Ingredients
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) brown sugar, packed firmly
1 1/2 cups (180g) all-purpose flour (GF: cornstarch blend)
1 cup (150g) frozen strawberries, pureed with 1 tbsp honey
16 oz (454g) coconut cream (vegan option), chilled
1/4 cup (30g) cranberries, optional (adding tartness)
Instructions
Beat butter and sugar until light and fluffy
Add flour gradually while mixing on low speed
Stir in pureed strawberries and half the cranberries
Chill dough for 15 minutes
Form 12 equal portions and flatten into 3-inch circles using a glass cookie cutter
Place 3-4 inches apart on parchment-lined sheets
Bake at 350°F (175°C) until golden edges form
Cool slightly, then add coconut cream peaks and remaining cranberries before serving
Notes
Chill dough after combining ingredients to preserve structure
Freeze cut-out cookies for 5 minutes before baking for cleaner layers
Measure flour by spooning into measuring cup
Dough freezes well; thaw for 20 minutes before baking
- Prep Time: 20
- Cook Time: 20
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg