Strawberry Sugar Cookies
Servings: 29
Calories: 87kcal
Ingredients
DOUGH
- 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
OPTIONAL TOPPINGS
- 1/4 cup sliced almond
- 1 tablespoon dried cranberries
- 1 tablespoon sparkling sugar
Instructions
- 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.
Notes
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