Gluten Free Strawberry Shortcake Cookies

1. In a large bowl, whisk together ½ cup (110g) of melted unsalted butter, ½ cup (100g) of granulated sugar, and ½ cup (110g) of light brown sugar until smooth and slightly thickened. 
2. Add in 2 large eggs plus 1 additional egg yolk (all at room temperature), along with 2 teaspoons of vanilla bean paste, and whisk until light and well combined.
3. In a separate bowl, mix together 1 cup (130g) of gluten-free bread flour, ¾ cup (90g) of gluten-free all-purpose flour, ¼ cup (30g) of oat flour, ¼ teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of fine sea salt. 
4. Gently fold the dry mixture into the wet ingredients using a spatula or low-speed mixer, just until no streaks remain. Carefully fold in ⅔ cup of diced strawberries, being mindful not to mash them.
5. Scoop the dough into 16 equal portions and space them 2 inches apart on the baking sheet.
6. Cover the dough and chill it in the refrigerator for at least 1 hour (or up to overnight) to help hydrate the flours.
7. While the dough is chilling,preheat the oven to 350°F (175°C) and line the baking sheet with parchment paper. 
8. Bake for 12 to 14 minutes, or until the edges are just golden and the centers look set but soft. Let the cookies rest on the pan for 5 minutes before transferring them to a cooling rack to cool completely.

1. In a medium bowl, combine ¾ cup (95g) of gluten-free all-purpose flour, ⅓ cup (70g) of light brown sugar, and 5 tablespoons of cold unsalted butter cut into cubes. 
2. Add ⅓ cup of crushed freeze-dried strawberries and use a pastry cutter or your fingertips to blend the mixture into coarse, sandy crumbs.

*Optional: This crumble can be baked to create a crunchy texture and provide some depth to these cookies. If you would like to bake the topping, do not add the freeze dried strawberries until after you bake the crumble (they will burn, I know this because I did this to mine lol). Follow all of the steps above, bake at 350F for about 10 minutes or until the crumble turns golden brown. Remove and allow it to cool for 15 minutes then mix in the freeze dried strawberries.

1. Beat 6 oz (170g) of softened cream cheese with ½ cup (60g) of powdered sugar until smooth and creamy. 
2. Add ½ teaspoon of vanilla extract, 1 teaspoon of lemon zest, and 1 teaspoon of lemon juice, and mix until incorporated. 
3. Slowly stream in ½ cup (120ml) of cold heavy whipping cream while beating on medium-high speed. Continue whipping for 2 to 3 minutes until medium peaks form and the mixture is light and pipeable.
4. Transfer the whipped cheesecake topping to a piping bag fitted with a round or star tip.
5. Once the cookies have cooled, at least 30 minutes, pipe the whipped cheesecake topping onto each cookie.
6. Sprinkle each cookie with the strawberry crumble and serve!

• Prep Time: 25 minutes
• Chill Time: 1 hour
• Cook Time: 12–14 minutes
• Cool Time: 30 minutes
• Total Time: 2 hours 10 minutes
• Serving Size: 1 cookie (out of 16)
• Estimated Calories Per Serving: 220–240 calories