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–+ servings
Gluten Free Strawberry Kiwi Shortbread Cookies

Gluten Free Strawberry Kiwi Shortcake Cookies

These tropical confections combine the best of both cookies and shortcake for the perfect anytime treat.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 13 minutes
Chilling Time: 3 hours
Servings: 10

Equipment

  • 1 Mixing Bowl
  • 1 1 1/2"-2" scoop
  • 1 Baking Sheet
  • Parchment paper

Ingredients

Gluten Free Strawberry Shortcake Cookies

  • 1 cup fresh strawberries, diced
  • 1/2 cup RIND kiwi, finely diced
  • 1/2 cup Dairy Free butter, room temperature
  • 1 cup sugar
  • 1 tsp almond extract
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 cups Gluten Free 1.1 flour
  • 1/4 tsp kosher salt
  • 1 egg
  • 1/2 cup Dairy Free sour cream

Vanilla Glaze

  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp Dairy Free milk

Instructions

Gluten Free Strawberry Kiwi Shortcake Cookies

  • Add the room temperature Dairy Free butter, sugar, and almond extract to a mixing bowl. Mix on high for 5 minutes until light and fluffy.
  • Mix in the Dairy Free sour cream and the egg.
  • Add the dry ingredients and mix until just combined.
  • Last, fold in the strawberries and kiwi.
  • Allow the dough to chill for at least 3 hours. This portion can be done the day before.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Use a 1 1/2"-2" scoop to portion out equal cookies.
  • Bake for 11-13 minutes. They will puff up and have a light color.
  • Allow to cool completely before frosting.

Vanilla Glaze

  • Add all of the ingredients to a bowl and mix until smooth.
  • Drizzle over the cooled cookies.
  • Enjoy!
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