Gluten-Free Strawberry Cookies (Dairy-Free)

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead. Make sure the butter is at room temperature so that it mixes well with the sugar and yields a smooth and creamy dough.

Sugar: I used brown sugar, but white sugar or cane sugar will work just as well.

Egg: The egg helps to better bind the ingredients together, so make sure you add it in.

Storing: To store, place the gf strawberry cookies in an airtight container and store for up to 5 days at room temperature.

Freezing the Dough: You may freeze the dough after forming the dough balls. Place the dough balls on a baking sheet and freeze them until firm. Then, transfer them to a freezer bag or container and store them for up to 2-3 months. When you're ready to bake, simply remove the dough balls from the freezer, place them on a baking sheet, and bake according to the instructions. This will allow you to enjoy fresh cookies anytime with minimal effort.