Strawberry Sugar Cookies
In a food processor, combine 1 C granulated sugar and 1 C freeze dried strawberries. Process until all is reduced to powder. Set aside to be used for cookie topping.
For the cookies -
- 3 C GF 1-to-1 Flour (I use Bob's Red Mill)
- 1/4 tsp Salt
- 1 1/2 tsp Baking Powder
- 7 Tbsp Butter Flavored Coconut Oil, room temperature
- 1 3/4 C Sugar
- 1/4 C Light Brown Sugar
- 2 Large Eggs + 1 Yolk
- 2 tsp Vanilla
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, combine flour, salt and baking powder. Set aside.
In the bowl of an electric mixer, combine coconut oil, sugar and brown sugar. Beat on medium speed until fluffy, about 2-3 minutes. Scrape down bowl. Add the eggs one at a time, beating about 30 seconds between each egg. Then add vanilla. Scrape down bowl. Turn mixer to lowest setting and slowly add the flour mixture in. Mix until just combined. Scrape bowl and mix in any remaining dry ingredients by hand.
Scoop dough into golf ball size balls. Place onto prepared cookie sheet placed 2 inches apart. Flatten slightly with your hand. Sprinkle the tops with the strawberry sugar.
Bake in preheated oven for 10-12 minutes, until edges are set. Remove from oven and cool on cookie sheet for 2 minutes. While the cookies are still on the sheet, sprinkle with additional strawberry sugar if desired. Remove to wire rack to cool completely.
Makes 36 cookies.
Note: This recipe could also be used with fun sprinkles, colored sanding sugars, other types of freeze dried fruit, cinnamon or even just turbinado sugar on top - they are a great all purpose sugar cookie.