Go Back Email Link
–+ servings
dairy free gluten free shortbreadcookies

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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings 12

Ingredients
 

  • ⅔ cup vegan buttery sticks softened
  • ⅔ 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
  • ⅓ teaspoon baking powder
  • ¼ teaspoon salt

For The Frosting

  • ¾ cup freeze dried strawberries
  • ½ cup vegan buttery sticks softened. I like Earth Balance
  • 4 ounces dairy-free cream cheese I like Violife
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

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.

Nutrition

Calories: 369kcalCarbohydrates: 61gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gCholesterol: 14mgSodium: 180mgPotassium: 206mgFiber: 4gSugar: 43gVitamin A: 20IUVitamin C: 181mgCalcium: 32mgIron: 4mg
Tried this recipe?Let us know how it was!