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Strawberry Sugar Cookies

Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: freeze-dried strawberries, Gluten-Free, sugar cookies
Servings: 29
Calories: 87kcal



  • 1.2 ounces freeze-dried organic strawberries
  • 1 stick (1/2 cup) butter, softened to room temperature
  • 1/2 cup organic evaporated cane juice or white granulated sugar
  • 1 1/3 cups (204 grams) Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour, plus extra for rolling out the dough
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • Pinch of salt


  • 1/4 cup sliced almond
  • 1 tablespoon dried cranberries
  • 1 tablespoon sparkling sugar


  • Grind the freeze-dried strawberries into a powder using a blender or food processor.
  • Cream the butter and sugar together in a large mixing bowl. Add the freeze-dried strawberry powder along with the remaining dough ingredients and mix well.
  • Wrap the dough in plastic wrap and chill for 30 minutes.
  • Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
  • Roll the dough out to a thickness of about 1/6 inch. Using a 2½ inch round cookie cutter with scalloped edges, stamp out cookies and place on the baking sheets.
  • Sprinkle with sugar and then decorate with cranberries and almonds if desired.
  • Bake for 12-15 minutes or until the edges turn light golden brown.


Serving size: 1 cookie, Calories: 87, Fat: 4g, Saturated fat: 2g, Unsaturated fat: 2g, Trans fat: 0g, Carbohydrates: 12g, Sugar: 5g, Sodium: 15mg, Fiber: 0g, Protein: 1g, Cholesterol: 15mg