It's almost Valentine's Day! That means it's time for these strawberry cut-out cookies. They're like sugar cookies except with a delicious strawberry flavor, and perfect for Valentine's Day parties and gifts.
These cookies are popular for Valentine's Day, but the recipe is perfect year-round because you don't need ripe strawberries. Instead, pick up a package of freeze-dried strawberries and you're all set.
This was inspired by my gluten-free heart-shaped cookies on this site, and pairs well with my simple chocolate strawberry patties. And, don't forget to frost these cookies with my classic funfetti vanilla buttercream frosting. You can probably tell I love strawberries!
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Ingredients
- Gluten-free flour
- Baking powder
- Granulated sugar
- Unsalted butter, softened
- Eggs
- Vanilla extract
- Freeze-dried strawberries
See the recipe card for quantities.
Instructions
Preheat the oven to 350 degrees.
Cream together the butter and sugar in a medium-sized bowl using a mixer or whisk. Add in the egg.
Combine the gluten-free flour and baking powder in a separate bowl.
Slowly add the flour mixture to the butter mixture and mix until combined.
Add in the vanilla extract. The dough should be crumbly.
Knead the dough together on a clean floured surface until the dough forms a ball. Divide the ball into two disks and wrap in plastic wrap. Refrigerate for at least one hour.
Roll the dough with a rolling pin until it's ½ an inch thick. Use the heart-shaped cookie cutter to cut out shapes and line them on a baking sheet lined with parchment paper.
Place the cookies in the oven for 15 minutes or until the cookies are slightly golden.
Frost the cooled cookies with classic funfetti vanilla buttercream frosting.
Hint: Butter should always be kept at room temperature. Cold butter causes spreading. Mixing butter at low speeds prevents incorporating air into the dough. I like to use this hand mixer to cream butter.
Substitutions
- Vegan - instead of regular butter, you can use vegan butter. I like the brand mykonos.
- Egg-free - instead of using regular eggs, you can use a flax egg. See my tutorial HERE on how to make a flax egg.
- Freeze-dried strawberries - the freeze-dried strawberries can be substituted for other freeze-dried fruits or you can omit the ingredient completely. Just note that the color of the dough won't be pink.
Variations
- Cookie shapes - you can totally change the cookie-cutter shape to fit your preferences. If you're celebrating Valentine's Day, change the shape to hearts.
- Cookie color - the cookie color is determined by the freeze-dried strawberries. If you want the cookies to be a different color, consider using another freeze-dried fruit. Freeze-dried blueberries will give you a blue cookie.
Frequently Asked Questions
Yes! If you freeze them before baking, they will keep well for several weeks. Just wrap them individually in plastic wrap and place them in a freezer bag.
This recipe makes insanely chewy sugar cookies. If you don't want them to be chewy, bake them a little longer.
You can. You need to replace the eggs with a flax egg. Check out my how-to on making a flax egg HERE. You also need to use vegan butter instead of regular butter.
Yes, this recipe is soy-free.
Just use the rim of a glass to make circular cookies. You can also use any cookie cutters you have around.
It takes about 45 minutes total to make these cookies from start to finish.
You can find them in just about any grocery store.
Equipment
- A round cookie cutter - a round cookie cutter is used to make these cookies. You can find my favorite ones HERE. However, you can also use the top of a round glass.
- A hand mixer - a hand mixer makes it so much easier to make this recipe. You can find the one I use HERE. You can also mix the dough by hand.
- Three mixing bowls - you need three mixing bowls to execute this recipe. Click HERE to find my absolute favorite set of glass mixing bowls.
- A rubber spatula - essential for scooping the dough and incorporating excess flour from the edge of the bowl. Find my favorite one HERE.
- A knife - I use a knife to frost the cookies. Any old knife will do!
Storage
Store the cookies in an airtight container and do not layer the cookies on top of each other. If you layer the cookies, the frosting may smudge.
Use a sheet of parchment paper between each layer if you must stack the cookies.
Top tip
Use a hand mixer to mix the dough together. Using a tool like a hand mixer makes the recipe so much easier to make.
Strawberry Cut Out Cookies (gluten-free, dairy-free)
Equipment
- A round cookie cutter
- A hand mixer
- Three mixing bowls
- A rubber spatula
- A knife
Ingredients
- 2 ½ cup gluten free flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 sticks softened butter
- ½ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 tablespoon Freeze-dried strawberries
Instructions
- Preheat the oven to 350 degrees.
- Cream together the butter and sugar in a medium-sized bowl using a mixer or whisk. Add in the egg.
- Combine the gluten-free flour, freeze-dried strawberries, and baking powder in a separate bowl.
- Slowly add the flour mixture to the butter mixture and mix until combined.
- Add in the vanilla extract. The dough should be crumbly.
- Knead the dough together on a clean floured surface until the dough forms a ball.
- Divide the ball into two disks and wrap in plastic wrap. Refrigerate for at least one hour.
- Roll the dough with a rolling pin until it's ½ an inch thick. Use the heart-shaped cookie cutter to cut out shapes and line them on a baking sheet lined with parchment paper.
- Place the cookies in the oven for 15 minutes or until the cookies are slightly golden.
- After the cookies have cooled, frost with my classic buttercream recipe.
Video
Notes
Food safety
- Do not use the same utensils on cooked food, that previously touched raw dough
- Wash hands after cracking the eggs
- Don't leave food sitting out at room temperature for extended periods
- Never leave the cookies in the oven unattended
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