Author, Janna’s Gluten Free Bakery

Make the dough at least 6 hours (and up to 36 hours) in advance so gluten free flour has time to absorb moisture, leaves the cookies with the best texture and amazing flavor!

Ingredients:
1 Bag Janna's Gluten Free Sugar Cookie Baking Mix
1/2 Cup (113 g) Unsalted Butter, softened
1 Large egg
1 teaspoon Pure Vanilla Extract (or 1 teaspoon vanilla paste)
1 Cup Freeze Dried Strawberries, crushed or powdered

Cream Cheese Filling:
8 ounces cream Cheese, softened
1/2 cup powdered sugar

Instructions:
1. In a large bowl or stand mixer with paddle attachment, mix butter and sugar packet on low speed until just combined.

2. Add egg and Vanilla, mix until combined.

3. Add dry ingredients into bowl and mix until thoroughly combined.

4. Add strawberries and combine.

5. Cover dough in airtight container and chill in refrigerator for 6-36 hours.

6. In small bowl, mix together cream cheese and powdered sugar until smooth.

7. Using 1/2 to 1 teaspoon, scoop balls of cream cheese mixture and place on parchment lined pan.

8. Place cream cheese ball in freezer until ready to assemble cookies.

Prepare to Bake:
1. Preheat oven to 350°

2. Line cookie sheets with parchment paper or silicone mat.

3. Using cookie scoop, scoop cookie dough into desired sized cookie balls.
#40 scoop (35-gram balls) for small 2-bite cookies
#20 scoop for large cookies

4. Use thumb to make an indent in center of dough ball and place a frozen cream cheese ball inside. Form dough into a ball around the cream cheese to ensure crack is sealed.

5. Place dough balls on cool cookie sheet, making sure to leave room for cookies to expand while baking.

6. Dough balls can be frozen at this point for baking at a later time. If baking, proceed to next step.

6. Bake in the center rack of oven for 8-10 minutes, checking cookies at 8 minutes for browning around outer edges.
**For larger cookies, longer bake times needed (10-12 minutes).
**Watch for browning edges to know when cookies are done.
#40 scoop (35-gram balls) Bake 8-9 minutes
#20 scoop for large cookies, Bake 11-12 minutes

7. Once a slight browning is noted around outer edge of cookies, remove baking sheet from over and place cookie sheet on a cooking rack. The cookies will continue to bake on hot baking sheet.

8. Allow cookies to completely cool on baking sheet before transferring to serving tray or storage container.

Notes:
*Cookie balls may be frozen after dough has cured for 6-36 hours.
Baked cookies may be frozen, to defrost, leave out at room temperature for an hour.
Baked cookies can be stored on counter in airtight container for several days.

Variations:
Roll cookie dough balls in sugar before baking.

Roll cookie dough balls in crushed dried strawberries before baking.

Drizzle baked and cooled cookies with a strawberry glaze.
Strawberry Glaze:
1/2 cup powdered sugar, 2 Tablespoons water, 1/2 tsp strawberry extract, food coloring optional. Mix all ingredients until smooth. Add more liquid or more powdered sugar to achieve desired consistency.