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Gluten-free strawberry sugar cookies on a plate with fresh strawberries

Gluten Free Strawberry Sugar Cookies

Delicious gluten-free cookies with a tender texture and a burst of strawberry flavor from freeze-dried strawberry powder and strawberry jam, finished with a sweet strawberry glaze.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 56 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Essentials
  • 1/2 cup unsalted butter, room temperature Brings richness and tenderness to the dough.
  • 3/4 cup white granulated sugar For sweetness and structure.
  • 1 large egg Binds the dough and adds lift.
  • 1 teaspoon vanilla extract Warms and rounds the flavor.
  • 1/4 cup strawberry jam Concentrated strawberry flavor inside the dough.
  • 1 1/2 cups gluten free all-purpose baking flour The base; use a blend that contains xanthan gum.
  • 1 tablespoon cornstarch Helps keep cookies tender and soft.
  • 1/2 teaspoon baking soda Gentle leavening for lightness.
  • 1/4 teaspoon fine salt Balances sweetness.
  • 1 cup freeze-dried strawberries, blitzed into a powder For intense strawberry flavor.
Glaze Ingredients
  • 2 tablespoons butter, softened Makes the glaze silky.
  • 2 cups powdered sugar Base for the icing.
  • 3–4 tablespoons strawberry jam Adds color and flavor.
  • 2–3 tablespoons milk, as needed to thin Adjust consistency.
Optional Add-Ons
  • 1 teaspoon lemon zest Brightens the strawberry notes.
  • a pinch pink food coloring For a more vibrant glaze.
  • 1/2 teaspoon almond extract Creates depth (omit if nut allergies).
  • sprinkles or chopped freeze-dried strawberries For decorating after glazing.
  • sea salt flakes Sprinkling on top for contrast.

Method
 

Preparation
  1. Prepare the freeze-dried strawberries into a fine powder by blending them.
  2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  3. Add the egg and vanilla extract, and mix until smooth.
  4. In a separate bowl, whisk together the gluten-free flour, cornstarch, baking soda, salt, and strawberry powder.
  5. Gradually combine the dry ingredients with the wet mixture until just mixed in.
  6. Add the strawberry jam and mix until the dough forms. Chill if too sticky.
  7. Scoop and place the dough onto a baking sheet lined with parchment paper and chill in the refrigerator.
Baking
  1. Preheat the oven to 350°F (175°C) before the chilling time is up.
  2. Bake the cookies for 13-16 minutes or until just set, rotating the pan halfway.
  3. Optional: Use a cookie cutter to shape cookies while warm.
  4. Allow cookies to cool before glazing.
Glazing
  1. Prepare the glaze by beating together butter, powdered sugar, and strawberry jam until smooth. Add milk as needed.
  2. Spread the glaze on cooled cookies and decorate as desired.
  3. Let the glaze set for 20–30 minutes before storage.

Notes

For dairy-free options, substitute butter with a plant-based alternative, and for a stronger strawberry flavor, increase the strawberry powder and use high-quality strawberry jam.