It’s still feeling a bit like summer so I decided to go with it and make the easiest cookies that take less than 20 minutes from start to finish. The cookies are gluten free and dairy free and I used Simple Mills vanilla frosting mixed with fresh strawberry puree to create this sandwich.
I recommend making the cookie batter first and while those bake, you can make the frosting that goes in between. The frosting is what really brings the whole cookie together! For the frosting, you will want to blend your strawberries in a food processor or high-speed blender until it becomes a smooth puree. You will then need to mix the puree in with the frosting. Be sure to follow my exact measurements for frosting to puree ratio if using the same Simple Mills frosting or else it could become too liquidy and start clumping.
The best part of the sugar cookies is the hint of sweetness, which I got from my favorite maple syrup company, Runamok Maple (use code GIRLSWHOEAT for 20% off their website). They make 16+ regular maple syrups and infused flavors and their seasonal summer flavor is Strawberry Rose (which has a very subtle infused taste) and I used this one to make these cookies!
Everyone I shared these cookies with loved them and they barely lasted a day! What is great about them is you can easily make them with any other berries! This recipe makes 12 cookies.
Substitution Ideas:
- Strawberries: could use any berries (blackberries, raspberries, blueberries)
Strawberry Shortcake Sandwich Sugar Cookies
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
- Food Processor
Ingredients
Sugar Cookie
- 1 egg
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 tbsp coconut oil, melted
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- sprinkle of salt
Strawberry Icing
- 1 cup strawberries, pureed
- vanilla frosting or icing
Instructions
- Preheat the oven to 350 degrees and line a baking tray with parchment paper.
- In a medium mixing bowl, mix wet ingredients together (egg, maple syrup, vanilla, coconut oil) until smooth, then add in dry ingredients (almond flour, coconut flour, baking soda, salt) and mix until fully blended.
- Scoop out 2-3 tbsp for each cookie and roll into balls and place on a baking sheet. Once all batter is used up, flatten the balls to 1 inch thick cookies and cook for 10 minutes.
- While cookies are baking, puree the strawberries until smooth in a high speed blender or food processor.
- Mix ¼ cup icing with 1 tbsp of puree, until you get a smooth strawberry icing.
- Remove cookies from oven, let cool and then place strawberry icing in between two cookies creating a sandwich and ENJOY!
