Gluten-Free Strawberry Swirl Cookies
Soft, buttery gluten-free cookies with stunning strawberry jam swirls. A simple, elegant dessert that’s perfect for any occasion — from tea time to gift boxes!
Ingredients
- 1 cup 230g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ¼ cups 270g gluten-free all-purpose flour blend (with xanthan gum included)
- ½ tsp baking powder ensure gluten-free certified
- ¼ tsp salt
- ¼ cup thick strawberry jam or strawberry purée
Instructions
- Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
- Add Wet Ingredients: Mix in the egg and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together gluten-free flour, salt, and baking powder. Gradually mix into the wet ingredients until a dough forms.
- Create Strawberry Swirl: Divide the dough in half. Add strawberry jam to one half and gently fold to create a marbled effect — do not overmix.
- Shape & Chill: Roll both doughs together into a log, twist slightly to keep the swirl. Wrap and chill for 30 minutes.
- Bake: Slice into ½-inch rounds, place on a lined baking sheet, and bake at 350°F (175°C) for 10–12 minutes, or until edges are just set.
- Cool & Serve: Let cookies cool completely on the tray before transferring to a rack.