, or any special occasion. 
5 from 4 votes
Servings 28
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients
  

Cookie Dough:

  • 1/2 cup butter
  • 1/2 cup organic cane sugar
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1 egg
  • 3-1/3 cups almond flour
  • 1/2 cup tapioca flour
  • 3 tablespoons freeze-dried strawberry powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Strawberry Buttercream Frosting:

  • 1/2 cup butter
  • 2 cups organic powdered sugar
  • 2 tablespoons freeze-dried strawberry powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 tablespoons milk (almond milk)
  • 1/8 teaspoon red gel food coloring (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper.
    In a large mixing bowl, cream together the butter, organic cane sugar, maple syrup, and vanilla extract until light and fluffy with a hand mixer, food processor, or stand mixer on medium speed.
    Add the egg, mixing well until combined.
    Add the dry ingredients to the butter mixture, including almond flour, tapioca flour, freeze-dried strawberry powder, baking powder, and salt. Mix until a soft cookie dough forms.
  • Use a cookie scoop or tablespoon to portion the dough and place it on the prepared baking sheets, leaving enough space between each cookie.
    For best results, wet your fingertips with water and gently flatten and shape each cookie into a rounded triangle to resemble the shape of a strawberry.
    Bake in the oven for 16-18 minutes or until the edges are golden brown. Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely before frosting.
  • In a medium bowl, beat the butter, freeze-dried strawberry powder, vanilla extract, lemon juice, milk, and red food coloring (optional) until creamy. Then add the powdered sugar and mix until well combined. Spread or pipe the strawberry frosting onto the cooled cookies. Add red sprinkles and mint leaves (optional).
    Place the cookies in the fridge to allow the frosting to set before serving.

Video

YouTube video

Notes

Freeze-Dried Strawberry Powder: Ensure your freeze-dried strawberry powder is finely ground to achieve a smooth texture in the cookies and the frosting.
Natural Coloring: If you choose to omit the red gel food coloring, the cookies, and frosting will still have a natural pink color and taste delicious. 
Cookie Strawberry Shape: Dip your fingertips in water before gently shaping the cookie into a soft triangular strawberry shape to avoid the cookie sticking to your fingers.
Frosting Consistency: Adjust the amount of milk in the frosting to achieve your desired consistency. Add a little at a time until the frosting is smooth and easy to spread or pipe.

Nutrition

Calories: 199kcalCarbohydrates: 20gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 113mgPotassium: 18mgFiber: 1gSugar: 16gVitamin A: 211IUVitamin C: 0.03mgCalcium: 44mgIron: 1mg
Keyword freeze dried strawberries, frosted cookies, powdered strawberries, strawberry powder
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 4 votes (4 ratings without comment)

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5 from 4 votes (4 ratings without comment)

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