Are you looking for a delicious gluten-free cookie that is perfect for summertime snacking? Moist and chewy on the inside, White Chocolate Strawberry Shortcake Cookies literally melt in your mouth.
I am so excited to share my new gluten-free cookie recipe with you! I have shared these amazing cookies with several people and they all raved about them.
When I was dreaming up the recipe in my mind I imagined a strawberry vanilla cookie. However, after baking a couple dozen and sampling them (not all of them just a couple 😉 ), I realized something was missing. I checked out the pantry to see what I had on hand. Dark chocolate chips seemed to large and I was afraid they would overpower the cookie. I grabbed the white chocolate morsels and tossed in a handful to the remaining cookie dough. Oh yeah! One bite and I knew I had a winner! The white chocolate chips added just the right amount of texture and flavor to these cake-like cookies. Yum!!! Homemade vanilla adds rich flavor to these delicious gems.
If you are short on time, you can whip up the dough, place it in an airtight container in the refrigerator until you are ready to bake them. This gluten-free cookie dough will last three days in the fridge. I usually make the dough in the afternoon and baked them the next morning. If you are refrigerating the dough overnight, I recommend letting the cookie dough out sit out on the counter for about 30 to 45 minutes before baking.Print
Gluten-Free White Chocolate Strawberry Shortcake Cookies
White chocolate chips and fresh strawberries are paired together in these soft cake-like cookies. Yum!
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: About 3 dozen 1x
- Preheat oven to 350° F.
- In a large mixing bowl, cream together the butter, sugar, egg, cream and vanilla.
- Sift together the flour, baking powder, salt and xanthan gum. Add to cream mixture; mix well.
- Stir in white chocolate chips and strawberries.
- Drop by rounded teaspoon on baking sheets lined with baking mat or parchment paper.
- Bake on parchment lined cookie sheets about 10-12 minutes, or until edges are lightly brown.
- Let cool for 5 minutes on cookie sheet and then transfer to a wire rack to cool completely.
Wash and pat strawberries dry before chopping them.
If the cookies spread out too thin, refrigerate for at least 1 hour or overnight.
Keywords: gluten-free white chocolate strawberry cookies
I can hardly wait for you to try these amazing cookies! White chocolate strawberry shortcake cookies have become one of my favorite cookies for summer! They would be perfect to serve at a barbecue or to take on a picnic. Leave me a message and let me know how you like them.