Gluten-Free Freeze Dried Strawberry Frosted Cookie Recipe
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
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.
Did you make this recipe?Please let me know in the comments below how it turned out :)