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Strawberry Shortcake Cookies

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Prep Time: 15 minutes
Cook Time: 9 minutes
Servings: 14

Ingredients

Cookie Base

  • 1/2 cup Butter Unsalted
  • 3/4 cup Classic Monkfruit Sweetener with Allulose - Lakanto, Or organic cane sugar
  • 1 whole Egg
  • 1/2 tsp Pure Vanilla Extract
  • 1 1/2 cup Gluten-Free Flour 1:1 gf flour
  • 1/3 cup Freeze-Dried Strawberries Ground into powder, measure the powder
  • 1/2 tsp Baking Powder
  • 1 pinch Sea Salt

Cream cheese frosting

  • 1/2 cup Plain Greek Yogurt Full fat
  • 6 oz Cream Cheese Full Fat
  • 2 Tbsp Powdered Monkfruit Sweetener - Lakanto Or maple syrup or powdered sugar
  • 1 tsp Pure Vanilla Extract

Shortcake crumble

  • 1/3 cup Freeze-Dried Strawberries
  • 1/3 cup Oreo Golden, See notes

Instructions

  • Use a hand mixer to cream sugar & butter, then add egg and vanilla and whip again
  • Add dry ingredients and whip until combined
  • Roll into 14 balls, place on parchment paper lined baking sheet and bake for 9 minutes at 350
  • Press down slightly with your fingers or spatula for flatter cookies. Allow to cool for 5 min then transfer to wire cooling rack
  • Meanwhile make your frosting by using an electric hand mixer to whip ingredients together. Place in piping bag or ziplock with corner cut out and place in the fridge until ready to use
  • Give a very light process to your vanilla cookies & dried strawberries to make a crumble
  • Once cookies are completely cool pipe your cream cheese frosting, and sprinkle with shortcake topping
  • Enjoy!!

Video

Notes

I used made good snacks gluten free vanilla cookies. Any vanilla / golden cookie will work for your crumble coating You will have leftover frosting, don't feel the need to use it all.