Is there anything better than biting into a tender, soft cookie? These Gluten Free Strawberry Kiwi Shortcake Cookies give you all of the soft bite you crave, with a tropical twist.

Gluten Free Strawberry Kiwi Shortbread Cookies

If you are looking for a cookie that is ideal with an afternoon cup of tea or sweet treat after school, these cookies are for you! Fluffy in texture and bright with the double dose of fruit, they will become a new family favorite.

Tropical Treat

There is something about the combination of strawberry and kiwi that instantly puts you into a sea breeze, sunshine, and summertime mood. These Gluten Free Strawberry Kiwi Shortcake Cookies will have you feeling like you’re on vacation at first bite.

These soft and tender confections combine the best of cookies and shortcake. They should come with an advanced warning. Take one for each hand!

Fresh strawberries give a summery burst of sweetness while also keeping these cookies moist. The bright pop of kiwi comes from one of my favorite pantry staples, RIND Snacks Tangy Kiwi.

While all of their whole fruit treats are perfect for an on-the-go snack, they’re also ideal for baking. Combining the entire fruit including the rind, they bring texture, nutrients, and flavor to every bite. I love adding them to baked goods, such as my Gluten and Dairy Free Tropical Fruit Cake.

Dairy Free sour cream brings a layer of tang while also adding to the texture of these cookies. Almond extract offers up a soft nuttiness that accents the fruit. Finishing off these cookies is a light drizzle of glaze that will have you fighting for the last cookie.

How to Make Gluten Free Kiwi Shortcake Cookies

These shortcake cookies come together easily with just a few simple steps. Once you tried them you will have these on regular repeat!

Time needed: 3 hours and 50 minutes

Batter Up
Make sure your Dairy Free butter is room temperature. Add the butter, sugar, and almond extract to a bowl and beat on high for 5 minutes. The mixture should be light and fluffy.

Add the Dairy Free sour cream and egg and mix until smooth. Add the dry ingredients and mix until just combined. Finally fold in the kiwi and strawberries.
Chill Time
Allow the cookie batter to chill for at least 3 hours. You can prepare this step the day before and allow the cookie dough to chill over night.
Pregame
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
Bake it Up
Use a 1 1/2″ to 2″ scoop to portion out your cookies. Allow them to bake for 11-13 minutes. They will puff up and have a light color to them.
Finishing Touch
Allow the cookies to cool completely. To make your glaze, simply mix all of the ingredients together until smooth. Drizzle over the cooled cookies.

Top Tips for Gluten Free Kiwi Strawberry Shortcake Cookies

Always allow your dough to chill for several hours before baking. This will reharden the Dairy Free butter and give you that beautiful puff. If you bake these immediately after making the dough, they will spread out and be more flat.

To help your cookies all bake evenly, use a scoop to portion out equal sized cookies. Depending upon what size scoop you use you should get 6-10 cookies from this recipe.