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Ingredients
Scale
- ½ cup unsalted butter, room temperature
- ¾ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup strawberry jam
- 1 ½ cups gluten-free all-purpose baking flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup freeze-dried strawberries (1 bag, 0.7 ounce)
- 2 tablespoons butter, softened (for glaze)
- 2 cups powdered sugar
- 3–4 tablespoons strawberry jam (for glaze)
- 2–3 tablespoons milk (as needed to thin glaze)
Instructions
- Blend the freeze-dried strawberries until finely powdered.
- Cream together butter and sugar until light and fluffy.
- Add egg and vanilla extract, and mix well.
- Whisk together dry ingredients in a separate bowl and mix into wet ingredients.
- Incorporate strawberry jam into the dough.
- Scoop dough onto a baking sheet and chill for 1 hour.
- Preheat oven to 350°F (175°C).
- Bake cookies for 13-16 minutes until edges are golden, then cool.
- Mix softened butter and powdered sugar for the glaze, adding strawberry jam and milk.
- Frost cooled cookies with the glaze.
Notes
Use room temperature butter for better creaming.
Chilling the dough is crucial to prevent spreading while baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 60
- Fat: 5.5
- Saturated Fat: 3.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 1
- Cholesterol: 20