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5 from 1 vote

Shortbread Cookies With Strawberry Cream Cheese Frosting (dairy-free, gluten-free)

Buttery, crumbly, classic shortbread cookies topped with a delicious strawberry cream cheese frosting. Made without dairy or gluten!
Servings 12
Prep Time 5 mins
Cook Time 25 mins


  • cup vegan buttery sticks softened
  • cup organic cane sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2 cups gluten-free flour I use Bob's Red Mill
  • 2 Tablespoons powdered sugar
  • teaspoon baking powder
  • ¼ teaspoon salt

For The Frosting

  • 3/4 cup freeze dried strawberries
  • 1/2 cup vegan buttery sticks softened. I like Earth Balance
  • 4 ounces dairy-free cream cheese I like Violife
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract


Make The Cookies

  • Preheat your oven to 350°F and line an 8x8 inch baking dish with parchment paper.
  • Add your buttery sticks and sugar to a large mixing bowl. Using a hand or stand mixer, beat the mixture until it becomes light and fluffy.
  • Add your egg and almond extract until just combined.
  • Slowly mix in your flour, sugar, baking powder, and salt until combined.
  • Press the dough evenly in to your baking dish using a spatula or the back of a measuring cup.
  • Bake for 25-30 minutes and be sure not to overbake or it will result in a dry, crumbly cookie that may fall apart. You want the edges to be just starting to brown.
  • Place your pan on a wire cooling rack and allow the cookies to fully cool before you frost them.

Make The Frosting

  • Grind your dried strawberries in a high-powered blender or a small food processor until they're crushed down into a fine powder. A few small chunks will be ok and add a bit of texture.
  • Beat together the butter and cream cheese using a hand-held or stand mixer.
  • Beat in your vanilla extract and a little bit of the powdered sugar at a time. Continue adding in your sugar until it's all added in and beat it until it's smooth. Add in your powdered strawberries and beat it until it's well combined.
  • Gently frost your cookies, spreading the frosting out evenly.
  • Store your cookies in an airtight container in the refrigerator for up to 5 days.
Calories: 369kcal
Course: Dessert


Calories: 369kcal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 14mg | Sodium: 180mg | Potassium: 206mg | Fiber: 4g | Sugar: 43g | Vitamin A: 20IU | Vitamin C: 181mg | Calcium: 32mg | Iron: 4mg

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